| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Red bell peppers; roasted, peeled and seeded* |
| 1/4 |
c |
Dry sherry |
| 2 |
tb |
Olive oil |
| 3 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Dijon-style mustard |
| 4 |
ts |
Honey |
| 3 |
ts |
Lemon juice |
| 3/4 |
c |
Heavy cream |
| 5 |
tb |
Freshly grated horseradish |
|
|
Salt to taste |
INSTRUCTIONS
*NOTE: (Dave prefers to use a hand-held propane torch to roast the peppers.
It gives a bit of a smoky flavor and keeps the peppers firmer. Works very
well for chile rellenos. You can use any method that you prefer.)
Puree roasted peppers and sherry in food processor. Heat olive oil in
medium-sized skillet over medium heat. Saute garlic for one minute. Stir in
red pepper puree and stir constantly for about 3 minutes. Reduce heat to
low and stir in mustard, honey and lemon juice. Mix well. Add cream and mix
well. Increase the heat to medium and cook, stirring constantly, until
sauce is hot but not boiling. Add horseradish and mix, taste and add salt.
Serve over grilled shrimp, fish, scallops or use as a sauce for pasta.
Always add horseradish last because when cooked drives off the volatile oil
and diminishes the sharp bite of the root.
Enjoy! Judith Stone Mad Pepper Co. El Pass-o Cafe
http://www.beachdirectory.com/elpasso
Posted to CHILE-HEADS DIGEST by Judith Stone <madpepco@gte.net> on Feb 21,
1998
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