Recipe - Pepper Wine

STOCK:
3 pound Roasted beef bones
6 qt Water
2 tablespoon Crumbled sage
1 One half tablespoon Dried oregano
2 Dried tabasco peppers,
Cracked
2 Bay leaves
3 tablespoon Worcestershire sauce
3 tablespoon Nuoc mam
1 tablespoon Salt
1 tablespoon Black pepper
4 Dried tomatoes
1 lg Galangal root, cut into
small Pieces
FOR THE SOUP:
2 lg Chipotle peppers, broken
Into pieces
4 ounce Dried shiitake mushrooms
10 Dried tomatoes
3 Cloves elephant garlic
Chopped fine
1 Head regular garlic
Pressed
1 small Yellow onion
1 tablespoon Black pepper
One fourth cup Black bean sauce
1/3 cup Oyster sauce
4 tablespoon Nuoc mam
2 tablespoon Worcestershire sauce
4 cup Warm water
Three fourths cup Peanut oil

First, roast your soup bones for 45 minutes at 325 degrees. Remove from
oven and put into 6 quarts water along with the rest of the stock
ingredients. Boil gently for about 45 minutes, skimming off the scum that
rises to the top.

While the stock is boiling, soak the dried shiitakes in warm water for 30
minutes, then drain and coarsely chop. Also chop 3 cloves of elephant
garlic fine, heat threequarters of a cup of peanut oil to 375 degrees, and
fry the chopped garlic until golden brown. Remove and set aside; chop one
small yellow onion fine, add half to the hot oil, and fry this until it too
is golden brown. Set aside.

When the stock is done strain it, return the liquid to the pot, and add
your cracked chipotle peppers, shiitake mushrooms, 10 dried tomatoes, black
pepper, black bean sauce, oyster sauce, nuoc mam, worcestershire sauce, and
four cups of warm water. Add the chopped yellow onion you did not fry,
press one head (about 1015 cloves) of regular garlic in, and bring to a
gentle boil for 45 minutes to an hour, stirring occasionally.

About 10 minutes before serving reduce to a simmer, add the fried elephant
garlic and fried yellow onion, and cover. Enjoy!

Recipe By : Tom Solomon

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip