*  Exported from  MasterCook II  *
 
            PULLED PORK CREPE WITH BLACK BEAN SAUCE & CRACKLINS
 
 Recipe By     : ESSENCE OF EMERIL SHOW #EE2295
  Serving Size  : 4    Preparation Time :0:00
  Categories    : Exported/Genie                   Pork
                 South/Cajun                      Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    2      pounds        pulled pork -- warm
   12                    prepared crepes -- warm
                         Salt and pepper
                         Black Bean Sauce:
    1      tablespoon    olive oil
      1/3  cup           chopped onions
    1      tablespoon    minced shallots
    1      teaspoon      minced garlic
    2      teaspoons     minced seeded jalapenos
    1      cup           dried black beans -- soaked and drained
      1/4  cup           fresh chopped cilantro
    4      cups          chicken stock
                         Salt and pepper
                         Cracklins:
    1      cup           pork skin -- julienned
                         Salt and pepper
    2      tablespoons   brunoise red peppers
    2      tablespoons   brunoise yellow peppers
    1      bunch         fresh cilantro
                         Essence
 
 
   For sauce: In a saucepan, heat the olive oil. When the pan is smoking
    hot, add the onions and shallots. Saute for 1 minute. Add the garlic,
    jalapenos, beans, and cilantro. Cover with the chicken stock. Season
    with salt and pepper. Bring to a boil and reduce to a simmer. Cook for
    2 hours or until the beans are soft. With a hand-held blender, puree
    the mixture until smooth. Reseason with salt and pepper. If the
    mixture is too thick, thin with a little water. If it is too thin,
    return to the heat and reduce until sauce consistency.
 
    For cracklins: In a smoking hot saute pan, add the pork skin. Render
    the skin until crisp and brown, about 6 minutes. Remove from the pan
    and drain on a paper-lined plate. Season with salt and pepper.
 
    For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork,
    season with salt and pepper. Roll the crepe like an eggroll, making
    sure the ends are tucked in the crepe so the pulled pork will fall
    out. To assemble, spoon 1/2 cup of the sauce in the center of the
    plate. Arrange the crepes in the center of the sauce. Sprinkle with
    any remaining pulled pork and the cracklins. Garnish with the peppers,
    fresh cilantro and Essence.
 
    Yield: 4 serving
 
 
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