¡Fiesta en Peru! Anticuchos...

¡Tenemos Fiesta en Peru!  Anticuchos....

Anticuchos are a popular party and street food thoughout Latin America, especially in Peru and Ecuador. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken or steak.  Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can jarred Aji Panca Paste  here or in specialty stores or Latin food markets.  Anticuchos are best if they are marinated overnight.

Ingredients:

• 12 cloves of garlic  (you can add more of less of these if you like)
• 1 tablespoon cumin
• 1/4 cup mild chile pepper paste (Aji Panca Paste  click here to buy, if available)
• 1/2 cup vinegar, divided
• 1 tablespoon salt
• 2 teaspoons freshly ground pepper
• 2-3 pounds steak (sirloin, tenderloin) (cut into cubes about 2 inches in size)  (You can also use this same marinade on chicken)
• Wooden skewers

Preparation:

1. Place beef cubes in a nonreactive bowl or dish.
2. Mash the garlic and add a little water to make a paste.  (you can also use store bought garlic paste but be forewarned that the taste will be slightly different.)
3. Prepare the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup aji panca paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
4. Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.  (I usually prepare in advance and let marinade in a baggie.  You can also freeze to be used at a later date)
5. Prepare the grill. Place the beef onto the skewers (about 4 -6 pieces of beef on each skewer).
6. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
7. Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.
8. Serve with rice, corn on the cob with queso blanco or simply as an appetizer on the skewers.

Makes about 12 skewers.

Happy cooking y ¡buen provecho!

Willkommen! Bienvenus! Benvenuto! Bainvegni! to Switzerland! Alpine macaroni? Yum!

Älpermagronen (Alpine Macaroni)

Switzerland: the land in the Alps, home of chocolate, great cheeses and....COWS! Switzerland has long been known for its cleanliness, orderliness, environmentally friendliness and delicious foods.  It's traditional cuisine reflects a culture of simplicity and also its mountain roots.  Many of the traditional dishes are hearty and include ingredients that a typical household would have on hand.  In the case of this week's dish, Älpermagronen, cheese, potatoes, pasta, milk or cream, onions and garlic...who doesn't typically have this around?  Add to that a couple of spices and the twist of apple sauce and you have a yummy hit that is easy to make and tasty for the whole family including the kids.  Macaroni and potatoes are baked with Gruyere cheese in a creamy sauce, a traditional Swiss dish served on the slopes of the Alps. Try topping it with chunky apple sauce and crunchy onions to serve. Enjoy!

INGREDIENTS:

3 potatoes, scrubbed (you can use more if you like) 1 (12 ounce) package uncooked elbow macaroni 2 tablespoons butter 2 large onions, peeled and sliced Apple sauce (I make my own with apples, a bit of water and some agave but you can use store bought)

1 clove garlic, minced (I use more garlic here since I LOVE it!) 1/2 cup shredded Gruyere cheese (you can use any cheeses you have laying around if you like) 3/4 cup heavy cream (I substitute milk and/or half & half) a dash of nutmeg salt and pepper to taste OPTIONAL: bacon or pancetta, cubed and rendered

DIRECTIONS:

1.	Place the potatoes in a large pot, fill with enough water to cover them and bring to a boil. Cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices. (you can also dice the potatoes and don't worry they don't have to be uniform)
2.	Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. (or any baking dish big enough to hold all your pasta, cheese onions and potatoes, which for me is typically bigger than 9x9 :-) )
3.	Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside. (this can happen simultaneously to your cooking potatoes)
4.	Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside. ( I also add a bit of flour to brown and crisp the onions a bit more and also to help thicken the cheese sauce when it bakes)
5.	Mix all potatoes, pasta, grated/shredded cheese, milk, half the sauteed onions, salt pepper and nutmeg together in a big bowl or pot and make sure it is well blended. Then pour mixture into your baking dish, top with more cheese and the remaining onions and even out the top. Make sure to fill all gaps.
6.	Bake in the preheated oven until the top is golden brown, 15 to 20 minutes. (this may take longer depending on your oven)

¡España, mi vida! Me gusta la paella...

PAELLA:

Nothing says Spain louder and prouder than sangria, tapas and paella!  No matter where you go in Spain, every place has its own unique version of paella. Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. This hearty farmer''s food has made its way into all the chic restaurants and yet at the heart of it lies an everyman's or woman's meal.  One pot cooking at its best!  Combine seafood, pork, poultry or even rabbit.  Add some chorizo or not, a little bomba and veggies and you have a whole meal in one dish, that looks beautiful and tastes even better than it looks.  So pull up your  Paella Pan and let's get cooking.  ¡Buen provecho!

PAELLA MIXTA

Total Time: 2 hrs | Makes: 6 to 8 servings

Special equipment:  Paella Pan This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer.

What to buy: 
Spanish Hot Picante Chorizo(not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets. If you can’t find Spanish chorizo, you can sub in some andouille sausage.

Calasparra Paella Rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm.

INGREDIENTS

• 2 medium, ripe tomatoes (about 12 ounces)
• 16 large shrimp (about 12 ounces), peeled and deveined
• 1 teaspoon Smoked Paprika (pimentón dulce)
• Freshly ground black pepper
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces Spanish Hot Picante Chorizo, cut into 1/4-inch-thick rounds
• 1 to 2 tablespoons olive oil, as needed
• 1 medium yellow onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 large pinch Spanish Saffron threads
• 2 cups Paella Rice (about 1 pound), sometimes labeled bomba or Valencia
• 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
• 4 cups (1 quart) low-sodium chicken broth
• 16 mussels, Manila clams, or a combination, scrubbed
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 2 medium lemons, cut into 8 wedges each, for serving

INSTRUCTIONS

1. Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
2. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
3. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
4. Heat an outdoor grill to high (about 450°F to 550°F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
5. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally on the grill to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
6. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don’t burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
7. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
8. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
9. Close the grill and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to rotate the pan occasionally to evenly distribute the heat, and adjust the heat as needed to maintain a lively simmer.)
10. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
11. Remove the pan from the grill, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.