|
----- Original Message -----
From: "Porter"
To: phaedrus@hungrybrowser.com
Sent: Saturday, March 12, 2011 6:05 PM
Subject: Cilantro Cream Sauce
> Hello,
>
> I was looking for a recipe for a Tex-Mex sauce that is used in a
> variety of dishes at Paloma Blanco in San Antonio, TX
> (https://www.palomablanca.net/main/index.asp). They use it on some of
> the enchiladas (Enchiladas 09) and chicken (Polla al Cilantro). I
> have not found anything quite like it while googling. It is a white
> sauce I think with some sour cream with pieces of cilantro in it. I
> am not quite sure of the other ingredients. Any help with this would
> be great!
>
> Thanks,
> Porter
>
Hello Porter,
Sorry, I had no success with this search.
Phaed
Timm sent this:
While growing up in the Los Angeles area, I had a lot of Mexican dishes
with crema salsa. While most are quite similar some very slightly by
removing or adding an ingredient. For example a pinch of cumin could be
added to the recipe below or a jalapeņo could be substituted for the serrano.
This is the basic recipe I use in my Mexican dishes.
Timm in Oregon
Crema Salsa
Ingredients:
1/2 cup Darigold Crema Agria (Mexican style sour cream)
3 tablespoons fresh cilantro, chopped
1 tablespoon scallion greens, minced
1 teaspoon serrano chile, seeded and minced
Black or white pepper, freshly ground to taste
Instructions:
Thoroughly mix all of the ingredients in a bowl until smooth. Serve immediately
or cover and refrigerate for up to 1 day.
Note: Mexican style sour cream is thicker and slightly saltier than American style
sour cream. If using American style sour cream add 1/8 to 1/4 level teaspoon of
salt to the above recipe.
And another reader sent this:
Hi, Uncle,
Being as I am in San Antonio, thought you might like this recipe for
"crema chipotle", which is the classic sauce used at La Paloma and
elsewhere. It is usually made with Mexican crema, but I am sending
the "make at home" version in case there is no crema in the dairy case:
Ingredients
2 teaspoons buttermilk
1 cup heavy cream
2 teaspoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt
Pour cream into a small saucepan over low heat and stir just until the chill
is off the creme. DO NOT HEAT ABOVE 100 DEGREES. Stir in the buttermilk and
pour into a glass jar.
To ripen; set the lid on the jar but don't tighten it. Place in a warm location
(80 - 90 degrees) and allow to sit 12 to 24 hours until it is noticeably thicker,
like yogurt or sour cream. Once the cream is thickened, stir gently and refrigerate
at least 4 hours to complete the thickening process.
In the bowl of a food processor or blender, combine the crema mixture with the
peppers, adobo sauce, and salt. Process on high speed until smooth.
----- Original Message -----
From: connie
To: phaedrus@hungrybrowser.com
Sent: Tuesday, March 15, 2011 8:57 AM
Subject: Shrimp Ooh La La
Hi,
First of all, I love your site. I have enjoyed it
for many years. Thank you for all of the information you post.
The recipe I have been looking for is from the old Springs Supper Club in Piqua, OH.
It has been closed for many years. They had a fabulous shrimp dish called
"Shrimp Ooh La La", not sure of the spelling.
It was deep fried until light golden brown. The coating was like a batter, but very
light and crispy. I suspect they used a combination of corn starch and flour plus a
light seasoning. I don't know for sure though.
I think it may have been published in one of the local papers many years ago.
I have tried to duplicate it, but I can't come up with the real deal my husband and
I so fondly remember.
I hope you can fine it for us.
Best Regards,
Connie
Hi Connie,
I wish that I could have found this recipe for you, but I must admit failure.
There are a few "shrimp ooh la la" recipes around, but they aren't the same.
One is on skewers and one is a Cajun dish with crawfish.
I only found a few mentions of "The Springs Supper Club" on the Internet, but this one,
on a Facebook page for "Heck Yeah", was interesting:
Heck Yeah
5795 N. Co. Rd. 25A
Piqua, OH, 45356
"Heck Yeah! is owned by Tom and Connie Hecht and son Hyman King. Tom is retired
from General Motors and has always wanted a "place on the lake" so here they are.
This location was originally opened as a restaurant called The Springs. They were
famous for their menu item Shrimp OOH LA LA! We incorporated our own version of
this item onto the current menu as a tribute to The Springs Restaurant."
Phaed
----- Original Message -----
From: Susie
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 16, 2011 5:10 PM
Subject: will you please help me find a recipe??
I have been looking everywhere for a very specific kind of date nut pudding.
There are tons of recipes for date nut pudding, but this one is different because
it actually is a pudding!! It is not a cake or pie of any sort! It has dates,
chopped nuts of some kind, eggs (and it is not baked.. I remember the warning that
technically it could make you sick since it had eggs in it and was not baked) and
it was very fluffy. It was chilled but it never became runny when it sat out. It
was white in color with brown flecks in it, concentrated in some areas. It looked
similar to cookies and cream ice cream. It was an old family recipe that has since
been lost, but we always called it 'date nut pudding' and there was never any other
name I was made aware of, yet all searches for 'date nut pudding' never lead me to it.
I have searched for everything. Please help!
Thank you!
Susanna
Hi Susanna,
I'm afraid that I must disappoint you on two counts. First, I have no way to
search for a recipe by a description of how the dish looks - I must have a
unique name or ingredient or other clues such as ethnicity. As you say, there
are tons of recipes for date nut pudding, so I must have something unique in
order to separate the needle from the haystack. Second, if it has raw eggs and
is not cooked, then I cannot help because it is my policy not to pass on such recipes.
Phaed
----- Original Message -----
From: Cara
To: phaedrus@hungrybrowser.com
Sent: Tuesday, March 22, 2011 11:30 AM
Subject: Lebanese (?) cabbage salad recipe
This is a recipe that an old roommate, with whom I've long since lost touch,
used to make. She is Lebanese, so I always thought this recipe was as well,
but now I'm not so sure. As I remember, it contains:
Shredded cabbage
Tomatoes
A dressing that has: dried mint, ginger, ground mustard, soy sauce (?), garlic, oil...
and maybe some other stuff.
All together, it is an amazing salad, sweet and spicy and the kind of thing you can't
stop eating. I crave it madly every time the weather starts to warm up. Help!
Cara
Hello Cara,
There are lots of Lebanese Salad and Lebanese Salad Dressing recipes around,
but the mustard eliminates them from consideration as your request. Mustard
is not common in them. No way to proceed without more clues. If you want to
see some Lebanese salad recipes, see these sites:
ehow
habeeb
my recipes
group recipes
sparkpeople
pioneer thinking
Phaed
|
