Chili grit cakes with ragu of peppers & guacamole

4 servings

Ingredients

Quantity Ingredient
6.00 cup milk
2.00 tablespoon butter
2.00 cup white grits
1.00 teaspoon salt
½ cup chopped red chilies
1.00 cup grated monterey jack cheese
1.00 cup seasoned flour
2.00 eggs; beaten
1.00 cup seasoned fine bread crumbs
1 olive oil; for frying
2.00 tablespoon olive oil
1.00 cup julienned onions
⅔ cup julienned roasted poblano
⅔ cup julienned roasted floral gem
½ cup julienned roasted fresno peppers
½ cup julienned roasted anaheim peppers
1.00 tablespoon minced garlic
1.00 cup veal reduction
2.00 tablespoon heavy cream
2.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
1 bayou blast; see * note
1.00 cup prepared chunky gaucamole
1.00 cup fried tortilla julienne strips
2.00 tablespoon chopped chives
1.00 tablespoon brunoise red pepper
1.00 tablespoon brunoise yellow pepper

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the amounts above with olive oil. Roast for about 15 minutes at 400 degrees, or until the skin has blistered. Remove the peppers from the oven and cool. Remove the skin and seeds and julienne the peppers.

Preheat the fryer. In a sauce pot, bring the milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 minutes, stirring constantly. Add the chilies and cheese. Stir the grits until the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cool under refrigeration until firm. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted peppers and garlic and saute for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer.

Simmer the liquid for 2 minutes. Add the cream and butter. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, fry the cakes for 3 minutes on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Bayou Blast. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the gaucamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Chili Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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