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Wednesday, July 30, 2014

mijtest

mijtest

Perfect TexMex Red Rice

Posted: 27 Jul 2014 11:54 AM PDT

I really don't like bland rice! This is nicely spicy with great tomato and cumin flavours. If you cant find the chicken/tomato broth then just substitute some tomato juice instead of some of the water. Add some hot sauce to make it pop! -- posted by HoogTroos

Chicken, Chickpea and Kale Curry

Posted: 28 Jul 2014 08:10 PM PDT

A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar -- posted by Chef #1802971773

Pollo a La Brasa - Peruvian Roasted Chicken With Yellow Potatoes

Posted: 29 Jul 2014 09:44 AM PDT

The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular. -- posted by JackieOhNo!

Smothered Okra With Shrimp--Slow Cooker

Posted: 29 Jul 2014 10:57 AM PDT

This was just published today in the New Orleans Time Picayune. Sliced smoked sausage or cubed, cooked boneless chicken can be used instead of, or in addition to, the shrimp. -- posted by gailanng

Hogao - Colombian Tomato and Onion Sauce

Posted: 29 Jul 2014 12:03 PM PDT

Hogao is a very important condiment in Colombian cooking. It's a savory mix of tomatoes, onions, garlic, and cilantro - sautéed until soft and fragrant. Hogao is very personal - every family has their own version, so experiment and make it your own. The Sazón Goya is optional - it adds flavor (MSG) and some golden color. You could substitute chicken bouillon and a pinch of turmeric. Hogao is served as a condiment alongside many dishes, such as bandeja paisa and arepas, but it's also used as a base preparation or seasoning. To make delicious Colombian red beans, for example, you start with a basic hogao. -- posted by JackieOhNo!

Guasacaca - Guacamole from Venezuela

Posted: 29 Jul 2014 12:24 PM PDT

Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken. -- posted by JackieOhNo!

Venezuelan Pepito Sandwich - Pepito Venezolano

Posted: 29 Jul 2014 12:32 PM PDT

The pepito is a Venezuelan street food favorite: a beef (or chicken) sandwich, drenched with sauces and condiments. The beef is seasoned with worcestershire sauce (salsa negra) and garlic. The bread is a large soft hoagie-like roll, and the condiments typically include lettuce, tomato, carrots, cabbage, and many sauces, such as guasacaca (an avocado relish, which I have posted a recipe for), BBQ sauce, ketchup, mayo, mustard, etc... The whole thing is topped off with crispy potato sticks. Unfortunately, this site would not allow me to post all of these options in the ingredient list, but please choose from these suggestions! When you buy a pepito from a street vendor, there are usually many sauces to choose from and you can customize your order. -- posted by JackieOhNo!

Breaded Fried Steak - Milanesa

Posted: 29 Jul 2014 12:38 PM PDT

Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce. -- posted by JackieOhNo!

Chicken and Mushroom Patties (Kotlety or Katleti)

Posted: 29 Jul 2014 01:02 PM PDT

These chicken and mushroom kotleti (Russian meat cakes) are so juicy and delicious. They’re healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes and pickles. You can also serve them as sliders (mini chicken burgers) – pickles on the side. You may also choose to wolf these down with a bowl of buttered noodles and a pickle. Part of the secret to juicer patties appears to be in the cooking method. Covering them while sautéing makes them turn out much juicier and the flavors meld together just right. -- posted by JackieOhNo!

Orange Ginger Balsamic Vinaigrette

Posted: 29 Jul 2014 08:36 PM PDT

This is a great dressing for my favorite salad, baby spinach, mandarin oranges, bacon with a few ribbons of fresh basil. The salt can be varied, but a good coarse ground salt such as Hawaiian salt adds so much. It's also a great little marinade for flavorful fish like salmon or even chicken or pork. -- posted by Bay Haven Inn

Mtesh’s Finger-Lickin Glazed Chicken

Posted: 30 Jul 2014 10:48 AM PDT

Home cooked glazed chicken legs -- posted by Chef Stinga
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