Yield: 20 Servings
|½ cup||Peanut oil|
|6||Cloves garlic; chopped|
|6||Scotch Bonnet; Habanero or Thai chile peppers [presumably chopped]|
|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|
|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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .