Snapper With Truffled Favas And Crosnes Recipes

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PORK AND CLAMS



Pork and Clams image

Provided by Emeril Lagasse

Categories     main-dish

Time 9h

Yield 4 main servings or 6 appetizer

Number Of Ingredients 12

6 medium cloves garlic, peeled
2 teaspoons sea salt
2 teaspoons crushed red pepper
1 tablespoon Spanish paprika
1 cup Portuguese or good olive oil
1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes
1 cup small diced onions
2 cups dry white wine
100 cockles or small littleneck clams in the shell, scrubbed and purged
Sea salt, to taste
1 loaf crusty bread
1/4 cup finely chopped fresh parsley leaves

Steps:

  • In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.

POSOLE



Posole image

Provided by Emeril Lagasse

Categories     main-dish

Yield 1 gallon

Number Of Ingredients 34

7 pounds pork marrow bones, sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts water
1 pound pork shoulder, cut into 1 inch pieces
2 tablespoons olive oil
Essence
2 cups chopped onions
2 pound fresh hominy
2 cups peeled, seeded, and chopped plum tomatoes
2 tablespoons minced garlic
Pinch of crushed red peppers
Pinch of cumin
3 quarts pork stock
1/4 cup chopped fresh cilantro
Salt and pepper
1/2 cup chiffonade green leaf lettuce
1/2 cup grated Monterey Jack
1/4 cup chiffonade fresh cilantro
1/4 cup julienned radish
1/2 cup julienned onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.
  • In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro.
  • Yield: 6 to 8 servings
  • Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

HILDA'S FAVAS



Hilda's Favas image

Provided by Emeril Lagasse

Categories     side-dish

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 12

2 pounds dried fava beans
1 tablespoon salt
3 tablespoons extra-virgin olive oil
4 bay leaves, torn into quarters
1 1/2 teaspoons crushed red pepper flakes
2 cups finely chopped yellow onions
1 cup finely chopped green bell peppers
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon minced garlic
2 (6-ounce) cans tomato paste
7 1/2 cups water
2 (4-ounce) pieces andouille or chorizo, sliced and cooked

Steps:

  • In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use.
  • In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
  • Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days.

FIG PRESERVES



Fig Preserves image

Provided by Emeril Lagasse

Categories     condiment

Yield 1 quart

Number Of Ingredients 2

1 pound fresh ripe figs, washed, stemmed
1 cup sugar

Steps:

  • In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
  • If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

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