Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | olive oil |
| 4.00 ounce | tasso; diced |
| 1.00 cup | chopped onions |
| 6.00 \N | ears sweet corn; kernels scraped from the |
| 1.00 tablespoon | chopped garlic |
| ½ cup | chopped green bell peppers |
| 1½ teaspoon | salt |
| ¼ teaspoon | cayenne pepper |
| 1.00 cup | peeled; seeded and chopped tomato |
| 1.00 cup | heavy cream |
| 1.00 cup | chopped fresh parsley |
In a large skillet with 1 tablespoon of olive oil over medium heat, render the Tasso for 2 to 3 minutes. Add the onions, corn, garlic and peppers and cook, stirring occasionally, for 10 minutes. Season with the salt and pepper. Add the tomatoes and cook, stirring occasionally for 15 to 18 minutes, or until the corn is tender. Stir in the cream and bring to a simmer. Simmer for 2 to 3 minutes or until the sauce coats the back of a spoon. Reseason with salt and pepper if needed.
Stir in the parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-11-1997
Recipe by: Emeril Lagasse
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