Re: [CH] "Tweaked" Recipe
David Stanton (jstanton@southtech.net)
Sat, 21 Feb 1998 18:52:58 -0500
Sounds great, but tell us -- did you leave out the hot chiles by accident or on purpose? I
think I'll try it, but I'll have to add some chiles.
David
Judith Stone wrote:
>
> 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