Emerils Dirty Rice Boulettes Food

DIRTY RICE

Steps:

• In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

PORK BOULETTES

Steps:

• In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EMERILS DIRTY RICE BOULETTES

Steps:

• In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in 2 tablespoons flour. Cook, whisking constantly, until roux thickens and darkens to a mahogany color; do not let burn.
• When well-colored, add the ground pork and cook, stirring and breaking up pieces, until browned, 4 to 5 minutes.
• Add onions, bell pepper and celery and cook, stirring occasionally, until vegetables are tender, 4 minutes.
• Add the garlic, 2 teaspoons of the Essence, cayenne, and file powder and cook for 2 minutes.
• Meanwhile, in a large pot bring gizzards and 3 cups of water to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately. Grind gizzards in food processor and add to pork and vegetable mixture along with 2 cups of the reserved stock (add water if necessary to bring volume up to 2 cups) and add the salt and pepper. Bring mixture to a boil, then reduce the heat to a simmer. Cook about 30 minutes, until flavors are well-blended.
• Add the livers and cook, stirring, until they are cooked through, 2 to 3 minutes.
• Add the parsley, green onions and rice, mixing gently but thoroughly to combine.
• Adjust seasoning if necessary, transfer to a bowl, and set aside to cool. When cool, cover with plastic wrap and transfer to the refrigerator until thoroughly chilled.
• When the mixture is thoroughly chilled, form the mixture into balls about 2 tablespoons each, pressing with your hands to compact the mixture. Transfer to a parchment-lined baking sheet and repeat with remaining mixture.
• Place the flour and 4 teaspoons of the Essence in a mixing bowl and toss to combine.
• Place the eggs and milk in another shallow mixing bowl and whisk to combine.
• Place the bread crumbs in a third bowl, add the remaining 2 tablespoons of Essence and toss to combine.
• Working 1 at a time, carefully coat the rice balls first with the flour, then with the egg wash, then dredge in the bread crumbs, rolling to coat evenly and shaking to remove any excess crumbs. Place the breaded boulettes onto a parchment lined baking sheet and repeat with the remaining dirty rice until all boulettes have been breaded.
• In a large saucepan heat at least 4 inches of the oil to 350 degrees F. When hot, gently add the boulettes, in batches, to the hot oil, and fry, turning to promote even browning, until golden, about 2 minutes.
• Remove from the oil with a slotted spoon and let drain on a paper-lined plate or platter. Season lightly with salt and repeat until all boulettes have been fried.