Portuguese sauce #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | chopped onions |
| ½ | cup | chopped celery |
| ½ | cup | chopped bell peppers |
| 2.00 | tablespoon | minced garlic |
| 2.00 | cup | peeled; chopped italian plum toma |
| ¼ | cup | pitted and halved black olives |
| ¼ | cup | chopped fresh basil |
| 2.00 | tablespoon | chopped fresh oregano |
| 2.00 | teaspoon | chopped fresh thyme |
| 1.00 | teaspoon | salt |
| ½ | teaspoon | crushed red pepper flakes |
| 1.00 | teaspoon | freshly-ground black pepper |
| 1.00 | cup | white wine |
| 2.00 | cup | chicken stock |
| ½ | cup | green onions |
| 8.00 | tablespoon | unsalted butter; room temperature |
Directions
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. This recipe yields ?? cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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