Saturday, April 09, 2005

Roasted Poblano Sauce 2

from Emeril's New New Orleans Cooking

Ingredients needed:

* 1 tablespoon olive oil
* 1/2 cup (about 2 peppers) peeled, seeded, and chopped roasted poblano peppers
* 1/2 cup (1 small onion) peeled and chopped Fire-roasted onions
* 2 teaspoons minced garlic
* 1 teaspoon Emeril’s Southwest Seasoning
* 1 teaspoon salt
* 2 turns freshly ground black pepper
* 3 cups Basic Chicken Stock
* 3 tablespoons heavy cream

Combine the oil, poblanos, onion, garlic, Southwest Seasoning, salt, and pepper in a medium saucepan over high heat and cook, stirring occasionally, for about 2 minutes.
Stir in the stock, bring to a boil, and cook over high heat for 18 minutes. Reduce the heat to medium. Stir in the cream and simmer for 2 minutes.
Remove from the heat and purée in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over lowest heat.
Yield: 2 cups


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