Salsa de aji – ecuador

Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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Empanaditas

Ingredients

1/2 lb ground beef
1 med onion, finely chopped
2 tbsp raisins, finely chopped
2 tbsp olive, green, chopped
1/4 tsp salt
1/8 tsp pepper
1/4 cup cottage cheese, small curd
1 lg egg, hard cooked, peeled & chopped
1 lg egg, separated
1 tsp ,water
2 10″ pie crusts
2 tsp milk

How to prepare

Cook and stir ground beef in 10″ skillet, breaking up into small pieces, until brown, drain reserving 1 tbsp of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400

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Brazilian beer baked chicken

Ingredients

2 small frying chickens (about 2 1/2 lb each)
1 small onion, sliced
2 bottles dark lager
1 tbsp chopped garlic
2 tsp dried tarragon leaves
2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
2 1/2 tsp paprika
1/2 tsp black or white pepper
1/2 tsp red pepper flakes
1 tbsp kosher salt
1 1/3 cups long-grain rice, cooked with 1/4 tsp saffron threads

How to prepare

Cut chickens up. Arrange the chicken halves skin side down in a deep roasting pan or casserole and lay the onion slices on top. Add beer to nearly cover the chicken. Scatter the garlic, herbs, peppers, and salt. Cover the pan and marinate 2 hours to overnight in the refrigerator. Preheat the oven to 400

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Peruvian shrimp chowder

Ingredients

1 tbsp butter
1/2 cup finely diced onion
2 cloves garlic, minced
3/4 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1/2 cup chicken stock or water

1 large potato, scrubbed well and cut into large dice
2 ears white corn, sliced 1″ thick
salt to taste
1 lb raw shrimp, peeled, deveined

How to prepare

Melt the butter in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add the paprika and cayenne and cook, stirring, until the onions are all stained red. Add the milk, stock, potato, corn and if you’d like, a pinch of salt. Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque. Taste for seasoning and adjust if necessary.

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Peruvian Roasted Chicken

Ingredients

2 1/2 tbsp garlic powder
1 tbsp 1 tsp ground cumin
4 tbsp white vinegar
2 1/2 tbsp paprika
2 tsp freshly ground black pepper
3 tbsp white wine
3 tbsp soya or canola oil
3/4 tsp salt
1 3 4 lb chicken
juice of 1 lemon, mixed with 1 qt cold
water

How to prepare

In med size bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a lg carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a lg plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a Tbsp of water. Place chicken on a rotisserie spit, and roast at med heat for 45 to 55 min.. If broiling, cut chicken in half lengthwise and broil for 30 to 40 min., basting with marinade every 10 min.. Serving Size : 4 Recipe By : from El Pollo Restaurant, NY.

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Empanadas

Ingredients

1/4 lb unsalted butter
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt (or to taste)
2 yolks of lg eggs
1/4 cup chilled water
1/2 lb ground lean beef
1/2 cup chopped white onions
2 tbsp seedless raisins
2 tbsp chopped black or green -olives
1/2 tsp ground red pepper (cayenne)
1/2 tsp oregano
1/2 tsp salt

How to prepare

1 cut the butter into 1/4″ cubes
2 place the flour, baking powder, salt, and butter In a mixing bowl combine the ingredients with a pastry cutter (or with the steel Blade in a food processor)
3 beat the egg yolks mix half of them into the flour Mixture reserve the remainder for step 12
4 incorporate the water slowly into the Flour mixture until the dough becomes a cohesive and semifirm mass
5 shape the Sough into two balls wrap them in plastic wrap and refrigerate them for 15 minutes
6 preheat the oven to 375

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Yucatan leg of lamb

Ingredients

1 whole leg of lamb (approx 6.5 lb)
1/2 tbsp cumin seeds
3 tbsp black peppercorns
3 tbsp dried oregano leaves
3 tbsp dried thyme leaves
0 5 tsp sea salt
3-4 dried chipotles chile
3 tbsp olive oil
8-10 prickly pear cactus pads (opt.)
6 cups reserved lamb stock or beef
Salt and pepper to taste

How to prepare

Preheat oven to 325. Trim fell and fat from leg of lamb (the fell is what gives lamb its strong taste it is important to remove it as thoroughly as possible) remove hip bone with a boning knife (you can leave this on, it just makes carving the lamb a little more difficult) re-form the lamb and tie tightly with kitchen string make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap in a sm iron skillet, saut

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Pebre – chilean hot salsa

Ingredients

2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed and minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
Salt to taste

How to prepare

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. Yield: 2 cups.

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