Comments on: Salsa Golf http://www.saltshaker.net/20051101/salsa-golf Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 29 Aug 2008 23:25:08 +0000 http://wordpress.org/?v=2.5.1 By: SaltShaker » Blog Archive » Not Quite Iron Chef http://www.saltshaker.net/20051101/salsa-golf#comment-206 SaltShaker » Blog Archive » Not Quite Iron Chef Tue, 28 Feb 2006 18:17:31 +0000 http://www.saltshaker.net/?p=150#comment-206 [...] Montevideo - After our rather large lunch, neither of us could face a huge multi-course dinner. I asked José Luis if he knew of a place for really, really good chivitos. While in most parts of the Spanish speaking world chivito means a baby goat, in Uruguay it means a particular type of sandwich. Chivito stands are ubiquitous, but, with his eyes lit up, he announced we were going to the best, if I didn’t mind waiting the two hour drive back to Montevideo. Chivitos Marcos is now a four-shop operation, but originally started out with one small shop, nearly 20 years ago, we hit the one at Dr. L.A. de Herrera 1186 in the Punta Carretas district as it was only a couple of blocks from the hotel. A chivito is a sandwich that Dagwood would envy. A thin (½ centimeter) slice of steak, usually loin or rump is tossed on the grill and browned on both sides. It is then topped with a slice of smoked ham. This is placed on top of lettuce and tomato on a bun. It is then topped off with your choice from an array of toppings - olives, pickled peppers, pickled vegetables, onions, red bell pepper - and a choice of different mayonnaise based sauces. I basically took mine with a little of everything, and then, of course, topped it off with salsa golf. Then several slices of mozzarella are laid across the whole thing and it’s stuck under the broiler until bubbly and slightly browned. The top of the bun is slapped on top and it’s stuck on a plate in front of you. This isn’t wine food, so we split a large bottle of Uruguay’s national beer, Zillertal Premium - simple, good, refreshing, and perfect for this sort of sandwich. [...] [...] Montevideo - After our rather large lunch, neither of us could face a huge multi-course dinner. I asked José Luis if he knew of a place for really, really good chivitos. While in most parts of the Spanish speaking world chivito means a baby goat, in Uruguay it means a particular type of sandwich. Chivito stands are ubiquitous, but, with his eyes lit up, he announced we were going to the best, if I didn’t mind waiting the two hour drive back to Montevideo. Chivitos Marcos is now a four-shop operation, but originally started out with one small shop, nearly 20 years ago, we hit the one at Dr. L.A. de Herrera 1186 in the Punta Carretas district as it was only a couple of blocks from the hotel. A chivito is a sandwich that Dagwood would envy. A thin (½ centimeter) slice of steak, usually loin or rump is tossed on the grill and browned on both sides. It is then topped with a slice of smoked ham. This is placed on top of lettuce and tomato on a bun. It is then topped off with your choice from an array of toppings - olives, pickled peppers, pickled vegetables, onions, red bell pepper - and a choice of different mayonnaise based sauces. I basically took mine with a little of everything, and then, of course, topped it off with salsa golf. Then several slices of mozzarella are laid across the whole thing and it’s stuck under the broiler until bubbly and slightly browned. The top of the bun is slapped on top and it’s stuck on a plate in front of you. This isn’t wine food, so we split a large bottle of Uruguay’s national beer, Zillertal Premium - simple, good, refreshing, and perfect for this sort of sandwich. [...]

]]> By: SaltShaker » Blog Archive » Paint By Numbers 3 http://www.saltshaker.net/20051101/salsa-golf#comment-169 SaltShaker » Blog Archive » Paint By Numbers 3 Sat, 04 Feb 2006 23:26:12 +0000 http://www.saltshaker.net/?p=150#comment-169 [...] The restaurant is a combination pizzeria and parrilla, and, given my penchant for pizza, I opted for the former. The house specialty is the La San Miguel, which I hesitated to order, though my waitress assured me that it would be bárbaro, or “way cool.” It was very possibly the oddest couple of slices of pizza I’ve ever had, though at the same time, not bad. I won’t go for “way cool,” and I probably wouldn’t order it again should I find myself back at San Miguel, but the combination of tomato sauce, thinly sliced ham, a thick slab of mozzarella, slices of hard-boiled egg, wedges of heart of palm, whole green olives (I still don’t get the whole olive thing here - pit them already!) which were supposed to be whole black olives, all topped with generous squiggles of salsa golf and mayonnaise. No doubt a cholesterol nightmare, but interesting nonetheless - and the dough and sauce were excellent, the latter loaded with garlic and oregano. I think I should have gone with my non-specialty of the house choice of the Española, a pizza topped with chorizo cantimpolo, roasted red peppers, black olives, fresh tomato, and lots of garlic. Maybe next time. A whole “chica” pizza is a bit large for one person, coming it at around 9-10″ in diameter, and the large is about a 15-16″ affair, so this is definitely a place to go for pizza with at least one other person. [...] [...] The restaurant is a combination pizzeria and parrilla, and, given my penchant for pizza, I opted for the former. The house specialty is the La San Miguel, which I hesitated to order, though my waitress assured me that it would be bárbaro, or “way cool.” It was very possibly the oddest couple of slices of pizza I’ve ever had, though at the same time, not bad. I won’t go for “way cool,” and I probably wouldn’t order it again should I find myself back at San Miguel, but the combination of tomato sauce, thinly sliced ham, a thick slab of mozzarella, slices of hard-boiled egg, wedges of heart of palm, whole green olives (I still don’t get the whole olive thing here - pit them already!) which were supposed to be whole black olives, all topped with generous squiggles of salsa golf and mayonnaise. No doubt a cholesterol nightmare, but interesting nonetheless - and the dough and sauce were excellent, the latter loaded with garlic and oregano. I think I should have gone with my non-specialty of the house choice of the Española, a pizza topped with chorizo cantimpolo, roasted red peppers, black olives, fresh tomato, and lots of garlic. Maybe next time. A whole “chica” pizza is a bit large for one person, coming it at around 9-10″ in diameter, and the large is about a 15-16″ affair, so this is definitely a place to go for pizza with at least one other person. [...]

