ESCARPMENT MAGAZINE | Summer 2013 - page 73

73 Summer 2013 Escarpment Magazine
For reservations please call 705.444.8877
reservations@CandAsteakcompany.com
Join us for lunch on our
360° viewpatio& savour
one of our freshlymade
prime burgers
166 Jozo Weider Blvd. Blue Mountain Village
w w w. C a n d A s t e a k c o m p a n y . c o m
2013
2 Tbsp unsalted butter
1⁄2 red bell pepper, seeded and diced
1 large garlic clove, minced
1⁄2 cup red wine vinegar
1⁄4 cup honey
1⁄4 cup sugar
1 Tbsp salt
1 tsp crushed red pepper flakes (to taste)
1 Melt the butter in a heavy-bottomed saucepan.
2 Add the bell pepper and garlic and sauté until
tender, about 8 -10 minutes.
3 Add the remaining ingredients and simmer until
reduced by 1/3.
4 Transfer to a food processor and purée until
smooth.
5 Strain and set aside until ready to use.
Makes One Cup |E|
SWEET-AND-SPICY
RED PEPPER GLAZE
Chef ~ Rod Meadus
fr om The Pottery...