Recent Posts
Shrimp Stuffed Avocado
Shrimp Stuffed Avocado
Stuffed avocados are a popular appetizer and snack all over Colombia and South America. These avocados are stuffed with a simple shrimp salad made of red onion, cilantro, parsley, salsa rosada, and obviously shrimp. Serve these as is or over shredded lettuce. These are even great as a main course.
Ingredients
- 1 avocado
- 8 cooked shrimp 31/40 count, peeled and deveined
- 3 tbsp red onion finely diced
- 2 tbsp cilantro finely chopped
- 2 tbsp parsley finely chopped
- 1/4 cup salsa rosada
- juice of half a lime
- cracked black pepper
Instructions
- Mix together all of the ingredients that are going into the avocado.
- Slice the avocado in half. Remove the pit. Squeeze a little lime juice on each half and season with salt and pepper.
- Equally distribute the shrimp salad over each of the halved avocado. Garnish with more cilantro.
Salsa Rosada
Salsa Rosada, aka pink sauce, is popular all over Colombia and South America. It is used as a dipping sauce and pairs well with seafood. It is kind of similar to a remoulade sauce. Try dipping fried plantains in it.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp tabasco
- 1/4 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Mix all of the ingredients together.
Sancocho de Gallina
Sancocho de Gallina
Sancocho is a traditional Colombian soup. It will always contains plantains, yucca, potatoes, corn, and alinos paste. There are many different varieties of meats and seafood that are used for protein. The word, Gallina, is Spanish for chicken. The best option is to use a whole chicken. I separated the drums, thighs, and wings. I cut the chicken breast into 4 pieces. Neck, back, liver, heart, and gizzards all went in there as well. If you would rather have all dark meat, use bone in thighs and drumsticks; breast for white. Most importantly, don’t be a little bitch and use boneless skinless chicken for this recipe. The purpose of using a whole chicken is to suck every last bit of flavor out of the carcass. It is significantly cheaper. It is also respectful to the animal that you are about to consume to not waste it’s body. If you were to ask for this boneless skinless in Colombia, they would look at you like you’re crazy. And hopefully gun your ass down. So unbitch your children and teach them to eat bone in chicken.
Ingredients
- 12 cups chicken stock
- 4 lbs whole chicken cut up
- 1/2 cup alinos columbianos
- 2 plantains cut into 1” chunks
- 3 ears of corn cut into 2” pieces
- 2 tsp salt
- 1 lb frozen yucca cut into 1” chunks
- 3 medium red potatoes cut into 1” cubes
- 1 tsp cracked black pepper
- chopped cilantro garnish
Instructions
- In a large stock pot, add in the chicken, plantains, alinos, corn, salt, and chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the yucca, potatoes, and black pepper. Continue simmering for another half hour.
- Let sit for 15-20 minutes before serving.
- Garnish with chopped cilantro.
Changua (Milk and Egg Soup)
Changua (Milk and Egg Soup)
I must say that the name of the soup doesn’t really sound appetizing. But give this a chance. This soup is quite magical and costs $1 to make. Changua is a typical Colombian breakfast, but can be eaten at anytime of the day. This is also considered to be the perfect hangover food. What it really tastes like is a light cream soup with poached eggs and toast in it.
Servings: 2
Ingredients
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 green onions chopped
- 2 tsp salt
- cracked black pepper
- 3 tbsp cilantro
- 2 pieces toast buttered
Instructions
- Bring milk and water to a boil.
- Add in the green onions, salt, and pepper. Simmer for 3 minutes.
- Reduce the heat to medium. Carefully add in the eggs without breaking the yolk. Simmer for another 3 minutes.
- Put buttered toast in a bowl.
- Ladle 2 eggs with the soup over the toast. Garnish with cilantro.
