Post by marlaoh on Dec 2, 2003 7:28:31 GMT -6
Caputo's Roasted Red Pepper Sauce
Presented by Tony Caputo's
"This sweet, intensely flavored sauce is perfect for seafood, chicken, pork, tamales, or root vegetables."
3 roasted bell peppers, peeled and seeded
2 cups dry white wine
2 T shallots, minced
1 t garlic, minced
1/2 cup heavy cream
1/4 t cayenne pepper
3/4 cup butter, softened
1/2 t salt
Place the red peppers in a food processor and puree, set aside. Combine the wine, shallots and garlic in a large skillet and cook over medium heat until the liquid has reduced to about 3 tablespoons, about 10 minutes. Reduce the heat, add the cream 1 tablespoon at a time, stir well. Do not let the mixture boil. Add the cayenne pepper, pureed bell peppers and the butter to the wine mixture, mix well.
Place a medium sized sieve over a bowl large enough to hold at least 2 cups and strain the mixture into the bowl. Reserve the liquid, discard the solids. Add the salt, mixing well, cover and refrigerate until ready to use.
Presented by Tony Caputo's
"This sweet, intensely flavored sauce is perfect for seafood, chicken, pork, tamales, or root vegetables."
3 roasted bell peppers, peeled and seeded
2 cups dry white wine
2 T shallots, minced
1 t garlic, minced
1/2 cup heavy cream
1/4 t cayenne pepper
3/4 cup butter, softened
1/2 t salt
Place the red peppers in a food processor and puree, set aside. Combine the wine, shallots and garlic in a large skillet and cook over medium heat until the liquid has reduced to about 3 tablespoons, about 10 minutes. Reduce the heat, add the cream 1 tablespoon at a time, stir well. Do not let the mixture boil. Add the cayenne pepper, pureed bell peppers and the butter to the wine mixture, mix well.
Place a medium sized sieve over a bowl large enough to hold at least 2 cups and strain the mixture into the bowl. Reserve the liquid, discard the solids. Add the salt, mixing well, cover and refrigerate until ready to use.