Ingredients Jump to Instructions ↓

  1. 1 cup roasted walnuts

  2. 1/4 cup bread crumbs

  3. Essence, recipe follows

  4. 1 pound goat cheese

  5. 4 tablespoons minced shallots

  6. 2 teaspoons minced garlic plus

  7. 1 tablespoon

  8. 2 tablespoons chopped chives

  9. Seasoned flour

  10. Egg wash (1 egg mixed with 1 teaspoon water)

  11. 1/4 cup plus 1 tablespoon olive oil

  12. 4 ounces chorizo, finely chopped

  13. 1/2 cup minced onions

  14. 1 cup blanched split peas

  15. 1/2 cup peeled, seeded and chopped tomatoes

  16. 2 cups veal reduction

  17. 2 teaspoons chopped fresh thyme

  18. 1 teaspoon finely chopped parsley

  19. 2 1/2 tablespoons paprika

  20. 2 tablespoons salt

  21. 2 tablespoons garlic powder

  22. 1 tablespoon black pepper

  23. 1 tablespoon onion powder

  24. 1 tablespoon cayenne pepper

  25. 1 tablespoon dried leaf oregano

  26. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. In another mixing bowl, combine the goat cheese , 2 tablespoons shallots, 2 teaspoons garlic, and chives . Mix thoroughly. Season the mixture with salt and pepper.

  3. 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.

  4. 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.

  5. 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.

  6. Combine all ingredients thoroughly and store in an airtight jar or container.

  7. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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