Anticucho

[abc_123]

Couldn't google up an anticucho (beef heart) recipie here so I figured I'd post one...

1xbeef heart (4lbs approx) trimmed.
3lrg clov garlic (peeled)
1 1/2 tbl coarse salt
1/8 tsp freshly grd black pepper
2 tsp ground cumin
3x dry red chile peppers (seeded)
1x dry ancho pepper seeded
3/4 cup red wine vinegar
1/3 cup achiote oil
2-3 slc bacon
8x 8-10" skewers

- Trim fat from heart and remove veins and membranes. cube and set aside

- with mortar adn pestle, pound the garlic and saltto a paste. Add the peepper and cumin and continue pounding. Set aside.

- Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10min, or until the peppers are soft.

- Place the softened peppers with the vinegar in a blender and puree until liquid. Add this mixture to the garlic paste and stir thoroughly. Allow to sit for 10min. Add the Achiote Oil and pour the mixture over the cubed meat, stirring to coat all the pieces. Let marinate, covered, at room temperature for 6-8 hours, or in the refrigerator overnight.

- If BBQ-ing or broiling, heat 1/4 cup of th reserved marinade with 2 or 3 strips of the bacon in a saucepan over medium heat until all the liquid has evaporated and only the Achiote Oil and the fat from the bacon remain. Discard the bacon or reserve for another use. Brush the skewered meat cubes with the flavored oil from the saucepan and BBQ them over ta light layer of coals in a charcoal broiler (the coals should be burned until white ash has appeared on the surface). Or, broil them in a preheated broiler (about 3 inches from the heat source) for 1-2min on one side. Brush the beef cubes again with the flavored oil, turn the skewers, and broil for another minute or two.

I guess you can cook this in a skillet, but... I've never done it.

Keep the coals hot, put the grate low. Turn often, marinate often, cook them quick.

Disfrute! Muy Sabroso!

[Penn]

with mortar adn pestle, pound the garlic and saltto a paste. Add the peepper and cumin and continue pounding. Set aside.

- Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10min, or until the peppers are soft.

- Place the softened peppers with the vinegar in a blender and puree until liquid. Add this mixture to the garlic paste and stir thoroughly. Allow to sit for 10min. Add the Achiote Oil and pour the mixture over the cubed meat, stirring to coat all the pieces. Let marinate, covered, at room temperature for 6-8 hours, or in the refrigerator overnight.

ABC 123
The first time you eat something like this you realize that everything is edible up to and including humanoids. Cool recipe, the T & P is off just a little bit though.

No need to use a mortar and pestle. Put all the Peppers, chilies, salt, garlic etc., in the blender and save yourself a step. The result will be the same if not better.

I have never grilled beef heart, but I have cook my fair share in a cast iron pan. Smokin hot and very quick. Thinly sliced seasoned with S & P; prehaps a minute on each side. It's a bit weird that first bit.

[abc_123]

Originally Posted by Penn

with mortar adn pestle, pound the garlic and saltto a paste. Add the peepper and cumin and continue pounding. Set aside.

- Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10min, or until the peppers are soft.

- Place the softened peppers with the vinegar in a blender and puree until liquid. Add this mixture to the garlic paste and stir thoroughly. Allow to sit for 10min. Add the Achiote Oil and pour the mixture over the cubed meat, stirring to coat all the pieces. Let marinate, covered, at room temperature for 6-8 hours, or in the refrigerator overnight.

ABC 123
The first time you eat something like this you realize that everything is edible up to and including humanoids. Cool recipe, the T & P is off just a little bit though.

No need to use a mortar and pestle. Put all the Peppers, chilies, salt, garlic etc., in the blender and save yourself a step. The result will be the same if not better.

I have never grilled beef heart, but I have cook my fair share in a cast iron pan. Smokin hot and very quick. Thinly sliced seasoned with S & P; prehaps a minute on each side. It's a bit weird that first bit.

I'm all for saving a step. Will use the blender going forward! Might also try cooking it in a cast iron pan however for me this recipie is inexorably tied to a grill full of hot coals and cooler of beer.

