Ingredients
- 4 choricero or 3 dried red Anaheim or New Mexico chiles, stemmed
- About ¾ cup [180 mL] rich chicken stock
- ¼ cup [60 mL] olive oil
- 1 medium sweet onion, diced
- ½ medium red onion, diced
- 3 garlic cloves, minced
- 1½ tablespoons [25 mL] Bayonne ham or serrano ham or prosciutto, chopped
- ⅓ cup [80 mL] prepared tomato sauce
- Salt and black pepper to taste
- Pinch of sugar
- 12 ounces [340 g] dried salt cod, reconstituted (
see page 156 for advance preparation) - 3 tablespoons [45 mL] olive oil
- 1½ tablespoons [25 mL] all-purpose flour
- 3 cups [720 mL] half-and-half, at room temperature
- 16 canned or bottled piquillo peppers, drained About
- 2 cups [480 mL] Biscayne sauce
- Choricero or dried red Anaheim chiles, seeded and very thinly sliced, for garnish
Description
Chow
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