Chili-Corn Sauce - Master Chefs

Servings: 4
Ingredients:

1 md Onion, top and bottom cut                -- chuck, or round) cut
-- off and reserved                      -- into 1-inch cubes
1    Pepper, red bell, top and           1 tb Garlic, finely chopped
-- bottom cut off and re-       2 1/2 tb Chili, powder
-- served                           1 pn Pepper, red, ground
1    Pepper, green bell, top             1 pn Pepper, black, ground
-- and bottom cut off and         1/2 c  Vermouth, dry OR
-- reserved                       1/2 c  Wine, white, dry
2    Corn, ears                          4 c  Stock, veal *
2 tb Oil, vegetable or more              3 c  Cream, whipping
12 oz Beef, stew meat, (shin,

* 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
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

—–