This sauce, a favorite of mine to top nut encrusted fish or chicken, is also excellent on roasted potatoes, veggies, or drop a dollop on a pile of seasoned\/buttered pasta.<\/p>\n
Ingredients:<\/p>\n
2 tablespoons olive oil
\n1\/2 teaspoon garlic, chopped
\n2 teaspoons tomato paste
\n2 cups heavy cream
\n1 bouillon cube, beef, crushed(experiment with other flavors)
\n2 ounces bourbon<\/u> whiskey<\/p>\n
In a non stick skillet over low heat combine the olive oil,\u00a0garlic, tomato paste, and the crushed bouillon cube. When the\u00a0olive oil and tomato paste have blended and begin to bubble, add\u00a0the bourbon. BE VERY CAREFUL because the bourbon should and will\u00a0ignite. If it doesn’t, light it with a match. The alcohol will\u00a0burn off quickly, in about one minute. Once the flame has\u00a0diminished, add the cream and reduce it by half over medium heat.<\/p>\n
It should boil lightly the whole time. Stir often. The finished sauce\u00a0will have a light pink shade to it and should coat the back of a\u00a0spoon. When it does, remove from heat. Use soon.<\/p>\n","protected":false},"excerpt":{"rendered":"
This sauce, a favorite of mine to top nut encrusted fish or chicken, is also excellent on roasted potatoes, veggies, or drop a dollop on a pile of seasoned\/buttered pasta. Ingredients: 2 tablespoons olive oil 1\/2 teaspoon garlic, chopped 2 teaspoons tomato paste 2 cups heavy cream 1 bouillon cube, beef, crushed(experiment with other flavors)
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