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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."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#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!

#510 BigB

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Posted 06 April 2019 - 10:40 AM

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.

 

this is like dream meal to the max. Picanha is the best steak by far and those blood sausages and the curled sausages, you know the way to my coronary artery <3



#511 Thegreenchilemonster

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Posted 14 April 2019 - 03:14 PM

I had some friends over, and fired up the grill last night with some South American cuts.

Entraña, costillas de res, chorizo argentino, chorizo peruano, morcilla, spicy chimichurri, and papa a la huancaina.

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#512 Tinnie

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Posted 21 April 2019 - 06:04 PM

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Carapulcra Chinchana.

 

Carapulcra - Pork, dried potato and peanut stew.

 

Sopa Seca (Dry Soup) - Chicken and spaghetti cooked in a broth of onion, garlic, tomato, aji panca, cumin, achiote, basil, parsley and chicken stock. Spaghetti is cooked by absorbing the broth.

 

This dish is famous in the Chincha province of Peru, south of Lima. It is apparently a product of the predominantly Indigenous and African communities in the area.

 

For the Carapulcra, i actually used TGCM's recipe on page 14 of this thread. Only changes i made was omitting the cinnamon (didnt have any, and never really use it) and replaced the cup of wine for an extra cup of stock.

 

Have to say it came out absolutely smashing!..... Thank you for sharing the recipe TGCM!  :dance:


Edited by Tinnie, 21 April 2019 - 06:11 PM.


#513 Thegreenchilemonster

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Posted 21 April 2019 - 07:46 PM

Oh man, that plate looks killer!!!

Great job in that carapulcra there, it looks on friggin point!

#514 Sinn

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Posted 21 April 2019 - 08:20 PM

Best part of Chino Latino joints is it's not really fusion, it's the mix of main dishes and side dishes that makes it. So you can get a Latin classic with pork fried rice and an egg roll, or a Chinese dish with tostones...

 

This is a Cuban CL place from Yelp, ropa vieja with tostones and pork fried rice!!!

 

attachicon.gif chino_latino.jpg

 

Damn!! where did you get that? :drooling:



#515 Sinn

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Posted 21 April 2019 - 08:21 PM

I had some friends over, and fired up the grill last night with some South American cuts.

Entraña, costillas de res, chorizo argentino, chorizo peruano, morcilla, spicy chimichurri, and papa a la huancaina.

 

WOW I'm drooling all over my keyboard



#516 Tinnie

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Posted 21 April 2019 - 10:58 PM

Oh man, that plate looks killer!!!

Great job in that carapulcra there, it looks on friggin point!

 

Cheers mate, i appreciate that..... was well chuffed and turned out better than i was expecting tbh....

 

The sopa seca was always a bit of a mystery to me..... after doing a bit of research and making it, im not surprised why..... it's a very unorthodox combination of ingredients and cooking method.....



#517 Tinnie

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Posted 06 May 2019 - 04:47 AM

My old friend Aji de Gallina.....  :P ......

 

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#518 Thegreenchilemonster

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Posted 06 May 2019 - 06:41 AM

Man, that is a picture perfect looking plate of aji de gallina there Tinnie!

#519 dragonsfire

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Posted 06 May 2019 - 11:00 AM

That sauce reminds me of Baba Ganosh, need to make some :)



#520 ShowMeDaSauce

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Posted 06 May 2019 - 12:23 PM

Aji de Gallina is one of the dishes i must try. I did find a place locally that offers it.






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