Grilled Apple Reduction Recipe

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Grilled Apple Reduction Ingredients

2 granny smith apples, cored and sliced into 1 s
2 tbsp olive oil
2 tbsp shallots, minced
1/2 cup red wine
1 cup veal reduction
1 salt and pepper

A Recipe for
Grilled Apple Reduction

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Grilled Apple Reduction Recipe
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
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Grilled Apple Reduction

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Grilled Apple Reduction Directions

Preheat the grill. Rub each slice with the olive oil and season with
Essence. Grill for 2-3 minutes on each side, or nice grill marks are
apparent. Remove from grill and julienne slices. In a sauce pot, add
1 tablespoon of olive oil.

Add the apples and shallots and saute for 1 minute. Add the red wine
and veal reduction, Bring the liquid up to a boil then reduce to a
simmer. Simmer for 2-3 minutes. Season with salt and pepper.

To assemble: Mound the bourbon mash in center of platter. Fan the
venison over the bourbon mash. Spoon the apple reduction around the
plate. Garnish with sweet potato nests, chives and peppers.

Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford,
5/11/96

Serves: 4

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Grilled Apple Reduction Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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