Yield: 4 servings
|1.00 tablespoon||olive oil|
|8.00||pork loin medallions -; (2 to 3 oz ea)|
|1||emerils essence; see * note|
|1||fried parsnips strips|
|1.00 tablespoon||chopped chives|
|1.00 tablespoon||brunoise red peppers|
* Note: See the Emerils Essence Information recipe which is included in this collection.
In a large saute pan, heat the olive oil. Season the medallions with Emerils Essence. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the roasted shallots, parsnip strips, green onions and peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000