Random Food Thread.
- Thread starter jdcamb
- Start date
-
- Tags
- breadmonkey™️
Si soy yo guey! Te lo juro
me lips are on fire that's diced Habanero cross pollenated with Ghost Pepper on top of the salsa
Una orden de costillas y una cerveza corona por favor
Suadero tacos and Mazapan Pulque
Banshee_Rider@73 strolls in here and throws down. Damn.
Why do I click this thread when I'm sitting here at work hungry.
Why do I click this thread when I'm sitting here at work hungry.
Chamorro (Pork Hock)
That's correct, the sauce is made with axiote paste.Is this like the Latin version of Schweinhaxen?
I make something similar, either with pork shank or Lamb shank, but with a Peruvian salsa verde.
Something like this, but with salsa de ají, ajo, and huacatay.
(I don’t have good pics)
this is a good recipe, though.
www.daringgourmet.com
Something like this, but with salsa de ají, ajo, and huacatay.
(I don’t have good pics)
this is a good recipe, though.
Aji Verde (Peruvian Green Sauce)
This authentic Aji Verde recipe (Peruvian Green Sauce) is famously served with Pollo a la Brasa but it's deliciously versatile!
www.daringgourmet.com
@Banshee_Rider@73 , estás bien familiarizado con la comida Peruana? Quiero hacer fusión con Peruana y Mexicana…pensemos de las possibilidades, jaja… 
Soy gringo palido, pero parte Peruano en mi corazón!!!
Soy gringo palido, pero parte Peruano en mi corazón!!!
So, only took one picture. But this was a slow cooker chile verde with pork shoulder (grilled first for ‘sear’ )with onion,
cumin, garlic, achiote, salt, pepper, and dried guajillo powder. Simmered in tomatillo, a little vinegar, and a little lime juice for about six hours. Combined with a little green enchilada sauce, and served with flour tortilla because it is more of a stew or caldo than a taco filling. habanero salsa, avocado, cilantro, pico, and a little onion.
Tan buenaso!!!
(no, this isn’t an Eric picture
)
Tan buenaso!!!
(no, this isn’t an Eric picture
)
Last edited:
La verdad no se mucho sobre la comida peruana, se que se come el cuyo y que tienen el mejor ceviche del mundo pero sería interesante la fusión@Banshee_Rider@73 , estás bien familiarizado con la comida Peruana? Quiero hacer fusión con Peruana y Mexicana…pensemos de las possibilidades, jaja…
View attachment 214032
Soy gringo palido, pero parte Peruano en mi corazón!!!
Damn that looks deliciousSo, only took one picture. But this was a slow cooker chile verde with pork shoulder (grilled first for ‘sear’ )with onion, View attachment 214050cumin, garlic, achiote, salt, pepper, and dried guajillo powder. Simmered in tomatillo, a little vinegar, and a little lime juice for about six hours. Combined with a little green enchilada sauce, and served with flour tortilla because it is more of a stew or caldo than a taco filling. habanero salsa, avocado, cilantro, pico, and a little onion.
Tan buenaso!!!
(no, this isn’t an Eric picture
I’m actually a 4’ 11” Rarámuri abeulita with a faint moustache. The internet is a weird place!
MmmMmmm That's some mighty tasty red splodge you got yourself there!
I keeed, I keed!
I love a good bolognaise.
I keeed, I keed!
I love a good bolognaise.
diced tomato, tomato paste, sliced baby bella mushrooms, chopped garlic, pan fried ground beef, dried ground: basil, mexican oregano, organic rotini
Treat tonight for kiddo who is going to camp tomorrow, where food will be shite.
I marinated a thick ribeye (4hours) with Lizano, garlic paste, achiote, ground black pepper, toasted cumin, worcestershire, sambal oolek, a little Mexican oregano, lime juice, and a dash of olive oil.
My favorite part, ‘the cook’s cut’ (the strip of fat on the outside of the ribeye, eaten while still a bit crispy off of the grill)
Is this overcooked? (Fuck no!)
kiddo’s plate, featuring local ‘sweet and hot’ pickled jalapeños
some fixin’s
my wife’s
I marinated a thick ribeye (4hours) with Lizano, garlic paste, achiote, ground black pepper, toasted cumin, worcestershire, sambal oolek, a little Mexican oregano, lime juice, and a dash of olive oil.
My favorite part, ‘the cook’s cut’ (the strip of fat on the outside of the ribeye, eaten while still a bit crispy off of the grill)
Is this overcooked? (Fuck no!)
kiddo’s plate, featuring local ‘sweet and hot’ pickled jalapeños
some fixin’s
my wife’s
Chiles Torito
Damn that looks good. Way to stretch a ribeye. Pretty sure you're talkin about the ribeye cap or deckle and I agree, best part!
Jalapeño & Monterey Jack chx sausage pan fried with asparagus. First of the fresh garden tomatoes chunked up and added after.
Potato salad with red onion, diced Jalapeño, arugula. Mayo, S&P, a generous amount of chipotle chile crunch.
