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Name: Chili-Corn Sauce - Master Chefs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 tb Chili, powder; 1 tb Garlic, finely chopped; 1 pn Pepper, red, ground; 12 oz Beef, stew meat, (shin,; 1 Pepper, red bell, top and; 4 c Stock, veal *; 2 Corn, ears; 1/2 c Vermouth, dry OR; 2 tb Oil, vegetable or more; 3 c Cream, whipping; 1 md Onion, top and bottom cut; 1 pn Pepper, black, ground; 1 Pepper, green bell, top; 1/2 c Wine, white, dry

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INGREDIENTS

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

Servings

INSTRUCTIONS

* 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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

NOTES

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Chili-Corn Sauce - Master Chefs

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

* 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 Yorks 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 4 Servings

Calories: 644
Calories from Fat: 599 (93%)

Amt Per Serving		% DV

	Total Fat 66.6g	89 %
	Saturated Fat 41.5g	207 %
	Monounsaturated Fat 19.2g
	Polyunsanturated Fat 2.5g
Cholesterol 246.6mg		76 %
Sodium 69.8mg		2 %
Potassium 154.9mg		4 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.8g
Protein 3.7g		5 %
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Calories per serving: 644

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