Fried crawfish salad, mirliton relish & creole mustard dres
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Mirliton; boiled, peeled, seed | |
| ; cut into small dice | ||
| 3 | Italian Roma tomatoes; seeded, and | |
| ; cut into small dice | ||
| ¼ | cup | Small-diced red onion |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Finely-chopped parsley |
| 2 | tablespoons | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taset | ||
| 1 | pounds | Crawfish tails |
| Emeril's Essence; see * Note | ||
| ½ | cup | Buttermilk |
| 1 | cup | Cornmeal |
| ½ | cup | Masa |
| 1 | cup | Creole Mustard dressing |
| (basic mayonnaise with Creole mustard) | ||
| 4 | cups | Assorted baby salad greens |
| ½ | cup | Grated Parmigiano-Reggiano cheese |
| === GARNISH === | ||
| 2 | tablespoons | Finely-chopped parsley |
| Edible flowers | ||
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer. In a small mixing bowl, combine the mirlitons, tomatoes, red onions, garlic, and parsley. Toss the vegetables with extra-virgin olive oil. Season with salt and pepper. Marinate the crawfish tails in the buttermilk, seasoned with Essence. Allow the crawfish to marinate for 10 minutes. Mix the cornmeal and masa together. Season the mixture with Essence. Remove the crawfish from the buttermilk and add to the cornmeal mixture and toss to coat evenly. Shake off any excess. Deep fry a few at a time until they pop to the surface and are golden, about 1 to 2 minutes.
Drain on paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. This recipe yields 4 salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.