Yield: 1 servings
|2.00 pounds||tomatillos; peeled|
|2.00 tablespoon||olive oil|
|1||emeril's essence; see * note|
|2.00 tablespoon||minced shallots|
|1.00 tablespoon||minced garlic|
|2.00 cup||chicken stock|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with the olive oil and Emeril's Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer.
Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock. This recipe yields about 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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