| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Favorite, Not sent, Chile, Beef |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal chop |
| 2 |
c |
Beef broth |
| 1 |
c |
Port wine* |
| 2 |
|
Cloves garlic |
| 1 |
|
Sprig rosemary |
| 1/2 |
ts |
Black pepper; crushed |
| 1 |
|
Poblano peppers; roasted and diced |
| 1 |
|
Hot chili peppers; roasted and diced |
| 1 |
tb |
Flour |
| 1 |
tb |
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
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