| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Side dish, Pickles/rel |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
oz |
Tasso; diced |
| 1 |
c |
Chopped onions |
| 6 |
|
Ears Sweet corn; kernels scraped from the cob |
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Chopped green bell peppers |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
c |
Peeled; seeded and chopped tomatoes |
| 1 |
c |
Heavy cream |
| 1 |
c |
Chopped fresh parsley |
INSTRUCTIONS
In a large skillet with 1 tablespoon of olive oil over medium heat, render
the Tasso for 2 to 3 minutes. Add the onions, corn, garlic and peppers and
cook, stirring occasionally, for 10 minutes. Season with the salt and
pepper. Add the tomatoes and cook, stirring occasionally for 15 to 18
minutes, or until the corn is tender. Stir in the cream and bring to a
simmer. Simmer for 2 to 3 minutes or until the sauce coats the back of a
spoon. Reseason with salt and pepper if needed. Stir in the parsley.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A71 broadcast 11-05-1997) 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
11-11-1997
Recipe by: Emeril Lagasse
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