Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Peeled & seeded tomatoes; cut in small dice |
| 1½ tablespoon | Olive oil; divided |
| 8 \N | Cloves garlic; peeled |
| 2 \N | Peeled onions; cut in small dice |
| 1 \N | Peeled carrot; cut in small dice |
| ½ teaspoon | Fresh thyme; chopped fine |
| ½ teaspoon | Fresh oregano; chopped fine |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Ground coriander |
| ½ teaspoon | Cracked black peppercorns |
| 1 \N | Bay leaf |
| 1 cup | Veal Demi-Glace |
| 2 cups | Rich chicken stock |
| ½ cup | Ancho Chili Paste; see recipe |
| 1 small | Roasted red bell pepper; skinned, seeded, and cut in small dice |
| 1 small | Roasted yellow bell pepper; skinned, seeded, and cut in small dice |
| 1 small | Poblano chili; skinned, seeded, and cut in small dice |
| 1 small | Bunch cilantro; washed, picked, and chopped |
| \N \N | Lime juice; to taste |
| \N \N | Salt; to taste |
Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with as little heat as possible for 12 to 15 minutes. Remove from smoker and set aside.
Preheat oven to 350 degrees.
Heat ½ tablespoon oil in a small ovenproof saute pan over medium heat.
When hot, add garlic cloves and saute for 3 minutes or until golden brown.
Place in preheated oven and roast for 6 to 8 minutes or until each clove is soft, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and allow to cool. Set aside until ready to use.
Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add onions and carrot and saute for 5 minutes or until onions are golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim any fat that may have settled on the top. Add smoked tomatoes, roasted garlic, roasted red and yellow bell pepper, and roasted poblano chili.
Simmer for 10 minutes to combine flavors.
Remove from heat and add cilantro, lime juice, and salt.
Served as part of: Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@...> on Sep 28, 1997