From: Beckwith, Robin
Sent: Friday, December 14, 2001 6:43 AM
To: Doan, Jad
Cc: Hensch, Richard; Hornbuckle, Danial
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
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.