Actually I think my favorite step of this recipie is picking up the beef heart from one of the 17yr old friends of the daughter of the butcher who always help out at the shop during the summer. I pre-order and then make sure that I partially un-wrap it after I get it handed to me at the counter. The "you mean that is food, that looks disgusting" look I get from them is priceless.

[anythingrandom]

Can't wait to try this with a deer heart. Season comes in Wednesday here.

[SF_BHT]

From Ecuador’s southern coast and Peru’s northern coast here is a different type of Anticucho de Pescado "Fish"

Ingredients:

1 1/2 lbs of a firm white fish, cleaned and filleted
6 Fresh Cloves Garlic, minced
1 Tbsp. Aji Panca paste (See below note 1)
1/2 tsp freshly ground pepper
1/4 cup red wine vinegar
1 Tbsp vegetable oil
Pinch ground cumin
Juice of 1/2 of a lime or key lime

Sauce:
1 Tbsp vegetable oil
1 Tbsp Aji Amarillo Paste (See below note 2)
1Tbsp Aji Panca paste (See below note 1)
1tsp minced garlic
1/2 tsp salt
1 cup fish stock
2 tsp cornstarch dissolved in a little cold fish stock
Freshly ground pepper

Preparation: Choose a nice firm fish like Bass that will not fall apart on the BBQ.

Cut the fish into 2in cubes. Mix together all the other ingredients in a large bowl, add the fish. Once the pieces are covered by the mixture, let it stand for no longer than 5-6 minutes. Thread three pieces of fish onto each bambo skewer and season with salt just before grilling.

Grill on the BBQ, brushing with oil to prevent them from sticking and you need to turn them only once. Cook about 5 min per side.

Sauce Preparation:

In a small skillet heat the oil and sauté the Aji amarillo paste, Aji panca paste, minced garlic, salt and freshly ground pepper over a medium heat for about 5 min.

Add stock and any leftover marinade. Boil to reduce the mixture for about 5 min. Add cornstarch and mix well and then bring back to a boil. Cook for another 2-3 min until the sauce coats the back of a spoon. Strain the mixture and keep warm.

Note1: Ingredients – 1lb Aji Amarillo (Yellow Aji), 1/2 cup sugar. 1/4 cup vinegar and 2 tbsp vegetable oil.

Preparation: Wash the Aji’s and stem seed and devein them. Put them in a large pot of cold water and bring to a boil. Lower the heat and simmer for 30-40 min until the Aji’s are soft. Strain and place the Aji’s in a blender with steel blades. Add the remaining ingredients and blend until it forms a creamy paste. Push through a fine mesh sieve to remove any left over chunks and skin. This makes about 1 cup of sauce.

Note 2: Ingredients – 1 tbsp vegetable oil, 1 lb dried Aji Panca, Water

Preparation: Remove the stems, seeds and devein the Aji’s. Toast them in a dry skillet over high heat for a few minutes and then blanch them. Depending on the amount of spiciness you want your paste to have you can blanch 1-3 times. Each blanching reduces the spiciness. Remember to change the water each time. In a blender or food processor with stainless steel blades process the Aji’s with just enough vegetable oil and water to make a thick paste. Push this mixture through a fine sieve and throw away the remaining skin and pulp. This makes about 1 cup of sauce.

Note 3: both sauces can be made days or weeks before and kept in the refrigerator for use later. They are great with chicken, beef and seafood.

Aji Panca isa dark reddish purple in color and gives a “Woodsy” flavor to any dish. In the U.S. it is called Colorado or New Mexico Chili.

Aji Amarillo (Capsicum baccatum) is the most common used hot pepper in Ecuador, Peru and Bolivia.

I hope you Enjoy this from down south. Looks like a lot but if you make and save the 2 sauces you can prep and cook this in a very short time. on a nice plate and a little side garnish this is a great plate for a nice restaurant or just serve them on a plate to everyone while they are standing around drinking on the Patio.

