| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Meats |
|
Blank |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Vegetable oil |
| 4 |
|
Shallots, chopped |
| 2 |
|
Jalapenos, chopped |
| 1 |
|
Cilantro stems |
| 2 |
c |
Grapefruit juice |
| 1/2 |
c |
Chicken stock |
| 3 |
oz |
Tequila |
| 1/4 |
c |
Lime juice |
| 2 |
T |
Corn starch, dissolved in: |
| 2 |
T |
Water |
| 1/4 |
c |
Each grapefruit, orange and |
|
|
Lime segments |
|
|
Skin, pith and pits |
|
|
Discarded, diced |
| 2 |
T |
Chopped cilantro |
| 1 |
oz |
Cointreau |
|
|
Salt |
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 Date: 09/26/96 Posted to
MM-Recipes Digest V3 #321 Date: Fri, 22 Nov 1996 01:06:58 -0500 From:
BobbieB1@aol.com
A Message from our Provider:
“God grades on the cross, not the curve.”