Fondue piquante
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | olive oil; plus |
2.00 | tablespoon | olive oil |
3.00 | tablespoon | chopped onions |
3.00 | tablespoon | chopped green bell peppers |
1.00 | tablespoon | seeded; minced jalapeno peppers |
1.00 | tablespoon | minced garlic |
1.00 | tablespoon | chopped fresh thyme |
1.00 | tablespoon | chopped fresh oregano |
1 | salt; to taste | |
1 | freshly-ground black pepper; to taste | |
1.00 | cup | peeled; seeded, chopped tomatoes |
3.00 | bay leaves | |
1 | bayou blast; see * note | |
1.00 | pinch | crushed red pepper |
2.00 | cup | chicken stock |
1.00 | tablespoon | finely-chopped parsley |
Directions
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining ¼ cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. This recipe yields 1⅓ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-22-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000
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