RECIPE TITLE "Marinated Peruvian Swordfish Brochettes (Anticuchos de Pescado)"
recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar
Serves 4 as a light supper, or 8 as an appetizer --- easy
In Peru, the word anticuchorefers to the unbelievably tasty skewers of beef heart--marinated in cumin, garlic, chile, and vinegar--grilled on braziers on most street corners. However, anticuchos are also made with chicken or meaty fish, such as bonito or swordfish.
6 large cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon sweet mild paprika
1 small dried red chile, crumbled
2 tablespoons fresh lemon juice
1 1/2 tablespoons distilled white vinegar
1 pound boneless 1-inch thick swordfish steaks, cut into 1-inch cubes
1 tablespoon olive oil
2 tablespoons annatto oil (page 376)
1. Soak eight short bamboo skewers in cold water for 1 hour.
2. With a mortar and pestle, pound the garlic and salt to a paste. (Alternatively, you can crush the garlic in a press and stir it into the salt.) Transfer the mixture to a glass bowl and add the cumin, paprika, chile, lemon juice, and vinegar. Add the fish, toss to coat it with the mixture, and marinate for 30 minutes in the refrigerator. Remove the fish from the marinade and shake off the excess. Reserve the marinade.
3. Prepare coals for grilling or preheat the broiler. Thread the fish on the skewers and brush it with the olive oil. Grill until the fish is lightly charred and cooked through, 4 to 5 minutes per side.
4. While the fish is grilling, place the reserved marinade in a small skillet with the annatto oil, and set it over medium heat until it sizzles, about 3 minutes.
5. Remove the fish from the grill, brush with the hot marinade mixture, and serve at once.
|Art of South American Cookery (Hippocrene International Cookbook Series)
"Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction
|Art of South American Cooking
As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.
Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. More info