[CH] Emeril does piri-piri tonight on Foodtv

Lipant1@aol.com
Sun, 05 Aug 2001 17:53:33 EDT 

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PIRI PIRI SAUCE 

See this recipe on-air on 08/05/2001 at 8:30 PM ET.

    

Recipe courtesy of Emeril Lagasse
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt
8 turns freshly ground pepper
1 tablespoon minced garlic
Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. LePIRI PIRI SAUCE



Recipe courtesy of Emeril Lagasse1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt
8 turns freshly ground pepper
1 tablespoon minced garlic
Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.Yield: 3 cups 
    
t sit for 7 days before using.Yield: 3 cups

PIRI PIRI LOBSTER WITH SAFFRON LINGUINE     

See this recipe on-air on 08/05/2001 at 8:30 PM ET.

    

Recipe courtesy of Emeril Lagasse8 cups water
1/2 teaspoon saffron threads
1/2 teaspoon ground turmeric
Salt
1 tablespoon plus 1 teaspoon olive oil
1/2 pond fresh linguine
1/2 cup Piri Piri sauce
1/2 cup chopped onions
1 teaspoon chopped garlic
1/2 cup pitted Kalamata black olives, halved
1/2 pint red teardrop tomatoes, stemmed and halved
1/2 pint yellow teardrop tomatoes, stemmed and halved
1 pound cooked lobster meat (from 3 live 1 pound lobsters) cut into 1/4-inch pieces
Salt
Freshly ground black pepper
4 ounces Parmigiano-Reggiano cheese, grated
1 tablespoon finely chopped fresh parsley leaves
In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri. When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley. Yield: 4 servings
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