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GtownHoo

Joined: 9/29/13 Posts: 18822
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I had it when I was 12 in Costa Rica and always remembered it


It's a sauce that works awesome on a whole slew of things:

- Pork tenderloin, Beef tenderloin - when you keep it more savory and use some red wine in it.
- Pancakes, crepes - when you make it sweeter and go with OJ in it.

I'll send you pics, but basically just take shallots and saute until soft. Add blueberries and saute until they start popping a bit and getting soft. Add some red wine, salt, pepper and a little sugar. Sometimes I add some balsamic as well. Reduce it down until it is a compote/jelly consistency.

I'm telling you man, it's really damn good on meats.

If you're going sweet for pancakes, eliminate the red wine, balsamic and shallots. Just blueberries, sugar, salt, pepper and OJ. Makes a fantastic sauce on pancakes or crepes.

(In response to this post by chefhoo)

Posted: 02/14/2020 at 12:44PM



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  That dude has made an empire of good food! ** -- GtownHoo 02/15/2020 12:53PM
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