Ragu of porcini & pousson

Yield: 4 servings

Measure Ingredient
2.00 tablespoon olive oil
4.00 small poussons - (abt 6 oz ea); quartered
1 \N 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 \N tomatoes
2.00 cup veal reduction
2.00 tablespoon unsalted butter
1 \N chives -; (long)
1.00 tablespoon chopped chives
1 \N crusty bread loaf

* 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@...


Recipe by: Emeril Lagasse

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