Southwestern Pie (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 10 -inch puff pastry tart shell, blind-baked |
2 cups goat cheese |
1 tablespoon minced garlic |
2 teaspoons cumin |
2 teaspoons chili powder |
salt and pepper |
2 avocadoes, diced |
2 lemons, juiced |
1 teaspoon minced garlic |
1 jalapeno, minced |
1 italian roma tomato, seeded and diced small |
salt and pepper |
1 cup warm black bean puree, recipe follows |
2 roasted red peppers, peeled, seeded and cut into a julienned |
2 roasted yellow peppers, peeled, seeded and cut into a julienned |
2 roasted poblano peppers, peeled, seeded and cut into a julienned |
1/2 cup roughly chopped black olives |
fresh cilantro sprigs |
essence, recipe follows |
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:
1. Garnish:
2. Black Bean Puree: Cook according to package instructions or use canned drained beans. Puree in blender. In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder. Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goat's cheese mixture. Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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