Chili-corn sauce ster chefs Recipe

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Chili-corn sauce ster chefs

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Basic Preparations, Cereals, New York, North American, Sauces & Dressings

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Ingredients:

1	med	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	tbsp	Oil, vegetable or more
12	oz	Beef, stew meat, (shin
		-- chuck, or round) cut
		-- into 1-inch cubes
1	tbsp	Garlic, finely chopped
2 1/2	tbsp	Chili, powder
1	pinch	Pepper, red, ground
1	pinch	Pepper, black, ground
1/2	cup	Vermouth, dry OR
1/2	cup	Wine, white, dry
4	cup	Stock, veal *
3	cup	Cream, whipping

Procedures:

1	* recipe for veal stock follows in another recipe file.
2	For chili-corn sauce: ===================== coarsely chop the reserved trimmings from your onions and peppers; set aside.
3	Cut the whole onion and peppers into a neat fine dice; set aside.
4	With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
5	In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking.
6	Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes).
7	Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
8	Add the garlic to the mixture and toss 2 minutes.
9	Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
10	Add the vermouth and reduce the mixture for 2 minutes.
11	Add the veal stock and reserved corncobs and bring the mixture to a boil, stirring.
12	Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more).
13	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).
14	Remove and discard corncobs.
15	Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.
16	(combine unstrained half and solids from strained half and reserve as a stew for another meal.
17	Further cooking may be necessary).

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