| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Ckright1 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 3/4 |
c |
Minced shallots |
| 2 |
t |
Seeded, chopped serrano |
|
|
chiles |
| 1 |
c |
Dry white wine |
| 2 1/2 |
c |
Rich shrimp or chicken stock |
| 3/4 |
c |
Heavy cream |
| 2 |
T |
Finely-diced red bell pepper |
| 2 |
T |
Finely-diced yellow bell |
|
|
pepper |
| 2 |
T |
Finely-diced green bell |
|
|
pepper |
|
|
Kosher salt, to taste |
|
|
Freshly-ground white pepper |
|
|
to taste |
| 1 |
|
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 - jpmd44a@prodigy.com 11-22-1996 Recipe by: John
Ash Converted by MM_Buster v2.0l.
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