Re: [CH] Chipotle cream sauce over sausage
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Thu, 19 Dec 2002 23:03:24 -0500
Thanks Doug! An unknowing culprit, I might add.
Paul
----- Original Message -----
From: "Doug Irvine" <dougandmarie@shaw.ca>
To: "Chile-Heads" <chile-heads@globalgarden.com>
Sent: Thursday, 19 December, 2002 10:37 PM
Subject: [CH] Chipotle cream sauce over sausage
> Seeing as I was seen to be one of the "culprits" and I have not posted a
> recipe for ages, as one of the other heads informed me(off list)....I
> was resting! After all, I did post sumpin like 70 odd recipes over the
> last how many years! Here is what I did with some pure pork sausages
> tonight. First off, I browned them
> and then wrapped them in tortillas, laid 'em in a dish and covered them
> with the following chipotle cream sauce:
> 2 chipotle peppers, in adobo sauce, seeded, and stemmed
> 1 small onion, minced fine, and simmered in a little oil
> When the onion is transparent, spin the onion and the peppers, with
> about 1 tbls of the sauce in a small food processor. Place the veggies
> in a saucepan, in a little marg or butter, and cook for about 2 minutes.
> Add a large tbls of flour and mix in well,making a roux. Slowly add milk
> to this to make a cream sauce. Because of the chipotles, this will be a
> reddish cream sauce. Add about half a cup of shredded monterey jack to
> the sauce, and stir in well. When sauce is cooked, cover the sausages,
> which are wrapped in the tortillas, with the sauce, and place in a 300F
> oven for about 20 minutes. I served this with my version of fresh green
> beans....saute them in very little water, salted, until tender
> crisp....drain, add about 1 tsp butter and 1 tsp freshly squeezed lemon
> juice. Sprinkle in a little sugar(I use Splenda, diabetic) stir well and
> serve. The lemon gives a very nice foil to the heat of the chipotle
> cream sauce. Enjoy. Cheers, Doug in BC