| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Soft fresh bread crumbs |
| 2 |
tb |
La Bourride Base; see * Note |
| 2 |
|
Red hot peppers; stemmed |
| 4 |
|
Fresh garlic cloves |
| 1 |
c |
Olive oil |
|
|
Salt; to taste |
INSTRUCTIONS
* Note: See the "La Bourride Base" recipe which is included in this
collection.
Add the stock to the bread crumbs. Let stand for a couple of minutes, then
squeeze out the liquid. In a large mortar pound the peppers and garlic.
When well pounded add the bread crumbs. Slowly stir in the oil, a couple of
drops at a time. Season with salt. This recipe yields about 1 cup.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B36 broadcast 05-21-1998) 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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