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Comida South America!


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#501 Thegreenchilemonster

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Posted 12 February 2019 - 08:51 PM

Seco de cordero, mayocobas, and an aji charapita spiked salsa criolla.

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#502 ShowMeDaSauce

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Posted 26 February 2019 - 12:42 PM

Just got this to try out since im getting low on dried pods. They wanted more for dried pods so i went with the powda. Around $12 on Amazon. I tasted a small sample. Very mild heat and a slight bitterness i dont get from my homegrown. Hints of berry or raisin. Otherwise its pretty good. Im checking this weeks grocery ads atm to see what sounds good. Chicken thighs, bulk andoullie and chuck roast are on sale. Panca chili with ground beef and andoullie or sausage kinda sounds good.

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Edited by ShowMeDaSauce, 26 February 2019 - 12:45 PM.


#503 Thegreenchilemonster

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Posted 26 February 2019 - 08:34 PM

Achuras. A staple of any true Argentine asado.

All meat slowly grilled over Apple wood and charcoal.

Riñones asados con chimichurri, chinchulines trenzados, anticuchos con rocoto liquado al lado, salsa criolla, and choclo.

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#504 Thegreenchilemonster

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Posted 03 March 2019 - 07:16 PM

Picanha, the queen of Brazilian churrasco. You want to cut the whole picanha with the grain, if you are doing steaks, and against the grain, if you are doing skewers. That way the final slice, before putting it in your mouth, it is always against the grain.

Grilled picanha steaks with chimichurri, mashed yukon gold potatoes, aji limo spiked curtido, salchicha parrillera, morcillas bon bon, and toasted baguette bites with melted cave ripened goat cheese.

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Edited by Thegreenchilemonster, 03 March 2019 - 07:31 PM.


#505 MikeUSMC

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Posted 03 March 2019 - 07:50 PM

Oh, helllllllllz yes, TGCM!!! That's a delicious looking plate, dude!
:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#506 Thegreenchilemonster

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Posted 03 March 2019 - 10:08 PM

Oh, helllllllllz yes, TGCM!!! That's a delicious looking plate, dude!
:cheers:

Thanks, it most definitely was! I had my local Argentine butcher carve this picanha off of a GIANT slab of cow. He charged $25 for the whole picanha...not too shabby for 6 badass picanha steaks😀

Edited by Thegreenchilemonster, 03 March 2019 - 10:08 PM.


#507 Thegreenchilemonster

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Posted 19 March 2019 - 04:51 PM

Patarashca

A deliciously leaf wrapped fish dish from the Peruvian Amazon.

I used a super fresh pampano for this dish, plus made some tiger shrimp wrapped in coconut rice & banana leaves. The aji charapitas and culantro leave such an epic flavor to the fish when wrapped and cooked in banana leaves.

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#508 Chorizo857_62J

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Posted 20 March 2019 - 07:28 PM

That looks incredible.  We use banana leaves and a similar approach to do Ayakas, My Mother-in-Law from Venezuela is the Queen. Always in the Christmas season.



#509 Thegreenchilemonster

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Posted 20 March 2019 - 08:50 PM

Thanks man, fish is insanely good steamed this way. I love the way the banana leaves impart flavor and aroma into it as well.

I've had hallacas several times. They are very tasty, especially with some pan de jamon!




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