| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Ckright1 | 1 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 3/4 | c | Minced shallots |
| 2 | ts | Seeded; chopped serrano chiles |
| 1 | c | Dry white wine |
| 2 1/2 | c | Rich shrimp or chicken stock |
| 3/4 | c | Heavy cream |
| 2 | tb | Finely-diced red bell pepper |
| 2 | tb | Finely-diced yellow bell pepper |
| 2 | tb | Finely-diced green bell pepper |
| Kosher salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | dr | Fresh lemon or lime juice; to taste |
INSTRUCTIONS
In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath. This recipe yields about ?? cups of sauce. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9709 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 11-22-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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