Ragu of porcini & pousson
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 4.00 | small | poussons - (abt 6 oz ea); quartered |
| 1 | bayou blast; see * note | |
| ½ | pounds | porcini mushrooms; julienned |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| ½ | cup | chopped green onions |
| 1.00 | cup | peeled; seeded, chopped italian p |
| 1 | tomatoes | |
| 2.00 | cup | veal reduction |
| 2.00 | tablespoon | unsalted butter |
| 1 | chives -; (long) | |
| 1.00 | tablespoon | chopped chives |
| 1 | crusty bread loaf | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large saute pan, heat the olive oil. Season the chicken with Bayou Blast. When the oil is hot, sear the chicken for 3 minutes, skin-side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes.
Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-03-1998
Recipe by: Emeril Lagasse
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