Free Recipe Fondue Piquante
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fondue Piquante Recipe
1/4 c Olive oil; plus
2 tb Olive oil
3 tb Chopped onions
3 tb Chopped green bell peppers
1 tb Seeded; minced jalapeno
-peppers
1 tb Minced garlic
1 tb Chopped fresh thyme
1 tb Chopped fresh oregano
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Peeled; seeded, chopped
-tomatoes
3 Bay leaves
Bayou Blast; see * Note
1 pn Crushed red pepper
2 c Chicken stock
1 tb Finely-chopped parsley
Fondue Piquante Preparation
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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