One Sassy Sauce

Pasilla chile broth - with meat accompaniment, or just insert straw

I had always wondered about the whole cooking with coffee phenomenon, so I decided to make my Rogue Estate night coffee-themed.  The menu included beef tenderloin seasoned with coffee and cinnamon, coffee-barbecued baby backs, and coffee popsicles.  It all turned out quite well, but one item that really stood out was the accompanying sauce to the beef tenderloin – pasilla chili broth.  The whole experience introduced me to a myriad of new experiences:   I’d never made barbecue sauce, never used coffee as a spice, and certainly never made this very exquisite broth with a chile I'd never heard of.  And all I had to do was follow some simple directions from my very expensive culinary arts book.  Pasilla chile  broth Whole butter                                 ½ oz White onions, roughly chopped        8 oz. Garlic cloves, whole, peeled                 6 Pasilla chiles, stemmed, seeded, torn into large pieces    ½ oz White corn tortilla, shredded                 ¾ oz Chicken stock                                      20 fl. Oz Heavy cream                                        2 fl oz Kosher salt                                           1 tsp Brown sugar                                         1 tsp Heat medium saucepan over med-hi heat.  Add butter and sauté onions and garlic until brown.  Add the pasilla chiles and tortilla pieces and sauté until golden brown.  Add the stock and bring to a boil.  (See?  Easy!)
Reduce to a simmer, cover loosely and cook for ten minutes.  Remove from the heat and cool.  Puree the sauce in a blender until smooth and strain through a china cap, which are very handy if you happen to have one on hand.  If not, a strainer will do the trick.
Add cream (which will magically balance everything), salt and brown sugar and stir to combine.  It shouldn’t be thick – if necessary, thin with water or more stock if necessary, and keep warm until time to serve.  Or drink out of a silver goblet, if you’re so inclined.  It's smoky, rich and lovely as an accompaniment to beef, and may possibly make your toes curl (or your heart racing, but that might be from the butter and cream).  Just a give it a try, and you'll see what I mean when the sauce and meat juices begin to make merry in your mouth.  And then you can brainstorm with your foodie friends about what else you can pour this sauce over.  Oh, the possibilities....
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One Comment  to  One Sassy Sauce

  1. Karen Lee says:

    Seriously Raq, is this from one of our culinary arts books? My mouth is watering…

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