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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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My wife made gumbo once and put cilantro in it. She thought the cilantro was parsley. We had "Mexican Gumbo". It was good. You could turn most any
soup into a Mexican soup by just adding cilantro. 
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arrowhead
Banned
Posts: 912
Registered: 5-5-2009
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"Cocida" is a standard dish all over Mexico and Central America. It's also commonly called "Caldo de Res", or just "Caldo". Every region has its
variations of it. In El Salvador they put in chayotes, yuca and plantains. It's really good when made with ox tails for the meat.
No soy por ni contra apatía.
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Gypsy Jan
Ultra Nomad
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arrowhead
Thanks for the info.
I love to discover new things about indigenous cuisines.
I have read that really good "pho", the Vietnamese soup, uses oxtails simmered for eighteen hours or more to create the best well-flavored broth.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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thanks for the other recipe GJ,
The weekend is coming up, my time to try new things...
These both sound delicious, and as a friend told me this morning she had 24F at her house this morning, soup season is on!
We've been around 32-35F in the mornings. It's pretty cool to see sprinklers still on and everything the sprinkler hits gets coated in ice, only to
thaw out a couple hours later. No harm done, unless it's in the garden!
Anyway, time for the comfort food recipes!
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Gypsy Jan
Ultra Nomad
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I Left a Few Ingredients Out by Accident
[Edited on 10-9-2009 by Gypsy Jan]
[Edited on 10-9-2009 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
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Mood: Suicide Hot line ... please hold
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Sounding good
| Quote: | Originally posted by Gypsy Jan
And here is a token of my gratitude:
Tournedos of Prime Beef Surabaya
(From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch)
12 slices of beef tenderloin, 3½ to 4 oz. each
2 tablespoons chopped scallions
1 tablespoon chopped onion
½ clove garlic, chopped
6 tablespoons butter
1 tablespoon curry powder
2 1 tablespoons chili sauce
1 tablespoon shoyu (naturally fermented soy sauce)
1 teaspoon ginger
1 tomato, with skin removed, finely chopped
Juice of 1 lemon
1 cup beef gravy
Steamed wild rice
Broil beef tenderloin over coals, 1½ minutes per side.
Serve with the following sauce:
Sauté scallions, onions and garlic in butter for 1 minute. Then add curry powder, ginger, chili sauce, shoyu, tomato, lemon juice and beef gravy.
Cook the mixture for about 2 minutes, and then correct seasoning if needed.
Arrange meat slices on steamed wild rice. Top with sauce and garnish water chestnuts, bean sprouts and wild or black mushrooms.
Submitted by Chef Paul Koy, Royal Hawaiian Hotel |
A keeper, easy to read thanks for all your time putting it up.. 
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Keri
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Location: La Mision, Baja Norte
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Ok I have a pot on the stove now
Anyone else tried it yet. sounds wonderful. I added more garlic and I will be adding a jalapeno to my broth just for a little kick. I'll let you know
later how it turned out. k
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