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Camarones al Chipotle

7/13/2021

 
  • 2 tbs butter
  • 1 white onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 cups mushrooms, sliced
  • ​2 tomatoes, chopped
  • shrimp
  • 1 cup Mexican crema
  • 1-2 tbs canned chipotles in adobo sauce
  1. Melt butter and saute onions and garlic with salt until soft
  2. Add mushrooms and cook covered for 3 minutes
  3. With tomatoes, bring to simmer for about 5 minutes
  4. Stir in shrimp and cook until pink
  5. Blend together cream and chipotles, add to pan, and cook until heated through
  6. Season to taste
  7. Serve with rice, warm tortillas, and avocados

Llapingachos

5/10/2021

 
Ecuadorian
  • 2 lbs potatoes (I subbed with yucca)
  • 2 tbs annatto oil
  • 1 medium white onion, diced
  • 1 tsp course salt
  • ​1/2 tsp ground white pepper
  • 2 cups shredded Oaxaca
  • Cilantro, finely chopped to garnish
Salsa de Maní
  • 2 tablespoon annatto/achiote oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup unsalted, roasted peanuts
  • 3/4 cups of milk, plus more as needed
  • Salt and freshly ground pepper
  • 2 tablespoons cilantro, finely chopped
Salsa de Aji
  • 2 tbs annatto oil
  • 1/2 onion, diced
  • 1 aji amarillo
  • 1 clove garlic, minced
  • Salt and pepper
  • 5 ounces fresh mozzarella cheese
  • ​1/2 cup heavy cream
  1. Boil potatoes with salt until tender, about 30 minutes
  2. Saute onions in hot oil
  3. Drain, peel, and rice, mash, or blend the potatoes
  4. Blend in sauted onions, followed by cheese
  5. Allow to cool and shape into patties, about 1/2 cup per cake
  6. Chill for about 30 minutes before cooking
  7. Brush hot skillet with annatto oil and brown cake on both sides, brushing with oil before flipping

  8. For sauce, heat annatto oil and saute onion, garlic, and pepper
  9. Stir in remaining ingredients and bring to a boil
  10. Serve on top of cakes

Seco de Borrego

4/28/2021

 
Ecuadorian 
  • 1 lbs lamb meat, cut in large chunks
  • 3 garlic cloves
  • 1/4 tbs cumin
  • 1/4 tsp ground mustard
  • 1/4 tsp ground coriander
  • Couple of sprigs of fresh parsley cilantro and oregano
  • 1 small white onion, chopped
  • 1 tomato peeled and seeded
  • 1 bell peppers chopped in large chunks
  • 1/4 tsp achiote annatto powder
  • 1/4 tsp chili powder
  • 3 cups beer
  • 1/4 cup white wine
  • Juice from 1 whole naranjilla
  • 1 tbs grated panela or piloncillo or brown sugar
  • 1/2 tbs finely chopped cilantro parsley or oregano
  • Salt and pepper
  1. Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
  2. Marinate lamb for several hours
  3. Blend together onion, tomato, and peppers to mince
  4. Saute in hot oil with achiote and chili powder
  5. And lamb and let brown
  6. Stir in panela, beer, wine, juice and bring to boil
  7. Reduce heat and simmer for about 3 1/2 hours
  8. Adjust seasoning as needed
  9. Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce

Aji Risotto

4/19/2021

 
Peruvian
  • 4 cups chicken broth
  • 1 small white onion, finely chopped
  • 2 garlic cloves, finely diced
  • 1/2 lb large shrimp, shelled and deveined
  • 1 cups of arborio or carnaroli rice​
  • 1/4 cup dry white wine
  • 1 tsp of thyme leaves,
  • 1/3 cup aji paste
  • 1 1/2 tbs parsley, finely chopped
  • 1/2 cup  Parmesan cheese, finely shredded
  1. In one saucepan bring broth to a boil
  2. In a heavy pot saute onion and garlic in hot oil until translucent 
  3. Add shrimp and stir until opaque; remove shrimp and set aside
  4. Add rice and stir until covered in oil
  5. Add simmering broth a half cup of a time, stirring each time until absorbed 
  6. With about half of broth left, stir in whine, thyme, and aji
  7. Continue adding broth
  8. Stir in shrimp and cook until rice is al dente
  9. Remove heat and stir in cheese and parsley 
  10. Adjust seasoning and serve with thyme and cubed queso fresco 

