MM: Spicy Seafood Barbecue Sauce
---------- Recipe via Meal-Master (tm) v8.05

Title: Spicy Seafood Barbecue Sauce
Categories: Spice, Bbq, Shellfish, Sauces
Yield: 1 Servings

1/2 c Peanut oil
6 Chopped garlic cloves
6 Diced medium onions
6 Scotch Bonnet, habanero or Thai chile peppers
[presumably chopped]
1 Bay leaf
1 #10 can of pear tomatoes, Chopped
4 Domestic beers
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

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.

Saute the garic, onions, peppers and bay leaf in the
oil over high heat in 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
above seafood.

From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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