Brazo De Gitano (Gypsy’S Arm Rolled Sponge Cake)
Brazo de Gitano (“Gypsy’s Arm” Rolled Sponge Cake)
This is a classic Spanish chocolate cake-rum roll
5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 tsp vanilla extract
4 Tbsp sifted confectioners
Arizona Ranchero Omelet
Arizona Ranchero Omelet
1/2 cup new red potatoes, cubed
1 tbsp butter
1 scallion, sliced
1/4 lb chorizo, browned & drained
1 red bell pepper, diced
3 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey jack cheese
Cook potatoes & keep them warm
Brown sausage & drain well
In a skillet, place butter & cooked potatoes over medium heat for 1 to 2 min
Pour beaten egg mixture over the potatoes
Cook, constantly lifting the edges with a spatula to ensure even cooking throughout
Top with chorizo, scallion slices, red bell pepper & cheese
Cover & cook until egg is set, about 1 to 2 min
Serve with fresh fruit & biscuits
Makes 1 serving
Jalapeno Cornbread
Jalapeno Cornbread
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
3 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
4 Tbsp melted shortening
1 cup cream-style corn
1 cup grated Cheddar cheese
3 diced jalapeno peppers or 1 can diced