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Spicy Seafood Barbecue Sauce
20 Servings
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Spicy Seafood Barbecue Sauce Ingredients
1/2 c Peanut oil
2 qt
Veal
or browned chicken
6 Cloves
garlic
; chopped
2 tb Ground
cumin
6
Onion
s; diced
2 c
Brown sugar
6 Scotch Bonnet; Habanero or
6 tb
Worcestershire sauce
1
Bay leaf
3 tb
Cornstarch
1 cn (#10) Pear
tomato
es; chopped
1/2 c Cold water
4 cn Domestic
beer
Instructions for Spicy Seafood Barbecue Sauce
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 seafood. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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