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Name: Roasted Poblano Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Heavy cream; 1/2 c onion Chopped roasted; 1/2 c Peppers Peeled; seeded, chopped, (about 2); 3 c Chicken Stock; Black Pepper freshly ground; Salt to taste; 2 ts Garlic minced; 1 ts Southwest Spice see * Note; 1 tb olive oil

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INGREDIENTS

3 tb Heavy cream
1/2 c onion ; Chopped roasted
1/2 c Peppers ; Peeled; seeded, chopped, (about 2)
3 c Chicken Stock
Black Pepper ; freshly ground
Salt ; to taste
2 ts Garlic ; minced
1 ts Southwest Spice ; see * Note
1 tb olive oil

INSTRUCTIONS

* Note: See the ?Southwest Spice - {Emeril?s Southwest Seasoning}? recipe which is included in this collection In a saucepan combine oil, poblano peppers, onions, garlic and Southwest Spice; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse

NOTES

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Roasted Poblano Sauce

3 tb Heavy cream
1/2 c onion Chopped roasted
1/2 c Peppers Peeled; seeded, chopped, (about 2)
3 c Chicken Stock
 Black Pepper freshly ground
 Salt to taste
2 ts Garlic minced
1 ts Southwest Spice see * Note
1 tb olive oil

* Note: See the ?Southwest Spice - {Emeril?s Southwest Seasoning}? recipe  which is included in this collection    In a saucepan combine oil, poblano peppers, onions, garlic and Southwest  Spice; season to taste with salt and pepper. Saute over high heat, stirring  occasionally, 2 minutes. Stir in stock, bring to a boil, and boil  vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and  simmer 2 minutes. Transfer sauce to blender or food processor and puree  until smooth. This recipe yields 2 cups of sauce.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-25-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (1565g)
Recipe Makes: 1

Calories: 656
Calories from Fat: 262 (40%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 3.8g
Cholesterol 73.8mg		23 %
Sodium 2071.7mg		71 %
Potassium 1711.5mg		45 %
Total Carbohydrate 58.5g		17 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 56.7g
Protein 37.9g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 656

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