Chili-corn sauce - master chefs

"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: assefa

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (8 votes)

309 people have saved this recipe

Preparation Time:
10 Min
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion, top and bottom cut -- chuck, or round) cut
-- off and reserved -- into 1-inch cubes
1 Pepper, red bell, top and 1 tb Garlic, finely chopped
-- bottom cut off and re- 2 1/2 tb Chili, powder
-- served 1 pn Pepper, red, ground
1 Pepper, green bell, top 1 pn Pepper, black, ground
-- and bottom cut off and 1/2 c Vermouth, dry OR
-- reserved 1/2 c Wine, white, dry
2 Corn, ears 4 c Stock, veal *
2 tb Oil, vegetable or more 3 c Cream, whipping
12 oz Beef, stew meat, (shin,

* Recipe for VEAL STOCK follows in another recipe file.

For Chili-Corn Sauce:

Coarsely chop the reserved trimmings from your onions and
peppers; set aside.

Cut the whole onion and peppers into a neat fine dice; set aside.

With a small paring knife remove the corn kernels from the cob,
reserving the cobs, and combine kernels with the diced vegetable

In a large heave saucepan heat 2 tablespoons of oil until very
hot but not smoking. Add the meat cubes and stir over high heat,
shaking the pan, until the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat and toss 4 to 5

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black pepper to the
mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2 minutes.

Add the Veal Stock and reserved corncobs and bring the mixture to
a boil, stirring.

Boil mixture gently, skimming any fat from the surface
frequently, until the stock has reduced to a light syrupy consistency
(20 minutes or more.)

Add the cream and continue to boil gently, skimming, until liquid
is reduced and coats the back of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan, add corn and
vegetable mixture to strained liquid, boil for 2 minutes, and set

(Combine unstrained half and solids from strained half and
reserve as a stew for another meal. Further cooking may be
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place Restaurant, New York

Browse by categories

Celebrity Chefs Recipes (cooking)

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes


All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes