Seco de Carne con Tamarindo (Beef Stew with Tamarind)

Seco de Carne con Tamarindo (Beef Stew with Tamarind)
Serves 6

7 oz (~1 cup) tamarind pulp
1 cup water
4 strips bacon, optional
2.5 lb stew beef, in chunks
1 tbs cumin
1 tsp allspice
1 tsp coriander
1/2 tbs annato
4 shallots, chopped
2 red bell peppers, minced
2 habanero peppers, minced
3 large tomatoes, chopped
8 garlic cloves, minced
1/2 bunch cilantro
1 bottle beer
1 Tbsp chili powder
2 Tbsp brown sugar

Boil a cup of water in a pan, and add the broken-up tamarind. Drop heat to low and let sit 20 minutes. Strain and reserve liquid.
Add the liquid to a blender along with the tomatoes and beer and puree. Pre-heat oven to 350.

If using bacon, brown in a dutch oven and reserve. Season the beef with salt, pepper, and the spices, and brown in batches. Reserve.

Now saute the shallots and peppers until cooked. Add the garlic and cook another minute. Deglaze with the tamarind puree, and bring to a boil.

Add half the cilantro, along with chili powder and sugar. Puree now if desired. Add the meat(s) to the pan, and let the stew cook in the oven for 2.5 hours.

Once done, skim the stew, add the rest of the cilantro, and serve with rice, avocado, etc.

Sancocho de Gallina (Chicken Soup)

Sancocho de Gallina (Chicken Soup)
Serves 6-8

1.5 lbs chicken thighs, cubed
1 small onion, diced
1 red pepper, diced
5 cloves garlic, minced
1 packet sazon
6 cups chicken stock, plus 1c or so water
1.5 lbs yucca, chunked
2 green plantain, chunked
1 cob's worth of corn niblets
cornstarch slurry
1 florida avocado or 2 haas avocado, cubed
juice of 1 lime
cilantro

Saute the onion/pepper/garlic (sofrito) until done. Season with salt and pepper. Add the chicken and brown.
Deglaze with the stock, and add sazon and yucca and water if necessary to cover. Bring to a boil and simmer 10 minutes.
Add the plantains and water if necessary and simmer 20 minutes or until yucca and plantains are almost done. Add corn and cook another few minutes.
Add rest of ingredients as garnishes. Thicken up some with slurry if desired.

Jícama-Avocado Salad with Citrus Vinaigrette

Jícama-Avocado Salad with Citrus Vinaigrette
serves 6

For the citrus vinaigrette:
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 teaspoons Dijon mustard
1/2 cup canola oil
Salt

For the jicama salad:
4 cups peeled and diced jícama
2/3 cup diced red onion
1 cup fresh white corn kernels, cooked lightly
Grated zest of 1 lemon
3 avocados, cubed

1 Tablespoon extra-virgin olive oil
1-2 scallions, chopped
cilantro
salt

1. Make the citrus vinaigrette: In a small bowl, mix together the juices
and mustard. While briskly whisking, slowly add the canola oil until a
homogeneous mixture is achieved. Add salt to taste.

2. To make the jicama salad: In a separate bowl, mix together the jícama,
onions, corn, avocado, and lemon zest. Add the citrus vinaigrette and
toss to coat.

Mix in the garnishes and serve.

Peruvian Grilled Chicken

Peruvian Grilled Chicken
Serves 4

4-6 half-breasts boneless chicken
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
Lime wedges

Marinate chicken:

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Marinate 24 hours.

Cook the chicken until done.

Mojo-marinated Chicken

Mojo-marinated Chicken Thighs
Serves 6

10 bone and skin-on chicken thighs, trimmed and poked with a knife
1.5-2 cups Sour Orange
handful cilantro
6 cloves garlic
1 small onion
1 Tbs cumin
2 tsp oregano
Salt and pepper
juice of 1 lemon or lime
1/4c olive oil

Mix everything in a blender, and pour over the chicken. Marinate 24 hours.
Heat an oven to 400. Cook chicken 45 minutes, in the marinade and skin-up, or until done.
Or, cook 30 minutes at 300 and finish on the grill.

Yuca Con Mojo

Yuca Con Mojo
Serves 6

3 lbs yucca root, halved & in chunks
2 teaspoon salt
Juice of 2 limes
Juice of 1 lemon
1/2c or so Sour Orange
8 garlic cloves, mashed
1/2 cup olive oil
1 onion, chopped fine

Peel and cut yuca into pieces. Boil until tender/not disgusting tasting, about 30 minutes.
In a blender, mix garlic, salt, juices, and onions. Heat oil in a pan, and fry the onion mix for a few minutes.
Pour over yucca and serve.

Biche de Pescado (Ecuadorian Fish Soup)

Biche de Pescado

Fish and peanut broth
4 cups seafood stock
1 cup milk
1/2 cup peanuts, lightly toasted or 1/4c Peanut butter
2 tbs oil
1 cup chopped red onion
1 tsp ground cumin
4 garlic cloves, crushed
2-3 jalapenos
Salt

Fish soup
2 lbs white fish fillets in pieces, or really any other meat (cook more)
2 tbs butter or oil
2 cups chopped red onion, about 1 whole onion
2 garlic cloves, crushed
1 bell pepper, diced
1 tbs dried oregano
½ tbs ground cumin
1 tsp achiote or annatto powder
2 tbs plain peanut butter, unsweetened
1 ½ lb yuca or cassava, chunked
2 very ripe plantains in rounds
1 can corn, drained
cilantro
Salt and pepper to taste
Juice of 1 lime, 1 diced avocado, etc.


Fish and peanut broth
Bring stock to a boil, along with any scraps that might aid it.
Heat the 2 tbs of oil over medium heat to prepare a quick refrito, add
the onions, garlic, chiles, cumin and salt, cook until the onions are
soft, about 5 minutes.
Blend the lightly toasted peanuts with the refrito, the milk, and 2 cups
of the fish broth, blend until smooth. Add the rest of the broth and a
few cups of water.

Fish soup
Heat the 2 tbs of oil over medium heat; add the chopped onions, garlic,
pepper, achiote powder, cumin, oregano, salt, and cook over low heat
until the onions are translucent, about 10 minutes.
Add the fish peanut broth and bring to a gentle boil.
Add the corn and the yuca and simmer for about 35-40 minutes or until the
yuca is cooked.
Add the plantain slices and the fish chunks, cook on low heat until the
fish is cooked, about 8-10 minutes. Add meat earlier if it's not fish.
Serve with garnishes.