Re: [CH] A recipe and a request
Wesley R. Dean (wdean@gpu.srv.ualberta.ca)
Wed, 06 Dec 2000 01:10:03 -0700
Peg,
I try to visit San Antonio as often as possible and I fully intend on dying
either
there or somewhere in Mexico.
A friend suggests you try Taco Inn. Its on San Pedro, inside Loop 410.
He was there last night and saw that the chef has been
designated one of the 12 top chefs in South Texas. The other 11 were at
pricey hotels and very well known restaurants and central market. This is an
$1.25 for a bowl of soup place!
He suggests the spicy shrimp soup followed by the meatballs in chipotle sauce
and topped with the flan covered in raisins dusted with a heavy coat of
cinnamon. On the 17th, at the intersection of 410 and Blanco they are
opening a 2nd location that will have more seafood dishes. It will be
called Guajillo.
I will be visiting San Antonio myself in a couple of weeks and I intend on
eating at
both of these restaurants and many other places as well. San Antonio is not
so strong on non-Tex Mex cooking, but you would be hard pressed to find better
Tex Mex anywhere else. Although I have favorites in almost every city in
Texas.
enjoy...
Wesley Dean
At 11:36 AM 12/6/00 -0600, peg wolfe wrote:
>Hi, all. First, the request:
>
>I'm going to San Antonio at the end of the month for the Alamo Bowl (Go
>Northwestern whooooooo!). I have never in my life been there before, but
>I know it to be a Tex-Mex Mecca. Any restaurant/bar advice would be
>greatly appreciated. The hotter, the better, natch.
>
>Now, the recipe. Thought it up and made it over Thanksgiving, to go with
>the turkey, but it's good with all kinds of things, particularly pork. I
>even rolled some up in a flour tortilla with some plain grilled chicken
>into a burrito of sorts last night. Mighty tasty. Keeps very well, too.
>
>Cranberry/Cherry/Serrano Sauce
>
>1 12-oz. bag fresh cranberries
>2 ounces (1/4 cup) dried cherries
>3/4 cup water
>3/4 cup sugar (may substitute honey, if you like)
>1-3 serrano chiles, finely minced, with seeds (depending on chile size and
>personal heat tolerance)
>Pinch kosher salt
>1-3 T lime juice (to taste)
>
>Combine all ingredients except for lime juice; cook gently til cranberries
>pop. Continue to cook for another 5-10 minutes, and add 1 T of the lime
>juice; taste. if too sweet, and more juice to taste. Cook another five
>minutes to reduce slightly; remove from heat and cool. Refrigerate.
>
>Yum. More chiles can be added; serranos work better than jalapenos. 1
>habanero can, of course, be substituted for the serranos; I would seed and
>devein it, though. Or at least warn the guests. ;o)
>
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