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Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"Cranberry/Blackberry Ancho Sauce
Melt the butter and oil in a medium or large noncreative saucepan over medium heat. Sauté the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes.
Add the port and red wine and cook until reduced by half. Add the cranberry juice concentrate, ancho purée, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
Next - ancho chili puree to follow
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"Cranberry/Blackberry Ancho Sauce
Melt the butter and oil in a medium or large noncreative saucepan over medium heat. Sauté the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes.
Add the port and red wine and cook until reduced by half. Add the cranberry juice concentrate, ancho purée, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
Next - ancho chili puree to follow
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"Cranberry/Blackberry Ancho Sauce
3 Tablespoons unsalted butter
1 Tablespoon olive oil
2 celery stalks, finely diced
1 carrot, finely diced
2 small yellow onions, finely diced
2 Tablespoons black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho purée (see recipe)
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
System will not allow me to post anymore...keep an eye out for the rest of the recipe. sorry :(
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"Combine the ancho chiles and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and purée in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
Wine suggestion
Pinot Noir, which is the most flexible of red food wines. Try an American rather that French Pinot, as the California and Oregon examples typically have sweeter berry flavors, making for a better complement with this sauce.
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
" Add the port and red wine and cook until reduced by half. Add the cranberry juice concentrate, ancho purée, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
Ancho Purée
3 ancho chiles
4 cups boiling water
1 teaspoon garlic, minced
1 Tablespoon fresh cilantro, chopped
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"Cranberry/Blackberry Ancho Sauce
3 Tablespoons unsalted butter
1 Tablespoon olive oil
2 celery stalks, finely diced
1 carrot, finely diced
2 small yellow onions, finely diced
2 Tablespoons black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho purée (see recipe)
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
Melt the butter and oil in a medium or large noncreative saucepan over medium heat. Sauté the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes.
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"I havent tried the recipe yet but it will be one of our side dishes this Thanksgiving. I saw the Thanksgiving Throwdown but I dont remember him making that Cranberry/Blackberry Sauce and everyone seems to want that recipe. I search online for it and came across one of Bobby Flay's recipe I dont know if this is it but I think it may be close to it. I may have to post in 3 or 4 parts since we're limited to 1000 characters. Here goes.....
Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
"I havent tried the recipe yet but it will be one of our side dishes this Thanksgiving. I saw the Thanksgiving Throwdown but I dont remember him making that Cranberry/Blackberry Sauce and everyone seems to want that recipe. I search online for it and came across one of Bobby Flay's recipe I dont know if this is it but I think it may be close to it. I may have to post in 3 or 4 parts since we're limited to 1000 characters. Here goes.....
About Me
I enjoy cooking and trying out new recipes. I love watching the foodnetwork channel. My favorite shows are Throwdown with bobby flay, Diners Drive-ins and Dives, Chopped to name a few.
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