the Improvisational Chef strikes back
Mar. 6th, 2006 06:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanyet another "let's use things up before the move" recipe:
suri's 'port of orange' sauce
3/4 c. port wine
1/4 c. orange juice
1/2 c chicken or beef broth (depending on what you're going to use the sauce on)
3 garlic cloves, minced
1 small onion, minced
1 teaspoon allspice
1/2 teaspoon thyme
Combine wine, broth, juice and thyme. Bring to a rolling boil and set aside. Brown garlic and onion. Add wine mixture, spices (plus salt and pepper to taste) and simmer until reduced by half (about 30 minutes). Serve over poultry or beef.
I soaked some chicken breasts in the leftover broth, and pan-grilled them. Once they were nicely browned, I poured the sauce over them and served over wilted greens.
I think the sauce needs to be thicker (either longer simmering, or the addition of corn starch) but the taste was excellent, and I'll definitely try this again. I think it would also be really good mixed in with grains, if you wanted to go starchy....
suri's 'port of orange' sauce
3/4 c. port wine
1/4 c. orange juice
1/2 c chicken or beef broth (depending on what you're going to use the sauce on)
3 garlic cloves, minced
1 small onion, minced
1 teaspoon allspice
1/2 teaspoon thyme
Combine wine, broth, juice and thyme. Bring to a rolling boil and set aside. Brown garlic and onion. Add wine mixture, spices (plus salt and pepper to taste) and simmer until reduced by half (about 30 minutes). Serve over poultry or beef.
I soaked some chicken breasts in the leftover broth, and pan-grilled them. Once they were nicely browned, I poured the sauce over them and served over wilted greens.
I think the sauce needs to be thicker (either longer simmering, or the addition of corn starch) but the taste was excellent, and I'll definitely try this again. I think it would also be really good mixed in with grains, if you wanted to go starchy....
