*  Exported from  MasterCook  *
 
                       CHILI-CORN SAUCE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Basics                           Sauces
                 Masterchefs                      New york
                 Aap
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion, top and bottom cut
                         -- off and reserved
    1                    Pepper, red bell, top and
                         -- bottom cut off and re-
                         -- served
    1                    Pepper, green bell, top
                         -- and bottom cut off and
                         -- reserved
    2                    Corn, ears
    2       tb           Oil, vegetable or more
   12       oz           Beef, stew meat, (shin,
                         -- chuck, or round) cut
                         -- into 1-inch cubes
    1       tb           Garlic, finely chopped
    2 1/2   tb           Chili, powder
    1       pn           Pepper, red, ground
    1       pn           Pepper, black, ground
      1/2   c            Vermouth, dry OR
      1/2   c            Wine, white, dry
    4       c            Stock, veal *
    3       c            Cream, whipping
 
        * Recipe for VEAL STOCK follows in another recipe
   file.
   
   For Chili-Corn Sauce:
   ÿÿÿÿÿÿÿ
   
        Coarsely chop the reserved trimmings from your
   onions and peppers; set aside.
   
        Cut the whole onion and peppers into a neat fine
   dice; set aside.
   
        With a small paring knife remove the corn kernels
   from the cob, reserving the cobs, and combine kernels
   with the diced vegetable mixture.
   
        In a large heave saucepan heat 2 tablespoons of
   oil until very hot but not smoking.  Add the meat
   cubes and stir over high heat, shaking the pan, until
   the meat is nicely browned (about 7 minutes.)
   
        Add the chopped vegetable trimmings to the meat
   and toss 4 to 5 minutes.
   
        Add the garlic to the mixture and toss 2 minutes.
   
        Add the chili powder, ground red pepper and black
   pepper to the mixture and stir for 2 minutes.
   
        Add the vermouth and reduce the mixture for 2
   minutes.
   
        Add the Veal Stock and reserved corncobs and
   bring the mixture to a boil, stirring.
   
        Boil mixture gently, skimming any fat from the
   surface frequently, until the stock has reduced to a
   light syrupy consistency (20 minutes or more.)
   
        Add the cream and continue to boil gently,
   skimming, until liquid is reduced and coats the back
   of a spoon (about 8 minutes or longer.)
   
        Remove and discard corncobs.
   
        Strain half of the mixture into a clean saucepan,
   add corn and vegetable mixture to strained liquid,
   boil for 2 minutes, and set aside.
   
        (Combine unstrained half and solids from strained
   half and reserve as a stew for another meal.  Further
   cooking may be necessary.)
        Source:  New York’s Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Larry Forgione, An American Place
   Restaurant, New York
  
 
 
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