PULLED PORK CREPES RECIPES

Steps:

• "From: [email protected] Date: Tue, 20 Feb 96 23:05:00 UTC 0000 Heres one from The essence of Emmeril on TVFN, Recipe By: ESSENCE OF EMERIL SHOW #EE2295 For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot, add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until the beans are soft. With a hand-held blender, puree the mixture until smooth. Reseason with salt and pepper. If the mixture is too thick, thin with a little water. If it is too thin, return to the heat and reduce until sauce consistency. For cracklins: In a smoking hot saute pan, add the pork skin. Render the skin until crisp and brown, about 6 minutes. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper. For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork will fall out. To assemble, spoon 1/2 cup of the sauce in the center of the plate. Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Essence. Yield: 4 servings. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet."

Steps:

• For sauce: In a saucepan, heat the extra virgin olive oil. When the pan is smoking warm, add in the onions and shallots. Saute/fry for 1 minute. Add in the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hrs or possibly till the beans are soft. With a hand-held blender, puree the mix till smooth. Reseason with salt and pepper. If the mix is too thick, thin with a little water. If it is too thin, return to the heat and reduce till sauce consistency. For cracklins: In a smoking warm saute/fry pan, add in the pork skin. Render the skin till crisp and brown, about 6 min. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper. For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork won't fall out. To assemble, spoon 1/2 c. of the sauce in the center of the plate. Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Bayou Blast. This recipe yields 4 servings.