Red Chili Glaze 1/2 cup Champagne vinegar 1 to 2 tablespoons red chili flakes 1 tablespoon minced garlic 2 tabelspoons minced red onion 2 cups packed light brown sugar 1/2 cup soy sauce 1 teaspoon salt 2 tablespoons tomato paste 1 stick sweet butter cut into chunks In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time. This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for two weeks in the refrigerator. From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas