Posts Tagged With: annatto

Achiote Sauce

Mexican Appetizer

ACHIOTE SAUCE

INGREDIENTSAchioteSauce-

4 ounce achiote brick or dry paste
1 cup lemon juice
3/4 cup orange juice
3/4 cup water
3 garlic cloves
1 medium onion
5 jalapeno peppers
2 tablespoon chili powder
1 tablespoon cilantro
2 tablespoons olive oil
1 ½ tablespoons butter
2 tablespoons white vinegar

makes 4 cups

PREPARATION

Add achiote brick, lemon juice, orange juice, and water to mixing bowl. Stir with whisk until achiote dissolves. Remove seeds from jalapenos. (Be sure to wash your hands immediately afterward or touching your face will make it sting like the dickens.) Dice garlic, onion and jalapenos. Melt butter. Add onion, jalapeno, butter, chili powder, cilantro, olive oil, and vinegar to mixing bowl. Mix with whisk until well blended. Goes well with Mayan tacos and nearly everything Mexican. Well, maybe not flan.

TIDBITS

1) And now a crossword puzzle for people who don’t like to be confused.CrosswordSquare-

ACROSS 1 ) The first letter in the alphabet.

DOWN 1) The word “apple” starts with this letter.

– Chef Paul

 

 

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

 

 

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Chicken Pulique

Guatemalan Entree

CHICKEN PULIQUE

INGREDIENTSChickenPuli-

3 chicken breasts
1/4 cup olive oil
2 cloves garlic
2 brown potatoes
4 fresh tomatillos
2 dried guajillo peppers
1 medium onion
4 Roma tomatoes
2 cups chicken broth

2 cloves
3 peppercorns
2 teaspoons annatto seed
1/2 teaspoon cinnamon
1 teaspoon cumin
3 tablespoons epazote

SPECIAL UTENSIL

spice grinder
Dutch oven

PREPARATION

Cut chicken into 1/2″ cubes. Coat chicken with olive oil. Add to Dutch oven and sauté on medium-high heat for 10 minutes or until chicken is no longer pink inside. Stir. occasionally.

While chicken sautés, cut potatoes into 1/2″ cubes. Add chicken stock and potato to soup pot. Cook on medium heat for 20 minutes or until potato is tender.

While chicken bakes and potato cooks, remove husks from tomatillos, and seed guajillo peppers. Mince tomatillo, garlic, guajillo peppers, onion, and tomatoes. Grind cloves and peppercorns. (Whew, work fast! Have a Roy Rogers drink to give you the necessary caffeine. ☺)

Pour potato/chicken broth over chicken cubes in Dutch oven. Add tomatillo, garlic, guajillo peppers, onion, tomatoes, cloves, peppercorn, annatto, cinnamon, cumin, and epazote to Dutch oven. Cook at medium-low heat for about 10 minutes. Stir occasionally.

TIDBITS

1) Oh crudness, my internet connection is out. I can’t look up fun facts about pulique. I’m jump starting my brain. Okay, here goes.

2) Pulique is quite popular in Guatemala.

3) It is not as popular where there is zero gravity such as the International Space Station.

4) Cooking involves much mincing of garlic. On Earth, garlic mincing means little garlic bits scatter millimeters into the air and fall all over the cutting board.

5) Only in zero gravity, those garlic bits keep rising in the air and fly all over the place until they hit the ceiling and the walls where they bounce and bounce up and down the corridors.

6) If the chef on the Space Station is mincing up a heap of garlic, pretty soon a cloud of garlic bits fills every corridor, floating and bouncing away for a long time.

7) Everything on the station soon reeks of garlic, even the billion-dollar experiments.

8) On the other hand, vampires hate garlic. The Space Station would be guaranteed to be vampire free.

9) Even if the vampires somehow built a rocket to propel them into outer space..

10) And as of going to press, vampires have shown no such technological skill.

11) Nor do they enough money to pursue such a monumental undertaking.

12) Nor do vampires have any real access to the global capital market.

13) Bankers everywhere no longer loan to vampires. Not for any project.

14) These financiers once lent to vampires, but the loans came back to bite them in the ass.
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Locro de Papa – cheesy potato soup

Ecuadorian Soup

LOCRO DE PAPA
(cheesy potato soup)

INGREDIENTSLocroDePapa-

AJI SAUCE

1 tablespoon butter
1 tablespoon aji amarillo pepper
2  green onions stalks (3 stalks more later)
1 tablespoon vegetable oil (1 1/2 tablespoons more later)
1/2 cup mayonnaise
1/4 cup sour cream (1/2 cup more later)
1 tablespoon ketchup
1 1/2 tablespoons lime juice
1/2 teaspoon cumin (2 teaspoons more later)
1/4 teaspoon black pepper
1/4 teaspoon sea salt (1/2 teaspoon more later)

SOUP

1 white onion
3 garlic cloves
1 scallion
6 medium potatoes
1 1/2 tablespoons vegetable oil
1 teaspoon achiote or annatto powder
1 teaspoon cilantro
2 teaspoons cumin
2 cups water
2 cups chicken broth
2/3 cups milk
1/2 cup sour cream
1/2 cup shredded mozzarella or Monterey jack cheese
1 egg
2/3 cup grated or crumbled queso fresco or Monterey jack cheese
1/2 teaspoon sea salt
2 avocados
2 aji peppers or cayenne peppers
3 green onion stalks
2 small tomatoes

PREPARATION AJI AMARILLO SAUCE

Mince green onions. Melt butter on medium heat in sauce pan. Add 2 green onion stalks, aji amarillo pepper, and oil. Sauté at medium-high heat for 2 minutes or until all ingredients are well blended. Stir frequently.

Put sautéed mixture in mixing bowl. Add mayonnaise, sour cream, ketchup, lime juice, cumin, black pepper, and sea salt. Whisk together.

PREPARATION OF SOUP

Peel potatoes. Cut potatoes into 1″ cubes. Dice avocado, 3 green onion stalks, tomatoes, and aji or cayenne peppers.

Mince onion, garlic, and scallion. Put aji amarillo sauce, onion, and 1 1/2 tablespoon vegetable oil in pot. Sauté at medium-high heat or until onion is tender. Stir frequently.

Add potato cubes to pot. Stir until spices coat potato cubes. Sauté for 5 minutes on medium-high heat. Add water, chicken broth, achiote, cilantro, cumin, and salt. Simmer soup on low heat for 20 minutes or until potatoes are tender. Mash the potatoes in pot with potato masher until only small bits remain. Soup should be creamy. Stir occasionally. (No turning back, you’re almost there. Excelsior!)

Add milk, sour cream, egg, and mozzarella cheese. Simmer on low for 5 minutes or until cheese melts. Garnish with avocado, green onion, aji peppers, tomatoes, and queso fresco.

Lavishly praise anyone who went to the store to get you all these ingredients. Serve and enjoy.

TIDBITS

1) Since 2001 the official currency in Ecuador has been the U.S dollar.

2) The exchange rate between the U.S. dollar in the United States and the U.S. dollar in Ecuador is 1:1. Hee! Sorry, that was the economist in me making a mad dash for supremacy.

3) The Ecuadorean flag is yellow for the nation’s diversity, blue for the sky and the sea, and red for the blood of those who fought in the war for independence.

4) There should be a Vulcan flag. Here goes. The Vulcan flag is yellow for the planet’s diversity, red for the sky, turquoise for the sea, and green for the blood of those who fought in the Federation’s Wars.

5) Ecuador was the first nation in 2008 to declare constitutional rights for nature. The Vulcan embassy is mute on this point despite numerous requests.

6) Wouldn’t it be way cool to have a contest to see who could visit the most embassies in Washington, DC? You’d have to get your contest book stamped by the embassy or pick up literature from the country about agriculture or something.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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