(adapted from Emerils Beef Boulettes with Garlic in "Louisiana Real and Rustic" Requires large sauce pan - I use an enameled cast iron roasting pan The beef boulettes of the original recipe could be used as downrigger weights. I have simply eliminated them, but I sometimes cook sausage, previously browned, in the onions to share flavours. This is very nice as a sauce or a base or an additive to enrich gravy or to enliven or alter leftovers.I try to keep some in the fridge all the time. Used it on a peanut butter sandwich yesternoon, better than ok. Heat oil and brown meat (if used) in it. remove meat with a slotted spoon (to drain the oil back) reduce heat to medium add flour and "rustic rub" - stir continuously for a few minutes until the roux you are makeing has turned dark brown. Add -Onions -bay leaves -salt (or substitute 1/4 cup of vietnamese fish sauce, reducing water accordingly) Grind in much pepper or add 1/4 teaspoon ground pepper cook onions, stirring now and then, for 10 minutes or so until onions soften. add water and mix well Bring to boil, reduce heat and simmer for about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat and remove bay leaves Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 394 (69%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 194.2mg||5 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 36.9g|
|Protein 5.6g||8 %|
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Calories per serving: 568
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