|½ cup||shelled pumpkin seeds|
|¼ cup||shelled pistachio nuts|
|¼ cup||toasted pine nuts|
|1.00 medium||onion; quartered|
|1.00 teaspoon||chili powder|
|1.00 teaspoon||ground cumin|
|1.00 tablespoon||tamarind paste|
|1.00 tablespoon||dark cane or corn syrup|
|1.00 teaspoon||distilled white vinegar|
|1.00 cup||olive oil; plus|
|1.00 tablespoon||olive oil|
|½ cup||chicken stock|
|½ cup||heavy cream|
Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. This recipe yields 2 to 2½ cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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