| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce10 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Tomatillos; peeled |
| 2 |
tb |
Olive oil |
|
|
Emeril's Essence; see * Note |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with
the olive oil and Emeril's Essence to taste. Place on a parchment-lined
baking sheet and roast for about 15 minutes. Remove from the oven and place
in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the
liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season
with salt and pepper. Using a hand-held blender, puree the sauce until
smooth. If the sauce is too thick, thin with a little more chicken stock.
This recipe yields about 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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