| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Champagne vinegar |
| 1 |
tb |
Red chili flakes; (up to 2) |
| 1 |
tb |
Minced garlic |
| 2 |
|
Tabelspoons minced red onion |
| 2 |
c |
Packed light brown sugar |
| 1/2 |
c |
Soy sauce |
| 1 |
ts |
Salt |
| 2 |
tb |
Tomato paste |
| 1 |
|
Stick sweet butter cut into chunks |
INSTRUCTIONS
>From chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
(as heard on 'All Things Considered', broadcast on National Public Radio on
December 18, 1997):
In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until
it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and
bring back to a simmer for 3 minutes. Remove from heat and whisk in butter
chunks one at a time.
This sauce goes well with pork, lamb, and game birds as well as venison. It
will hold for two weeks in the refrigerator.
ATC © 1997, National Public Radio, Washington, D.C.
Posted to CHILE-HEADS DIGEST V4 #244 by The Old Bear <oldbear@arctos.com>
on Dec 21, 1997
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