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Spanish Willy's Profile

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Lost my mom's sweet chili sauce recipe ...

That's REALLY close to it!
Thanks!
S W

Apr 12, 2014
Spanish Willy in Home Cooking

Lost my mom's sweet chili sauce recipe ...

That one looks pretty close I think.

Jul 17, 2013
Spanish Willy in Home Cooking

Lost my mom's sweet chili sauce recipe ...

Yes, that looks pretty close. That salting thing just reduces the cooking time, does it?

Jul 16, 2013
Spanish Willy in Home Cooking

Lost my mom's sweet chili sauce recipe ...

Hi,
I'm from Ontario. My late mother used to make a sweet chili sauce which was great on eggs as well as other stuff.
We lost the recipe, but here's what I remember.
- It was not spicy at all, just piquant.
- It had peeled, chopped fresh tomatoes, green peppers, onions and celery.
- One of the first steps in preparing it was that these veggies were salted, then left overnight. I'm pretty sure she drained them of excess juices after that, and before proceeding.
- There was brown sugar and vinegar involved.
- I can remember mustard seeds in it as well, I'm pretty confident.
- It was canned into mason jars.
I'm afraid that's about all I've got. Can anyone help us resurrect this old family recipe?
Thanks in advance,
SW

Jul 16, 2013
Spanish Willy in Home Cooking

Ay ideas to "exoticize" applesauce?

I think cooking with pears is amazing

Mar 21, 2013
Spanish Willy in Home Cooking

Ay ideas to "exoticize" applesauce?

Hey, how did the pears one turn out?

Mar 20, 2013
Spanish Willy in Home Cooking

Ay ideas to "exoticize" applesauce?

Thanks, I'll do it right now
Cumin.....hmmm.....

Mar 20, 2013
Spanish Willy in Home Cooking

Ay ideas to "exoticize" applesauce?

I'm about to stew down a dozen apples.

Mar 20, 2013
Spanish Willy in Home Cooking

Caribbean Dhalpuri Roti recipe please

Uhh, that's it. Moved from Ontario to Europe and I've recently got the Jones for goat and chicken and chick pea rotis. I'm going to have to make my own, looks like.

Jul 11, 2011
Spanish Willy in Home Cooking

How to get crackling when sous-vide'ing?

Ok, thanks.
Will it crisp up even if it's between things?

Jul 03, 2011
Spanish Willy in Home Cooking

How to get crackling when sous-vide'ing?

HI,
I want to cook my pork belly sous vide, but have great crackling too. Do I separate the skin before cooking and do it separately or what?

Jul 03, 2011
Spanish Willy in Home Cooking

Sous vide won't work on grass-fed beef?

Yes, it's about age of slaughter. The ox meat has a richer "meat" flavour.

It's fillet steak, it's tender. It's just not as tender as younger slaughtered beef.

I prefer the taste to the seriously overhyped Argentinian beef everyone's so excited about down here.

Anyway, I've never sous vided anything, so I was just looking for some pointers .

Jun 18, 2011
Spanish Willy in Home Cooking

Sous vide won't work on grass-fed beef?

Uh, since I've got you here, any suggestions on temps and time for tenderloin steaks from a slightly older grass-fed animal? I've eaten plenty of it cooked traditionally, and it's not tough by any means, just not as tender as regular beef fillet. (And with way more flavour.)

Jun 18, 2011
Spanish Willy in Home Cooking

Sous vide won't work on grass-fed beef?

How come?

Jun 17, 2011
Spanish Willy in Home Cooking

Sous vide won't work on grass-fed beef?

Alright guys, thanks for the reassurance.
I won't say where I got the idea from, it was a blog. The person said it keeps coming up "powdery" textured, regardless of cooking time or temp.
I'm about to try sous vide ox fillet steaks- when my machine arrives.
thanks again

Jun 17, 2011
Spanish Willy in Home Cooking

Sous vide won't work on grass-fed beef?

Is this true? What a drag if it is. I've ordered and paid for my machine, and our beef here is grass-fed.
I wanted it for steaks, for Pete's sake.

Jun 17, 2011
Spanish Willy in Home Cooking

What makes a gambas pil pil truly outstanding?

Thanks.
I don't suppose you could expand on that cook/pan thought a bit could you?
I can get fresh prawns and I've got the time and place, too.

Apr 21, 2011
Spanish Willy in Home Cooking

What makes a gambas pil pil truly outstanding?

I wonder if anyone knows what separates a great prawn pil pil from a merely good one?

Apr 21, 2011
Spanish Willy in Home Cooking

Slow cooked squid ideas please?

This is just the sort of thing I´m after. Thanks.

Apr 06, 2011
Spanish Willy in Home Cooking

Slow cooked squid ideas please?

I want a slowly braised or stewed squid dish.
Sonmething that I could add other fishes to toward the end would be good, as well.
Any ethnic derivation would be welcome.
Thanks

Apr 06, 2011
Spanish Willy in Home Cooking

Beef Tongue taco recips? other suggestions?

I don't know what might appeal, but remember, it's just muscle meat like any other. It has a great texture. I like it sliced fresh from being boiled, nice and warm with potatoes and veg. Mustard sauces are great for me, but maybe that's just how I grew up eating it.
I've never had a tongue taco, but it must be good, tongue is one of the best meats for any sandwich, in my opinion.

Apr 06, 2011
Spanish Willy in Home Cooking

what to do with sour grapefruits

I´ve been given a bag of huge- and as it turns out, really tart grapefruits.
Any ideas?

Mar 29, 2011
Spanish Willy in Home Cooking

Carne Adovada tips please?

It seems like you hardly need to use any, it's so rich and flavourful. A little goes along way.

Mar 23, 2011
Spanish Willy in Home Cooking

Carne Adovada tips please?

So I first made some pretty great salsa de chile rojo and then I made my first homemade
carne adovada. It's GREAT! If I do say so myself, It's the best I've ever had.
So, other than eating it off of a plate with rice like I've been doing, what else should I do with it?
It's a burrito filling right?

Mar 23, 2011
Spanish Willy in Home Cooking

Light, spongey pumpkin muffin/cake/bread please.

OK! That's what I'm looking for. Thank you.

Mar 21, 2011
Spanish Willy in Home Cooking

Light, spongey pumpkin muffin/cake/bread please.

I'm trying to reinvent the English dessert, "Sticky toffee pudding" with the inclusion of pumpkin.
I'm looking for a light pumpkinny muffin or cake or bread.
I don't want a deeply flavoured recipe (as all my family recipes seem to be), rather something of a spongey nature perhaps.
I'll be including a blob of medjool date mush inside the little cakes or muffins, and an extra rich toffee, so I want to keep the pumpkin flavour bright.
Umm. That's it for now. Thanks

Mar 21, 2011
Spanish Willy in Home Cooking

Anyone remember "Cultures" lunch/salad places?

I suppose it's experimentation time.

Anyone remember "Cultures" lunch/salad places?

There were a couple in London, I know. This would be in the 80's.
I'd like to get a recipe for a salad dressing like that yogourty garlic house dressing of theirs.

Refritos- I know this is stoopid, but...

You know, that refers to a Diana Kennedy recipe I think. I have that book at home. I'll use that recipe. thanks.

Mar 12, 2011
Spanish Willy in Home Cooking

Refritos- I know this is stoopid, but...

Uhh, I can't find a chowhound recipe for frijoles refritos with the search function.
Can someone direct me please?

Mar 12, 2011
Spanish Willy in Home Cooking