Recipe courtesy of Emeril Lagasse
Print
Yield:
4 appetizer servings
Level:
Easy

Ingredients

  • 1 cup roasted walnuts
  • Egg wash (1 egg mixed with 1 teaspoon water)
  • 1/4 cup bread crumbs
  • 1/4 cup plus 1 tablespoon olive oil
  • 4 ounces chorizo, finely chopped
  • Essence, recipe follows
  • 1 pound goat cheese
  • 1/2 cup minced onions
  • 1 cup blanched split peas
  • 4 tablespoons minced shallots
  • 1/2 cup peeled, seeded and chopped tomatoes
  • 2 teaspoons minced garlic plus 1 tablespoon
  • 2 cups veal reduction
  • 2 tablespoons chopped chives
  • 2 teaspoons chopped fresh thyme
  • Seasoned flour
  • 1 teaspoon finely chopped parsley
  • 1 cup roasted walnuts
  • Egg wash (1 egg mixed with 1 teaspoon water)
  • 1/4 cup bread crumbs
  • 1/4 cup plus 1 tablespoon olive oil
  • 4 ounces chorizo, finely chopped
  • Essence, recipe follows
  • 1 pound goat cheese
  • 1/2 cup minced onions
  • 1 cup blanched split peas
  • 4 tablespoons minced shallots
  • 1/2 cup peeled, seeded and chopped tomatoes
  • 2 teaspoons minced garlic plus 1 tablespoon
  • 2 cups veal reduction
  • 2 tablespoons chopped chives
  • 2 teaspoons chopped fresh thyme
  • Seasoned flour
  • 1 teaspoon finely chopped 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
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

Directions

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.

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.

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.

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.

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.

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):

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.

Essence (Emeril's Creole Seasoning):

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.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Honey Walnut Goat Cheese Crostini

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts

Recipe courtesy of Bobby Flay

Spinach Salad with Andouille Dressing and Three Nut Crusted Goat Cheese

Pistachio Crusted Rack of Lamb with Goat's Cheese Mashed Potatoes and Peasant Style Sauce

Recipe courtesy of Emeril Lagasse

Old School Double Crust Blueberry Pie with Goat Cheese and Basil

Recipe courtesy of Hedy Goldsmith

Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

Recipe courtesy of Bobby Flay

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Unwrapped

6pm | 5c

Duff Till Dawn

7:30pm | 6:30c
On Tonight
On Tonight

Crazy Cookie Builds

8pm | 7c

Crazy Cookie Builds

8:30pm | 7:30c

Unwrapped

9pm | 8c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Crazy Cookie Builds

12:30am | 11:30c

Unwrapped

1am | 12c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here