| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Essnce10 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Peeled; seeded, chopped roasted poblano |
|
|
Peppers -; (about 2) |
| 1/2 |
c |
Chopped roasted onion -; (1 small) |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Southwest Spice; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
c |
Chicken stock |
| 3 |
tb |
Heavy cream |
INSTRUCTIONS
* Note: See the .Southwest Spice - {Emeril.s Southwest Seasoning}. recipe
which is included in this collection
In a saucepan combine oil, poblano peppers, onions, garlic and Southwest
Spice; season to taste with salt and pepper. Saute over high heat, stirring
occasionally, 2 minutes. Stir in stock, bring to a boil, and boil
vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and
simmer 2 minutes. Transfer sauce to blender or food processor and puree
until smooth. This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
03-25-1997
Recipe by: Emeril Lagasse
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