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
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 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
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.
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.
Pork,garlic, onion cumin, oregano, beer
