upkerry11's Profile
Pepperplate menu planning app
Why bother with an app? Create a free blog, make sure you are the only one who can read/write it and post your recipes. Access them anywhere there's a computer and not your phone etc... This app is a waste of time.
Nopalito's "Gazpacho"
Allyson Jossel of Nopalito was so very kind to provide the recipe for the lovely fruit "gaspacho" they serve. Here it is. Be sure to throw some business their way as restaurants rarely respond, let alone give, recipes. It was a long shot for me.
I haven't made it yet but will do so and compare it to my version.
GAZPACHO ESTILO MORELIA
Yield: 4 servings
Ingredients
1 Qrt. Summer Melon, small cubes
1 C Orange Juice
½ C Lime Juice
3oz Queso Fresco
1 tsp. Chili Powder
1oz Hot Sauce
4 each Lime Wedges
Salt to Taste
Method
In a mixing bowl combine the melon, orange juice, lime juice and salt. Lightly toss. Pour into your serving dish and top with queso fresco, chili powder, hot sauce and garnish with a lime wedge.
Robertson's Marmalade
Does anyone know where I can buy this marmalade? Trader Joe's used to carry it but no more. Piedmont Grocery has it for 7 bucks a jar(!).TJ's was half that.
thanks, bil
Nopalito's "Gazpacho"
I boiled the corn, let it cool and cut it form the cob Placed it under he salamander (yes, it "pops") till it was charred a bit, stir it around. Sauteed white ions till nicely carmelized. I minced them fairly finely. make sure they dry out and brown. Tossed the corn and onion together, sprinkled queso on top (this is where salty cheese is ok IMHO) as the corn is so sweet (hopefully - mine was). Drizzled some crema on top and was lucky to get a friend's homegrown cherry tomatoes and they were soooooo sweet it was incredible. I kept it very simple this time to see what it would taste like and it tasted pretty much the same to me as the restaurant. I am going to experiment with different chilis and chili powders to see if I was another layer of complexity to it but I am careful about overwhelming the corn flavor as this is supposed to be a corn salad. The sweetness and astringency of the tomatoes worked well together. Some cilantro or another herb or maybe epazote might be good. Chilis might ruin it but I gotta play around wit hit. It's half the fun ain't it? Now if I only had more people to share it with... guess I'll have to eat it all:)
Nopalito's "Gazpacho"
It's the one on the corner. At present their food in the back is some of the WORST Mexican I have ever tried (never again).
Nopalito's "Gazpacho"
I thought it was La Tienda,across from the Cheese Shop near the PO, one block south of Uni and SPA.
Nopalito's "Gazpacho"
I squeezed two valencia oranges as this is what the waitress said they use (I may add a seville next time as it will make it more sour and still be somewhat "orangy").
I only used cataloupe and honeydew melon. I added a *touch* of apple cider vinegar. I think the secret is their spice "mix". Whatever they used I decided to keep it simple. I used a cascabel chile (my favorite, bought at La Tienda on Univ/San Pablo Ave in Berkeley) and ground the entire chili in my spice grinder (sans seeds). On the menu it mentions "bufalo" sauce/salsa and its a small, thin bottle of slightly smokey but not hot (to my palate) sauce. Get the regular/classic and not the "red chile" one. Juice of one lime or so. I did not put the queso on top as it makes it salty but you might like it if you can get a really good one. Most commercial quesos are too salty I find.
Make sure the OJ and bufalo sauce and cider vinegar are well mixed. I don't think the fruit can sit in this for a long time as it starts to break down fast. Today I added some leftover watermelon. I think a firmer melon is better though I had no problem eating it:). I'm going to mess with other dried peppers and see what happens. No doubt it'll change the character of the dish but I am curious to see what version I like best.
Just FYI - I made the Esquit Tostado con Crema y Queso (look at he menu online) as well last night and that was easy. LMK if you wanna know what I did for that one. The boys at the firehouse were VERY happy last night. I served it with my own carnitas recipe and made tortillas. Not bad for 8 bucks a person.
Onwards!
-----
Crema
411 13th St, Oakland, CA 94612
Nopalito's "Gazpacho"
I did, no answer yet. If they respond I'll post it here. I actually asked for the entire recipe so keep your fingers crossed. I made it last night based on what they list in the menu and it's pretty damned close.
Nopalito's "Gazpacho"
Not in Nopalito's. I'm wondering what Nopalitos uses chili wise in THEIR Gazpacho. They use summer melons (cantaloup, honeydew,,watermelon), OJ (Valencia the waitress said), lime juice, Bufalo hot sauce and some queso sprinkled on top. I ground one cascabel and it tastes pretty damned close.
Nopalito's "Gazpacho"
Anyone know what chile(s) they use in this dish? Very tasty. B
Visiting from NYC - where should we eat?
Old Jerusalem Restaurant in the Mission is one of my favorite middle eastern places, not fancy but great food and inexpensive. www.oldjerusalmesf.com
2976 Mission St. near 16th St Mission BART Station. RE: Mexican food I haven't found one place worth a damn in the entire Mission District so I'll be curious what others recommend here too.
-----
Old Jerusalem
2976 Mission St, San Francisco, CA 94110
Gyros meat
Does anyone know where you can buy the pressed meat used in most gyro places? They all pretty much use the same mix. I heard Cash and Carry might have it. A recipe for the spice mix would be appreciated also. Bill
Red Enchilada Sauce
I've been experimenting with many kinds of dried chilis to get a complex red enchilada sauce. I started off by following some basic and simple recipes but (as I suspected) none really tasted great. All were ok and not much better than you get in your typical San Francisco Mexican restaurant in the Mission. I know it's all about the chilis. Does anyone have a recipe for a great red sauce? I am going to continue to mess around with various chilis but would love to hear from someone who has already done much of the experimenting and has come up with what they think is the perfect red sauce for enchiladas. thanks, bill
in town Oct 16-21
OK will do. I hadn't thought about the non food questions. Sorry, I shall make note of it in future postings. thanks,Bill
in town Oct 16-21
Never been to NYC before. I am sure I'll be overwhelmed. I'll be neat Time Square.
I'd like to
1. eat casual but reasonably priced and good, nothing fancy, any type of cuisine.
2. Visit used bookshops, general interest.
3(might sound stupid but... can I walk to Ground Zero from TS?). I am a ff and want to pay my respects.
Now off to the internet to do some research but thought I'd ask here as well.
Thanks,Bill
Garibaldis Oakland, worth it? Something similar?
It's good solid food, You can't go wrong there.
cooking classes/vacation Iran?
Anyone been on a coking vacation in Iran. I'm looking into going in November. I like to sight see of course but I want to do some serious cooking while I'm there. thanks,Bill
