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Title: Four-Pepper Cream
Yield: 1 Serving

Ingredients

      1 tb Olive oil
    3/4 c  Minced shallots
      2 ts Seeded, chopped serrano
           -chiles
      1 c  Dry white wine
  2 1/2 c  Rich shrimp or chicken stock
    3/4 c  Heavy cream
      2 tb Finely-diced red bell pepper
      2 tb Finely-diced yellow bell
           -pepper
      2 tb Finely-diced green bell
           -pepper
           Kosher salt; to taste
           Freshly-ground white pepper;
           - to taste
        dr Fresh lemon or lime juice;
           -to taste

Instructions

In a medium saute pan, heat the olive oil and saute the shallots and
serranos until soft but not brown. Add the wine and stock and bring to a
boil. Continue to boil until the mixture is reduced by half. Add the
cream and continue to boil until the mixture is reduced to a light sauce
consistency. Stir in the diced bell peppers and season to taste with salt,
pepper and drops of lemon juice. Serve warm.
Four-Pepper Cream can be made up to a day ahead, stored in the
refrigerator, and reheated gently in a water bath.
This recipe yields about ?? cups of sauce.

Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9709 broadcast
11-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

11-22-1996

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Contributor: John Ash

Preparation Time: 0:00

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