Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce
Show: Emeril Live
Episode: Happy, Happy Holiday
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- Recipe categories: Shellfish, Crawfish, Meat, Pork, Cheese, Vegetables, Shallot, Tomato,
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Total Reviews: 3
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By anne.stamats_11...
Cedar Rapids, IA
on January 08, 2009
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I made this for Christmas dinner and OH MY - FABULOUS. I fround the mirlitons at the Asian market and I orderd frozen crawfish tails from a supplier on line. The only thing I changed was to brine the pork crown roast overnight. The other option I might try is to grill it on a charcoal grill. Thank you Emeril!
By lauaelynn_7818538
Houston, TX
on December 25, 2008
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We have never had a holiday meal that looked so straight from TV. The roast was amazing, stuffing great. We substituted apples and pears for the mirlitons, which was perfect as applesauce has always been the normal side with pork chops. Sauce never thickens much, so if you want a thicker sauce, you will need to add a little thickening agent. We like thin sauce, so it was perfect. Must have a meat thermometer, ours cooked in much less than 22 minutes per pound! We had a 20 pound crown and did convection oven at 350 for approximately 3 and a half hours.
By dandeerep@comca...
Front Royal, VA
on December 24, 2007
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I made this recipe today for Christmas dinner. I would recommend making the merliton stuffing a day ahead--I could not see my guests until dinner was on the table, and I had to put many "sous-chefs" to work to pull it together. I did not have time to bake the merliton stuffing more than 15 minutes because the roast was in the oven til then, so I did not add the eggs, and it was still great. I substituted medium shrimp for the crawfish - peeling them is another good reason to make the stuffing a day ahead. For the sauce, we added the pan juices to the sauce to enhance flavor and make more sauce. I saw Emeril make it and saw that two chops was too much to eat per person; one was plenty. We drank red wine, but we thought that you could serve almost any wine with this dish. So impressive and delicious. Merry Christmas, Emeril!