| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | French | Essnce09 | 2 | Servings |
INGREDIENTS
| 8 | Ancho chiles | |
| 1 | Tomato, cut 8 wedges | |
| 1 | Onion, cut 8 wedges | |
| 3 | Garlic cloves | |
| Olive oil | ||
| Bayou Blast, see * Note | ||
| 2 | French bread, toasted | |
| 2 | T | Sesame seeds, toasted |
| 1 | t | Cumin seeds, toasted |
| 2 | c | Chicken stock |
| 1 | T | Dried oregano |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground allspice |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | oz | Unsweetened chocolate |
| chopped | ||
| 2 | Turkey cutlets -, 6 oz ea | |
| grilled on | ||
| Low part of the grill | ||
| 2 | Corn tortillas | |
| 1/2 | c | Tomato salsa |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Roast the chiles over an open flame
for 30 seconds, then soak in hot water for 1 hour. Preheat oven to 400
degrees. Toss the tomatoes, onions, and garlic with a small amount of
oil and season with Bayou Blast. Roast for 20 minutes, or until a rich
brown color occurs. Place in a large bowl along with the French bread,
sesame seeds, and cumin. In the work bowl of a food processor combine
the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid.
Process until a thick puree has developed. Add the tomato-onion
mixture, as well as the oregano, cinnamon, allspice, remaining stock
and salt and pepper. Puree as smooth as possible. Place in a saucepan,
bring up to a simmer, and add the chocolate, stirring to incorporate.
Serve with the grilled turkey cutlet, corn tortillas, and salsa. This
recipe yields 2 servings with about 3 cups of mole. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - [email protected] ~or- [email protected] 08-03-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2890
Calories From Fat: 2001
Total Fat: 226.1g
Cholesterol: 822.6mg
Sodium: 7857mg
Potassium: 1038.1mg
Carbohydrates: 61.3g
Fiber: 11.1g
Sugar: 8.9g
Protein: 170.4g