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  • Topic: Latino/Caribbean

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    • March 8, 2012 4:36 PM CST
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      Salvadorean Pupusas With A Side Of Slaw And Tomato Dipping Sauce

      A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. This recipe makes both. Pupusas originated in El Salvador, but imigrants have taken the dish to other Central American countries and beyond. Pupuserías, places where pupusas are sold and/or eaten.

      Pupusas are hand-made and thick. Like all corn tortillas, they are made using corn masa. They are stuffed with one or more of the following:

      * cheese (queso) (usually a soft Salvadoran cheese called Quesillo)
      * fried pork rind (chicharrones)
      * chicken (pollo)
      * refried beans (frijoles refritos)
      * queso y Loroco (loroco is a shrub flower bud from Central America)

      There is also the pupusa revueltas (with mixed ingredients of cheese, pork, and beans). Pupusas are usually served with curtido and tomato sauce. They are eaten with the fingers.

      Preparing the dough

      There are different brands of corn masa to make the dough. MASECA, which can be found in most large American supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag for making tortilla dough, and make as much dough as needed. (One pupusa uses about as much dough as two tortillas.) Once the dough has been prepared, set it aside while you prepare the filling.

      1 cup water

      2 cups masa harina


      Three Fillings
       

      Cheese

      * 3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta
      * 3 or 4 tablespoons of heavy cream
      * 1/2 to 1 cup of Loroco (this will be hard to find in the U.S. So you can use very finely chopped green peppers or scallions instead)
      * salt to taste
      o Or to avoid all these complications, try find a specialty store and buy queso con loroco( you won't get the authentic flavor from a pupusa if you use American ingredients)

      Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.

      Chicharron (Pork Rind Filling) [YEA!]

      * 1 cup cooked bacon (cooked with garlic, see below).
      * 4 - 5 tomatoes
      * 1 green pepper
      * Salt to add taste.

      Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency
      [edit] Revueltas

      Ground and fried beans (they can be canned or prepared from your favorite recipe).

      When filling the pupusas add beans, chicharrón and cheese (or combine two of the three).

      Making the pupusas

      With two tablespoons of dough make a ball using your hands and later clap your hands until you make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way. Put filling over one tortilla, cover with another and push down the sides to close them. This is the "beginners" method.

      People who have experience do it this way: make a ball with the dough. Insert your thumb in the ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.

      Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium heat (325-350°F) first one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side).

      Pupusas are topped with pickled cabbage and tomato sauce.

      Curtido (pickled colesaw)

      * chopped cabbage that has been quickly passed through boiling water
      * medium onion, sliced
      * carrot, finely shredded
      * cooked green beans, not too soft (optional)
      * beets (optional)
      * horseradish (optional).
      * red pepper, finely chopped (optional)
      * vinegar or lime juice
      * water
      * 1 teaspoon oregano
      * salt to taste

      In a glass or plastic jar with wide opening mix all the ingredients. Add vinegar and water to taste. Mix with a wooden spoon (never metal). Put the mix in the refrigerator and let it rest for a week so that the ingredients pickle.

      Salsa Roja

      Ingredients

      * Olive oil -- 3 tablespoons
      * Onion, chopped -- 1/4 cup
      * Garlic, chopped -- 1 clove
      * Serrano or jalapeño chile pepper, chopped -- 1
      * Tomatoes, peeled, seeded and chopped -- 2 cups
      * Dried oregano -- 2 teaspoons
      * Salt and pepper -- to taste
      * Cilantro (optional), chopped -- 1/4 cup

      Method

      1. Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent.
      2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
      3. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.


