Spicy Seafood BBQ Sauce
Source of Recipe
CHILE-HEADS ARCHIVES
Recipe Introduction
" 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."
List of 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
Recipe
Saute the garic, onions, peppers and bay leaf in the oil over high heat i 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.
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