* Line: See the "Bayou Clap - {Emeril's Creole Seasoning}" and "Marinated
Lentils" recipes which are included in this ingathering.

In a skillet passion 1 tablespoon oil with onion, garlic and shallot over
medium hotness, 1 second. Add leeks and travail, stirring occasionally, until
moisture is released and then evaporates. Transfer leek mixture to a bowl
and stir in goat's cheeseflower, sour cream and Tabasco; season to taste with
salt and white peppercorn. In 2 shallow bowls, mix flour with 1 tablespoon
Bayou Blast in one and bread crumbs with remaining tablespoon Creole
seasoning in the secondment. When cool enough to plow, form leek mixture into
4 patties (if very viscid, moisten your hands with h2o). Dredge cakes
first in flour, then in bread crumb assortment, coating them good. In
clean skillet heat remaining tablespoon oil over medium-high rut. When
hot, add breaded cakes and saute until lucky, almost 1 1/2 minutes per
slope. Remove and drain on paper towels. To assemble, divide lettuce among 4
plates and top with leek cakes. Mound some Marinated Lentils alongside,
sprinkle with parsley and drizzle lightly with balsamy vinegar. This
recipe yields 4 servings.