food Comida South America!
- Thread starter Tinnie
- Start date
Hell yes! I need that in my life!
do want!
It was really freaking good. I double strained off the fish heads once the stock was ready, then cut up and threw in 5 flounder filets in the soup pot towards end of the cook.
Dang it Malarky and TGCM, you guys have been putting up some monster eats! 
I would happily scoff all those plates
TGCM.... what is Mayocoba?.... im not familiar with that.....
..... that looks like enough salsa criolla to feed a family of four
..... but dang i feel like seco now!!!!!.....
Saludos todos!
I would happily scoff all those plates
TGCM.... what is Mayocoba?.... im not familiar with that.....
..... that looks like enough salsa criolla to feed a family of four
..... but dang i feel like seco now!!!!!.....Saludos todos!
Mayocoba are called Canary Beans. One of the most eaten beans in Peru. I like to cook them with some chorizo peruano, or pork belly, and aji amarillo. Kind of like a Peruvian pork and beans.Tinnie said:Dang it Malarky and TGCM, you guys have been putting up some monster eats!
I would happily scoff all those plates
TGCM.... what is Mayocoba?.... im not familiar with that.....
..... that looks like enough salsa criolla to feed a family of four
Saludos todos!
I love salsa criolla, what can I say?!
Parrillada Argentina.
Tira de asado(short ribs), entraña(skirt steak), morcilla(blood sausage), mollejas(sweet breads), and chorizo argentino.
I made the chimichurri last night with parsley, oregano, garlic, roasted Hatch green chiles, aji amarillo, aji limo, half a rocoto, olive oil, red wine vinegar, and S&P.
You have to peel off the silverskin from the entraña before you cook it.
You also want to marinate the mollejas in lemon juice for a bit before grilling them.
Tira de asado(short ribs), entraña(skirt steak), morcilla(blood sausage), mollejas(sweet breads), and chorizo argentino.
I made the chimichurri last night with parsley, oregano, garlic, roasted Hatch green chiles, aji amarillo, aji limo, half a rocoto, olive oil, red wine vinegar, and S&P.
You have to peel off the silverskin from the entraña before you cook it.
You also want to marinate the mollejas in lemon juice for a bit before grilling them.
Attachments
Oh Yes!!
Holy Crap, how did I miss this thread? You are making some awesome food and I must try some of those dishes.
Rock'On and keep posting!!!
Rock'On and keep posting!!!
I minced up the yellow onion, and sauteed it with minced garlic, and the diced up bacon. Once fully sweated, I added two big tablespoons of aji panca to the pan, a teapoon of cumin, and continued simmering. I cut the beef into 3 inch strips, then added it to the pan with everything else to brown. When the beef was browned, I added 2 cups of chicken broth, and 4 cups of water, then covered and simmered the beef for about 2 hours. I pulled the beef chunks out after the 2 hours, shredded it, then added it to a separate pan. I cooked the black beans in most of the the broth left from cooking the meat.Muckyai said:
I diced up a rocoto, added that with the shredded beef, and drizzled it in a cup of broth from the original pan. I then slowly simmered the shredded beef with the rocoto, until the beef had re absorbed the broth. I plated it up with the plantains, rice, and black beans. I gave a dusting of freshly diced culantro for flavor and aesthetics.
I went to the annual Taste of Peru festival today in DC. I ate a ton of amazing Peruvian food, and attended a few cooking classes.
I got to see one of my favorite Peruvian chefs, Jose del Castillo, do a class on leche de tigre. He made 5 different types of leche de tigre in half an hour. He owns and operates 3 restaurants in Lima, Peru. I learned a lot.
I got to see one of my favorite Peruvian chefs, Jose del Castillo, do a class on leche de tigre. He made 5 different types of leche de tigre in half an hour. He owns and operates 3 restaurants in Lima, Peru. I learned a lot.
