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Spicy Seafood Barbecue Sauce bbq, spice, sauces, shellfish 1/2 cup peanut oil 6 chopped garlic cloves 6 diced medium onions 6 scotch bonnet, habanero or 1 thai chile peppers 1 [presumably chopped] 1 bay leaf 1 #10 can of pear tomatoes, 1 chopped 4 domestic beers 2 quart veal or browned chicken 1 stock 2 tablespoon ground cumin 2 cup brown sugar 6 tablespoon worcestershire sauce 3 tablespoon cornstarch 1/2 cup cold water This was served at the Napa Valley Wine Auction, 1994, from Fred Halpert, chef of Brava Terrace in St. Helena, CA. [Note: this seems like it makes a _lot_! You might want to cut down the proportions.] Makes enough for 20 skewers. Serve over grilled scallops, shrimp, lobster, tuna or swordfish. Saute the garic, onions, peppers and bay leaf in the oil over high heat in a large heavy saucepan until they start to carmelize. Add tomatoes, beer and stock, and reduce heat to mediuim high. Continue cooking until the mixture is reduced by 1/2, then add the cumin, sugar and Worcestershire. Combine the cornstarch with the water, and mix well. Add cornstarch mix to the rest of the sauce and boil for 5 minutes stirring well. Let cool before serving over above seafood. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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