I want to commend your on your good detective work with the Tigres.
Your work was well done !
I noticed she seemed mainly interested in the sauce and the mussels
Below is a recipe for Salsa Vizcai'na. It is a recipe for a Basque
sauce that is used for several shellfish dishes like mussels and clams.
I’ve even seen it used with chicken or fish,
Choricero peppers or Pimiento Choriceros are a Spanish sweet bell pepper
about 3 inches long and 1-1/2 inches wide. Sometimes you can find them,
canned, in Spanish markets (not Mexican markets).
8 dried red choricero peppers or 6 dried red California (Anaheim)
or 6 ancho peppers
1/2 cup olive oil
2 medium yellow onions, chopped
1 medium red onion, chopped
1 garlic clove, sliced
2 tablespoons serrano ham or prosciutto, chopped, optional
About 1/2 cup tomato sauce, more or less to taste
Put the peppers into a bowl, and soak them in cold water for at
least 8 hours. Transfer the peppers and soaking liquid to a saucepan,
and heat them over medium heat until they are simmering, but not boiling.
Drain the peppers, reserving 1 cup of the liquid. Slit the peppers open,
and scrape out the seeds. Discard the seeds.
In a skillet, heat the olive oil over medium heat. Add the onions and
garlic, and sauté them for about 5 minutes, until they are softened.
Add the peppers and ham and cook for about 5 minutes, until the peppers
begin to soften. Reduce the heat to low, add the reserved cooking liquid,
and season to taste with salt. Cook while stirring for 20 to 30 minutes,
until the peppers are very soft and the sauce is slightly reduced.
Add the tomato sauce and cook for about 5 minutes, until the sauce is
hot. Pass it through a food mill, and serve it immediately or store it
in a covered container in the refrigerator for up to 3 days.
Yield: 3 cups
Here is another good one for sopping sauce !
Shrimp in Garlic Sauce
3/4 cup olive oil
4 medium garlic cloves, thinly sliced
1-1/2 pounds medium shrimp, shelled and deveined
4 small dried red California (Anaheim) or 4 ancho peppers
1 thin loaf of French or Italian bread, for serving
In a large, heavy nonreactive skillet, combine the olive oil and
garlic slices and cook over moderate heat while stirring occasionally
with a wooden spoon, until the garlic is lightly golden, about 1 minute.
Add the shrimp and dried red chiles and cook while stirring frequently;
just until the shrimp are opaque throughout, about 3 to 4 minutes.
Immediately remove the skillet from the heat and season the shrimp
lightly with salt. Serve the warm shrimp at once in their flavored
oil with the bread for sopping it up
While i was browsing recipes, i noticed you had questioned the
contents of 'saute spice'. As a prior Carino's employee, i think
i can help! Saute spice is simply a mixture of garlic salt, salt,
and black pepper. Of course, you can mix this concoction to your
own taste, although i'd advise going easy on the salt since the
garlic salt packs a big kick.
Hope that's helpful.
I know you appreciate many foreign recipes. Here is one that
is a bit different.
Timm in Oregon
3/4 cup butter
3/4 cup all purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 teaspoon white pepper, optional
2-1/4 cups milk
One 14-1/2 ounce can chicken broth
1 pound fully cooked kielbasa or Polish sausage, chopped
2 large eggs
One 12 ounce carton small curd cottage cheese
9 lasagna noodles, cooked and drained
One 16 ounce jar sauerkraut, rinsed and squeezed dry
8 ounces Monterey Jack cheese, shredded, divided
In a saucepan, melt the butter. Stir in the flour, bouillon,
onion salt, 1 teaspoon pepper and white pepper, if desired,
until smooth. Gradually stir in the milk and broth. Bring to
a boil; cook and stir for 2 minutes or until thickened. Add
the sausage and heat through. Combine the eggs, cottage cheese
and remaining pepper.
Spread 1 cup sausage mixture in a greased 9 x 13 inch baking dish.
Layer with three noodles, a third of the sausage mixture, half of
the cottage cheese mixture and the sauerkraut, and 3/4 cup Monterey
Jack. Repeat the layers. Top with the remaining noodles and sausage
Cover and bake at 350F degrees for 50 to 60 minutes or until bubbly.
Sprinkle with the remaining Monterey Jack. Bake 5 minutes longer or
until cheese is melted. Let stand 15 minutes before cutting.
On 24 Apr 2006 at 9:06, Nancy wrote:
> This was a dessert made at Blum's restaurant at Macy's in San
> Francisco. It was sponge cake and kind of a coffee cream icing with
> almost honeycomb type crunchy bites on the outside that were sort of
> coffee flavored. It probably had about 4 layers. My mom used to take
> us there probably in the 60's. I had the recipe at one time, but have
> since lost it. Thanks so much. Nancy
This is supposed to be it.