Peruvian Roast Chicken

4/18/2021

 
Peruvian 
Marinade:
  • 6 garlic cloves, chopped
  • 1 tbs cumin
  • 2 tsp paprika 
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 limes, juiced
  • 1 tbs olive oil
  • 1 tbs soy sauce
  • 1/2 tbs chili paste or powder, such as aji amarillo
  • 4 lb whole chicken

​Green Sauce:
  • 1 cup cilantro leaves
  • 2 garlic cloves, chopped
  • 1 - 2 limes, juiced
  • 1/3 cup mayonnaise
  • 1/2 tsp salt
  • 1-4 jalapenos (to taste), chopped
  • 1/2 tbs chili paste, to taste
  • 2 tbs olive oil
  1. Combine all marinade ingredients with whisk or blender
  2. Pat dry bird with paper towel and use fingers to loosen skin from chicken
  3. Distribute 2/3 marinade between the skin and the meat of the chicken 
  4. Rub remaining marinade into skin of chicken
  5. Marinade overnight
  6. To spatchcock remove back bone with kitchen sheers, splay out, and press down to flatted
  7. (optional) Squeeze additional lime juice over chicken
  8. Salt chicken
  9. Roast at 400 degrees
  10. Every 20 minutes, remove chicken from oven to baste with pan juices
  11. Cook about 50 min, until golden, reaches internal temp of 165, and juices run clear when stabbing thigh with a fork
  12. Blend together green sauce ingredients, olive oil last, and refrigerate until ready to serve
  13. Carve chicken and serve with green sauce and limes

Chicken a la Plancha

4/13/2021

 
Ecuadorian
  • 2 small oranges juiced
  • 1 lime, juiced
  • 4-5 garlic cloves, crushed
  • 1 tbs oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs olive or avocado oil
  • 1 tsp cumin
  • 1 lb chicken
  • limes
  • cilantro
  • avocado
  1. Mix together ingredients through cumin and marinade chicken overnight
  2. Butterfly chicken and tenderize with meat mallet
  3. Heat pan to high heat and grill chicken on each side for 5 minutes
  4. Plate and drizzle with lime and cilantro
  5. Boil marinade to reduce and add onion and avocado
  6. Top chicken with sauce

Majado de Verde

4/12/2021

 
Ecuadorian 
  • 2 green plantains, peeled and chunked
  • 1 small white onion, diced
  • 1/2 garlic bulb, crushed
  • 1/2 tsp achiote or annatto 
  1. Boil plantains 30 minutes, until soft
  2. Smash to consistency of small chunks 
  3. Refrito:  Saute onion, garlic, and seasoning in hot butter or oil until soft and translucent 
  4. Cook in plantains for 5-10 minutes, stirring occasionally 
  5. Season more if needed
  6. Serve with fried egg, avocado, cotija, etc 

​Achiote can be substituted with turmeric and paprika

Pipian Verde Salmon

3/30/2021

 
Mexican 
  1. Lightly brush salmon with egg whites and season
  2. Press to coat in half of pumpkin seeds
  3. Place crusted side down into hot oil and bake for 3 minutes at 350
  4. Flip and cook for another 3 minutes
  5. Heat remaining pumpkin seeds with salsa to make pipian sauce
  6. Plate salmon on top of plate of sauce
  • 1 cups pumpkin seeds, roasted and crushed
  • 1-2 cups salsa verde
  • 1 lb salmon
  • 1 large egg white, lightly beaten

Mango Chile Chicken

3/29/2021

 
  • 1 lb chicken, legs or thighs best
  • 4 dried mango slices
  • 1-4 tbs chile powder
  • garlic
  • onions, sliced thick
  1. Crush or blend mango - easier if frozen
  2. Combine with chili powder and olive oil and rub into chicken
  3. Saute onions and garlic in hot oil with salt
  4. Place chicken on top of onions and bake for 30-40 minutes at 375

I used a blend of ghost peppers so used only a tbs 

Spicy Carrot Fries

3/29/2021

 
  • 2 lb carrots, peeled and sliced
  • 2 tbs oil
  • salt & pepper
  • chili powder
  • garlic powder
  • cumin
  • ​onion powder
  • ginger
  • cilantro
  • pumpkin seeds
  1. Toss carrots in seasoning and oil
  2. Bake for 20 minutes at 400
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