Mmmm Mmmm Good!

Sunday, March 29, 2009

Last night, we had another international cuisine night with our friends, Tommy & Shiny.  When we first moved here a year and a half ago, we started cooking different foods from different cultures, and we took turns trading off.  Sean and I started with an Italian dinner, then Tommy and Shiny did Indian and last night we did South AMerican.  Next time, Tom & Shiny are doing Kenyan!  (Im really looking foraward to this!  Shiny has Kenyan food down pat!)  

My parents both lived overseas for quite a while when they were younger (in fact, my parents first met at high school in Colombia!) and this recipe for Anticuchos has been a favorite in my family for decades!   So for the first time, Sean and I made it and it actually turned out really good!!    So here's the recipes for Anticuchos and Marninate Purple Onions, just in case you're feeling adventurous.  The onions are my absolute FAVE!

2 1/2 pounds of eye of round steak cut into 1" squares
Marinade overnight in:
4 Chopped garlic cloves
1/4 Cup Red Pepper flakes (these substitute for Aji peppers that are hard to find in the states) blended with 1/2 Cup olive oil & 3 Tbs white vinegar
1 tsp sal
1 tsp ground cumin
3/4 tsp ground black pepper
Enough vinegar to cover meat.

After is marinated overnight, skewer and cook over very hot fire and baste often with 1 Tbsp Red Pepper Flakes (or chopped Aji peppers), 1/2Cup Oil, 3Tbsp vinegar and 2 Tbsp of the meat marinade.

Marinated Purple Onions
Slice 2-3 large purple onions into skinny rings
Place in a glass or stainless steel bowl or pan
Pour 2 Cups of regular salt over the onions.  Cover that directly with a lot of ice.
Cover with Saran Wrap and then a towel.
Let set for several hours.

Rinse the onions well!!!!! (Use a collander and lots of running water)
Place in a glass canning jar with a tight fitting lid and fill the jar with apple cider vinegar, enough to cover the onions.

Refridgerate overnight.

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