Grilled Apple Reduction

Recipe Ingredients

2		Granny Smith apples - cored, and
		Sliced into 1"slices
		Bayou Blast - see * Note
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1/2 cup	118ml	Red wine
1 cup	237ml	Veal reduction
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

Rub each slice with the olive oil and season with Bayou Blast. Grill for 2 to 3 minutes on each side, or until nice grill marks are apparent. Remove from the grill and julienne the slices.

In a sauce pot, add the 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 to 3 minutes. Season with salt and pepper.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2298 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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