| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
Caribbean |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; peeled and chopped |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Smoked ham hock |
| 2 |
qt |
Chicken stock |
| 4 |
lg |
Eggplant; peeled and cut into large dice |
| 1/4 |
c |
Curry powder |
| 1 |
cn |
Coconut milk |
| 1 |
sm |
Knob of fresh ginger; peeled and chopped |
| 1 |
|
Stalk lemon grass; chopped |
| 1/2 |
c |
Heavy cream |
| 1/2 |
cn |
Coco Lopez |
INSTRUCTIONS
In a heavy bottomed pot, saute onions, garlic and ham hock until the onions
are translucent. Add all other ingredients and cook for 1/2 hour under slow
to medium heat. Puree in a food processor and strain through a fine sieve.
Season and serve hot.
CHEF DU JOUR HERB WILSON SHOW #DJ9420
Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”