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chiPoTle bbQ oysTers WiTh homemADe sAlsA FrescA
For the Chipotle BBQ Sauce makes about 2/3 cup 1⁄2 cup sugar 1⁄4 cup cider vinegar 2 tablespoons tomato paste 1 tablespoon dark Asian sesame oil 1 tablespoon molasses 1 tablespoon soy sauce 2 teaspoons chopped chipotle chiles in adobo sauce
combine all the ingredients in a small saucepan and bring to a boil. reduce the heat to medium-low and simmer until the mixture starts to become syrupy and dime-size bubbles form, 12 to 15 minutes. remove from the heat and allow to cool slightly.
Transfer the sauce to a blender or food processor, filling it no more than halfway, and place a towel over the top of the machine. While exercising caution (hot liquids can expand when being processed and force the lid off a blender), pulse a few times; then process on high speed until smooth. This will keep up to 1 month in the refrigerator.
For the homemade Salsa Fresca makes about 1 1/2 cups
1. combine all the ingredients in a small bowl, and mix together thoroughly. cover and refrigerate until ready to use. This will keep up to 2 days.
1 cup peeled and chopped tomatillos or seeded chopped tomatoes
1⁄4 cup freshly squeezed lime juice 1⁄4 cup minced red onion 2 tablespoons chopped fresh cilantro 1 1⁄2 teaspoons minced jalapeño 1⁄2 teaspoon salt 1⁄8 teaspoon freshly ground black pepper
recipe courtesy emeril lagasse, from Emeril at the Grill, published by harper studio an imprint of harper collins, ©2009, martha stewart living omnimedia, inc. All rights reserved.
chef Emeril Lagasse is the chef/proprietor of 12 restaurants in major locations including new orleans (emeril’s, nolA and emeril’s Delmonico); las vegas (emeril’s new orleans Fish house, Delmonico steakhouse, Table 10, and lagasse’s stadium); orlando (emeril’s orlando and Tchoup chop); miami (emeril’s miami beach); and bethlehem, Pennsylvania (burgers and more and emeril’s chop house). lagasse is also a national Tv personality and has hosted over 2,000 shows on the Food network.
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