| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 3/4 |
c |
Diced bacon |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 1/2 |
c |
Peeled; diced Granny Smith apples |
| 1/2 |
c |
Pecan pieces |
| 1/4 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped fresh sage |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Cubed day-old bread; 1-inch cubes |
|
|
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
In a large skillet heat oil and cook the bacon until it's crispy,
about 4 minutes. Add onions, celery, apples, pecans, parsley, sage,
and cook for 3 minutes. Season to taste with salt and pepper. Stir in
the bread cubes, Bayou Blast to taste, and chicken stock. Cook until
heated through. Remove from heat and adjust the seasonings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2196 broadcast 08-14-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
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