Tag: Colombian
Garlic Sauce(Salsa de Ajo)
Garlic Sauce(Salsa de Ajo)
Salsa de ajo is eaten on just about everything in Colombia. This garlicky mayonnaise has just 5 ingredients and is great on hamburgers, hotdogs, sandwiches, and as a dip for fried plantains, fries, and yucca. Save for up to 1 week in the refrigerator.
Equipment
- food processor
Ingredients
- 1 cup mayonnaise
- 6 large garlic cloves
- 1/4 cup cilantro chopped
- 2 tbsp lime juice
- 1/4 tsp salt
Instructions
- Place all of the ingredients into a food processor.
- Process until smooth.
Chimichurri Shrimp Quinoa Salad
Chimichurri Shrimp Quinoa Salad
This is the first time I’ve cooked with quinoa. I’ve eaten it in numerous forms plenty of times and am now making it a regular part of my diet due to quinoa’s nutrient density of protein, fiber, b vitamins, and other minerals. The salad has chimichurri sauce mixed in with quinoa, shrimp, and grape tomatoes. If you aren’t a fan of shrimp, you can substitute cooked chicken breast.
Ingredients
- 1 lb 41/50 count shrimp
- 4 cups water
- 2 cups quinoa
- 1 tbsp olive oil
- 2 cups grape tomatoes sliced in half
- 1/2 cup chimichurri sauce
- salt and pepper to taste
Instructions
- Bring 4 cups of water to boil. Add in the shrimp and boil for 4-5 minutes. Remove the shrimp from the pot. Remove the shells and tails. Set aside.
- Add the quinoa to the boiling water. Reduce the heat to medium low and cook for 20 minutes until all of the water has been absorbed.
- Allow the quinoa to completely cool.
- Mix together the quinoa, chimichurri sauce, salt, and pepper. Stir in the shrimp and grape tomatoes.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
Pudin de Pan (Colombian Bread Pudding)
Pudin de Pan (Colombian Bread Pudding)
Bread pudding is popular everywhere in its numerous variations. This Colombian version is sweet, rich, and dairy heavy. You pretty much take a loaf of cubed bread and soak it in a sugary milk mixture, then bake it in the oven. What you get is a baking dish of comfort. You can serve it with a light dusting of powdered sugar, or even better, dulce de leche.
Ingredients
- 1 loaf white bread cut into cubes
- 3 cups whole milk
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 4 large eggs beaten
- 1 tsp cinnamon
- 1/2 cup sugar
- powdered sugar for a dusting
Instructions
- Place the cubes of bread on a baking sheet in a 400 degree preheated oven for 5 minutes.
- Whisk together the milk, sweetened condensed milk, sugar, eggs, vanilla, and cinnamon.
- Add in the bread cubes. Let sit for 20 minutes until the bread has absorbed the milk mixture.
- Place in a greased glass baking dish. Bake in a 350 degree oven for 45 minutes.
- Let rest for 30 minutes before serving.
