Yield: 8 servings
|1.00 cup||olive oil; plus|
|1.00 tablespoon||olive oil|
|1.00||smoked ham hock -; (abt 8 to 10 oz)|
|½ cup||chopped onions|
|2.00 quart||crab or fish stock|
|1||emeril's essence; see * note|
|6.00 cup||roughly-chopped assorted greens|
|1||(such as collards; mustards, turnip,|
|1||chard; dandelion, beet greens, o|
|1||freshly-ground black pepper; to taste|
|½ pounds||lump crabmeat; picked over for|
|1||shells and cartilage|
|1.00||red bell pepper; roasted, peeled,|
|1.00 tablespoon||chopped garlic|
|1.00 tablespoon||chopped fresh cilantro|
|1||salt; to taste|
|1||crushed red pepper; to taste|
|1||cayenne pepper; to taste|
|1||coconut; as needed|
* 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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