| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Thai |
Sauce |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut oil |
| 6 |
|
Cloves garlic; chopped |
| 6 |
|
Onions; diced |
| 6 |
|
Scotch Bonnet; Habanero or Thai chile peppers [presumably chopped] |
| 1 |
|
Bay leaf |
| 1 |
cn |
(#10) Pear tomatoes; chopped |
| 4 |
cn |
Domestic beer |
| 2 |
qt |
Veal or browned chicken stock |
| 2 |
tb |
Ground cumin |
| 2 |
c |
Brown sugar |
| 6 |
tb |
Worcestershire sauce |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Cold water |
INSTRUCTIONS
This was served at the Napa Valley Wine Auction, 1994, from Fred Halpert,
chef of Brava Terrace in St. Helena, CA. [Note: this seems like it makes
a lot! You might want to cut down the proportions.] Makes enough for 20
skewers. Serve over grilled scallops, shrimp, lobster, tuna or swordfish.
Saute the garic, onions, peppers and bay leaf in the oil over high heat in
a large heavy saucepan until they start to carmelize. Add tomatoes, beer
and stock, and reduce heat to mediuim high. Continue cooking until the
mixture is reduced by 1/2, then add the cumin, sugar and Worcestershire.
Combine the cornstarch with the water, and mix well. Add cornstarch mix to
the rest of the sauce and boil for 5 minutes stirring well. Let cool before
serving over seafood.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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