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Comida South America!

For a long time now South American food, esp Peruvian, has held a special place in my heart. Recently i was generously given a gift of a couple of Rocoto sauces from friends overseas. So I thought id start this thread in hopes to learn more about the cuisine and also try my hand a little more often to cook some of their dishes.
 
tonights dinner is a couple of my Peruvian favorites:
 
*Anticuchos - Traditionally beef heart is used.... i used blade steak marinated in 1/2C vinegar, 2T Aji Panca paste, garlic, scotch bonnett, oregano, cumin
*Ajiaco de Papas- 1/2 onion diced and sauteed in butter/oil, add 200g of diced halloumi (or queso fresco), add 3T Aji Amarillo paste, 1/2C stock, 1/2C evaporated milk. Stir and mash in 1kg of cooked potatoes.
*Others - Rice, Salsa Criolla (onion) and one of my favorite beers, Cusquena Negra.
 
 
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I just jumped on here because I heard there was no Nintendo? My dad is a TV repair man and has an awesome set of tools, we can fix.
 
Thegreenchilemonster said:
This is the hangover cure to end all hangover cures!

Emoliente, extra spicy leche de tigre,sopa de choros, picante de camarones, and a delicious crema de rocoto.

I feel like a new man after crushing this food!
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That is a serious spread right there TGCM. Those mussels are huge!!
 
A few days ago i stopped by a Chilean butchers and grabbed a few things for the footy grand final bbq at a mates place... we had so much food these didnt make end up making it.... so using up the last of it today.... on the left is their longanizas and on the right is their Colombian chorizo.... 
 
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Just slicing it up..... onto small bread rolls with pebre, which is a simple spicy Chilean salsa.....
 
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This next one isnt my picture but i did get some of these ribs called Costillas Alinados..... which the butcher explained to me was the ribs and belly in one cut.... they are marinaded in Aji Merken among other things, which they use in their chorizos too.... they were incredible.....
 
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Yeah People. I made some Causa Limena. with home grown amarillos and limos. digging through the can of salmon for fish vertebrae was a bit putting off...
i'm not sure if thats how they come normally...in the future I may just cook and shred my own salmon fillet.
Dale how big is your pyrex from your causa picture? following your recipe i got 2 8x8 pans of deliciousness....
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In the future i will half it, my family won't eat it and its pretty rich...for a salad.
I may try to roll it up and slice it, jelly-roll style in the future for a pinwheel presentation.
Lunch!
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Tinnie said:
A few days ago i stopped by a Chilean butchers and grabbed a few things for the footy grand final bbq at a mates place... we had so much food these didnt make end up making it.... so using up the last of it today.... on the left is their longanizas and on the right is their Colombian chorizo.... 
 
6gjrZ5p.jpg

 
 
Just slicing it up..... onto small bread rolls with pebre, which is a simple spicy Chilean salsa.....
 
9XavfK5.jpg

 
 
This next one isnt my picture but i did get some of these ribs called Costillas Alinados..... which the butcher explained to me was the ribs and belly in one cut.... they are marinaded in Aji Merken among other things, which they use in their chorizos too.... they were incredible.....
 
1vuwfZ2.jpg

 
Click to expand...
 
Goddamn nearly 3 grand :rofl:  sounds like it was worth it though  :D
 
How do you eat that? I'd think you take a crusty long roll and slide the meat onto. What condiments? Etc?
 
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