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Chili Grit Cakes With Ragu Of Peppers And Guacamole

The original recipe title as listed is "Chili Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips".

Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 cups 1422mlMilk
2 tablespoons 30mlButter
2 cups 474mlWhite grits
1 teaspoon 5mlSalt
1/2 cup 73g / 2.6ozChopped red chilies
1 cup 146g / 5.1ozGrated Monterey Jack cheese
1 cup 62g / 2.2ozSeasoned flour
2   Eggs - beaten
1 cup 146g / 5.1ozSeasoned fine bread crumbs
  Olive oil - for frying
2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozJulienned onions
2/3 cup 157mlJulienned roasted poblano
2/3 cup 157mlJulienned roasted floral gem
1/2 cup 118mlJulienned roasted fresno peppers
1/2 cup 118mlJulienned roasted anaheim peppers
1 tablespoon 15mlMinced garlic
1 cup 237mlVeal reduction
2 tablespoons 30mlHeavy cream
2 tablespoons 30mlButter
  Salt - to taste
  Freshly-ground black pepper - to taste
  Bayou Blast - see * Note
1 cup 237mlPrepared chunky gaucamole
1 cup 237mlFried tortilla julienne strips
2 tablespoons 30mlChopped chives
1 tablespoon 15mlBrunoise red pepper
1 tablespoon 15mlBrunoise 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) - Downloaded from their Web-Site -


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