| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Essnce05 | 1 | servings | |
INGREDIENTS
| 1 | c | Chopped onions |
| 1/2 | c | Shelled pistachio nuts |
| 1/2 | c | Shelled pine nuts; roasted until golden |
| 1/2 | c | Roasted; peeled, chopped green poblanos, (abt 2 peppers) |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1 | tb | Dark cane syrup |
| 1 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 1/4 | c | Parsley leaves |
| 1/4 | c | Cilantro leaves |
INSTRUCTIONS
In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered. This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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