Monday, June 28, 2010

Sweet Dilled Macaroni Salad

Going to make this tonight along with the Peruvian Roast Chicken!


1 13 oz package elbow noodles
6 hard boiled eggs, diced
2 dill pickles, diced
2 cups mayo
1/8 cup apple cider vinegar
2/3 cup sugar
2 1/2 tablespoons mustard
4 thick slices of cheese, cubed
1 tomato, chopped
1 tablespoon dried dill
1 teaspoon fresh cracked pepper
1 teaspoon salt

1. Boil noodles as directed on package. Drain and let cool.

2. Combine remaining ingredients, stir in cooled macaroni. Chill and serve.

Saturday, June 26, 2010

Peruvian Roast Chicken

Thought I would like to try a new way to make some roasted chicken.  Looks wonderful!

6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup white wine vinegar
One 4 lb chicken, rinsed and patted dry

1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl.  Stir in the oregano, ginger, cumin, 1 teaspoon pepper, and the paprika.  Stir in the vinegar.

2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs.  Spread the marinade under and over the skin and inside the cavity.  Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.

3. Preheat the oven to 400 degrees F.  Remove the chicken from the bag and place breast side up on the rack set over rimmed baking sheet.  Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes.  Let rest for 10 minutes before carving. 

Serve with Aji Verdi, french fries and roasted veggies! Aji Verde is a green sauce served with most Peruvian food.  It is made from a puree of spicy green chilies, onion, garlic, cilantro and vinegar.  It gives the roast chicken good heat!

Tuesday, June 15, 2010

T-Bone Steak w/Chipotle Aioli

You could really do this with any steak, it is the spicy aioli that I love! A must try soon!


1 t-bone steak, about 1 1/2 pounds
1 teaspoon ground cumin
salt and pepper to taste
1 tablespoon vegetable oil
1/2 cup mayonnaise
1 tablespoon lime juice
1 garlic clove, minced
1-2 teaspoons minced chipotle chiles in adobo sauce (see node below)

1. Pat steak dry with paper towels and season with cumin, salt, and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak until well browned, about 4-5 minutes per side. Transfer to cutting board and tent with foil.

2. Whisk mayonnaise, lime juice, garlic, and chipotle chiles in a small bowl. Slice steak thinly against grain. Serve with aioli and enjoy!

Note: Chipotle chiles vary greatly in heat. Start with 1 teaspoon in the aioli and increase the amount as desired.

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