Looking for some Nicaraguan food NOT Gallo Pinto please!?!
I want to surprise my Husband sometimes, any recipes or ideas on anything besides Gallo Pinto,,,Thanks!!Www@FoodAQ@Com
Answers:
Oxtail Stew
My grandmother in Nicaragua used to make this dish all the time!. My friends from Jamaica insist it tastes just like what they made in their country!. I don't know the true origin of this dish, but either way it is very good!.
1/3 cup uncooked white beans
1 tablespoon lard
3 pounds of beef oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (about)
2 tablespoons ground allspice
salt and pepper to taste
few shots of hot sauce
Soak the beans in cold water overnight OR place beans in a small saucepan with 1 cup of water and cover!. Bring to a boil and turn of heat!. Allow to sit for 1 hour covered with the heat off!.
In a heavy skillet brown the oxtails in lard!. Place them in a large (about 6 quart) stove top casserole or stock pot!. Add all the remaining ingredients except the water and beans!. Then, add just enough water to cover the contents of the pot, this should be about 2 cups more or less!.
Cover and simmer for 1 ? hours!. Drain the beans and add to the stock pot!. Continue cooking covered for an additional 1 ? hours!. Stir occasionally and add additional water if necessary, you do not want the pot to dry out!. If you like a thick stew, remove the lid during the last half hour of cooking!.
OR
Carne Asada
(Mexican grilled steak)
Carne asada, or grilled meat, is great backyard grill food!. It is enjoyed throughout Central America, but is particularly popular in Mexico!. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef!.
4-6 servings
Flank or skirt steak -- 2-3 pounds
Onions, thinly sliced -- 1-2
Oranges, juice only -- 2-3
Salt and pepper -- to season
Oil -- 1/4 cup
Method
In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil!. Cover and marinate at least 1 hour, or better yet overnight!.
Start a good fire in your grill, preferably with mesquite charcoal!. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes!.
Turn the meat over and grill on the other side until cooked to desired doneness!. Remove to a clean platter!.
Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos!.
Variations
Add some lime juice along with the orange juice in the marinade!. Or use sour orange juice (naranja agria) if you can find it!.
Other possible marinade additions include ground cumin, chili powder and chopped cilantro!. Everyone has their own favorites!.
NotesWww@FoodAQ@Com
My grandmother in Nicaragua used to make this dish all the time!. My friends from Jamaica insist it tastes just like what they made in their country!. I don't know the true origin of this dish, but either way it is very good!.
1/3 cup uncooked white beans
1 tablespoon lard
3 pounds of beef oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (about)
2 tablespoons ground allspice
salt and pepper to taste
few shots of hot sauce
Soak the beans in cold water overnight OR place beans in a small saucepan with 1 cup of water and cover!. Bring to a boil and turn of heat!. Allow to sit for 1 hour covered with the heat off!.
In a heavy skillet brown the oxtails in lard!. Place them in a large (about 6 quart) stove top casserole or stock pot!. Add all the remaining ingredients except the water and beans!. Then, add just enough water to cover the contents of the pot, this should be about 2 cups more or less!.
Cover and simmer for 1 ? hours!. Drain the beans and add to the stock pot!. Continue cooking covered for an additional 1 ? hours!. Stir occasionally and add additional water if necessary, you do not want the pot to dry out!. If you like a thick stew, remove the lid during the last half hour of cooking!.
OR
Carne Asada
(Mexican grilled steak)
Carne asada, or grilled meat, is great backyard grill food!. It is enjoyed throughout Central America, but is particularly popular in Mexico!. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef!.
4-6 servings
Flank or skirt steak -- 2-3 pounds
Onions, thinly sliced -- 1-2
Oranges, juice only -- 2-3
Salt and pepper -- to season
Oil -- 1/4 cup
Method
In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil!. Cover and marinate at least 1 hour, or better yet overnight!.
Start a good fire in your grill, preferably with mesquite charcoal!. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes!.
Turn the meat over and grill on the other side until cooked to desired doneness!. Remove to a clean platter!.
Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos!.
Variations
Add some lime juice along with the orange juice in the marinade!. Or use sour orange juice (naranja agria) if you can find it!.
Other possible marinade additions include ground cumin, chili powder and chopped cilantro!. Everyone has their own favorites!.
NotesWww@FoodAQ@Com
Fried chicken
Take chicken and fry itWww@FoodAQ@Com
Take chicken and fry itWww@FoodAQ@Com