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-----Original Message----- From: Beckwith, Robin Sent: Friday, December 14, 2001 6:43 AM To: Doan, Jad Cc: Hensch, Richard; Hornbuckle, Danial Subject: this is the best I can do scaling the recipe down. 1pt heavy cream 1 oz chopped onions 1 oz chopped red pepper .5 oz chopped jalapeno 1.5 oz tequila .5 tsp chopped garlic 1 oz butter cornstarch water chicken base or boullion cubes melt the butter in a heavy sauce pan add the onions, red and jalapeno peppers and garlic saute until onions are soft. add the tequila cook to reduce the liquid by 1/2 add the cream stir bring to a boil and simmer for 3 minutes add 2 tsp of cornstarch with water to make a slurry slowly add the slurry to the sauce stirring all the time until your sauce is as thick as you would like it. add the chicken base to taste. Regards Chef Robin.....
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