Yield: 1 servings
|1.00 tablespoon||olive oil|
|½ cup||roasted poblanos; peeled, seeded,|
|1 \N||; and chopped|
|½ cup||roasted onions; peeled and chopped|
|2.00 tablespoon||minced shallots|
|1.00 tablespoon||minced garlic|
|1 \N||emerils essence; see * note|
|3.00 cup||chicken stock|
|¼ cup||melted semi-sweet chocolate|
|3.00 tablespoon||heavy cream|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a sauce pan, heat the olive oil. When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season with Emerils Essence. Stir in the stock, bring to a boil and cook over high heat for 15 minutes. Whisk in the chocolate and cream, continue simmering for 2 minutes. Remove from the heat and puree in a blender. Return sauce to the heat and season with salt and pepper.
This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) 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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