Harvest Eating

Four Seasons One Lifestyle

Chipotle Shrimp Cocktail

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Created By: Chef Keith Snow

Description:

A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.

Ingredients:
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10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half

Directions:

1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
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Brown Sauce

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 5 hour
Servings: 2 cups

Description:

One of the 5 mother sauces, this basic sauce can be used in so many dishes to add consistency or flavor.

Ingredients:

3 lbs veal or beef bones
1/4 cup tomato paste
1 large onion quartered
1 large garlic bulb halved
2 ribs celery cut in 1 inch chunks
2 medium carrots cut in 1 inch chunks
1 bunch fresh thyme
1 cup red wine
2 1/2 quarts water
2 whole bay leaves
10 whole black peppercorn
3 tbs butter softened
3 tbs flour

Directions:

1. In a roasting pan in a 350 degree oven. Cook the bones for about 1 hour or until brown.
2. Add the tomato paste and vegetables and continue to cook for an additional ten minutes. Deglaze the pan with the wine.
3. Transfer the mixture to a large stock pot and add the water, peppercorns, bay leaf and thyme.
4. Bring the stock to a simmer slowly over low heat. Cook for about 4 hours or until the flavor is desirable.
5. In a bowl mix the butter and flour until smooth. Add this to the stock while whisking.
6. Cook the sauce for an additional 10 minutes. Strain and serve.
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