Tag: main course
Egyptian Liver Sandwich
Egyptian Liver Sandwich
Yeah, I know. Liver isn’t very popular unless you’re over the age of 65. But I think people need to keep an open mind. This Egyptian liver sandwich called kebda eskandarany is a popular street food that is a lot less “livery” in flavor than you’d expect. The liver gets marinated with a lot of garlic, mint, lemon juice, and seasonings, then sautéed with onions and peppers. The liver is stuffed into a baguette with lettuce, tomato, and tahini sauce. You can substitute chicken livers for beef, if beef liver isn’t your thing.
Ingredients
- 1 lb beef liver cut into small cubes
- 6 garlic cloves minced
- 1 tbsp dried mint
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp lemon juice
- 1 large green bell pepper sliced
- 1/2 medium onion sliced
- 1 tbsp vegetable oil
- 1/2 cup water
- baguettes toasted
- lettuce
- tomato sliced
- tahini
Instructions
- Marinate the liver with the garlic, spices, and lemon juice for 15 minutes.
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and peppers for 3 minutes.
- Add in the marinated liver. Cook for 3 minutes.
- Pour in the water. Cover and simmer for 5 minutes over medium heat.
- Uncover and cook until the liquid has evaporated; about 5 minutes.
Pepito Sandwich
Pepito Sandwich
This is the first Venezuelan recipe on stonedsoup.net! This gargantuan sandwich is called the Pepito, and is one of the most popular street foods in Venezuela. The sandwich contains either beef or chicken, lettuce, tomato, a plethora of sauces including guasacaca, mayonnaise, ketchup, and mustard; topped with fried potato sticks on a large crusty baguette.
Servings: 1
Ingredients
- 1 tbsp vegetable oil
- 6 oz skirt steak
- 2 garlic cloves minced
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- baguettes
- mayonnaise
- lettuce
- tomato sliced
- guasacaca
- ketchup
- mustard
- potato stix
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add the skirt steak to the pan with the garlic. Cook for 2 minutes. Season with soy sauce, Worcestershire sauce, salt and pepper. Cook for what more minutes. Remove from the pan.
Sandwich Assembly
- Spread the mayo on the baguette.
- Place the tomatoes on the bottom half; lettuce on the top half.
- Place the beef on the bottom half; guasacaca on the top half.
- Squirt on some ketchup and mustard. Top with the potato sticks.
Shrimp Tacos with Arbol Chile Salsa
Shrimp Tacos with Arbol Chile Salsa
These shrimp tacos will be your new favorite way to make tacos; especially considering they take less than 10 minutes to make. The shrimp are briefly marinated in garlic and lime, then quickly sautéed. They are then topped on corn tortillas cooking on the griddle with cabbage, radishes, cilantro, and arbol chilies salsa. I like to use 26/30 ct peeled and deveined shrimp. They are the perfect size for corn tortillas. If cooked for no more than 2 minutes a side, they turn out moist and succulent. I also prefer to use shredded cabbage as opposed to lettuce. Cabbage adds a nice crunch to the tacos without turning soggy.
Equipment
- food processor
Ingredients
- 1 lb 26/30 ct shrimp peeled and deveined
- 3 garlic cloves minced
- 2 tbsp vegetable oil
- 1/2 lime juiced
- 1/2 tsp salt
- corn tortillas
Arbol Chile Salsa
- 2 tomatoes
- 20 dried arbol chilies
- 4 garlic cloves
- 2 tbsp vinegar
- 1/4 tsp salt
Taco Toppings
- green cabbage shredded
- radishes thinly sliced
- cilantro chopped
- lime wedges
Instructions
Arbol Chilies Salsa
- Place the tomatoes and arbol chilies in a small pot of water. Bring to a boil and simmer for 15 minutes.
- Place in a food processor with the garlic cloves and 1/4 cup of the boiling liquid.
- Purée until smooth. Stir in the vinegar and salt. Place in the refrigerator until ready to use.
Shrimp Tacos
- Marinate the shrimp with the garlic, lime juice, oil, and salt for 15 minutes.
- Heat up a large nonstick skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 90 seconds-2 minutes a side. Remove from the pan.
- Add the tortillas to the pan. Cook for 1 minute. Flip.
- Add some shredded cabbage and 4 shrimp to each tortilla. Cook for 3 minutes. Remove from the pan.
