Chili-Corn Sauce - Master Chefs

Chili-Corn Sauce - Master Chefs Category Basics 
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Ingredients And Procedures

1 md Onion, top and bottom cut

-- off and reserved 1 Pepper, red bell, top and

-- bottom cut off and re- -- served 1 Pepper, green bell, top

-- and bottom cut off and -- reserved 2 Corn, ears

2 tb Oil, vegetable or more

12 oz Beef, stew meat, (shin,

-- chuck, or round) cut -- into 1-inch cubes 1 tb Garlic, finely chopped

2 1/2 tb Chili, powder

1 pn Pepper, red, ground

1 pn Pepper, black, ground

1/2 c Vermouth, dry OR

1/2 c Wine, white, dry

4 c Stock, veal *

3 c Cream, whipping

* 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

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