Ingredients
1 no ingredients
Directions
1/2 lb ground pork
4 TB butter
3 TB plus 3/4 cup flour
1/2 c chopped onions
1/4 c chopped bell peppers
2 TB minced garlic
1 1/2 c water
: Salt and cayenne
2 c cooked medium-grain rice
1/2 c chopped green onions
: Tabasco to taste
2 c fine bread crumbs
: Essence
1 egg, -- beaten
1/4 c vegetable oil
1 c Creole Mustard Aioli
1/4 c grated Parmesan cheese
2 TB finely chopped parsley
1 TB burnoose red pepper
In a saute pan, brown the pork for about 3-4 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
3-4 minutes, or until the vegetables wilt. Add the pork and saut_ 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,
Tabasco, 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 2-3 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 the grated cheese, parsley and peppers.
Yield: about 2 dozen
Recipe By :ESSENCE OF EMERIL SHOW #EE2350
Servings: 4 servings
Pork Boulettes Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also describes how the Romans used a good variety of herbs, including a few that are still present in modern kitchens like basil, rue and parsley. As our culinary historical trip moves to more modern times we find two interesting recipe books which date from the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that appears on menues today, but rather descriptions of the types of meals eaten by the rich and powerful of the time. In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in recipe publications, some of which still exist in academic collections. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pork Boulettes recipe.