    • March 9, 2013 4:41 PM CST
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      Repe lojano or green banana soup

      Ingredients

      • 10 green bananas or 6 green plantains, peeled and diced
      • 2 tbs oil
      • 1 white onion, diced
      • 2 garlic cloves, crushed
      • 4 oz of cheese: quesillo, a fresh farmer’s type cheese – can also use queso fresco or mozzarella
      • ½ cup of milk or cream
      • 1 bunch of cilantro, finely chopped – about ½ cup already chopped
      • 8 cups of water
      • Salt to taste
      • Sides – Avocado slices, cheese slices and aji or hot sauce

      Instructions

      1. Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
      2. Add the 8 cups of water and bring to a boil.
      3. Add the diced green banana or green plantain in batches, making sure that the water is boiling when you add each batch – to keep the bananas from darkening
      4. Cook over medium high heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.
      5. In the same pot, gently mash some of the bananas pieces to help thicken the soup.
      6. Crumble the cheese and add it to the soup
      7. Stir in milk or cream, cilantro and salt
      8. Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.
    • March 9, 2013 4:32 PM CST
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      Colombian Potatoes with Cheese Sauce

      Ingredients:

      • 3-4 pounds red potatoes
      • 3 shallots or 1 small white onion
      • 1 bunch scallions
      • 1 teaspoon chile powder (optional)
      • 1/2 teaspoon cumin
      • 3 tablespoons butter
      • 2 medium tomatoes, diced
      • 1/4 cup chopped cilantro
      • 1 tablespoon flour
      • 3/4 cup cream
      • 6 ounces whole milk mozzarella, or other salted white cheese that melts well

      Preparation:

      1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly. 

      2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.

      3. Melt the butter in a large skillet. Sauté the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes. 

      4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly. 

      5. Stir in the cream and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat. 

      6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
    • March 9, 2013 4:26 PM CST
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      Molo or Ecuadorian mashed potatoes

      Ingredients

      • 6 medium sized potatoes, ~ 3 lbs – I used Yukon gold potatoes
      • 4 tbs butter, ½ stick
      • 1 cup finely diced white onions
      • 2 garlic cloves, finely diced
      • ¼ tsp ground achiote or annatto
      • 1 ¼ cups milk, add more if needed
      • 1 cup crumbled queso fresco, about 4 oz + more to garnish
      • ¼ cup heavy cream
      • Salt to taste
      Garnishes:
      • Lettuce leaves, queso fresco slices or cubes, hard boiled eggs, avocado slices, slices of mild hot peppers, finely chopped scallions, finely chopped cilantro or parsley, tomato and onion curtidoaji criollo

      Instructions

      1. Peel the potatoes, cut them in half and boil until soft, about 30 minutes. Drain and save until the refrito is ready.
      2. In the same pot that the potatoes were cooked, prepare a refrito by melting the butter over medium low heat and adding the diced white onions, diced garlic, achiote powder and some salt. Cook until the onions are translucent, about 7-10 minutes.
      3. Add the potatoes and milk to the refrito and use a potato masher to mash the potatoes until they are smooth and creamy.
      4. Mix in the crumbled queso fresco and cream, taste and add additional salt if needed
      5. Serve immediately, can be served in individual plates or in a large serving bowl garnished with lettuce leaves, queso fresco cubes, quartered hard boiled eggs, avocado slices, slices of peppers, chopped scallions and chopped herbs. The tomato onion curtido and aji sauce can be served on the side and added according to each person’s preference.
    • February 26, 2013 3:05 PM CST
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      Empanada Dough

      'This turned out great with minor changes. I made this with two whole eggs instead of as called for and used 2 cups all purpose flour with one cup whole wheat flour. It was really pliable and ended up making around 18 empanadas from roughly 5 1/2 inch circles. I made two batches and baked one and fried one and as always the fried ones were a million times better but the baked were good for being baked. I will use this as my go to recipe next time I make empanadas.'

    • February 22, 2013 4:52 PM CST
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      Peruvian Potatoes with Spicy Cream Sauce 


      Ingredients

      4 medium Russett potatoes
      8 ounces feta cheese, crumbled (about 2 cups)
      1/3 cup evaporated milk
      1/2 cup vegetable oil
      1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
      1 garlic clove, finely minced
      1/2 lime, juiced
      Salt
      4 large lettuce leaves (such as Bibb or romaine)
      3 hard-boiled eggs, peeled and sliced
      10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
      2 tablespoons freshly chopped flat-leaf parsley

      Directions
      Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

      Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

      Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

    • February 9, 2013 1:46 PM CST
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      Chuño Phuti (Dehydrated-frozen potato side dish)

      Ingredients:

      ½ pound dried chuño
      2 teaspoon salt to cook chuño
      ¼ cup oil
      ½ cup white onion, finely chopped
      ¼ cup tomato, peeled and finely chopped
      1 fresh cheese, crumbled
      3 whole eggs
      1 teaspoon salt

      Preparation:

      One night before preparing, put chuño to soak in lukewarm water.