Blum's Coffee Crunch Cake
1 1/4 cups cake flour, sifted
1 1/2 cups sugar, divided use
1/2 teaspoon salt
6 egg yolks
1/4 cup water
1 cup ( 7 to 8) large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Coffee crunch topping
Unflavored vegetable oil
1 tablespoon baking soda, sifted
1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla
For the cake: Adjust rack in lower third of oven, preheat
to 350 degrees. Sift the flour, 3/4 cup of the sugar and
the salt onto a sheet of wax paper, set aside.
In a small bowl using an electric hand mixer, beat the egg
yolks with 1/4 cup of the sugar until the mixture is thick
and pale in color. Add the water and continue to beat until
thickened, about 4 minutes. Whisk the egg whites in the bowl
of a heavy-duty mixer just until frothy. Add the cream of
tartar and continue to whisk until soft peaks form. Add the
remaining 1/2 cup sugar in a steady stream, whisking until
thicker, stiffer, glossy peaks form, about 2 to 3 minutes.
Whisk in the vanilla, lemon juice and lemon zest.
Pour the yolk mixture over the beaten egg whites. Fold the
two mixtures together with a rubber spatula. Using a metal
spatula, scoop up a third of the flour mixture and sprinkle
it over the surface, fold in with the rubber spatula. Repeat
2 more times just until the ingredients are incorporated.
Gently pour batter into an ungreased 10-inch round tube pan
with removable bottom (like an angel food pan). Level the
surface with the rubber spatula.
Bake for 50 to 55 minutes or until the top springs back slightly
when lightly touched, and sounds spongy. Remove the cake from
the oven and invert the pan over a long-necked bottle to cool
for about 45 minutes. To remove the sponge from the pan, carefully
slip a flexible metal spatula down one side of the pan and slowly
trace the perimeter to release the cake. When the sides are free,
push up on the removable bottom to release the cake completely.
Tilt the cake, with the bottom still attached, and gently tap the
bottom against the counter to loosen the cake. Rotate the cake,
tapping a few more times, until it appears free. Cover the cake
with a rack and invert, remove the bottom of pan. Let cool to room
Coffee crunch topping: Generously oil a large baking sheet. Sift
the baking soda onto a small sheet of wax paper, set nearby. Combine
the coffee, sugar and corn syrup in a deep, heavy 4-quart saucepan.
Place over medium-low heat, stirring occasionally, until the sugar
dissolves. When the mixture is clear and it begins to boil, increase
the heat to medium-high and cook until the mixture reaches 290 degrees
on candy thermometer. Toward the end of cooking, around 270 to 280
degrees, stir occasionally to prevent the mixture from scorching and
becoming too foamy.
Remove from heat and stir in baking soda. The mixture will foam up
fiercely. While mixture is still foaming, pour it out onto the oiled
baking sheet. Do not spread, just let it cool undisturbed for at least
Break or crush into very small pieces by placing between 2 sheets of
wax paper and tapping or rolling with rolling pin. Store in airtight
Frosting: Combine cream, sugar and vanilla in a bowl and beat until
the cream holds soft peaks.
To assemble: Slice the cooled cake into 3 equal layers using a serrated
knife. Spread whipped cream between each layer, carefully stacking the
layers. Spread the remaining whipped cream over the top and sides of
the cake. Refrigerate. Just before serving, generously sprinkle top
and sides with coffee crunch.
Per serving: 440 cal.; 5 g pro.; 68 g carb.; 17 g fat (10 sat.);
160 mg chol.; 351 mg sod.; 0 g fiber.
1 large head cabbage
3 tsp paprika
1 tsp black pepper
1/3 cup vegetable oil
1/3 cup vinegar
salt to taste
3 medium tomatoes, chopped
1 chopped bell pepper
Chop the cabbage, peppers and tomatoes and mix with the other
ingredients. Add 1/2 to 1 cup water and transfer to a baking dish.
Bake 1 to 2 hours, until cabbage is soft, stirring often to make
sure the cabbage on top does not burn.
In Bulgaria, pickled cabbage is usually used in this dish. When
pickled cabbage is used. no added vinegar or salt is needed.
Chicken or ribs may be added to the cabbage before baking, for
a heartier dish.
Chilled Yogurt and Cucumber Soup (Tarator)
2-3 cucumbers, finely diced
2 cups plain yogurt
1/2 cup walnuts, ground
3-4 cloves garlic, crushed
dill, finely chopped
1/4 cup sunflower oil
Beat the yogurt, add the crushed garlic, ground walnuts, finely
diced cucumbers, oil and salt. Stir and dilute with cold water.
Serve sprinkled with finely chopped dill. Makes 3-4 servings
Stuffed Peppers with Egg and Cheese
2 lbs. red bell peppers
1/2 lb. feta cheese
Bake, peel and seed the peppers. Mix the crumbled feta with 4 beaten
eggs. Stuff the peppers with the mixture. Roll in breadcrumbs and
beaten eggs and fry in hot oil. Serve sprinkled with finely chopped