Four-pepper cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | cup | Minced shallots |
| 2 | teaspoons | Seeded; chopped serrano chiles |
| 1 | cup | Dry white wine |
| 2½ | cup | Rich shrimp or chicken stock |
| ¾ | cup | Heavy cream |
| 2 | tablespoons | Finely-diced red bell pepper |
| 2 | tablespoons | Finely-diced yellow bell pepper |
| 2 | tablespoons | Finely-diced green bell pepper |
| Kosher salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | drop | Fresh lemon or lime juice; to taste |
Directions
In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath. This recipe yields about ?? cups of sauce.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9709 broadcast 11-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.