| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Emlive03 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil; plus |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Chopped onions |
| 3 |
tb |
Chopped green bell peppers |
| 1 |
tb |
Seeded; minced jalapeno peppers |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Peeled; seeded, chopped tomatoes |
| 3 |
|
Bay leaves |
|
|
Bayou Blast; see * Note |
| 1 |
pn |
Crushed red pepper |
| 2 |
c |
Chicken stock |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add
the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season
with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay
leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season
with salt. Bring to a boil and cook for a few minutes. Reduce the heat and
simmer for 20 minutes. Remove from the heat. Pour the mixture into a
blender and drizzle in the remaining 1/4 cup oil while the motor is
running. Pour back in the saucepan and stir in the parsley. Serve warm.
This recipe yields 1 1/3 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1998
Recipe by: Emeril Lagasse
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