Chili-corn sauce - master chefs
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Chili-corn sauce - master chefs
  Basics    Sauces    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18989. Report a problem with this recipe.
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      Title: Chili-corn sauce - master chefs
 Categories: Basics, Sauces, Masterchefs, New york, Aap
      Yield: 4 Servings
 
      1 md Onion, top and bottom cut
           -- off and reserved
      1    Pepper, red bell, top and
           -- bottom cut off and re-
           -- served
      1    Pepper, green bell, top
           -- and bottom cut off and
           -- reserved
      2    Corn, ears
      2 tb Oil, vegetable or more
     12 oz Beef, stew meat, (shin,
           -- chuck, or round) cut
           -- into 1-inch cubes
      1 tb Garlic, finely chopped
  2 1/2 tb Chili, powder
      1 pn Pepper, red, ground
      1 pn Pepper, black, ground
    1/2 c  Vermouth, dry OR
    1/2 c  Wine, white, dry
      4 c  Stock, veal *
      3 c  Cream, whipping
 
       * Recipe for VEAL STOCK follows in another recipe file.
  
  For Chili-Corn Sauce: =====================
  
       Coarsely chop the reserved trimmings from your onions and
  peppers; set aside.
  
       Cut the whole onion and peppers into a neat fine dice; set aside.
  
       With a small paring knife remove the corn kernels from the cob,
  reserving the cobs, and combine kernels with the diced vegetable
  mixture.
  
       In a large heave saucepan heat 2 tablespoons of oil until very
  hot but not smoking.  Add the meat cubes and stir over high heat,
  shaking the pan, until the meat is nicely browned (about 7 minutes.)
  
       Add the chopped vegetable trimmings to the meat and toss 4 to 5
  minutes.
  
       Add the garlic to the mixture and toss 2 minutes.
  
       Add the chili powder, ground red pepper and black pepper to the
  mixture and stir for 2 minutes.
  
       Add the vermouth and reduce the mixture for 2 minutes.
  
       Add the Veal Stock and reserved corncobs and bring the mixture
  to a boil, stirring.
  
       Boil mixture gently, skimming any fat from the surface
  frequently, until the stock has reduced to a light syrupy consistency
  (20 minutes or more.)
  
       Add the cream and continue to boil gently, skimming, until
  liquid is reduced and coats the back of a spoon (about 8 minutes or
  longer.)
  
       Remove and discard corncobs.
  
       Strain half of the mixture into a clean saucepan, add corn and
  vegetable mixture to strained liquid, boil for 2 minutes, and set
  aside.
  
       (Combine unstrained half and solids from strained half and
  reserve as a stew for another meal.  Further cooking may be
  necessary.)




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Recipe ID 18989 (Apr 03, 2005)

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