P. 1
eBook - Recipes - Top Secret - Insider's Recipes Master Edition

eBook - Recipes - Top Secret - Insider's Recipes Master Edition

|Views: 1.839|Likes:
Publicado porapi-3697531
eBook - Recipes - Top Secret - Insider's Recipes Master Edition
eBook - Recipes - Top Secret - Insider's Recipes Master Edition

More info:

Published by: api-3697531 on Oct 14, 2008
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

10/28/2015

pdf

text

original

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a
baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15
minutes. Remove from the oven and peel, seed and chop the peppers. In a food
processor, combine the nuts, peppers, onions, chili powder, cumin, salt,
tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauce
into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to
a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and
keep warm.

Emeril's Mole Sauce

161

You're Reading a Free Preview

Descarga
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->