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Grilled Poblano and Whiskey Sauce
2 fresh poblano peppers
1 yellow onion, peeled and sliced
5 cloves garlic
6 ozs. whiskey
1 tbsp. brown sugar
1/4 cup cider vinegar
2 cups chicken stock
4 ozs. butter
salt and pepper to taste
In a medium saucepan over medium-high heat, caramelize the garlic. Remove the seeds from the peppers. Over open flame, grill the onions with the peppers. Add the grilled onions and peppers to the pan with the garlic.
Add chicken stock, along with whiskey. First, burn off the alcohol, then add the sugar and the cider vinegar. Cook for about 1/2 hour. Stir in the butter.
Puree then strain through chinois. Season to taste. Sauce can be served over grilled chicken, grilled pork baby-back ribs, or steak.
Yields about 2 1/2 cups.
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Grilled Poblano and Whiskey Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Poblano and Whiskey Sauce
2 fresh poblano peppers
1 yellow onion, peeled and sliced
5 cloves garlic
6 ozs. whiskey
1 tbsp. brown sugar
1/4 cup cider vinegar
2 cups chicken stock
4 ozs. butter
salt and pepper to taste
In a medium saucepan over medium-high heat, caramelize the garlic. Remove the seeds from the peppers. Over open flame, grill the onions with the peppers. Add the grilled onions and peppers to the pan with the garlic.
Add chicken stock, along with whiskey. First, burn off the alcohol, then add the sugar and the cider vinegar. Cook for about 1/2 hour. Stir in the butter.
Puree then strain through chinois. Season to taste. Sauce can be served over grilled chicken, grilled pork baby-back ribs, or steak.
Yields about 2 1/2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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