Serve with Emeril's Delmonico Crispy Pork Cheeks.
Recipe from Emeril's Delmonico by Spencer Minch, courtesy Emeril Lagasse
|1 tablespoon vegetable oil||1/2 teaspoon salt|
|1 tablespoon butter||1/4 teaspoon ground coriander|
|1/2 cup chopped yellow onion||1/4 teaspoon ground cumin|
|1/2 cup chopped bell pepper||1/4 teaspoon cayenne|
|1/4 pound ground pork||2 cups cooked long grain white rice|
|1/4 pound chicken livers, pureed||1/4 cup beef stock or canned, low sodium beef broth|
|2 bay leaves||Dash of Tabasco, or other Louisiana hot sauce, or to taste|
|1 tablespoon finely chopped jalapeno|
In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes. Add the rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf