| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Sauces, Emeril, Ethnic, Am/la |
2 |
Cups |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Onions; chopped |
| 2 |
tb |
Green onions; chopped |
| 2 |
tb |
Celery; chopped |
| 2 |
tb |
Green bell peppers; chopped |
| 1 |
tb |
Shallots; minced |
| 1 |
tb |
Jalapeno peppers;seeded, minced |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Fresh basil;chopped |
| 1 |
ts |
Fresh thyme; chopped |
| 1 |
ts |
Fresh oregano; chopped |
| 2 |
|
Bay leaves |
| 1 |
c |
Italian plum tomatoes; peel seeded and chopped |
| 1 |
c |
Chicken stock |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
|
Turns fresh black pepper |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
In a sauce pot, heat oil. Add the onions, green onions, celery, bell
pepper, jalapenos, shallots and garlci over high heat. Add the basi, thyme
, oregano, and bay leaves. Saute for 2 minutes. Stir in tomatoes, stock,
salt, cayenne and black pepper and bring to a boil. Cook over high heat for
2 minutes. Reduce the heat and simmer, stirring occasionally\, for about 5
minutes. Stir in butter and remove from heat.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford, 4/27/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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