Walnut Crusted Goat's Cheese

Recipe Ingredients

1 cup	237ml	Roasted walnuts
1/4 cup	36g / 1.3oz	Bread crumbs
		Emeril's Essence - see * Note
1 lb	454g / 16oz	Goat's cheese
4 tablespoons	60ml	Minced shallots
2 teaspoons	10ml	Minced garlic - plus
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Seasoned flour
1		Egg - mixed with
1 teaspoon	5ml	Water - for egg wash
1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
4 oz	113g	Chorizo sausage - finely chopped
1/2 cup	31g / 1.1oz	Minced onions
1 cup	237ml	Blanched split peas
1/2 cup	31g / 1.1oz	Peeled, seeded and chopped tomatoes
2 cups	474ml	Veal reduction
2 teaspoons	10ml	Chopped fresh thyme
1 teaspoon	5ml	Finely-chopped parsley

Recipe Instructions

* Note: See the "Emeril's 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 Emeril's Essence. In another mixing bowl, combine the Goat's 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.

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

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