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Chili-Corn Sauce - Master Chefs Recipe 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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<h1>Chili-Corn Sauce - Master Chefs</h1> <h2>Recipe</h2><p> <P>1 md Onion, top and bottom cut <P>-- off and reserved 1 Pepper, red bell, top and <P>-- bottom cut off and re- -- served 1 Pepper, green bell, top <P>-- and bottom cut off and -- reserved 2 Corn, ears <P>2 tb Oil, vegetable or more <P>12 oz Beef, stew meat, (shin, <P>-- chuck, or round) cut -- into 1-inch cubes 1 tb Garlic, finely chopped <P>2 1/2 tb Chili, powder <P>1 pn Pepper, red, ground <P>1 pn Pepper, black, ground <P>1/2 c Vermouth, dry OR <P>1/2 c Wine, white, dry <P>4 c Stock, veal * <P>3 c Cream, whipping <P>* 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 <div><a href='http://www.maryandmarthaskitchen.com/Chili-Corn_Sauce_-_Master_Chefs/11983/' title='Chili-Corn Sauce - Master Chefs Recipe'>Chili-Corn Sauce - Master Chefs Recipe</a></div>

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