[abc_123]

Originally Posted by SF_BHT

From Ecuador’s southern coast and Peru’s northern coast here is a different type of Anticucho de Pescado "Fish"

Ingredients:

1 1/2 lbs of a firm white fish, cleaned and filleted
6 Fresh Cloves Garlic, minced
1 Tbsp. Aji Panca paste (See below note 1)
1/2 tsp freshly ground pepper
1/4 cup red wine vinegar
1 Tbsp vegetable oil
Pinch ground cumin
Juice of 1/2 of a lime or key lime

Sauce:
1 Tbsp vegetable oil
1 Tbsp Aji Amarillo Paste (See below note 2)
1Tbsp Aji Panca paste (See below note 1)
1tsp minced garlic
1/2 tsp salt
1 cup fish stock
2 tsp cornstarch dissolved in a little cold fish stock
Freshly ground pepper

Preparation: Choose a nice firm fish like Bass that will not fall apart on the BBQ.

Cut the fish into 2in cubes. Mix together all the other ingredients in a large bowl, add the fish. Once the pieces are covered by the mixture, let it stand for no longer than 5-6 minutes. Thread three pieces of fish onto each bambo skewer and season with salt just before grilling.

Grill on the BBQ, brushing with oil to prevent them from sticking and you need to turn them only once. Cook about 5 min per side.

Sauce Preparation:

In a small skillet heat the oil and sauté the Aji amarillo paste, Aji panca paste, minced garlic, salt and freshly ground pepper over a medium heat for about 5 min.

Add stock and any leftover marinade. Boil to reduce the mixture for about 5 min. Add cornstarch and mix well and then bring back to a boil. Cook for another 2-3 min until the sauce coats the back of a spoon. Strain the mixture and keep warm.

Note1: Ingredients – 1lb Aji Amarillo (Yellow Aji), 1/2 cup sugar. 1/4 cup vinegar and 2 tbsp vegetable oil.

Preparation: Wash the Aji’s and stem seed and devein them. Put them in a large pot of cold water and bring to a boil. Lower the heat and simmer for 30-40 min until the Aji’s are soft. Strain and place the Aji’s in a blender with steel blades. Add the remaining ingredients and blend until it forms a creamy paste. Push through a fine mesh sieve to remove any left over chunks and skin. This makes about 1 cup of sauce.

Note 2: Ingredients – 1 tbsp vegetable oil, 1 lb dried Aji Panca, Water

Preparation: Remove the stems, seeds and devein the Aji’s. Toast them in a dry skillet over high heat for a few minutes and then blanch them. Depending on the amount of spiciness you want your paste to have you can blanch 1-3 times. Each blanching reduces the spiciness. Remember to change the water each time. In a blender or food processor with stainless steel blades process the Aji’s with just enough vegetable oil and water to make a thick paste. Push this mixture through a fine sieve and throw away the remaining skin and pulp. This makes about 1 cup of sauce.

Note 3: both sauces can be made days or weeks before and kept in the refrigerator for use later. They are great with chicken, beef and seafood.

Aji Panca isa dark reddish purple in color and gives a “Woodsy” flavor to any dish. In the U.S. it is called Colorado or New Mexico Chili.

Aji Amarillo (Capsicum baccatum) is the most common used hot pepper in Ecuador, Peru and Bolivia.

I hope you Enjoy this from down south. Looks like a lot but if you make and save the 2 sauces you can prep and cook this in a very short time. on a nice plate and a little side garnish this is a great plate for a nice restaurant or just serve them on a plate to everyone while they are standing around drinking on the Patio.

Hey that sounds good. Should have put this in the "fish recipie" thread. I think I've had this before somewhere but I can't remember. I'm going to have to pick up some corvina and give this recipie a try.

[SF_BHT]

Originally Posted by abc_123

Hey that sounds good. Should have put this in the "fish recipie" thread. I think I've had this before somewhere but I can't remember. I'm going to have to pick up some corvina and give this recipie a try.

Yeh I could of but you opened the anticucho thread and thought I would throw in a variation.