| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
American |
Basics, Sauces, Masterchefs, New york, Aap |
4 |
Servings |
INGREDIENTS
| 1 |
md |
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 |
tb |
Oil, vegetable or more |
| 12 |
oz |
Beef, stew meat, (shin, chuck, or round) cut into 1-inch cubes |
| 1 |
tb |
Garlic, finely chopped |
| 2 1/2 |
tb |
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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