Poached eggs over chicken-andouille cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === tomato-mustard coulis === | |
| ½ | cup | tomato concassee |
| 1 | (peeled; seeded and chopped tomato | |
| 3.00 | tablespoon | creole mustard |
| 2.00 | teaspoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 1.00 | teaspoon | salt |
| ½ | teaspoon | white pepper |
| ½ | cup | chicken stock or water |
| ½ | cup | olive oil |
| 1 | === chicken-andouille cakes === | |
| 1.00 | teaspoon | oil; plus |
| 2.00 | tablespoon | oil |
| 2.00 | tablespoon | finely-chopped green pepper |
| 2.00 | tablespoon | finely-chopped onion |
| 2.00 | tablespoon | finely-chopped celery |
| ½ | teaspoon | minced garlic |
| ½ | pounds | raw chicken breasts; finely chopped |
| ½ | cup | cooked; drained, crumbled andouil |
| 1.00 | egg | |
| 1.00 | cup | bread crumbs; or less |
| 1 | bayou blast - {emeril's creole seas; oning}, see * | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === poached eggs === | |
| 1.00 | tablespoon | salt |
| 1.00 | teaspoon | vinegar |
| 4.00 | eggs | |
| 1 | chopped parsley; for garnish | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 minutes. Transfer to a blender and process, slowly streaming in oil until emulsified. Adjust seasonings. Set aside and keep warm. Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a bit at a time, until mixture binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes until first side is browned. Flip cakes, transfer pan to oven and bake for 10 minutes. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water, vinegar and salt to a boil over medium heat. Reduce heat until water simmers gently. Begin stirring water and crack in eggs one at a time; they will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle with warm sauce. Garnish with chopped parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-083 broadcast 11-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-30-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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