[b]GRILLED OSTRICH FILET WITH CASCABEL CHILI AND HONEY GLAZE
Serves 4
The marriage of heat and sweet from the chili-honey glaze gives new meaning to simple pleasures. You’ll be tempted to serve the meaty fillets often. Add a basic salad and, perhaps, baked yams. Cascabel chilies have a rich, nutty taste, and are of medium-intensity heat. They are dried and dark brick colored. If no Cascabels are available, substitute 2 jalapeños.
1 Ostrich Tenderloin, cut into 4 (4 oz) filets, blotted dry
4 Cascabel chilies or 2 fresh jalapenos, seeded
1 cup honey
½ cup chicken stock
3 tablespoon tomato purée
1 teaspsoon sweet paprika
1 teaspoon cumin
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
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Soak chilies in warm water for about 2 hours prior to using. Drain, and combine with honey, stock, tomato purée, paprika, and cumin in a saucepan. Bring mixture to a boil, and then simmer over medium heat for 10 minutes, stirring occasionally. Scrape mixture into an electric blender, and purée until smooth.
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Heat a charcoal or gas grill. Or, light a broiler. Rub ostrich with oil, and season with salt and pepper. When hot, place ostrich on grill, and cook 3 minutes. Brush with chili-honey glaze, and cook each side 2 minutes longer. Remove meat from grill, and allow meat to rest for 5 minutes, and then cut each filet, on the bias, into 4 slices. Transfer to plates, and drizzle remaining glaze over sliced ostrich. Serve at once.
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