| 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: BobbieB1@aol.com
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