Tag: main course
Smoked Pineapple Coconut Drumsticks
Smoked Pineapple Coconut Drumsticks
When I see chicken drumsticks on sale for $.79/lb, I take advantage of the situation. I decided to marinate the chicken in pineapple juice, coconut water, and soy sauce, giving it a “Hawaiian” flavor. Since the drumsticks I purchased were slightly huge(almost 2 drums per lb), they will take about 3 hours in the smoker. Since drumsticks are dark meat, they will need to be smoked to an internal temperature of 180 degrees. Let the chicken rest for 15 minutes before serving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lbs drumsticks
Marinade
- 3 cups pineapple juice
- 3 cups coconut water
- 1 cup light soy sauce
- 1/2 cup brown sugar
- 6 garlic cloves minced
- 4 green onions chopped
- 3 tbsp ginger minced
Wood Chips
- 2/3 hickory wood chips
- 1/3 peach wood chips
Instructions
- Mix together the marinade ingredients.
- Pull the skin down from the drumsticks. Place the chicken in a gallon sized storage bags with all of the marinade. Marinate for 1 day.
- Place the chicken on a rack and allow to dry out in the refrigerator. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the drumsticks in the smoker. Smoke for 3 hours until the internal temp reaches 180 degrees.
- Let the chicken rest for 15 minutes before serving.
Chacarero Sandwich
Chacarero Sandwich
Chacarero is a traditional Chilean grilled steak sandwich topped with jalapeños, tomatoes, and green beans. Yes, green beans on a sandwich. Might sound kinda strange, but the green beans adds a nice crunch and another layer of flavor to the chacarero.
Ingredients
- 4 oz green beans
- 2-6 oz top sirloin hammered 1/8” thick
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tomato thinly sliced
- 1 jalapeño thinly sliced
- 2 ciabatta rolls warmed in the oven
- 2 tbsp butter
Instructions
- Bring a pot of salted water to boil. Simmer the green beans for 6 minutes. Drain and let cool.
- Hammer the sirloins to 1/8” thick. I cut each sirloin in half so there will be 2 pieces of steak per sandwich. Season with salt and pepper.
- Heat cooking oil on a griddle over medium high heat. Add the sirloin to the griddle.
- Sear for 2-3 minutes a side.
Sandwich Assembly
- Butter both sides of the ciabatta rolls. Place 2 pieces of the sirloin on each roll.
- Place the jalapeños on the sirloin, followed by the tomatoes and green beans.
Butifarras
Butifarras
Butifarras are a popular Peruvian sandwich consisting of country ham and salsa criolla on ciabatta bread. The sandwich was created by Italian immigrants who smoked their own artisan hams, hence the birth of jamon del pais.This is one of the finest sandwiches I’ve ever eaten. It is worth all the steps in preparation to consume this Peruvian monstrosity.
Ingredients
- ciabatta bread
- jamon del pais sliced
- iceberg lettuce
- salsa criolla
Spread
- 1/2 cup mayonnaise
- 1/2 tbsp dijon mustard
- 1/2 tbsp aji amarillo paste
Instructions
- Mix the mayo, mustard, and aji amarillo paste together. Set aside.
- Slice the ciabatta bread in half.
- Spread the sauce on both sides of the bread. Place lettuce on the bottom piece of the ciabatta.
- Place a pile of the jamon del pais on the lettuce.
- Place a heaping amount of the salsa criolla on the pork.
Jamon del Pais (Peruvian Country Ham)
Jamon del Pais is a Peruvian style ham used to make butifarra sandwiches. While technically not ham since it isn’t cured(it’s really more roast pork), it’s nothing short of delicious. Traditionally pork leg is used to make the ham, but you can use pork sirloin or loin. The pork is simmered in stock for 90 minutes, then rubbed with a garlic and aji panca marinade and baked in the oven.
Ingredients
- 3 lb pork leg, pork sirloin, or pork loin
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion quartered
- 3 bay leaves
- 1 gallon chicken stock or enough to completely submerge the pork
- 2 cups pork braising liquid saved from the boil
Ham Seasoning
- 1/4 cup aji panca paste
- 5 garlic cloves minced
- 2 tbsp vinegar
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 packet sazon with achiote
Instructions
- Season the pork with salt and pepper. Heat up olive oil in a large pot over medium high heat. Place the pork into the pot.
- Sear the pork on all sides for 10 minutes.
- Pour enough chicken stock into the pot to cover the pork completely. Add in the onions and bay leaves. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
- Take the pork out of the pot and let it cool.
- Mix together all of the ham seasoning ingredients.
- Cover the entire ham with the seasoning.
- Preheat the oven to 350 degrees. Place the pork on a baking pan lined in foil. Pour 2 cups of the braising liquid in the pan.
- Bake the ham for 40 minutes, flipping half way through. Let rest for 20 minutes before slicing.
Salsa Criolla
Salsa criolla is an onion relish eaten with just about everything in Peruvian cuisine. The onions are soaked in salted ice water for 10 minutes. This process allows the onions to release their sugars, making them sweet. Then they’re mixed with jalapeños, cilantro, parsley, lime juice, and vinegar. The onions marinate for 30 minutes, resulting in what I like to call sugary onion candy. The onions are less oniony in flavor and have more of a sweet and sugary taste with a kick of spice from the jalapeños. I recommend making a double batch because you will eat half of it before serving it with whatever you’re making.
Equipment
- mandolin slicer
Ingredients
- 1 large red onion thinly sliced on a mandolin
- 1 jalapeños sliced paper thin on a mandolin
- 1 tbsp cilantro chopped
- 1 tbsp parsley chopped
- 1 tbsp lime juice
- 2 tsp vinegar
- 1/4 tsp salt
Instructions
- Place the sliced onions in ice cold salted water for 10 minutes. Drain and pat dry.
- Mix all of the ingredients together. Cover with plastic wrap and let marinate for 30 minutes before serving.