]]> By: SaltShaker » Blog Archive » Lola Lo Lo Lo Lo Lola http://www.saltshaker.net/20051101/salsa-golf#comment-135 SaltShaker » Blog Archive » Lola Lo Lo Lo Lo Lola Mon, 16 Jan 2006 14:42:47 +0000 http://www.saltshaker.net/?p=150#comment-135 [...] Although billed as “international” in style, I’d put Lola pretty firmly in the classic French cuisine camp. Service was impeccable throughout the evening. I think this is one of the first places in Buenos Aires where a waiter has approached shortly after being seated and asked if we’d care for an aperitif before we peruse the menus (not that I haven’t been offered something to drink first before, but it’s usually “do you want anything to drink?” as opposed to “would you care for an aperitif?”) Neither of the boys drink, so I ordered a glass of Luigi Bosca Malbec Reserve 2003 for myself - excellent red, classic Malbec with dark plum and black cherry flavors, a touch of spice, noticeable but not overdone oak. We settled into the menu, and my charges ordered a platter of poached shrimp with avocado and hearts of palm (fresh), served with a housemade Salsa Golf; and a beautifully presented sort of giant “beggar’s purse” of filo pastry wrapped around melted parmesan and gruyere cheeses, served atop a zucchini and carrot sauce. Both dishes excellent! [...] [...] Although billed as “international” in style, I’d put Lola pretty firmly in the classic French cuisine camp. Service was impeccable throughout the evening. I think this is one of the first places in Buenos Aires where a waiter has approached shortly after being seated and asked if we’d care for an aperitif before we peruse the menus (not that I haven’t been offered something to drink first before, but it’s usually “do you want anything to drink?” as opposed to “would you care for an aperitif?”) Neither of the boys drink, so I ordered a glass of Luigi Bosca Malbec Reserve 2003 for myself - excellent red, classic Malbec with dark plum and black cherry flavors, a touch of spice, noticeable but not overdone oak. We settled into the menu, and my charges ordered a platter of poached shrimp with avocado and hearts of palm (fresh), served with a housemade Salsa Golf; and a beautifully presented sort of giant “beggar’s purse” of filo pastry wrapped around melted parmesan and gruyere cheeses, served atop a zucchini and carrot sauce. Both dishes excellent! [...]

]]> By: SaltShaker » Blog Archive » Wandering San Telmo http://www.saltshaker.net/20051101/salsa-golf#comment-99 SaltShaker » Blog Archive » Wandering San Telmo Sat, 10 Dec 2005 14:13:35 +0000 http://www.saltshaker.net/?p=150#comment-99 [...] It’s a place where the food is decent, but you’re there for the atmosphere. In fact, possibly more interesting than the food was the array of condiments brought to the table and lined up - I have no idea how I would have shared this table with someone else, there was no room! The array included yellow and brown mustard, ketchup, olive oil, sunflower oil, lemon juice, red wine vinegar, salt, pepper, and toothpicks. And that was before the bread arrived. I ordered a simple tomato salad, and a suprema gran golf - a breaded chicken breast topped with mozzarella, rounds of hearts of palm and lovely little spirals of salsa golf - probably the height of haute cuisine in El Hipopótamo. Still, not a bad lunch at all - fresh and tasty. [...] [...] It’s a place where the food is decent, but you’re there for the atmosphere. In fact, possibly more interesting than the food was the array of condiments brought to the table and lined up - I have no idea how I would have shared this table with someone else, there was no room! The array included yellow and brown mustard, ketchup, olive oil, sunflower oil, lemon juice, red wine vinegar, salt, pepper, and toothpicks. And that was before the bread arrived. I ordered a simple tomato salad, and a suprema gran golf - a breaded chicken breast topped with mozzarella, rounds of hearts of palm and lovely little spirals of salsa golf - probably the height of haute cuisine in El Hipopótamo. Still, not a bad lunch at all - fresh and tasty. [...]

