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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

  • 1.

    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.

  • 2.

    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 (emerils, nolA and emerils Delmonico); las vegas (emerils new orleans Fish house, Delmonico steakhouse, Table 10, and lagasses stadium); orlando (emerils orlando and Tchoup chop); miami (emerils miami beach); and bethlehem, Pennsylvania (burgers and more and emerils chop house). lagasse is also a national Tv personality and has hosted over 2,000 shows on the Food network.

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