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    Torched Pumpkin Strips


    Source of Recipe


    "New New Orleans Cooking", by Emeril Lagasse (1993)

    Recipe Introduction


    I don't know what to say of this except it is VERY GOOD and it is by Emirle Lagasse.

    List of Ingredients




    Torched Pumpkin Strips

    Recipe courtesy Emeril Lagasse, 2001

    2 pounds yellow pumpkin, peeled and seeds removed, cut
    into 1/2-inch by 3-inch strips
    2 cups all-purpose flour
    2 cups dark beer
    1 tablespoon Emeril's Essence, plus more for dusting,
    recipe follows
    Vegetable oil, for frying
    Salt

    For the sauce:
    1/2 cup soy sauce
    3 tablespoons rice wine vinegar
    1 to 2 tablespoons honey
    2 tablespoons sesame oil
    1/4 cup thinly sliced green onions
    In a heavy, deep saucepan, heat the oil to 360 degrees
    F.

    Essence (Emeril's Creole Seasoning):
    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



    Recipe from "New New
    Orleans Cooking", by Emeril
    Lagasse and Jessie Tirsch. Published by William and
    Morrow, 1993.

    Recipe



    In a heavy, deep saucepan, heat the oil to 360 degrees
    F.

    In a bowl, whisk together the flour, beer, and
    Essence. Dip the pumpkin strips into the batter,
    letting the excess drip off. Fry in the oil until
    golden, turning to brown evenly, about 2 minutes.
    Remove with a slotted spoon and drain on paper towels.
    Sprinkle with salt and Essence.

    For the sauce: In a small bowl, combine soy sauce,
    rice wine vinegar, honey, sesame oil, and green
    onions.

    Serve hot with the sauce.

    Essence (Emeril's Creole Seasoning):

    DIRECTIONS:

    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.


    Yield: 4 to 6 servings
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Difficulty: Medium

 

 

 


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