What did you have for dinner II?

#3,356
#3,356
volfanbill said:
Awesome. Would love a recipe or two from her
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Here's one she just typed up, one of her favorites called Seco de Pollo.

Ingredients:

Chicken thighs and legs
1 bunch Cilantro
1 spoon of minced Garlic
2 tbsp Olive oil
1/2 onion (cut on little squares)
1 cup Carrots chips
Potatoes (optional - I prefer eating it with rice)
cups Rice ( will depend on # people/ 2 people eat per cup)
Salt

Start by making your rice in a rice cooker or in a pan.

Cut the bottom of the cilantro bunch off and throw away. In a blender, add cilantro and a tbp of water until it becomes a paste. If too watery, no problem you can still use it.
Put pan on stove to medium heat. Once warm, add the Olive oil, garlic and onions. Stir so they don't burn.
Put salt on chicken.
Bring heat to medium and add chicken. Let it fry for 3 minutes each side.
Add half of cilantro paste and carrots and stir. If too dry, add a little bit of water. Cover and let it cook. If you don't have a cover, let it cool for a bit and then reduce heat just below medium. After7 minutes, turn chicken around.
Taste the flavor of the sauce. Add more cilantro and/or salt if needed. Let chicken simmer for another 7 minutes. Remove from heat and serve on rice.

(the secret on rice is to cook it with a little oil, some salt, and garlic in it while it boils)
 
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#3,358
#3,358
volfanbill said:
Thank you man. Tell her I oook forward to trying this
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I'm somebody that has to cook from recipes, but she just kind of wings it based on what she knows from Peru. It's fascinating watching her remember how she makes things while she types up recipes!
 
#3,359
#3,359
ButchPlz said:
I'm somebody that has to cook from recipes, but she just kind of wings it based on what she knows from Peru. It's fascinating watching her remember how she makes things while she types up recipes!
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My grandma was similar. She literally had no idea how to make a recipe. She just knew it was a little of this, a little of that.

She made cornbread every single day for my Papaw. We had to watch her prepare it for a week before we learned her secrets. To this day, no one has figured out the secret to her fried chicken, but one of my aunts has gotten pretty close.
 
#3,361
#3,361
Homemade tostada with refried beans, onions, cubed pork loin, cubed potatoes, green salsa, cheese, and a sprinkle of ground cayenne pepper.
 
#3,364
#3,364
Boca Vol said:
A little off topic but Dizzy Pig spices sent me a sample of their Peruvian-ish seasoning and I used it to make their version of Peruvian grilled chicken. Holy cow! It may be my new "go-to" chicken recipe.

Peruvian Charcoal Grilled Chicken with Dizzy Pig's Peruvian-ish Seasoning
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We were this close to starting a pollo a la brasa (Peruvian chicken) place where we live, but just got the opportunity to buy a bakery here that we couldn't pass up.

Peruvian chicken is easily, EASILY one of my favorite foods now. It's so good. The type of charcoal they use in Peru is called algarrobo, which gives it an amazing (and different) flavor there than here. The closest we have to it is mesquite, which also makes a great chicken.
 
#3,373
#3,373
Fish and shrimp tacos

I had never used flounder before, I typically use mahi. Flounder breaks down a lot easier and quicker than mahi, flavor is on point though
 

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#3,374
#3,374
So tonight I'm making a homemade dish that doesn't really have a recipe.

1. I put a chopped red onion in a deep roasting pan
2. I quartered small Yukon Gold's in with the red onion.
3. Seeded and de-veined 2 jalops. Tossed in.
4. Tossed with olive oil, S&P as well as garlic powder.
5. Added 3 links of Chorizo cut in 3rds.
6. Seasoned chicken quarters with S&P on both sides. Gently placed on potatoes & onions.
7. Sprinkled Dizzy Pig Mole seasoning on top of chicken.
8. Added 2 more links of Chorizo in the gaps.
9. Drizzled honey over chicken. Added jalop. slivers over chicken, squeezed lime over all of it.

Bake for 1.5 hours at 425.

Will post a pic when done....if worth a damn!
 
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