Four-Pepper Cream
|
|
|
1 Servings
1.00 tb Olive oil
0.75 c Minced shallots
2.00 ts Seeded; chopped serrano
-chiles
1.00 c Dry white wine
2.50 c Rich shrimp or chicken stock
0.75 c Heavy cream
2.00 tb Finely-diced red bell pepper
2.00 tb Finely-diced yellow bell
-pepper
2.00 tb Finely-diced green bell
-pepper
Kosher salt; to taste
Freshly-ground white pepper;
-to taste
dr Fresh lemon or lime juice;
-to taste
In a medium saute pan, heat the olive oil and saute the shallots and
serranos until soft but not brown. Add the wine and stock and bring
to a boil. Continue to boil until the mixture is reduced by half. Add
the cream and continue to boil until the mixture is reduced to a
light sauce consistency. Stir in the diced bell peppers and season to
taste with salt, pepper and drops of lemon juice. Serve warm.
Four-Pepper Cream can be made up to a day ahead, stored in the
refrigerator, and reheated gently in a water bath. This recipe yields
about ?? cups of sauce.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9709 broadcast 11-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
