Goat's cheese stuffed softshells w pecan pesto butter sauce

4 servings

Ingredients

Quantity Ingredient
1½ cup Basil leaves; washed, patted dry
6 Garlic cloves; crushed
⅓ cup Toasted pecan pieces
½ cup Grated Parmesan-Reggiano cheese
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Olive oil
2 Sticks Cold butter; cubed
8 Louisiana softshells; cleaned
1 cup Goat's cheese
1 cup Flour
Bayou Blast; see * Note
2 cups Mashed potatoes; hot
2 Eggs; beaten with
1 tablespoon Milk
2 cups Fine dried bread crumbs

Directions

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

Preheat the oil to 360 degrees. In a food processor, fitted with a metal blade, combine 1 cup of the basil, garlic, pecans, and cheese. Puree until smooth. Season with salt and pepper. With the machine running, add the oil in a steady stream. Process until a paste is formed. Season with salt and pepper. Place the pesto in a saucepan, over low heat, heat the mixture.

Whisk in the butter, a cube at a time, until all of the butter is incorporated. Reseason the sauce if necessary. Set aside and keep warm.

Season all sides of the soft-shells with salt and pepper. Season the flour with Bayou Blast. Season the egg wash with the Creole seasoning. Season the bread crumbs with the Creole seasoning. Stuff each cavity with 2 tablespoons of the Goat's cheese. Press the cheese firmly into the cavity to secure the cheese. Dredge the soft-shells in the seasoned flour. Dip each soft-shell in the egg wash, letting the excess drip off. Dredge the soft-shells in the bread crumbs, coating the legs completely. Fry the remaining basil leaves in the oil until crispy, about 1 minute. Remove and drain on paper towels. Season with salt and pepper. Holding the by the cavity, carefully drag the legs in the hot oil for about 30 seconds.

Carefully drop the shells in the oil and fry until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with Bayou blast. Fry the soft-shells in batches. To serve, spoon the sauce in the center of each plate. Mound the potatoes in the center of the sauce. Place two soft-shells on top of each mound of potatoes. Garnish with the fried basil. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site -

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

~or- MAD-SQUAD@...

07-27-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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