Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.
Pasilla chiles, chicken broth, garlic, cumin, beer, Pork roast.
The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it’s just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
· 2 nice, ripe peaches (always a beautiful sight)
· 1 Fatalii pod
· 1 teaspoon sunflower oil
· 1 teaspoon fresh ginger root, finely chopped
· 1 teaspoon fresh mint leaves, chopped,
· 2 teaspoons lime juice, freshly squeezed
· A pinch of salt
Peel and core the peaches, cut them into about 1/5″ cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
2 tablespoons black peppercorns, crushed
1 tablespoon white pepper powder
1 tablespoon green peppercorns, crushed in a bowl with a spoon
1 teaspoon hot pepper sauce
1 teaspoon salt
4 aged and marbled sirloin steaks, at least 1 inch thick
4 tablespoons butter
1/4 cup Worcestershire sauce
1/4 cup brandy
Coat both sides of the steaks with the crushed peppercorns and the white pepper. Press the pepper into the steak with a blunt instrument and leave the steaks out, uncovered, at room temperature, for at least one hour.
Sprinkle the salt in a large skillet and heat until the salt begins to turn brown. Sear the steaks on each side quickly. Add the butter and cook the steaks for one minute on each side. Add the Worcestershire sauce and the hot sauce and cook another 1 to 3 minutes per side, depending on the thickness of the steaks and the doneness desired. Pour the brandy over the steaks, wait 10 seconds, and then set aflame. When the flame goes out, remove the steaks to a serving platter. Reduce the remaining liquid in the skillet and serve it over the steaks. Ideally, the steaks should be served medium rare.
Variation: For a heavier sauce, add 1/4 cup cream after removing the steaks.
This intriguing dish violates at least two laws Americans have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules.
Sirloin, black peppercorns, white pepper powder, salt, Worcesteshire sauce, brandy
‘The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. ‘
Red Rocoto, Pork, onions,eggs,garlic
