- 1 cup roasted walnuts
- 1/4 cup bread crumbs
- Essence, recipe follows
- 1 pound goat cheese
- 4 tablespoons minced shallots
- 2 teaspoons minced garlic plus 1 tablespoon
- 2 tablespoons chopped chives
- Seasoned flour
- Egg wash (1 egg mixed with 1 teaspoon water)
- 1/4 cup plus 1 tablespoon olive oil
- 4 ounces chorizo, finely chopped
- 1/2 cup minced onions
- 1 cup blanched split peas
- 1/2 cup peeled, seeded and chopped tomatoes
- 2 cups veal reduction
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely chopped parsley
In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Essence.
Form the mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely.
In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic, and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason, if necessary. Stir in the thyme and parsley, right at the end.
In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.