| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Portuguese |
Emlive04 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
c |
Minced onions |
| 2 |
|
Bay leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Chorizo sausage; sliced 1/4" thick |
| 12 |
|
Whole Garlic cloves; peeled, blanched |
| 1 |
c |
Peeled; seeded, chopped fresh tomatoes |
| 1/2 |
lb |
New potatoes; quartered |
| 2 |
ts |
Chopped fresh thyme leaves |
| 2 |
ts |
Chopped fresh basil |
| 2 |
ts |
Chopped fresh parsley leaves |
| 1 |
qt |
Chicken stock |
| 16 |
|
Fresh sardines |
| 16 |
|
Wooden skewers; soaked in water |
INSTRUCTIONS
In a large saucepan, over medium-high heat, heat 2 tablespoons of the oil.
When the oil is hot, add the onions. Using your hands, crush the bay leaves
over the onions. Season with salt and pepper. Saute for 8 minutes. Add the
sausage and continue to cook for 2 minutes. Add the garlic cloves and
tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the
potatoes and herbs. Season with salt and pepper. Add the chicken stock and
bring the liquid to a boil. Reduce the heat to medium and cook for 15
minutes. Toss the sardines with the remaining olive oil. Season with salt
and pepper. Skewer four sardines on each wooden skewer. Place the skewers
on the grill and cook for 2 minutes on each side. Remove from the grill. To
serve, ladle the stew in the center of each shallow bowl. Lay one skewer of
sardines over the stew and serve. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B41 broadcast 05-07-1998) 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
06-03-1998
Recipe by: Emeril Lagasse
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