Subject: Peruvian Anticuchos
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 06 2000 - 03:29:23 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Wendall Wayne Clough for today's true food funny.
When my older son was 3 1/2 years old we went fishing for brook trout.
After having helped him catch three trout, I announced we had caught
enough and that we should head home and clean the trout. His first
question was, "Why? Isn't the water we caught them in clean enough?"
When I explained just what we were going to do to clean them he then
asked "What do we do with the insides?" I told him we throw them
away, he then nodded his head and with a knowing tone in his voice
said, "Okay so we eat the packages."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The holidays are behind us, we have had a week of healthy, low-fat
recipes, and now it is time to return to the type of cooking that made
World Wide Recipes famous. This week we take a "Latin American Tour"
Today's recipe is probably the most famous Peruvian dish of all. Beef
hearts are readily available in U.S. supermarkets, even if a special
order has to be placed with your butcher.
Anticuchos
1 beef heart (about 4 lbs, 2 kg)
16 cloves garlic, peeled and crushed
1 Tbs (15 ml) red or green hot chili peppers, finely chopped
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste
1 cup (250 ml) red wine vinegar
For the sauce:
1/4 cup (60 ml) dried hot red pepper (hontaka)
1 Tbs (15 ml) ground annatto (achiote) seeds*
1 Tbs (15 ml) vegetable oil
Salt to taste
* Available in finer supermarkets and Latin American specialty shops.
Trim the heart of fat and sinew and cut into 1 inch (2 cm) cubes.
Place the heart pieces in a large bowl and add the garlic, hot
peppers, cumin, salt, pepper, and vinegar. Add more vinegar if
necessary to cover. Marinate refrigerated 24 hours. Drain the heart
pieces and reserve both the heart pieces and the marinade.
For the sauce: Remove and discard the seeds and soak the dried peppers
in enough hot water to cover for 30 minutes. Drain the peppers and
place in an electric blender along with the annatto seeds, oil, and
about 3/4 cup (180 ml) of the reserved marinade. Blend until smooth;
the sauce should be quite thick.
Thread the heart pieces on skewers and brush with the sauce. Broil
over a charcoal fire or under an electric or gas broiler, turning to
cook all sides, for about 5 minutes. Serve with additional sauce on
the side. Serves 8 to 10 as an appetizer.
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