* Recipe for VEAL STOCK follows in another recipe file.
For Chili-Corn Sauce: ==
Coarsely chop the reserved trimmings from your onions and peppers; set aside.
Cut the whole onion and peppers into a neat fine dice; set aside.
With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)
Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
Add the garlic to the mixture and toss 2 minutes.
Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
Add the vermouth and reduce the mixture for 2 minutes.
Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.
Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)
Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.)
Remove and discard corncobs.
Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.
(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York —–
