https://www.saltshaker.net/20110328/colonial-silverside Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 24 Jul 2016 13:24:35 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20110328/colonial-silverside#comment-223892 Mon, 24 Feb 2014 13:20:00 +0000 https://www.saltshaker.net/?p=5549#comment-223892 […] Two classes this last week, one where a trio of students made both beef and mushroom empanadas, pejerrey a la colonial, and humita en la olla (a stew of coarsely grated corn, green onions, squash, chilies and cheese); […]

]]> https://www.saltshaker.net/20110328/colonial-silverside#comment-216725 Thu, 24 Jan 2013 14:10:31 +0000 https://www.saltshaker.net/?p=5549#comment-216725 […] to recipes as I blog them: a la Romana; con Salsa Rosada; Rellenos; a la Colonial; Ceviche; Cured; Papillote with Vegetables; […]

]]> https://www.saltshaker.net/20110328/colonial-silverside#comment-210421 Wed, 30 Mar 2011 15:01:35 +0000 https://www.saltshaker.net/?p=5549#comment-210421 Cool! Glad it worked. It is pretty darned delicious – and a pretty classic French sauce. Argentina, as best I know, was never French colonial… so go figure.

]]> https://www.saltshaker.net/20110328/colonial-silverside#comment-210419 Wed, 30 Mar 2011 14:58:19 +0000 https://www.saltshaker.net/?p=5549#comment-210419 I tried this with tilapia, as that is what I had, and it was delicious. Definitely my default sauce for fish from now on.

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