| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Jalapenos; seeded, minced |
| 1 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Lime juice, fresh preferred |
| 1/4 |
c |
Unsweetened pineapple juice |
| 1 |
c |
Water |
|
|
Soy sauce |
| 2 |
tb |
Fresh ginger;peeled,shredded |
| 1/2 |
c |
Pineapple chunks |
| 2 |
tb |
Chardonnay or dry white wine |
| 1 |
tb |
Chopped cilantro |
INSTRUCTIONS
In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple
juice until smooth. Premix and gradually stir in the water, soy sauce,
ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly
unyil the sauce is thick and transparent. Finish the sauce by stirring in
the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or chicken
breast, basting with lemon and butter. Then serve on a bed of rice, topped
with a liberal portion of warm sauce. Chile Pepper Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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