Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Pasilla Chili Aioli

none

1 large dried pasilla chili
1 can sliced pimientos; (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoons dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
salt
pepper

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces. 2. Drain pimientos; pat dry. 3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes. Let cool. 4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup. Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ Posted to the BBQ-List by Bill Wight on 19 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster