Spicy seafood barbecue sauce

Yield: 20 Servings

Measure 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

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, .

Similar recipes