| 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 - jpmd44a@prodigy.com
11-22-1996
Recipe by: John Ash
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