* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Emerils Essence. In another mixing bowl, combine the Goats cheese, 2 tablespoons shallots, 2 teaspoons garlic and chives together. Mix thoroughly. Season the mixture with salt and pepper. Form the mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely. In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason if necessary. Stir in the thyme and parsley, right at the end. In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0.5mg||0 %|
|Sodium 931.1mg||32 %|
|Potassium 376mg||10 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 45.3g|
|Protein 10.1g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 276
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!