| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
California |
Jash01 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 2 |
ts |
Minced garlic |
| 1/2 |
c |
Dried apricots – (4 ounces); chopped |
| 3/4 |
c |
Dry white wine |
| 3/4 |
c |
Chicken or vegetable stock |
| 1/2 |
c |
Fresh orange juice |
| 2 |
lg |
Dried California or New Mexico chiles; stemmed, seeded, |
|
|
; torn in small pieces |
| 1 |
|
Dried or canned chipotle chiles; stemmed, chopped |
|
|
Coarse; (1 to 2) |
| 1/4 |
c |
Maple syrup |
| 2 |
ts |
Dijon mustard |
|
|
Salt; to taste |
INSTRUCTIONS
Heat the oil in a heavy-bottomed saucepan and saute the onion and
garlic until lightly colored. Add the apricots, wine, stock, orange
juice and chiles and simmer covered for 30 minutes or until chiles
are very soft. Cool slightly and puree mixture in a blender along
with maple syrup and mustard. Strain to eliminate any seeds and add
salt to taste. Depending on use, thin with additional stock or orange
juice if desired. Store covered in refrigerator up to 2 weeks. This
recipe yields approximately 2 cups.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD
NETWORK - (Show # JA-9758 broadcast 02-02-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-08-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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