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Escalopines al cabrales

 
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jomaguca



Joined: 18 Nov 2003
Posts: 230

PostPosted: Sat Nov 22, 2003 8:09 am    Post subject: Escalopines al cabrales Reply with quote

Escalopines al cabrales : ingredientes: Filetes de ternera o cerdo un paquete de nata liquida, queso cabrales o en su caso queso azul,una gotina de coñac, un poco de pimienta blanca o negra.Se frien los filetes rebozados en harina y huevo, se pone la nata a hervir(medio vaso) y se le añade el queso cabrales o en su caso queso azul desmenuzado, se revuelve bien y se sirve caliente .Cuando esta cociendo de le puede añadir una gota de coñac, pimienta blanca o negra, se hecha por encima de los filetes que tendremos colocados en una fuente, por favor probar esta receta que esta buenisima.

La misma salsa de cabrales sirve para patatas al cabrales ,esto es muy sencillo se frien las patatas y luego hechamos la salsa de cabrales por encima de las patatas tambien estan buenisimas. Laughing
saludos y espero que os guste.


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Translated by Bob

Veal or pork filets in cabrales sauce: ingredients: Boneless veal or pork pork chops (or thick filets), heavy cream, cabrales cheese or other blue cheese, a splash of brandy, a sprinkle of ground white or black pepper. Fry the filets or chops (pounded thin and coated with flour and then with beaten egg). Bring the cream to a simmer and add the crumbled cabrales cheese. Return to a simmer. Add a splash of brandy and rewarm. Pour the sauce over the filets. Please try this recipe; it is wonderful.

The same cabrales sauce can be used on potatoes. Simply fry the potatoes in oil and add the sauce. This, too, is very good.
Regards. I hope that you like it.
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Bob
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Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Tue Nov 25, 2003 6:48 pm    Post subject: A slightly different recipe for Cabrales sauce Reply with quote

1 pound crimini mushrooms, sliced thickly
2 or 3 ounces unsalted butter
1 pint heavy cream
2 or 3 ounces Spanish brandy (Fundador and Felipe II are both good. If you have Cardenal Mendoza, save it to sip after dinner.)
crumbled Cabrales to taste (about 2/3 cup)

Note: In the US, Cabrales is available at
La Tienda (this is their cheese page). (If you shop through our link at http://www.asturianus.org/asturianUSLinks.html you will help support this website at no cost to you.). In extremis, you can use any good blue cheese. Gorgonzola will produce a good sauce, but it will not be the same.

Fry the sliced mushrooms in butter over medium heat until all watery liquid has evaporated and the mushrooms have absorbed most of the butter. Increase the heat to high while flipping the mushrooms in the pan. Add the brandy. Stand well back and ignite the alcohol vapors with a wooden match (The flames will jump very high, often a foot and a half or more. If you are cooking for guests, this makes great theater, but be sure to practice beforehand. Singed eyebrows are not a good idea.). Shake the frying pan until all flames die down. This will evaporate most of the alcohol, but still leave enough to help extract and release the flavors. Immediately reduce the heat and add the heavy cream and crumbled Cabrales cheese. Bring to a simmer. Add freshly ground pepper to taste. The Cabrales provides enough salt on its own. Use as a sauce on beef, veal, pork, etc.

[Admin's note: For convenience, I have added our affiliate link to the words "La Tienda". Art]
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