Those look beautiful!
food Comida South America!
- Thread starter Tinnie
- Start date
I love papa rellena! Great drunk food for like $2.50 lol... I'm used to the bread crumb kind... Probably Dominican or Puerto Rican style.
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1338802
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1338802
Feijoada Brasileira.
This is one of the signature dishes of any portuguese speaking country, and every region has their own variation. This is the Brazilian style. My wife does won't eat it if I put pigs ears, tail, or feet, so I omit those ingredients. It still comes out amazing.
Steep your black beans for an hour in very warm water. While the water steeps, cut up your pork belly and pork loin into cubes. Cut your rack of ribs into thirds. Leave your sausages whole for now. Once the beans have soaked for an hour, throw them into a pot with water. Once boiling, add in all of the meat. Cook this on a slow simmer for 45 mintes, skimming off all of the fat that accumulates at the top. After 45 minutes remove all of the meat, and set it aside. In a seperate pan, sautee some diced pork belly, onions, and garlic. Once cooked through add it to the pot with the beans. Cook the beans until almost done. Cut up your sausages, then throw all of the meat back into the pot with the beans. Simmer until the beans are done.
Farofa na manteiga.
Take your raw cassava flour, amd simmer it slowly with some quality butter, until golden color. This usually takes 10 minutes. Make sure to constantly stir the farinha, otherwise it can burn.
Serve the feijoada with white rice, farofa, kale, and orange slices.
This is one of the signature dishes of any portuguese speaking country, and every region has their own variation. This is the Brazilian style. My wife does won't eat it if I put pigs ears, tail, or feet, so I omit those ingredients. It still comes out amazing.
Steep your black beans for an hour in very warm water. While the water steeps, cut up your pork belly and pork loin into cubes. Cut your rack of ribs into thirds. Leave your sausages whole for now. Once the beans have soaked for an hour, throw them into a pot with water. Once boiling, add in all of the meat. Cook this on a slow simmer for 45 mintes, skimming off all of the fat that accumulates at the top. After 45 minutes remove all of the meat, and set it aside. In a seperate pan, sautee some diced pork belly, onions, and garlic. Once cooked through add it to the pot with the beans. Cook the beans until almost done. Cut up your sausages, then throw all of the meat back into the pot with the beans. Simmer until the beans are done.
Farofa na manteiga.
Take your raw cassava flour, amd simmer it slowly with some quality butter, until golden color. This usually takes 10 minutes. Make sure to constantly stir the farinha, otherwise it can burn.
Serve the feijoada with white rice, farofa, kale, and orange slices.
Attachments
Anticuchos.
Take a beef heart, then cut off all of the fat, veins/arteries, and the thin white membrane that runs around it. Cut the heart into pieces about half an inch thick, and an inch wide.
Blend up garlic, aji amarillo, aji panca, vinegar, and olive oil. Coat and marinade the heart meat with this for 4 hours. Put the meat on some skewers, rotating frequently and basting with the leftover marinade.
Ají.
Always serve your anticuchos with a fresh ají. In this case I made a sauce with lemon drop and aji pineapple. Take your peppers, blend them up with some garlic,honey,vinegar, limes, coriander, and olive oil. Strain this mixture to reserve only the liquid. Serve immediately.
Take a beef heart, then cut off all of the fat, veins/arteries, and the thin white membrane that runs around it. Cut the heart into pieces about half an inch thick, and an inch wide.
Blend up garlic, aji amarillo, aji panca, vinegar, and olive oil. Coat and marinade the heart meat with this for 4 hours. Put the meat on some skewers, rotating frequently and basting with the leftover marinade.
Ají.
Always serve your anticuchos with a fresh ají. In this case I made a sauce with lemon drop and aji pineapple. Take your peppers, blend them up with some garlic,honey,vinegar, limes, coriander, and olive oil. Strain this mixture to reserve only the liquid. Serve immediately.
Attachments
I've probably only had beef heart in sausage (as filler), and just from reading ingredients I know I've seen it before... never had it like this, looks amazing!
It's really good, one of my favorite grilled appetizers for sure. The meat is very tender, not gamey at all.The Hot Pepper said:
tctenten said:
Definitely 'steak-y' in texture, perhaps a bit more spongey on the chew (not at all in a bad way tho). Of all the organ meats heart is best imo.
That looks delicious Tinnie!
Arroz con Mariscos.
Take your shrimp, dehead them, then throw the heads in a pot with some water and begin to boil. While your shrimp heads boil, clean and dice your squid and octopus. Once your shrimp heads have reduced to a nice stock, strain them, and start some rice cooking in a rice cooker with half water and half shrimp stock.
In a pan, cook up some butter with some diced onions. Once translucent, blend some shrimp stock with aji panca, and garlic. Add this to the cooking onions. Dice up some green onions, and add to this mixture. Once everything is nice and browned, deglaze with a cup of wine (I used a dry mead). Add your chopped octopus and squid. Simmer until the rice is done in the rice cooker. Add the shrimp to the pan with the simmering octopus and squid. Blend up some aji amarillo, amd add them to the mix, then slowly start adding rice. Add the rest of your shrimp stock. Stir until the shrimp are cooked, then serve with some sliced hard boiled eggs and a Peruvian olive.
Take your shrimp, dehead them, then throw the heads in a pot with some water and begin to boil. While your shrimp heads boil, clean and dice your squid and octopus. Once your shrimp heads have reduced to a nice stock, strain them, and start some rice cooking in a rice cooker with half water and half shrimp stock.
In a pan, cook up some butter with some diced onions. Once translucent, blend some shrimp stock with aji panca, and garlic. Add this to the cooking onions. Dice up some green onions, and add to this mixture. Once everything is nice and browned, deglaze with a cup of wine (I used a dry mead). Add your chopped octopus and squid. Simmer until the rice is done in the rice cooker. Add the shrimp to the pan with the simmering octopus and squid. Blend up some aji amarillo, amd add them to the mix, then slowly start adding rice. Add the rest of your shrimp stock. Stir until the shrimp are cooked, then serve with some sliced hard boiled eggs and a Peruvian olive.
Attachments
Thanks! It's one of my favorites too. I usually use mussels too, but the mussels at the market that day were covered in barnacles, and I didn't feel like scrubbing them off.Tinnie said:Looks great tgcm!
Arroz con mariscos is one of my favourite things in the world.
Mediterrafish, Fresh world, and Wegmans among others, depending on what I'm shopping for.JayT said:
Causa Limeña.
Skin, boil your potatoes, then strain and mash them. Blend up an aji amarillo, garlic, the juice of 3 limes, and 3 spoonfulls of pasta de aji amarillo. Mix this with the mashed potatoes.
Mix the salmon with mayonnaise, diced aji limo, diced culantro, and diced tomatoes.
Layer the potatoes in a pyrex, then the fish salad, them the potatoes to for layers on the pyrex. Allow it to cool in the fridge.
Serve with salsa criolla, and garnished with Peruvian olives, diced aji limo and boiled eggs.
Skin, boil your potatoes, then strain and mash them. Blend up an aji amarillo, garlic, the juice of 3 limes, and 3 spoonfulls of pasta de aji amarillo. Mix this with the mashed potatoes.
Mix the salmon with mayonnaise, diced aji limo, diced culantro, and diced tomatoes.
Layer the potatoes in a pyrex, then the fish salad, them the potatoes to for layers on the pyrex. Allow it to cool in the fridge.
Serve with salsa criolla, and garnished with Peruvian olives, diced aji limo and boiled eggs.
