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October 2019

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ChiliCorn Sauce Master Chefs Recipe

ChiliCorn Sauce Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChiliCorn Sauce Master Chefs recipe  PDF


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: 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 mi ture. 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 mi ture and toss 2 minutes. Add the chili powder, ground red pepper and black pepper to the mi ture and stir for 2 minutes. Add the vermouth and reduce the mi ture for 2 minutes. Add the Veal Stock and reserved corncobs and bring the mi ture to a boil, stirring. Boil mi ture 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 mi ture into a clean saucepan, add corn and vegetable mi ture 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 Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York

ChiliCorn Sauce Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
165 people have voted
Last Reviewed on 2019-10-18



Friday, Oct 18 2019 Download & Print ChiliCorn Sauce Master Chefs recipe  PDF   Basic recipes RSS   Thumsb up

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