Recipe - Chocolate And Roasted Poblano Sauce

1 tablespoon Olive oil
One half cup Roasted poblanos; peeled,
seeded, and chopped
One half cup Roasted onions; peeled and
chopped
2 tablespoon Minced shallots
1 tablespoon Minced garlic
Essence
3 cup Chicken stock
One fourth cup Melted semisweet chocolate
3 tablespoon Heavy cream

ESSENCE OF EMERIL SHOW#EE2304

In a sauce pan, heat the olive oil. When the oil is hot, saute the
poblanos, onions, shallots, and garlic, for 23 minutes. Season with
Essence. Stir in the stock, bring to a boil and cook over high heat for 15
minutes. Whisk in the chocolate and cream, continue simmering for 2
minutes. Remove from the heat and puree in a blender. Return sauce to the
heat and season with salt and pepper.

To plate: spoon the sauce on the bottom of the plate. Place the julienned
sweet potato in the center of the sauce. Lay the chops against the potatoes
with their bones crossing. Garnish with green onions, red and yellow
peppers.

Yield: 2 cups

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998