Chili-corn Sauce – Master Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | American | Aap, Basics, Masterchefs, New york, Sauces | 4 | Servings |
INGREDIENTS
| 1 | 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 | T | Oil, vegetable or more |
| 12 | oz | Beef, stew meat shin |
| chuck or round cut | ||
| into 1-inch cubes | ||
| 1 | T | Garlic, finely chopped |
| 2 1/2 | T | 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 |
INSTRUCTIONS
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 York's 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1065
Calories From Fat: 836
Total Fat: 93.6g
Cholesterol: 281.8mg
Sodium: 216.7mg
Potassium: 606.8mg
Carbohydrates: 8.4g
Fiber: 2.5g
Sugar: 1.6g
Protein: 42.4g