      On the following day, peel chuño, removing all its rind. Cut chuño into four parts and rinse with water several times until the bitter flavor disappears.

      Put chuño to cook with enough water and the two teaspoon of salt. Once cooked drain all of its water.

      In a separate pot put the oil. Place the pot over moderate heat. Once it warms up, add the onion. Stir fry until the onion is golden. Add the tomato and salt, mix and let cook for about five minutes. Add the eggs and mix again.

      Add chuño already cooked, mix well and let cook for about five more minutes.

      Finally, before serving, add the cheese and mix very well over low heat.

    • February 9, 2013 1:41 PM CST
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      Puerto Rican seasoning salt

      Sazón means "seasoning" in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavor, but also a subtle orange hue to many dishes. Many island cooks use the store-bought Goya-brand version. Here is a homemade approximation.

      Makes about 1/3 cup
      Ingredients

      Ground coriander -- 1 tablespoon
      Ground cumin -- 1 tablespoon
      Ground annatto seeds or paprika -- 1 tablespoon
      Garlic powder -- 1 tablespoon
      Salt -- 1 tablespoon

      Method

      Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.
      In recipes, use about 1 1/2 teaspoons for each packet of sazón called for.

    • February 9, 2013 1:34 PM CST
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      Haitian spicy, tangy onion sauce

      Makes 2 to 3 cups
      Ingredients

      Olive oil or butter -- 3 tablespoons
      Onions, minced -- 2
      Garlic, minced -- 4 to 6 cloves
      Habanero or Scotch bonnet peppers, minced -- 3 to 6, depending on your tolerance
      Lime juice or vinegar -- 1 cup
      Water -- 1/2 cup
      Salt and pepper -- to taste

      Method

      Heat the oil or butter in a medium saucepan over medium flame. Add the onion, garlic and peppers and saute until the onion is cooked through and translucent, but not browned, about 4 to 5 minutes.

      Stir in the lime juice or vinegar and water and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes.

      Remove from heat and serve warm or at room temperature over fish or grilled meats.

      Other Additions: Substitute minced shallots for some of the onion. Add some minced red or green bell pepper for extra color. Stir in one or two tablespoons of tomato paste when you add the lime juice or vinegar to give the sauce a ruddy color and extra body.

      Soak the minced onions first in the lime juice for about 30 minutes. Then squeeze them as dry as possible, reserving the juice. Proceed with the recipe as directed.

      If you happen to have Haitian pikliz pickled vegetables in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.

    • February 8, 2013 5:11 PM CST
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      Peruvian potatoes with chile-cheese sauce

      Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

      Ingredients

      • Potatoes -- 8
      • Queso caseroqueso fresco, feta or Muenster-style cheese, grated -- 1 cup
      • Evaporated milk -- 1 cup
      • Ají amarillo paste (see variations), or minced jalapeño -- 2 to 3 tablespoons
      • Turmeric -- 1/2 teaspoon
      • Saltines or soda crackers, crumbled -- 4 to 8
      • Oil -- 3 to 4 tablespoons
      • Salt and pepper -- to taste
      • Lettuce leaves -- about 12
      • Eggs, hard-boiled and quartered -- 4
      • Tomatoes, cut into thin wedges -- 2
      • Black olives, pitted -- 8 to 10

      Method

      1. Cover the whole potatoes with cold, salted water and boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
      2. Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
      3. Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

      Variations

      • Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
      • Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
      • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
      • Cream, half-and-half or whole milk can be substituted for the evaporated milk.
      • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
      • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.
    • February 8, 2013 5:09 PM CST
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      Mangú(Dominican mashed plantains), served with escabeche

      Ingredients

      • Green plantains, peeled and cut into rounds -- 4
      • Butter -- 4 tablespoons
      • Salt -- to taste

      Method

      1. Place the plantains in a large saucepan. Add water to cover and a big pinch of salt. Bring the water to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the plantains are easily pierced with a fork. Drain, reserving the liquid.
      2. Add the plantains and a little of the reserved boiling water to a large bowl and mash with a potato masher until fairly smooth. Alternatively, pulse in a food processor.
      3. Mash in the butter and enough of the remaining reserved water to give the mangú a consistency a little stiffer than mashed potatoes. Season to taste with salt and serve hot.

