Spicy seafood barbecue sauce
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut oil |
| 6 | Cloves garlic; chopped | |
| 6 | Onions; diced | |
| 6 | Scotch Bonnet; Habanero or Thai chile peppers [presumably chopped] | |
| 1 | Bay leaf | |
| 1 | can | (#10) Pear tomatoes; chopped |
| 4 | cans | Domestic beer |
| 2 | quarts | Veal or browned chicken stock |
| 2 | tablespoons | Ground cumin |
| 2 | cups | Brown sugar |
| 6 | tablespoons | Worcestershire sauce |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Cold water |
Directions
This was served at the Napa Valley Wine Auction, 1994, from Fred Halpert, chef of Brava Terrace in St. Helena, CA. [Note: this seems like it makes a lot! You might want to cut down the proportions.] Makes enough for 20 skewers. Serve over grilled scallops, shrimp, lobster, tuna or swordfish.
Saute the garic, onions, peppers and bay leaf in the oil over high heat in a large heavy saucepan until they start to carmelize. Add tomatoes, beer and stock, and reduce heat to mediuim high. Continue cooking until the mixture is reduced by ½, then add the cumin, sugar and Worcestershire.
Combine the cornstarch with the water, and mix well. Add cornstarch mix to the rest of the sauce and boil for 5 minutes stirring well. Let cool before serving over seafood.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .