posted by Terrytx 06-23-102 8:44 AM
* Exported from MasterCook *
Anticuchos (Peruvian Beef Kebabs)
Recipe By :Cooking Light Magazine. September 2001. Page: 136.
Serving Size : 6 Preparation Time :0:00
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
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Beef:
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
Cooking spray
Roasted Yellow Pepper Sauce
These spicy kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com.
To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
Prepare grill.
Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce.
Yield: 6 servings (serving size: 3 ounces meat and about 2-1/2 tablespoons sauce). (Totals include Roasted Yellow Pepper Sauce)
* Exported from MasterCook *
Roasted Yellow Pepper Sauce
Recipe By :Cooking Light Magazine. September 2001. Page: 136.
Serving Size : 8 Preparation Time :0:00
Categories : Sauces/Condiments/Marinades
Amount Measure Ingredient -- Preparation Method
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1 large yellow bell pepper (about 10 ounces)
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground aji amarillo or hot paprika
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
Prepare broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth. Yield: 1 cup (serving size: 2 tablespoons).