Chili Grit Cakes With Ragu Of Peppers And Guacamole

Recipe Ingredients

6 cups	1422ml	Milk
2 tablespoons	30ml	Butter
2 cups	474ml	White grits
1 teaspoon	5ml	Salt
1/2 cup	73g / 2.6oz	Chopped red chilies
1 cup	146g / 5.1oz	Grated Monterey Jack cheese
1 cup	62g / 2.2oz	Seasoned flour
2		Eggs - beaten
1 cup	146g / 5.1oz	Seasoned fine bread crumbs
		Olive oil - for frying
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Julienned onions
2/3 cup	157ml	Julienned roasted poblano
2/3 cup	157ml	Julienned roasted floral gem
1/2 cup	118ml	Julienned roasted fresno peppers
1/2 cup	118ml	Julienned roasted anaheim peppers
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Veal reduction
2 tablespoons	30ml	Heavy cream
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bayou Blast - see * Note
1 cup	237ml	Prepared chunky gaucamole
1 cup	237ml	Fried tortilla julienne strips
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Brunoise red pepper
1 tablespoon	15ml	Brunoise yellow pepper

Recipe Instructions

* 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.

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

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