Pulled pork crepe w/black bean sauce and c

Ingredients

Quantity		Ingredient
2	pounds	Pulled pork; warm
12		Prepared crepes; warm
		Salt and pepper
1	tablespoon	Olive oil
⅓	cup	Chopped onions
1	tablespoon	Minced shallots
1	teaspoon	Minced garlic
2	teaspoons	Minced seeded Jalapenos
1	cup	Dried black beans; soaked and drained
¼	cup	Fresh chopped cilantro
4	cups	Chicken stock
		Salt and pepper
1	cup	Pork skin; julienned
		Salt and pepper
2	tablespoons	Brunoise red peppers
2	tablespoons	Brunoise yellow peppers
1		Bunch fresh cilantro
		Essence

Directions

BLACK BEAN SAUCE

CRACKLINS

From: fw.doug@...

Date: Tue, 20 Feb 96 23:05:00 UTC 0000 Here's one from The essence of Emmeril on TVFN, Recipe By: ESSENCE OF EMERIL SHOW #EE2295

For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot, add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until the beans are soft. With a hand-held blender, puree the mixture until smooth. Reseason with salt and pepper. If the mixture is too thick, thin with a little water. If it is too thin, return to the heat and reduce until sauce consistency.

For cracklins: In a smoking hot saute pan, add the pork skin. Render the skin until crisp and brown, about 6 minutes. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper.

For the crepes: Fill each crepe with 2½ ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork will fall out. To assemble, spoon ½ cup of the sauce in the center of the plate. Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Essence. Yield: 4 servings.

MC-RECIPE@...

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