Author Notes
Chef Patrick Ponsaty of the Four Diamond Award winning
El Bizcocho restaurant at San Diego's Rancho
Bernardo Inn gave us this recipe. It's an great utility
ingredient to have in your kitchen as you can use it
to add flavor and color to all kinds of dishes. Chef
Patrick uses this puree to make a sauce for his Sautéed Chilean Seabass with
Vegetables.
Visit the San Bernardo Inn & Resort
El Bizcocho is a good reason to visit the
Ranch Bernardo Inn. The Zagat guide rates it one of
San Diego's finest restaurants, and their overwhelmingly
complete wine collection is one of the world's best.
Of course this fabulous resort has more to offer its
distinguished guests besides great food, click
here for our full story on the Rancho Bernardo Inn and
Resort.
Instructions
Makes About 1 Cup
Heat olive oil in a skillet.
Sauté chopped shallot and chopped pepper until soft. Purée
with the chicken stock.
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?