      Variations

      • Escabeche Onion SauceMangú is often served topped with a flavorful onion sauce called escabeche. Saute a thinly sliced onion in butter or oil until it is lightly browned. Stir in a couple tablespoons of vinegar and a bit of the mangú boiling liquid. Simmer for a minute or two and season with salt. Serve over the mangú, or stir into the mashed plantains.
      • Substitute hot milk, cream or broth for some of the water.
      • Substitute olive oil for the butter. Or fry some bacon for breakfast and use some of the fat to season the mangú.
      • Stir some grated Parmesan cheese into the mashed plantains.
    • January 24, 2013 5:25 PM CST
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      • READY IN12+ hrs

      Horchata de Arroz (Rice Drink)

       
      • 3 1/2 cups cold water

      • 1 (12 fluid ounce) canevaporated milk

      • 1/2 cup white sugar

      • 1/2 teaspoon ground cinnamon

      • 1 teaspoon vanilla extract

      Directions

      1. Place the rice in a bowl with enough water to cover it and let it soak overnight.
      2. Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
      3. Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.
    • January 17, 2013 5:56 PM CST
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      Chipotle Vinegar

      2 chipotle chiles, stemmed, seeded, and halved

      1 3/4 Spanish sherry vinegar

      Toast chiles on med. for 2 min. Add vinegar, bring to a simmer for 2 to 3 min.

      Pour into airtight container, allowing 24 hours or more before using.

    • January 17, 2013 5:56 PM CST
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      Ancho-Cumin Oil

      2 ancho chiles, stemmed and seeded

      1/.4 cup cumin seeds

      3 cups extra-virgin olive oil

      Toast chiles and cumin ’til fragrant. Add oil until moderately warm. Pour into airtight container.

    • January 13, 2013 4:32 PM CST
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      LOCRO DE ZAPALLO / Acorn Squash Stew

      Ingredients :

      1 lb (1 ½ k) squash (acorn or similar) peeled, cut in pieces
      1/3 cup oil
      1 medium size onion, finely chopped
      2 garlic cloves, grounded
      2 teaspoons ground ají amarillo fresco / fresh yellow aji (chili)
      1 teaspoon oregano
      ¾ cups peas
      3 potatoes, skinned, cut in 4
      2 corns, cut in slices
      ½ cup evaporated milk
      ¾ cup farmers cheese (ricotta, feta), diced
      3 olives, pitted and halved
      Salt
      Pepper

      Preparation:

      Heat oil in a pan and sauté onion, garlic, ají and oregano. Cook a few minutes and add squash, peas, potatoes, and corn.

      Cover pan, lower heat and simmer until ingredients are cooked.

      Add milk and fresh white cheese. Mix. Correct seasoning.

      Serve with strips of fresh white cheese, olives and white rice.

    • January 13, 2013 4:24 PM CST
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      Peruvian Steak, Rice & Beans

      Tacu tacu is a meal in itself - a filling, nutritious, hard-working man's lunch plate special. It's thought to have originated as a way for the African slaves to make an economical meal out of leftovers, and it is certainly now recognized as an Afro-Peruvian specialty. Traditional tacu tacu consists of a rice and beans pancake, a thin "sábana" (sheet) of steak, and a side of fried plantain, all topped off with a fried egg. It may sound complicated but it's actually easy to make and really good. There are excellent seafood versions of tacu tacu as well.

      Ingredients:

      5 slices of bacon
      1 medium onion, chopped
      1 teaspoon chile powder or chile paste (or to taste)
      1 1/2 cups cooked beans (canned are fine)
      1 1/2 cups cooked rice
      20-25 saltine crackers
      4 pieces of very thin steak (for stir-fry)
      4 tablespoons butter
      Vegetable oil for frying
      2 bananas or plantains
      4 eggs
      1/3 cup of thinly sliced onion for garnish

      Preparation:

      Saute the bacon until crispy.

