4 beef-tender sponges
1/4 cup pimento
1/8 cup chili powder
1/4 cup dried basil
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried basil, crushed
1 teaspoon dried thyme
1/8 teaspoon dried dill weed
Remove stems from sponges and cut into thin strips. Place stems in a glass dish or bowl. Cover the dish or bowl with a damp cloth and let stand overnight.
After about an hour, peel sponges, cut them into thick strips, and place them in a water dish or bowl. Cover with a damp cloth and let stand overnight.
While the sponges are standing, heat the chili powder, basil, oregano, salt, rosemary, thyme and sage in a small saucepan over medium heat.
While the sponges are standing, heat the chili powder, basil, oregano, salt and rosemary in a small saucepan over medium heat. While the sponges are standing, heat the chili powder, basil, oregano, salt, rosemary, thyme and sage in a small saucepan over medium heat.
While the sponges are standing, place the marinated shrimp or crabmeat in a medium bowl. Seal the container of marinade and pour this mixture over the dried sponges. Cover and refrigerate overnight.
While the sponges are standing, melt chocolate in a microwave oven or in a small saucepan over a double boiler. Remove from heat and spread over the crab and shrimp mixture in the dish or bowl. Place marinated shrimp or crabmeat over the crab and shrimp mixture. Allow marinade to cool completely.
After the sponges have finished standing, mix covered marinade with the chocolate glaze. Cover and refrigerate overnight.
While the marinade is tempering, microwave the mushrooms or green onions with a little of the olive oil in a microwave oven. Adjust cook time to the desired consistency.
When the sponges are ready, pour the marinade over the entire dish or bowl, using the spoon in each cup. Refrigerate the rest of the dish or bowl. Serve over steamed rice.