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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a saucepan, blend the salt, cornstarch, sugar, lime juice, and
pineapple juice until smooth.
Premix and gradually stir in the water, soy sauce, ginger, Jalapeno,
and Cayenne. Cook over medium heat, stirring constantly unyil the
sauce is thick and transparent.
Finish the sauce by stirring in the pineapple chunks, Chardonnay, and
cilantro.
Broil swordfish or chicken breast, basting with lemon and butter. Then
serve on a bed of rice, topped with a liberal portion of warm sauce.
Chile Pepper Magazine
Posted by WILLIAM HALL, Prodigy ID# JFBV53A.
| Ingredients:
2 Tablespoon(s) Jalapenos; seeded, minced
1 Teaspoon(s) Cayenne pepper
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Cornstarch
1/4 Cup(s) Granulated sugar
1/4 Cup(s) Lime juice, fresh preferred
1/4 Cup(s) Unsweetened pineapple juice
1 Cup(s) Water
1 Soy sauce
2 Tablespoon(s) Fresh ginger;peeled,shredded
1/2 Cup(s) Pineapple chunks
2 Tablespoon(s) Chardonnay or dry white wine
1 Tablespoon(s) Chopped cilantro |
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