Chili-corn Sauce - Master Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, top and bottom cut
-- chuck, or round) cut
-- off and reserved,
-- into 1-inch cubes,
1: Pepper, red bell, top and
1 tbsp: Garlic, finely chopped
-- bottom cut off and re-,
2 1/2 tbsp: Chili, powder
-- served,
1 pinch: Pepper, red, ground
1: Pepper, green bell, top
1 pinch: Pepper, black, ground
-- and bottom cut off and,
1/2 cup: Vermouth, dry OR
-- reserved,
1/2 cup: Wine, white, dry
2: Corn, ears
4 cup: Stock, veal *
2 tbsp: Oil, vegetable or more
3 cup: Cream, whipping
12 ounce: Beef, stew meat,, (shin,
Directions:
* 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.)
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Larry Forgione, An American Place Restaurant, New York
Source from luhu.jp
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.)
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Larry Forgione, An American Place Restaurant, New York
Source from luhu.jp