Yield: 2 servings
Measure | Ingredient |
---|---|
1½ teaspoon | oil |
½ pounds | chicken tenders; cut for stir fry |
1.00 teaspoon | bayou blast - {emeril's creole seas; oning}, see * |
2.00 tablespoon | butter |
8.00 \N | ears of baby corn |
1.00 tablespoon | chopped red onion |
1.00 pinch | crushed red pepper flakes |
1.00 tablespoon | minced red bell pepper |
3.00 ounce | fresh coconut cream |
1 \N | (or 3 ounces canned coconut cream) |
1.00 cup | chicken stock |
2.00 tablespoon | picked cilantro leaves |
1.00 tablespoon | heavy cream |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a deep saute pan heat oil. Season chicken with Bayou Blast and place in the pan. Sear for 1 minute and turn. Add corn, onion, red pepper flakes, and red pepper. Shaking the pan, cook for 1 more minute. Pour in the cream of coconut and chicken stock. Bring to a simmer, reduce the heat, and cook for 2 minutes. Then add cilantro, cream, and adjust the seasonings. Ladle into bowl and serve. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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