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Goat Cheese Stuffed Softshells with a Pecan Pesto Butter Sauce (Emeril Lagasse) Recipe

Goat Cheese Stuffed Softshells with a Pecan Pesto Butter Sauce (Emeril Lagasse) Recipe

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Goat Cheese Stuffed Softshells with a Pecan Pesto Butter Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

2984

Calories

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Ingredients:

Serving

1 1/2 cup basil leaves, washed and patted dry
6 crushed garlic cloves
1/3 cup toasted pecan pieces
1/2 cup grated parmesan reggiano
salt and freshly ground black pepper
1/2 cup olive oil
8 oz (2 sticks) cold butter, cubed
8 louisiana softshells, cleaned
8 oz goat cheese
1 cup flour
essence , recipe follows
2 cups mashed potatoes, hot
2 eggs, beaten with 1 tbsp milk
2 cups fine dried bread crumbs
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oil to 360 degrees F. In a food processor, fitted with a metal blade, combine 1 cup of the basil, garlic, pecans, and cheese. Puree until smooth. Season with salt and pepper. With the machine running, add the oil in a steady stream. Process until a paste is formed. Season with salt and pepper. Place the pesto in a saucepan, over low heat, heat the mixture. Whisk in the butter, a cube at a time, until all of the butter is incorporated. Reseason the sauce if necessary. Set aside and keep warm. Season all sides of the soft-shells with salt and pepper. Season the flour with Essence. Season the egg wash with Essence. Season the bread crumbs with Essence. Stuff each cavity with 2 tablespoons of the Goat's cheese. Press the cheese firmly into the cavity to secure the cheese. Dredge the soft-shells in the seasoned flour. Dip each soft-shell in the egg wash, letting the excess drip off. Dredge the soft-shells in the bread crumbs, coating the legs completely. Fry the remaining basil leaves in the oil until crispy, about 1 minute. Remove and drain on paper towels. Season with salt and pepper. Holding the cavity, carefully drag the legs in the hot oil for about 30 seconds. Carefully drop the shells in the oil and fry until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with Essence. Fry the soft-shells in batches. To serve, spoon the sauce in the center of each plate. Mound the potatoes in the center of the sauce. Place two soft-shells on top of each mound of potatoes. Garnish with the fried basil
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2984.36 Kcal (12495 kJ)
Calories from fat	2408.83 Kcal
		% Daily Value*
Total Fat	267.65g	412%
Cholesterol	580.57mg	194%
Sodium	5200.23mg	217%
Potassium	1158.93mg	25%
Total Carbs	112.07g	37%
Sugars	8.95g	36%
Dietary Fiber	19.01g	76%
Protein	50.05g	100%
Vitamin C	4.9mg	8%
Vitamin A	3mg	101%
Iron	21.6mg	120%
Calcium	1502.8mg	150%

Amount Per 100 g
Calories	510.49 Kcal (2137 kJ)
Calories from fat	412.04 Kcal
		% Daily Value*
Total Fat	45.78g	412%
Cholesterol	99.31mg	194%
Sodium	889.52mg	217%
Potassium	198.24mg	25%
Total Carbs	19.17g	37%
Sugars	1.53g	36%
Dietary Fiber	3.25g	76%
Protein	8.56g	100%
Vitamin C	0.8mg	8%
Vitamin A	0.5mg	101%
Iron	3.7mg	120%
Calcium	257.1mg	150%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.