Spicy Seafood Barbecue Sauce

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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 Onions; diced	2 c Brown sugar
6 Scotch Bonnet; Habanero or	6 tb Worcestershire sauce
1 Bay leaf	3 tb Cornstarch
1 cn (#10) Pear tomatoes; 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: ChickenCuisine: Uncategorized

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