Smokey Parmesan Cheese Sauce

Yesterday I came up with another sauce recipe on the fly that turned out fantastic! It could be categorized as a reduction, a cream sauce, or a cheese sauce. I began with a reduction of red pepper (for color) and bacon (for flavor) in some red wine. Then I added cream and reduced it again. Next I added in a good dose of cheese, and seasoned with some smokey spices for a smokey-flavored cheese sauce. It worked like a charm! The sauce was rich and creamy and flavorful. This would also make an excellent macaroni and cheese sauce. It gets a little red color from the red pepper, red wine, and paprika. I am sure a different type of cheese could be substituted, however I like the sharpness and saltiness of the Parmesan. Try this sauce on all types of cooked eggs, fish, or even chicken.

 Smokey Parmesan Cheese Sauce
1/2 cup diced red pepper
1/3 cup diced cooked bacon
red cooking wine
2 cups whipping cream (35%)
2 cups grated Parmesan cheese
ground black pepper, to taste
fire-roasted smoked paprika, to taste
hickory smoke (spice powder), to taste

In a medium, shallow saucepan, place the pepper and bacon over high heat and add enough wine to just fully cover them. Reduce to au sec (until almost all liquid is abosorbed). Add the cream, reduce the heat, and cook until mixture is reduced by half and thickened, about twenty minutes or so. Quickly whisk in the cheese until melted. Strain the sauce through a china cap, then return it to the saucepan. Season to taste. 

The sauce doesn't look like much in the pot, but served over an omelette and it really makes the omelette special!