CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Fruits, Meats |
|
Dujour11 |
1 |
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 |
|
|
; tablespoons water |
1/4 |
c |
Grapefruit; orange and lime |
|
|
; segments, |
|
|
Skin; pith and pits |
|
|
; discarded, diced |
2 |
tb |
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
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