      Remove bacon (save for another use), and use the bacon grease left in the pan to sauté the chopped onion with the chile powder (or chile paste), until soft and golden.

      Stir in the beans and mash them with a wooden spoon until they are pretty well broken up. Add the rice and stir.

      Cook, stirring, until the rice and beans are heated through. Remove from heat, let cool, and season with salt and pepper to taste.

      Process the saltine crackers in a food processor to make fine crumbs. Set aside 1/2 cup of the crumbs for later use.

      Sprinkle a layer of crumbs on a cutting board, and place a piece of steak over the crumbs. Sprinkle the steak with salt and pepper, and pound the steak with a meat pounder until flat and thin. Flip the steak over and sprinkle with salt and pepper. Repeat with the rest of the steaks.

      Heat butter and 2 tablespoons of vegetable oil in a skillet until hot, then sauté steaks for 2 minutes on each side, or until desired doneness. Remove from heat and place steaks on a plate. Cover them with foil and keep them warm in a low temperature oven until ready to serve.

      Cook the rice and bean panackes: Shape the cooled rice and bean mixture into 4 flattened, football-shaped patties. Press them into the remaining saltine cracker crumbs, covering both sides.

      Using the same skillet that cooked the steaks (uncleaned), heat 2 - 3 tablespoons of oil. Add the patties (1 or 2 at a time if necessary) and cook, 2-3 minutes per side, until golden brown and crispy on the outside. Remove patties from heat and cover with foil to keep warm.

      Peel the bananas and slice each in half crosswise. Slice each piece in half lengthwise, to make 8 pieces. In a clean skillet or pot, fry the banana (or plantain) slices in an inch of vegetable oil. Sprinkle with salt and set aside.

      Assemble the tacu tacu: On each plate, place one of the rice and beans patties. Top it with a piece of steak. Place a slice of fried banana on each side of the plate.

      In a large skillet, melt 2 tablespooons butter until hot. Crack the eggs into the skillet and fry for 3 to 4 minutes. Top each piece of steak with a fried egg.

      Garnish with some thinly sliced onions and serve.

    • December 23, 2012 6:18 PM CST
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      Griots (Haitian grillots -- fried, glazed pork)

      Griots is a rich, flavorful dish and is one of Haiti's most popular, invariably served at parties and family gatherings. Cubes of pork are soaked in a sour orange marinade and then slow-roasted until tender. The tender morsels are then given a finally fry in oil until delectably caramelized.

      This recipe uses a mixture of orange and lime juice in place of the hard-to-find sour orange juice. Also spelled grillots, griyo, griyot or griot.


      Ingredients

      Pork shoulder, cubed -- 4 pounds
      Onion, thinly sliced -- 1
      Green or red bell pepper, thinly sliced -- 1
      Scotch bonnet peppers, chopped (optional) -- 1 or 2
      Shallots, thinly sliced -- 2 or 3
      Garlic, chopped -- 3 or 4 cloves
      Thyme -- 2 teaspoons
      Salt -- 2 teaspoons
      Pepper -- 1 teaspoon
      Oranges -- 2
      Limes -- 3
      Oil -- 1/4 cup

      Method

      Add the pork and all the other ingredients except the oil to a large, non-reactive bowl and mixt together well. Refrigerate for 4 to 24 hours to let the meat soak up the marinade.
      Oven to 375°F. Place the pork and its marinade into a large roasting pan and cover tightly with a lid or aluminum foil. Place in the oven and roast for 1 1/2 to 2 hours, or until the pork is tender.

      Remove the roasting pan from the oven. Remove any extra liquid in the pan, putting it into a saucepan, and set aside. Add the oil to the pan and stir it into the meat. Return the roasting pan to the oven and let the pork cook for 20 to 30 minutes more, stirring occasionally. Any liquid will evaporate away and the meat will begin to fry in the oil and brown.

      While the meat is frying in the oven, place the saucepan with the reserved liquid on the top of the stove and boil it down until it is well reduced and thickens. Remove the roasting pan from the oven and mix the reduced sauce into the browned pork. Serve hot with with sos ti-malice, banan peze and a side of pikliz.

