Chili-Corn Sauce – Master Chefs
Description
This Chili-Corn Sauce is a sophisticated, deeply flavorful accompaniment that balances the sweetness of fresh corn with the heat of chili powder and the richness of veal stock. By simmering corn cobs directly in the broth, you extract maximum sweetness and body, while the reduction process creates a luxurious, syrupy texture. The addition of heavy cream at the end adds a velvety finish that coats the palate perfectly. It pairs beautifully with roasted meats, grilled fish, or as a decadent topping for polenta. This sauce showcases the art of using every part of the ingredient, transforming simple vegetables into a complex, restaurant-quality condiment.Ingredients
Directions
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Coarsely chop the reserved trimmings from your onions and peppers; set aside.
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Cut the whole onion and peppers into a neat fine dice; set aside.
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With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
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In a large heavy saucepan heat 2 tablespoons of oil until very hot but not smoking.
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Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)
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Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
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Add the garlic to the mixture and toss 2 minutes.
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Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
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Add the vermouth and reduce the mixture for 2 minutes.
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Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.
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Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)
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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.)
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Remove and discard corncobs.
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Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.
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(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 10.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
corn, sauce, chili, vegetarian, vegan, peppers, onion, garlic, stock, reduction, spicy, sweet, savory, cornmeal, side dish, summer, harvest, comfort food, gluten free
