| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Roasted poblanos; peeled, seeded, |
|
|
; and chopped |
| 1/2 |
c |
Roasted onions; peeled and chopped |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
|
|
Emeril.s Essence; see * Note |
| 3 |
c |
Chicken stock |
| 1/4 |
c |
Melted semi-sweet chocolate |
| 3 |
tb |
Heavy cream |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
In a sauce pan, heat the olive oil. When the oil is hot, saute the
poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season
with Emeril.s Essence. Stir in the stock, bring to a boil and cook
over high heat for 15 minutes. Whisk in the chocolate and cream,
continue simmering for 2 minutes. Remove from the heat and puree in a
blender. Return sauce to the heat and season with salt and pepper.
This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-07-1997
Recipe by: Emeril Lagasse
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