| 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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