1Cook the shallots in oil in a saucepan over medium heat until translucent. Garlic, ginger and peppers. Cook until just frangrant – one minute or so. Add the cranberries and all other ingredients. Simmer until the cranberries have broken down and it reaches the desired consistency (about 10 to 15 minutes).
2This sauce cans very well – just use normal canning techniques. If canned, it will keep for more than a year. Otherwise, it keeps well in the refrigerator for a long time (well through the Thanksgiving to Christmas holidays).
3(If using dried chipotles, toast them on a dry griddle until puffy and fragrant (don’t let them blacken). Chop finely. If using chipotles in adobo sauce, just chop the chiles finely.)
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Ever cracked an egg and noticed a weird, white string strung over the golden yolk? That's a good thing! It's called a chalaza, and there are two of them. They can be found on both sides of the yolk, holding it at the center of the egg.