Flank Steak Ajiaco

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to A. J. Allred for this classic food funny:

A waiter asks a man, "May I take your order, sir?"

"Yes," the man replies. "I'm just wondering, exactly how do you
prepare your chickens?"

"Nothing special, sir. We just tell them straight out that they're
going to die."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

In Peru a hot pepper is known as "aji" and is the source of the
name for this dish. This stew-like dish is practically a one-dish
meal, so add a tossed salad and a loaf of crusty bread if you like.

Flank Steak Ajiaco (Bistec al Ajiaco)

For the broth:
3 whole cloves garlic
3 cloves
1 onion, quartered
3 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 bay (laurel) leaves
1 Tbs (15 ml) whole black peppercorns
Salt to taste

1 flank steak, trimmed (about 1 1/2 lbs, 675 g)
4-6 dried ancho, poblano, or mulatto peppers, seeded, torn
into pieces, soaked in warm water for 1 hour, drained
1-3 jalapeno, serrano, or other hot chiles, finely chopped
4 Tbs (60 ml) olive oil
3 onions, finely chopped
2-4 cloves garlic, finely chopped
3-4 potatoes, boiled and cut into 1-inch (3 cm) cubes
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped parsley for garnish (optional)
Kalamata olives for garnish (optional)

Combine the ingredients for the broth in a pot. Add the flank steak
and enough water to cover completely. Bring to a boil, reduce the
heat, and simmer covered until the steak is tender, 1 1/2 to 2 hours.
Remove the steak and cool enough to handle. Using two forks,
shred the meat and set aside. Strain the broth, discarding the
solids, skim off the fat on the surface, and reserve 1/2 cup (125 ml).
Combine the reserved cooking liquid, the soaked and drained
chiles, and the fresh chiles in an electric blender or food processor
and puree until smooth. Set aside. Heat the oil in a large skillet
over moderate heat and saute the onions and garlic until lightly
browned, about 10 minutes. Add the reserved chile puree and
the shredded meat, stirring to combine. Add the potatoes, lemon
juice, salt, and pepper and cook, stirring occasionally, until the
potatoes are heated through. Serve garnished with parsley and/or
olives if desired. Serves 4 to 6.
Received on Thu May 25 08:06:24 2006