]]> By: Jerking http://www.saltshaker.net/20051101/salsa-golf#comment-54 Jerking Thu, 03 Nov 2005 17:11:03 +0000 http://www.saltshaker.net/?p=150#comment-54 When I click on "Sophia", here's what I get: Safari can’t open the page “http://www.1000-islands.com/inn/dressing.htm” because it can’t find the server “www.1000-islands.com”. Maybe it has something to do with Apple's Safari, but I don't know what. Anyway, whichever website comes up, it's an interesting link. Thanks When I click on “Sophia”, here’s what I get: Safari can’t open the page “http://www.1000-islands.com/inn/dressing.htm” because it can’t find the server “www.1000-islands.com”.
Maybe it has something to do with Apple’s Safari, but I don’t know what.
Anyway, whichever website comes up, it’s an interesting link. Thanks

]]> By: dan http://www.saltshaker.net/20051101/salsa-golf#comment-52 dan Thu, 03 Nov 2005 10:18:24 +0000 http://www.saltshaker.net/?p=150#comment-52 Actually, try clicking on it with the hyphen, it pops up just fine, and since I attached the link with a cut and paste from the page, it is a valid URL. Since both work, I'd guess the inn has just bought the rights to both. Your recipe sounds pretty much right-on. You could also go as simple as mayo plus a little tomato paste to taste, since that seems to be the only difference in the ingredients. As to the question about UK/Europe, I'm guessing that might be similar to what in Australia is called Salsa Rosa, or Pink Sauce. I haven't tried it myself, but I've seen a couple of internet comments from various people arguing both sides of it - some say it's the same, or at least a close substitute, others say it's not. As with any cooking, especially as our global sampling expands, there are always at least as many if not more, opinions than cooks... Actually, try clicking on it with the hyphen, it pops up just fine, and since I attached the link with a cut and paste from the page, it is a valid URL. Since both work, I’d guess the inn has just bought the rights to both.

Your recipe sounds pretty much right-on. You could also go as simple as mayo plus a little tomato paste to taste, since that seems to be the only difference in the ingredients. As to the question about UK/Europe, I’m guessing that might be similar to what in Australia is called Salsa Rosa, or Pink Sauce. I haven’t tried it myself, but I’ve seen a couple of internet comments from various people arguing both sides of it - some say it’s the same, or at least a close substitute, others say it’s not.

As with any cooking, especially as our global sampling expands, there are always at least as many if not more, opinions than cooks…

]]> By: Jerking http://www.saltshaker.net/20051101/salsa-golf#comment-51 Jerking Wed, 02 Nov 2005 23:40:58 +0000 http://www.saltshaker.net/?p=150#comment-51 You're right. I haven't seen it available in Canada either...Not even in stores that bring in a fair amount of British goods for expats. A quick method I've used to approximate "golf salsa" is simply to take a dollop of commercially-available red cocktail sauce and mix it with mayonnaise until it's pink. Stop before it begins to taste like bland coloured mayonnaise. A slight amount of sugar cuts the horseradish enough for me and many of my dinner guests seem to prefer it to the tangy cocktail sauce. It depends on your taste. It's a substitute. Gourmet it's not, easy it is. You’re right. I haven’t seen it available in Canada either…Not even in stores that bring in a fair amount of British goods for expats.
A quick method I’ve used to approximate “golf salsa” is simply to take a dollop of commercially-available red cocktail sauce and mix it with mayonnaise until it’s pink. Stop before it begins to taste like bland coloured mayonnaise. A slight amount of sugar cuts the horseradish enough for me and many of my dinner guests seem to prefer it to the tangy cocktail sauce. It depends on your taste. It’s a substitute. Gourmet it’s not, easy it is.

]]> By: Jerking http://www.saltshaker.net/20051101/salsa-golf#comment-50 Jerking Wed, 02 Nov 2005 23:18:13 +0000 http://www.saltshaker.net/?p=150#comment-50 Is the " Salsa Golf, a vividly pinkish-orangish sauce that is quite popular here and in other parts of South America." similar to the one that is "standard" for a shrimp cocktail in the U-K and much of Europe? If so, from my years there, it's the one I've come to prefer...sans Horseradish. Is the ” Salsa Golf, a vividly pinkish-orangish sauce that is quite popular here and in other parts of South America.” similar to the one that is “standard” for a shrimp cocktail in the U-K and much of Europe? If so, from my years there, it’s the one I’ve come to prefer…sans Horseradish.

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