| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Meats | Blank | 4 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | Shallots, — chopped | |
| 2 | Jalapenos, — chopped | |
| 1 | bn | Cilantro stems |
| 2 | c | Grapefruit juice |
| 1/2 | c | Chicken stock |
| 3 | oz | Tequila |
| 1/4 | c | Lime juice |
| 2 | tb | Corn starch, dissolved in: |
| 2 | tb | Water |
| 1/4 | c | Each grapefruit, orange and |
| Lime segments, | ||
| Skin, pith and pits | ||
| Discarded, diced | ||
| 2 | tb | Chopped cilantro |
| 1 | oz | Cointreau |
| Salt | ||
| Date: 09/26/96 |
INSTRUCTIONS
Heat oil in a medium saucepan over medium-high heat. Add shallots, jalapenos, cilantro stems and sweat for 3 minutes. Add grapefruit juice, chicken stock, tequila and lime juice. Bring to a boil. Stirring constantly, gradually pour in cornstarch mixture just until sauce begins to thicken -- you will not need to use it all. Simmer about 20 minutes. Strain through a fine sieve. Fold in citrus segments, cilantro and Cointreau. Season to taste with sal Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Posted to MM-Recipes Digest V3 #321 Date: Fri, 22 Nov 1996 01:06:58 -0500 From: [email protected]
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