Pork Boulettes

---------- Recipe via Meal-Master (tm) v8.04

Title: Pork Boulettes
Categories: New, Text, Import
Yield: 4 servings


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

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