FAQFAQ          SearchSearch          MemberlistMemberlist          UsergroupsUsergroups    RegisterRegister 
 ProfileProfile          Log in to check your private messagesLog in to check your private messages          Log inLog in          
Cabrales Sauce for beef or pork

 
Post new topic   Reply to topic    Asturian-American Migration Forum Index -> Meats - Carnes
View previous topic :: View next topic  
Author Message
Bob
Moderator


Joined: 24 Feb 2003
Posts: 1727
Location: Connecticut and Massachusetts

PostPosted: Tue Mar 25, 2003 11:40 am    Post subject: Cabrales Sauce for beef or pork Reply with quote

1 pound mushrooms, sliced
olive oil or butter
1/2 cup crumbled Cabrales cheese (or other blue cheese)
1/4 cup Spanish brandy or other richly flavored brandy
8 ounces heavy cream
pepper as desired

This sauce is delicious serve with roasted pork or grilled steaks.

Fry the mushrooms in olive oil or butter at high heat until they brown at the egdes. Add the brandy (Fundador and Felipe II are quite good and widely available) and ignite with a long match, allowing the alcohol to burn off. The flames will shoot very high, so be sure to stand back from the pan and be careful. When the flames have gone out, immediately add the heavy cream and crumbled Cabrales cheese. Season with pepper as desired, and summer on low heat, whisking continually, until the cheese melts and dissolves in the sauce. Thin with cream or milk, if needed.
Back to top  
Display posts from previous:   
Post new topic   Reply to topic    Asturian-American Migration Forum Index -> Meats - Carnes All times are GMT - 4 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Site design & hosting by

Zoller Wagner Digital Design