Corn
Sauce
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Ingredients:
1
1/2 cups Fresh Corn Kernels
1/2 Medium Onion, roughly chopped
1 TB Jalapeño, diced
1/4 cup Leeks, cleaned and roughly chopped
1 t Cumin Seeds
1 t White Pepper
1/4 cup Tequila
1 1/2 cup Rich Chicken Stock
1 small bunch Cilantro Leaves
TT Salt and Lime Juice
Procedure:
In a large saucepot, over medium-high heat, add corn,
onion, jalapeno, leeks, cumin and white pepper. Cook
for about 8 minutes or until onion is translucent. Remove
pan from heat and de-glaze with tequila. Return pan
to heat and cook for about 5 minutes or until tequila
has reduced by half. Add chicken stock and reduce by
half, about 10 minutes. Remove pan from heat. Add cilantro
and let steep for 10 minutes, or until cooled. In a
blender, on high speed, purée until smooth, about
2 minutes. Strain mixture through a fine sieve. Season
with salt and lime juice to taste.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
