Pork Boulettes with Spicy Dip

Boulettes:
¾ pound ground pork (Note: May also use ground chicken or shrimp)
8 teaspoons Essence, recipe follows
3 tablespoons unsalted butter
3 tablespoons plus 3/4 cup flour
½ cup chopped onions
¼ cup chopped bell peppers
2 teaspoons chopped garlic
1½ cups water
½ teaspoon salt
Pinch cayenne
1 cup cooked medium grain rice
¼ cup chopped green onions
2 cups dried fine bread crumbs
1 large egg
2 tablespoons milk
6 cups vegetable oil, for frying

Spicy Dip:
1 cup mayonnaise
2 tablespoons minced green onions
1 tablespoon minced shallots
1 tablespoon Creole mustard, or other hot, whole grain mustard
2 teaspoons minced fresh parsley
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 teaspoon hot red pepper sauce
Pinch salt

Boulettes: In a large skillet, combine the pork and 3 teaspoons of the Essence, and cook, stirring, until brown over medium high heat, about 5 minutes. Remove from the heat and drain on paper towels. Return pork to skillet. Add the onions and bell peppers, and cook, stirring, until soft, 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Remove from heat; set aside.

In a medium pot, melt the butter over medium heat. Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux. Add the pork mixture to the roux and cook for 1 minute. Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally. Add the rice, green onions, and ½ cup of the bread crumbs and cook, stirring, for 2 minutes.

Remove from the heat and spread on a baking sheet or platter until cool enough to handle.

In a shallow bowl, season the remaining ¾ cup of flour with 2 teaspoons of the Essence. In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence. In a third shallow bowl, whisk the egg and milk together.

Preheat the oil to 360º F.

Shape the pork and rice mixture into 1-inch balls. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.

Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients. (Note: may be prepared in advance up to this point and frozen. Thaw and re-heat in oven for 20 minutes at 350º F.) Serve hot with Spicy Dip. Yield: 4 dozen.

Spicy Dip: Combine all ingredients thoroughly. Store in refrigerator in an airtight jar or container.

Variation: Rather than shaping Boulette mixture into balls and coating and frying, use to stuff mushrooms. Sprinkle top with Parmesan cheese, and bake at 350º F for 20 minutes, or until caps are browned and tender.