Chili Grit Cakes With Ragu Of Peppers, Guacamole, And Tortilla Strips Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

2/3 cup julienne roasted poblano

Olive oil, for frying

Salt and pepper

1 tablespoon brunoise red pepper

1 tablespoon dried thyme

1 teaspoon salt

1 cup julienne onions

2 tablespoons olive oil

1/2 cup julienne roasted Fresno peppers

2 tablespoons chopped chives

2 cups white grits

1 tablespoon minced garlic

1/2 cup julienne roasted Anaheim peppers

1 cup fried tortilla julienne strips

2 tablespoons heavy cream

1 tablespoon dried oregano

1 cup veal reduction

1 cup prepared chunky guacamole

1 tablespoon cayenne pepper

1/2 cup chopped red chilies

1 cup seasoned flour

2/3 cup julienne roasted floral gem

Essence, recipe follows

2 tablespoons garlic powder

1 cup seasoned fine bread crumbs

1 tablespoon black pepper

2 tablespoons salt

6 cups milk

1 tablespoon brunoise yellow pepper

1 cup grated Monterey Jack

1 tablespoon onion powder

2 tablespoons butter

2 eggs, beaten

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