[CH] "Tweaked" Recipe
Judith Stone (madpepco@gte.net)
Sat, 21 Feb 1998 17:51:48 -0500
Here is the recipe for Horseradish Red Pepper Sauce
3 large red bell peppers, roasted, peeled and seeded
(Dave prefers to use a hand-held propane torch to roast the peppers.
It gives a bit of a smoky flavor and keeps the peppers firmer. Works
very well for chile rellenos. You can use any method that you prefer.)
1/4 cup dry sherry
2 tablespoons olive oil
3 large garlic cloves, minced
1 tablespoon Dijon-style mustard
4 teaspoons honey
3 teaspoons lemon juice
3/4 cup heavy cream
5 tablespoons freshly grated horseradish
salt to taste
Puree roasted peppers and sherry in food processor. Heat olive oil in
medium-sized skillet over medium heat. Saute garlic for one minute.
Stir in red pepper puree and stir constantly for about 3 minutes.
Reduce heat to low and stir in mustard, honey and lemon juice. Mix
well. Add cream and mix well. Increase the heat to medium and cook,
stirring constantly, until sauce is hot but not boiling. Add
horseradish and mix, taste and add salt.
Serve over grilled shrimp, fish, scallops or use as a sauce for pasta.
Always add horseradish last because when cooked drives off the volatile
oil and diminishes the sharp bite of the root.
Enjoy!
Judith Stone
Mad Pepper Co.
El Pass-o Cafe
http://www.beachdirectory.com/elpasso