      Variations

      Use sour orange juice if you can find it. Or substitute pikliz vinegar for some of the orange and lime juice if you like.
      Griots can also be made on the stovetop. Use a large Dutch oven with a tight-fitting lid.
      Finely chopped scallions can be substituted for the shallots. Use four or five scallions.

    • December 23, 2012 6:15 PM CST
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      Pikliz (Haitian spicy pickled vegetables)

      Ingredients

      Cabbage, shredded -- 1/2 head
      Carrots, peeled and chopped into small pieces or grated -- 2
      Onion, thinly sliced -- 1
      Scotch bonnet peppers -- 2 to 6
      Garlic cloves -- 4 to 6
      Salt -- 2 teaspoons
      Peppercorns -- 8 to 10
      White or cane vinegar -- 3 cups

      Method

      Add all of the ingredients to a large bowl and toss well to mix. Place all of the vegetables into a clean 2-quart glass jar. Pour in enough vinegar to cover the vegetables, tamping them down to remove any air bubbles.

      Store the pikliz in the refrigerator for at least 24 hours before serving. It will keep in the refrigerator for a month or two.

    • December 23, 2012 5:58 PM CST
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      Llapingachos (Ecuadorian potato-cheese patties)

      Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.

      Ingredients

      Russet potatoes, peeled -- 2 pounds
      White cheese, shredded (see variations) -- 1 cup
      Scallions, chopped finely -- 6
      Salt -- to taste
      Achiote powder (see notes) -- 2 teaspoons
      Oil -- 1/4 cup

      Salsa de Maní (Peanut Sauce)

      Cool, always think of SE Asia when I see peanut sauce, nice to see it in another region.

      Milk -- 1 1/2 cups
      Onion, thinly sliced -- 1/4 cup
      Natural peanut butter -- 1/3 cup
      Salt -- to taste

      Method

      Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily.

      Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.

      Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
      While the potatoes are chilling, start your maní sauce. Simmer the milk and sliced onion in a small saucepan for about 10 minutes. Do not boil. Strain the onions from the milk and discard. Whisk the peanut butter into the warm milk and season to taste with salt. Bring to a boil, reduce heat to low and simmer until thickened, 4 to 5 minutes. The sauce should be the consistency of heavy cream. Add a little more milk or peanut butter as needed. Set aside.

      Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.

      Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní.

    • March 8, 2012 5:50 PM CST
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      Sounds Delicious!!! :)

    • March 8, 2012 4:55 PM CST
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      Costa Rican Vinagre Chilera Recipe

      The only thing that appears on a Tico table more frequently than Salsa Lizano is Chilera (you'll have to ask for salt and pepper outside of tourist restaurants). Our friend Roman taught us how to make it over the course of few weeks at his coffee farm in San Francisco. This is my personal favorite recipe to make (tamales are my favorite to eat).

      El Vinagre Chilera Recipe
      1 bunch of bananas (15-20 lbs)
      2 heaping handfuls of the hottest chili peppers you can find
      6 large carrots
      4 large onions
      2 large yellow or orange sweet peppers
      1 head of cauliflower
      ½ lb (250 gr.) green beans
      one or two 750 ml guaro, or similar clear, glass, small neck bottles and half a dozen 300 ml small neck glass bottles.

      Technically, what you pick up at the supermarket is called a hand of bananas. Bunches are the whole stalk and weigh in at 15-75 pounds. To make banana vinegar, hang the bunch in the sun with a bucket below. After a day or two, they'll start "cooking". Over three to five days, the peels will be reduced to black shells and the bucket will fill with sweet thin syrup.

      Transfer the syrup to the glass bottles and stopper loosely (the fermentation will shatter the bottles if they are corked tightly). Stand in a cool shaded location to ferment for about a week. This is a "sour dough" type of fermentation, using whatever collection of microbes happens to have dropped into the bucket while you were collecting the banana juice. When the bubbling stops, move the bottles back into the sun for a few days to UV sterilize the contents.

      Chop the vegetables so they just fit through the neck of the small bottles. Loosely pack each bottle full of hot peppers and vegetables then fill with the banana vinegar and cap. Store in a cool place for at least two weeks before using.


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