Recipe
Fondue Piquante
Ingredients
- 1/4 cup plus 2 tablespoons olive oil
- 3 tablespoons chopped onions
- 3 tablespoons chopped green bell peppers
- 2 tablespoons chopped celery
- 1 tablespoon seeded and minced jalapeÒo peppers
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 cup peeled, seeded, and chopped Italian plum tomatoes
- 3 bay leaves
- 1 teaspoon Emeril's Creole Seasoning [2]
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 turns freshly ground black pepper
- 2 cups Basic Chicken Stock [3]
Directions
- Heat 2 tablespoons of the oil in a nonreactive saucepan over high heat. Add the onions, bell peppers, celery, jalapeÒo peppers, garlic thyme, and oregano and stir-fry for 2 minutes.
- Stir in the tomatoes, bay leaves, Creole Seasoning, salt, cayenne, black pepper, and stock. Bring to a boil and cook for 4 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
- Pour the mixture into a food processor or blender and drizzle in the remaining 1/4 cup oil while the motor is running. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Recipe Details
- Source: Emeril's New New Orleans Cooking [6]
- Dish Type: Sauces [7]
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