| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Essnce02 |
2 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Oil |
| 1/2 |
lb |
Chicken tenders; cut for stir fry |
| 1 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 2 |
tb |
Butter |
| 8 |
|
Ears baby corn |
| 1 |
tb |
Chopped red onion |
| 1 |
pn |
Crushed red pepper flakes |
| 1 |
tb |
Minced red bell pepper |
| 3 |
oz |
Fresh coconut cream |
|
|
(or 3 ounces canned coconut cream) |
| 1 |
c |
Chicken stock |
| 2 |
tb |
Picked cilantro leaves |
| 1 |
tb |
Heavy cream |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
In a deep saute pan heat oil. Season chicken with Bayou Blast and
place in the pan. Sear for 1 minute and turn. Add corn, onion, red
pepper flakes, and red pepper. Shaking the pan, cook for 1 more
minute. Pour in the cream of coconut and chicken stock. Bring to a
simmer, reduce the heat, and cook for 2 minutes. Then add cilantro,
cream, and adjust the seasonings. Ladle into bowl and serve. This
recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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