| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Chile, Favorite, Not sent |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal chop |
| 2 |
c |
Beef broth |
| 1 |
c |
Port wine* |
| 2 |
|
Cloves garlic |
| 1 |
|
Sprig rosemary |
| 1/2 |
t |
Black pepper, crushed |
| 1 |
|
Poblano peppers, roasted and |
|
|
diced |
| 1 |
|
Hot chili peppers, roasted |
|
|
and diced |
| 1 |
T |
Flour |
| 1 |
T |
Water |
INSTRUCTIONS
Roast chile peppers & set aside in bag to steam. Peel & finely dice,
when cool; set aside. Combine broth, port, garlic, rosemary & black
pepper. Simmer until reduced by half. Strain sauce and return liquid
to pot. Add finely diced chiles to sauce & stir. Combine flour and
water; add to sauce 1 tablespoon at a time, stirring until thick, til
desired thickness is achieved. Grill veal chops until done to taste &
serve with sauce. Per serving: 355 Calories; 16g Fat (42% calories
from fat); 40g Protein; 11g Carbohydrate; 117mg Cholesterol; 1693mg
Sodium Suggested Wine: Pinot Noir Serving Ideas : Polenta with
sun-dried tomatoes Recipe by: Lisa (shade) Posted to CHILE-HEADS
DIGEST V4 #058 by shade <liveoak@polaris.net> on Aug 2, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”