Chabernet

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Archives for September 2014

Red Chili Paste

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Aji Molido con Aceite RED CHILI PASTE   To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or canned, or boiling water Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap. (To Read more [...]

Salsa Guasacaca

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SPICY AVOCADO SAUCE To make about 11/2 cups of sauce 1 small ripe tomato 1 large ripe avocado 1/4 cup olive oil 1 tablespoon red wine vinegar 1/2 teaspoon red chili paste or very finely chopped, seeded, fresh hot chili 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely diced green pepper 1 cold hard-cooked egg, finely chopped 1 tablespoon finely chopped fresh parsley 1 teaspoon finely chopped fresh coriander ( cilantro)   This is a favorite of Venezuela.   Cut out the stem of the tomato, then slice the tomato in half cross- wise. Squeeze each half gently to extract the seeds and juices, discard them, and chop the tomato into 1/4-inch dice. Cut the Read more [...]

Ceviche

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FISH MARINATED IN LIME AND LEMON JUICE   Peruvian Version To serve 6 1 cup fresh lime juice 1 cup fresh lemon juice 4 dried hontaka chilies, seeded and pulverized with a mortar and pestle 2 red onions, sliced 1/8 inch thick and separated into rings 1/4 teaspoon finely chopped garlic 1 teaspoon salt Freshly ground black pepper 2 pounds grey sole fillets cut into 1- inch pieces, or substitute any other firm white delicately flavored fish 3 large sweet potatoes.-unpeeled 4 ears fresh corn, shucked and cut crosswise into 1 1/2-inch rounds 2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled 2 fresh hot red chilies, washed, split, seeded, deribbed and cut lengthwise Read more [...]

Oxtail Stew

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Do you know that phrase, "lip smacking good"? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it turns into gelatin. The cooked gelatin actually coats your lips and tongue - hence the expression. Here is our recipe for Oxtail Stew:     OXTAIL STEW RECIPE YIELD: 06 Servings PREP: 30 mins COOK: 3 hrs 0 min READY IN: 3 hrs 30 mins Slow cooked Oxtail Stew, browned on the stove and then braised in the oven. INGREDIENTS 3 pounds Oxtails cut into 2 1/2 inch pieces 1 Teaspoon Kosher Salt 1 1/4 Teaspoon Black Pepper Freshly Ground 1/2 Cup Flour All Purpose 1/4 Read more [...]