Modesto’s Grace Dinsmoor, Author at Sauce Magazine: Intelligent Content For The Food Fascinated

Buñuelos de Bacalao (Cod Fritters)

Modesto’s Grace Dinsmoor — Mon, 01 Feb 2010 10:00:00 +0000

buñuelos de bacalao (cod fritters)

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INGREDIENTS

1 lb. salt cod, skinned and boned
1 lb. potatoes
2 eggs, separated
2 tsp. salt
2 Tbsp. chopped parsley
½ cup flour
¼ tsp. cayenne
3 cloves garlic, diced
¼ tsp. cumin
1 Tbsp. minced chives
3 cups olive oil

PREPARATION

• Rinse the cod and then soak it in water for for 24 to 36 hours, changing water two or three times.
• In two small pots, boil the cod and potatoes until soft in just enough water to cover them.
• Crumble the potatoes and the cod in a medium bowl using a large fork.
• Add the egg yolks, salt, parsley, flour, cayenne, garlic, cumin and chives to the cod and potatoes, and mix by hand; then transfer to a food processor and process until smooth.
• In a small bowl, whip the egg whites until soft peaks form, and fold them into the cod mixture.
• In an 8-inch cast-iron skillet or frying pan, heat the oil to 375 degrees.
• Using a tablespoon – the fritters look best in rustic shapes – carefully drop the cod mix into the oil.
• Fry the fritters until golden brown on all sides and serve with lemon aïoli if desired.

The post Buñuelos de Bacalao (Cod Fritters) appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Mangorita Martini

Modesto’s Grace Dinsmoor — Thu, 01 Jan 2009 10:00:00 +0000

INGREDIENTS

2 tsp. smoked paprika
2 tsp. kosher salt
2 lime wedges
1 tsp. sugar
2 oz. lemon juice
½ oz. triple sec
1½ oz. añejo tequila
2 oz. puréed fresh mango
Lime wheel

PREPARATION

• Mix the paprika and kosher salt on a small plate.

• Rub the rim of a martini glass with a lime wedge and then dip lightly in the paprika and salt.

• In a shaker glass, muddle the limes with the sugar. Add the lemon juice, triple sec, tequila and mango juice, and shake vigorously.

• Strain into the martini glass and garnish with the lime wheel.

The post Mangorita Martini appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Spanish Hot Chocolate

Modesto’s Grace Dinsmoor — Thu, 01 Jan 2009 10:00:00 +0000

• In a thick-bottomed pot, heat the milk and chocolate.

• Mix the ground cinnamon, sugar and salt on a small plate.

• Rim a coffee glass with the cinnamon mixture.

• Pour the Licor 43 into the glass and add the hot chocolate mixture.

• Garnish with the whipped cream and freshly grated cinnamon.

4 oz. milk
6 oz. bittersweet chocolate
1 Tbsp. ground cinnamon
1 Tbsp. sugar
1 Tbsp. salt
1 oz. Licor 43
Whipped cream
Freshly grated cinnamon

The post Spanish Hot Chocolate appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Mangorita Martini

Modesto’s Grace Dinsmoor — Thu, 01 Jan 2009 06:00:00 +0000

1 serving

2 tsp. smoked paprika
2 tsp. kosher salt
2 lime wedges
1 tsp. sugar
2 oz. lemon juice
½ oz. triple sec
1½ oz. añejo tequila
2 oz. puréed fresh mango
Lime wheel

• Mix the paprika and kosher salt on a small plate.
• Rub the rim of a martini glass with a lime wedge and then dip lightly in the paprika and salt.
• In a shaker glass, muddle the limes with the sugar. Add the lemon juice, triple sec, tequila and mango juice, and shake vigorously.
• Strain into the martini glass and garnish with the lime wheel.

The post Mangorita Martini appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Spanish Hot Chocolate

Modesto’s Grace Dinsmoor — Thu, 01 Jan 2009 06:00:00 +0000

1 serving

4 oz. milk
6 oz. bittersweet chocolate
1 Tbsp. ground cinnamon
1 Tbsp. sugar
1 Tbsp. salt
1 oz. Licor 43
Whipped cream
Freshly grated cinnamon

• In a thick-bottomed pot, heat the milk and chocolate.
• Mix the ground cinnamon, sugar and salt on a small plate.
• Rim a coffee glass with the cinnamon mixture.
• Pour the Licor 43 into the glass and add the hot chocolate mixture.
• Garnish with the whipped cream and freshly grated cinnamon.

The post Spanish Hot Chocolate appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.