Grilled Poblano and Whiskey Sauce

2 fresh poblano peppers
1 yellow onion
5 cloves garlic
6 oz. Jim Beam
1 T brown sugar
1/4 cp. cider vinegar
2 cp. chicken stock
4 oz. butter
salt and Pepper to taste

Caramelize the garlic. Remove the seeds from the peppers. Grill
the (peeled and sliced) onions with the peppers. Add the grilled
onions and peppers to the pan with the garlic. Add the chicken
stock, then the Jim Beam. Burn off the alcohol, then add the sugar
and the cider vinegar. Cook for about 1/2 hour. Briskly stir in
the butter. Puree then strain through chinois. Season to taste.


From: "DJ Foodie" <djfoodie@talkspot.com> 
Newsgroups: rec.food.recipes 
Date: 7 Apr 1999 08:19:16 -0600