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Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips (Emeril Lagasse) Recipe

Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips (Emeril Lagasse) Recipe

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Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips (Emeril Lagasse)

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Ingredients

Count

Nutrition

1340

Calories

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Ingredients:

Serving

6 cups milk
2 tbsp butter
2 cups white grits
1 tsp salt
1/2 cup chopped red chilies
1 cup grated monterey jack
1 cup seasoned flour
2 eggs, beaten
1 cup seasoned fine bread crumbs
olive oil, for frying
2 tbsp olive oil
1 cup julienne onions
2/3 cup julienne roasted poblano
2/3 cup julienne roasted floral gem
1/2 cup julienne roasted fresno peppers
1/2 cup julienne roasted anaheim peppers
1 tbsp minced garlic
1 cup veal reduction
2 tbsp heavy cream
2 tbsp butter
salt and pepper
essence , recipe follows
1 cup prepared chunky guacamole
1 cup fried tortilla julienne strips
2 tbsp chopped chives
1 tbsp brunoise red pepper
1 tbsp brunoise yellow pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a sauce pot, bring the milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 minutes, stirring constantly. Add the chilies and cheese. Stir the grits until the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cool under refrigeration until firm. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted peppers and garlic and saute for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 2 minutes. Add the cream and butter. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, fry the cakes for 3 minutes on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Essence. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the guacamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1339.82 Kcal (5610 kJ)
Calories from fat	535.38 Kcal
		% Daily Value*
Total Fat	59.49g	92%
Cholesterol	182.94mg	61%
Sodium	5933.88mg	247%
Potassium	1223.63mg	26%
Total Carbs	154.69g	52%
Sugars	23.37g	93%
Dietary Fiber	15.32g	61%
Protein	46.73g	93%
Vitamin C	36.1mg	60%
Vitamin A	0.8mg	28%
Iron	9.6mg	53%
Calcium	1145.8mg	115%

Amount Per 100 g
Calories	178.21 Kcal (746 kJ)
Calories from fat	71.21 Kcal
		% Daily Value*
Total Fat	7.91g	92%
Cholesterol	24.33mg	61%
Sodium	789.29mg	247%
Potassium	162.76mg	26%
Total Carbs	20.58g	52%
Sugars	3.11g	93%
Dietary Fiber	2.04g	61%
Protein	6.22g	93%
Vitamin C	4.8mg	60%
Vitamin A	0.1mg	28%
Iron	1.3mg	53%
Calcium	152.4mg	115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.