Creole Callaloo With Roasted Red Pepper Rouille

Recipe Ingredients

1 cup	237ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1		Smoked ham hock - (abt 8 to 10 oz)
1/2 cup	31g / 1.1oz	Chopped onions
2		Crab or fish stock
2		Water
		Emeril's Essence - see * Note
3		Bay leaves
6 cups	876g / 30oz	Roughly-chopped assorted greens
		(such as collards, mustards, turnip,
		Chard, dandelion, beet greens, or spinach)
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Lump crabmeat - picked over for
		Shells and cartilage
1		Red bell pepper - roasted, peeled,
		And diced
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped fresh cilantro
1		Egg
		Salt - to taste
		Crushed red pepper - to taste
		Cayenne pepper - to taste
		Coconut - as needed

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot, over high heat, add the 1 tablespoon olive oil. When the oil is hot, add the ham hock and onions. Saute for 2 minutes. Stir in the stock and water and bring to a boil. Season with Emeril's Essence and add the bay leaves and cook for 20 minutes. Reduce the heat and simmer for 60 minutes. Fold in the greens and season with salt and pepper. Simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hock and shred the meat off the bone back into the soup.

In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt, pepper flakes and cayenne. With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion.

Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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