Fortuna Cooks

To really get to know San Francisco, break out of the downtown and Fisherman’s Wharf areas to explore the ethnically and culturally diverse neighborhoods. Walk the streets, browse the shops, grab a bite at a local restaurant – you’ll find that San Francisco’s beauty and charm are around every corner, not just at the popular tourist destinations.

Fortuna Cooks – Tex Mex

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6 cloves garlic

1 tablespoon olives or cooking oil

2 10½-ounce cans condensed beef broth

2 cups water

2 springs cilantro or parsley

1 bay leaf

2 slices bread

1 tablespoon butter or margarine, softened

2 well-beaten egg yolks

With flat side of knife, mash garlic cloves. In large saucepan cook garlic in hot oil till tender. Stir in beef broth, water, cilantro or parsley, and bay leaf. Bring to boiling; reduce heat and simmer, covered, for 40 minutes.

Meanwhile spread bread with softened butter; cut in quarters. Place bread quarters on baking sheet. Bake in 325° oven for 20 minutes or till crisp and lightly browned.

Strain hot soup; discard garlic, cilantro and bay leaf.

Gradually add 1 cup of the hot soup to beaten yolks, stirring constantly. Return to saucepan; serve at once. Garnish each serving with 2 toast quarters. Makes 4 servings.

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Winnipeg Bud Spud & Steak

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2 pounds honeycomb tripe

1 1½-pound veal knuckle

6 cups water

3 medium onions, chopped (1½ cups)

2 cloves garlic, minced

2 teaspoons salt

1/2 teaspoon coriander seed

1/4 teaspoon dried oregano, crushed

1/4 teaspoon crushed red pepper

1/4 teaspoon pepper

1 15-ounce can hominy

Pequin chilies or crushed red pepper

Lime wedges

Cut tripe into 1-inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones, chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges. Makes 8 to 10 servings.

About this recipe: Widely popular in Mexico, this hearty soup is enjoyed at lunch, supper, and even breakfast. When eaten with plenty of extra hot pepper, it is reputed to cure hangovers. Canned menudo is available in many large supermarkets and Mexican stores.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

Puerto Morelos Cancun Deep Sea Fishing Daily Fishing Charters with Carlos Lobster

http://puertomoreloscarlosfishing.com/

Winnipeg Bud Spud & Steak

http://www.qualityhotelwinnipeg.com/

Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

http://www.qualityhotelwinnipeg.com/entertainment

2 pounds honeycomb tripe

1 1½-pound veal knuckle

6 cups water

3 medium onions, chopped (1½ cups)

2 cloves garlic, minced

2 teaspoons salt

1/2 teaspoon coriander seed

1/4 teaspoon dried oregano, crushed

1/4 teaspoon crushed red pepper

1/4 teaspoon pepper

1 15-ounce can hominy

Pequin chilies or crushed red pepper

Lime wedges

Cut tripe into 1-inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones, chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges. Makes 8 to 10 servings.

About this recipe: Widely popular in Mexico, this hearty soup is enjoyed at lunch, supper, and even breakfast. When eaten with plenty of extra hot pepper, it is reputed to cure hangovers. Canned menudo is available in many large supermarkets and Mexican stores.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

Puerto Morelos Cancun Deep Sea Fishing Daily Fishing Charters with Carlos Lobster

http://puertomoreloscarlosfishing.com/

Winnipeg Bud Spud & Steak

http://www.qualityhotelwinnipeg.com/

Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

http://www.qualityhotelwinnipeg.com/entertainment

1 medium onion, chopped (1/2 cup)

1 clove garlic, minced

2 tablespoons cooking oil

4 cups water

2 10 1/2-ounce cans condensed beef broth

1 6-ounce can tomato paste

2 medium potatoes, peeled and cubed (2 cups)

2 medium carrots, sliced (1 cup)

1 beaten egg

1/4 cup snipped cilantro or parsley

1 teaspoon salt

1/2 teaspoon dried oregano, crushed

1/8 teaspoon pepper

1 pound ground beef

1/4 cup long grain rice

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well. Form mixture into 1-inch meatballs. Add, s few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done. Makes 8 to 10 servings.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

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http://www.puertomoreloslacasadelpescador.com/

Winnipeg Bud Spud & Steak

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Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

1/4 cup chopped onion

1 tablespoon cooking oil

4 cups chicken broth

1/4 cup long grain rice

1/4 cup tomato puree

1/4 teaspoon salt

Dash pepper

1 cup frozen peas

In saucepan and onion in hot oil till tender but not brown. Stir in chicken broth, rice, tomato puree, slat, and pepper. Bring to boiling. Reduce heat; cover and simmer for 25 minutes.  Stir in frozen peas; simmer, covered, 5 minutes longer. Makes 4 servings.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

Winnipeg South –  Pembina Highway Fort Garry St Vital Bud Spud & Steak

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Winnipeg Bud Spud & Steak

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Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

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1 pound chorizo or Itallian sausage

1 medium tomato

1/4 cup grated parmesan cheese

Remove sausage casings. In skillet cook sausage till done, stirring to break up. Drain off fat. Peel, seed, and chop the tomato. Stir into choriza along with parmesan cheese; heat through. Makes about 2 3/4 cups.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

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Winnipeg Bud Spud & Steak

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Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

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1 medium tomato

1 4-ounce can green chili peppers

1 cup chopped cooked chicken

1 teaspoon vinegar

Peel and chop tomato. Rinse chili peppers; discard seeds. Chop chili peppers. Stir together chicken, chopped tomato, chopped peppers, vinegar, and 1 teaspoon salt. Chill mixture till ready to use. Makes about 1 3/4 cups.

Fortuna Cooks – Tex Mex

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Winnipeg Bud Spud & Steak

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2 cups Masa Harina tortilla flour

1/4 cup all-purpose flour

1 teaspoon salt

1 beaten egg

1/4 cup shortening or lard, melted

Fat for frying

Relleno de Pollo or Relleno de Chorizo

1/2 cup dairy sour cream

1/2 cup sliced pitted ripe olives

In bowl combine tortilla flour, flour, and salt. Stir in 1 cup water and egg. Add shortening; mix well. Work dough with hands till it is moist but holds its shape. Chill. Divide into 32 parts (keep covered to prevent dough from drying out). On well floured surface, roll each part to a 5×3-inch oval or a 4-inch round. Pinch edge with fingers to form a ridge. In saucepan or deep skillet heat 1/2 inch fat to 375°. Place chalupa in hot fat with ridge down. Cook 30 seconds; turn and cook 30 seconds more or till crisp. Drain on paper toweling. Fill each with Relleno de Pollo or Relleno de Chorizo; top with sour cream and sliced ripe olives. Makes 32.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

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Winnipeg Bud Spud & Steak

Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

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2 15-ounce cans hominy, drained

1 teaspoon salt

Fat for frying

1 15-ounce can refried beans

1 cup mashed avocado

1 cup dairy sour cream

In large bowl combine hominy and salt. Mash till consistency of mush. With hands, shape into rounds 1 1/2 inches in diameter and 1/2 inch thick. In skillet fry gorditas in small amount of hot fat about 1 minute on each side or till golden. Drain on paper toweling. Meanwhile, heat refried beans. Top each gordita with some of the refried beans, avocado, and sour cream. Makes about 20.

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

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Winnipeg Bud Spud & Steak

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Winnipeg South Fort Garry Winn City Pub Bud Spud & Steak

http://www.qualityhotelwinnipeg.com/entertainment