Rexistrau: 24 Feb 2003
Llugar: Connecticut and Massachusetts
|Publicao: Mar Mar 25, 2003 11:40 am Asuntu: Cabrales Sauce for beef or pork
|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.