Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Roasted walnuts

  2. 1/4 cup 36g / 1 1/3oz Bread crumbs Emeril's Essence - seeNote

  3. 1 lb 454g / 16oz Goat's cheese

  4. 4 tablespoons 60ml Minced shallots

  5. 2 teaspoons 10ml Minced garlic - plus

  6. 1 tablespoon 15ml Minced garlic

  7. 2 tablespoons 30ml Chopped chives Salt - to taste Freshly-ground black pepper - to taste Seasoned flour

  8. 1 Egg - mixed with

  9. 1 teaspoon 5ml Water - for egg wash

  10. 1/4 cup 59ml Olive oil - plus

  11. 1 tablespoon 15ml Olive oil

  12. 4 oz 113g Chorizo sausage - finely chopped

  13. 1/2 cup 31g / 1.1oz Minced onions

  14. 1 cup 237ml Blanched split peas

  15. 1/2 cup 31g / 1.1oz Peeled, seeded and chopped tomatoes

  16. 2 cups 474ml Veal reduction

  17. 2 teaspoons 10ml Chopped fresh thyme

  18. 1 teaspoon 5ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. 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 Emeril's Essence. In another mixing bowl, combine the Goat's cheese, 2 tablespoons shallots, 2 teaspoons garlic and chives together. Mix thoroughly. Season the mixture with salt and pepper. 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. This recipe yields 4 appetizer servings.


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