| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce13 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 2 |
ts |
Minced garlic |
| 1/2 |
c |
Pecan pieces |
| 1 |
|
Unpeeled Granny Smith apple; cored and chopped |
|
|
; (about 1 1/2 cups) |
| 7 |
oz |
Konriko Wild Pecan Rice -; (1 pkg) |
| 2 |
c |
Water |
| 1/2 |
lb |
Bacon; chopped and fried |
| 1 |
c |
Chopped tasso |
| 1/2 |
c |
Chopped green onions |
| 3 |
tb |
Finely-chopped parsley |
| 1 |
|
Domestic goose; roasted, cut 8 to 10 pieces |
| 1 |
c |
Port wine reduction sauce |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Brunoise red pepper |
INSTRUCTIONS
In a large saute pan, melt the butter. Add the onions and celery. Season
with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the
garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and
continue sauteing for 1 minute. Add the water and bring to a boil. Reduce
the heat and simmer, covered for about 20 minutes. Remove from the heat and
stir in the bacon, tasso, green onions, and parsley. Serve the rice
dressing with the roasted goose on a large platter. Spoon the sauce over
the top of the goose and dressing. Garnish with chives and peppers. This
recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
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