| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Meats |
|
Dujour11 |
1 |
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 |
|
|
tablespoons water |
| 1/4 |
c |
Grapefruit, orange and lime |
|
|
segments |
|
|
Skin, pith and pits |
|
|
discarded diced |
| 2 |
T |
Chopped cilantro |
| 1 |
oz |
Cointreau |
|
|
Salt |
INSTRUCTIONS
Recipe by: CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Heat oil in a medium
saucepan over medium-high heat. Add shallots, jalapeno sweat for 3
minutes. Add grapefruit juice, chicken stock, tequila and lime
Stirring constantly, gradually pour in cornstarch mixture just until
sauce not need to use it all. Simmer about 20 minutes. Strain through
a fine siev cilantro and Cointreau. Season to taste with sal Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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