Relleno de Legumbres (Vegetable-Cheese Filling)

Sunday, April 29th, 2012


1 small zucchini

1 large tomato

1/2 of a 4-ounce can green chili peppers, rinsed, seeded, and chopped

3/4 cup shredded cheddar cheese

Trim ends from zucchini; cook whole zuccnini, covered, in small amount of boiling salted water for 10 minutes or till tender. Drain and chop. Peel, seed, and chop tomato; sprinkle with a little salt. Combine with zucchini, chili peppers, and cheese. Makes about 2 cups.

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Relleno de Pescado (Seafood Filling)

Saturday, April 28th, 2012


2 3¾-ounce cans sardines in oil or 2 4½-ounce cans shrimp or 1 7½-ounce can crab meat

2 hard-cooked eggs, chooped

1/4 cup sliced green onion

1/4 cup mayonnaise

1 tablespoon lemon juice

Cayenne

Drain the canned sardines, shrimp, or crab. Remove and discard any bones or cartilage; chop the seafood. Combine with eggs, green onion, mayonnaise, and lemon juice. Season to taste with cayenne and salt. Makes about 2½ cups.

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Quesadillas (Cheese Turnovers)

Friday, April 27th, 2012


6 ounces monterey jack cheese

1 4-ounce can green chili peppers, rinsed and seeded

3/4 cup Frijoles Refritos or canned refried beans

12 6-inch tortillas

2 tablespoons cooking oil

Cut cheese into twelve 3x1x14 – inch strips. Quarter chili peppers lengthwise. Spread 1 tablespoon of the beans on each tortilla. Top each with a piece of cheese and a piece of chili pepper. Fold tortillas in half; secure each with a wooden pick. In skillet heat oil; cook quesadillas, a few at a time, in the hot oil about 2 minutes per side or till lightly browned and cheese is melted. Makes 12.

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Empanaditas (Turnovers)

Thursday, April 26th, 2012


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening or lard

Relleno de Pescado or Relleno de Legumbres or 1 1/4 cups Picadillo

Fat for frying (optional)

Milk (optional)

Stir together flour, baking powder, and salt. Cut in shortening till mixture resembles cornmeal. Add 1/3 cup cold water, a little at a time, stirring with a fork till dough forms a ball. Divide into 20 parts. On floured surface roll each to a 4-inch circle. Place about 1 tablespoon desired filling on each. Moisten edges with water; fold in half, pressing edges with fork to seal. Fry in 1 1/2 inches hot fat (375°) for 3 minutes or till golden, turning once. Drain on paper toweling. (Or, place on baking sheet; brush with milk. Bake in 425° oven 15 to 18 minutes or till golden.)

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Nachos (Cheese and Chili Chips)

Wednesday, April 25th, 2012


Tortilla chips or large corn chips

Monterey jack or cheddar cheese

Canned green chili peppers, rinsed and seeded

Spread tortilla chips in a single layer on an ovenproof plate or baking sheet. Cut cheese in 34x34x1/4 - inch pieces.

Cut chili peppers in strips. Place a piece of cheese on each chip; top with a strip of chili pepper. Bake in 400° oven 5 minutes or till cheese melts. Serve hot.

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Aperitivo de Tomate Verde (Tomatillo Dip)

Monday, April 23rd, 2012


1/2 cup bottle green taco sauce

1/2 cup chunk-style peanut butter

Bottled hot pepper sauce

Tortilla chips

Slowly stir taco sauce into peanut butter; add hot pepper sauce to taste. Serve with tortilla chips. Makes about 1 cup.

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Ghirardelli Square

Saturday, April 14th, 2012


Ghirardelli Square dates from 1864, when it served as a factory making Civil War uniforms. It’s best known as the former chocolate ans spice factory of Domingo Ghirardelli (pronounced “Gear-a-deli”). The factory has since been converted into a three-level mall containing 50-plus stores and 11 dining establishments.  Scheduled street performers entertain regularly in the West Plaza. Incidentally, the Ghirardelli Chocolate Company still makes chocolate, but its factory is in a lower-rent district in the East Bay. Still, if you have a sweet tooth, you won’t be disappointed at the mall’s fantastic old-fashioned soda foundation.

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SAN FRANCISCO IN DEPTH

Sunday, April 1st, 2012


Flotillas of ships set sail from ports throughout Europe, South America, Australia, and the East Coast, sometimes nearly sinking with the weight of mining equipment. Townspeople from the Midwest headed overland, and the social structure of a nation was transformed almost overnight. Not since the Crusades of the Middle Ages had so many people mobilized in so short a time. Daily business stopped; ship arrived in San Francisco, and their crews almost immediately deserted. News of the gold strike spread like a plague through every discontented hamlet in the known world.

Although  other settlements were closer to the gold strike, San Francisco was the famous name and, therefore, was where the gold-diggers disembarked. Tent cities sprang up, and demand for virtually everything skyrocketed. Although some miners actually found gold, smart merchants quickly discovered more enduring business in servicing the needs of the thousands of miners who arrived ill-equipped and ignorant of the lay of the land. Prices soared. Miners, faced with staggeringly inflated prices for goods and services, barely turned a profit after expenses. Most prospectors failed, many died of hardship, and others committed suicide at the alarming rate of 1,000 a year. Yet despite the tragedies, graft, and vice associated with the gold rush, within mere months San Francisco had been forever transformed from a tranquil Spanish settlement into a roaring, boisterous boomtown.

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Aperitivo de Trijoles (Bean Dip)

Wednesday, March 21st, 2012


1 15-ounce can refried beans

1 cup dairy sour cream

3 to 5 pickled jalapeño peppers, rinsed and seeded

Tortilla chips

Blend together refried beans and sour cream. Finely chop the jalapeño peppers; mix well with bean mixture. Spoon into serving bowl; garnish with shredded cheddar cheese and sliced green onion, if desired. Serve with tortilla chips. Makes about 2 3/4 cups.

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Aperitivo de Tomate Verde (Tomatillo Dip)

Wednesday, March 21st, 2012


1/2 cup bottled green taco sauce

1/2 cup chunk-style peanut butter

Bottled hot pepper sauce

Tortilla chips

Slowly stir taco sauce into peanut butter; add hot pepper sauce to taste. Serve with tortilla chips. Makes about 1 cup.

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