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Ingredients:
8 ounces sweet Thai chili sauce
2 ounces sugar
3 ounces lime juice
Procedure:
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.
Recipe submitted by Ellen Cawthorn
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Making Demi Glace at Home
Demi-glace is a rich concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze.
This intensely flavored reduction is used as a base for producing wonderful, rich, velvety sauces and soups. Unfortunately, making demi-glace at home takes a tedious 25 plus hours including buying and roasting bones, simmering, watching, straining, and cleaning up.
There have been many variations for making Demi-Glace before and after Auguste Escoffier standardized it in his Le Guide Culinaire, but we think this recipe adapted from The Food Network is a good one for anyone preparing it at home. As you can see, making Demi-Glace requires Sauce Espagnole, a lot of Brown Stock,and a lot of patience.
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CLASSIC DEMI GLACE RECIPE
DEMI-GLACE
Yield: 1 gallon
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
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ESPAGNOLE SAUCE
Ingredients:
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon
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BASIC BROWN STOCK
Ingredients:
8 pounds veal marrow bones sawed into 2-inch pieces
6 pounds beef marrow bones sawed into 2-inch pieces
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.
Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
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Chicken Based Demi Glace for making sauces at home!
For the first time ever a true classic chicken stock bound with starch for sauce preparations is available for your kitchen.
Jus de Poulet Lié is a complement to the award winning Glace de Poulet.
Jus de Poulet Lié allows you to make all the classical lighter colored chicken based sauce without the added time and effort typically required to bind a roux into the finished sauce.
It also has a more dominant chicken flavor and blonde color. Now you can make all the classics quickly and easily. I is also great for enhancing soups and binding a variety of fresh vegetable sauces.
Anyone can sauté or grill a chicken breast, a loin of pork, or a fillet of fish, but how about making a delicious finished sauce to complete these dishes? With Jus de Poulet Lie, you can make dozens of classic sauces like Marsala, Wild Mushroom, and Rosemary Sauce or dishes like Pork Cutlets with Sun-Dried Cherry & Port Wine Sauce and Hearty Onion Soup.
Ingredients
Chicken Stock,
Mirepoix Stock (made of carrot, celery, and onion stocks)
Modified Food Starch
Salt
Water
Gelatin
White Wine
Chicken Fat
Natural Chicken Flavors
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1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish
Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot.
Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
Recipe submitted by Jim Catanich
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