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Atavachron View Drop Down
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 22:26
^ that looks amazing Ivan, is it distinctly Peruvian?

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Points: 19557 		Direct Link To This Post Posted: May 27 2012 at 21:39
This is a Peruvian recipe called CAUSA, ideal for summer

You need:

  1. Yellow potatoes (quantity depending of te size)
  2. Tuna or chicken or shruimps or crab, all chopped
  3. Olives if you like it
  4. Homemade mayonnaise
  5. A couple of avocados
  6. Ají amarillo (Chili works also)
  7. 3 oir four sliced eggs
  8. Oil (beter if corn or soy oil but not olive
  9. Tomatoes
  10. A small onion
  11. Salt pepér, Aji-no-Moto at taste
  12. Olives (If you like them)





Process

  • Knead yellow boiled potatoes and add the ground aji amarillo (Chilli also works), key lime juice, salt, pepper, olive oil and thinly chopped onion (manage to get a compact and uniform dough) add salt, pepper at taste
  • Add a little mold of the size you need, it's easier to make it square or rectangular I like to make it big, so I can cut the pieces for each person as a cake

  • The causa is made of 3 layers of potatoes so you need to divide the dough in 3 equal parts.
  • Add the first layer at the bottom of the mold.
  • Now, fill it with the shredded chicken (or tune or shrimps or crab if you like it more, I love to make it with tuna as filling and shrimps at the top) and mix it with the mayonnaise, add as much mayonnaise as you like. Make sure to spread it evenly.
  • Add another layer of potatoes. Grease this layer with mayonnaise and on top of it, add the thinly sliced avocado, tomatoes and egg.
  • Finally, add the third layer of potatoes (press the whole using your palms to compact the causa)
  • Unmold and dress with parsley, olives, and thinly sliced boiled eggs and avocado.

Served cold, not frozen.

Iván


Edited by Ivan_Melgar_M - May 27 2012 at 23:48
            
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Points: 32581 		Direct Link To This Post Posted: May 27 2012 at 21:28
Originally posted by Atavachron Atavachron wrote:

Kosher?



 No tolerance for the least bit of spiciness.

She can eat pork and shrimp like there's no tomorrow.  LOL

Edited by Epignosis - May 27 2012 at 21:29
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 21:24
Kosher?
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Points: 32581 		Direct Link To This Post Posted: May 27 2012 at 20:59
Originally posted by Atavachron Atavachron wrote:

Just had porkchops tonight (no attached kidney  Big smile  Ermm)---  broiled them in a really nice glaze of orange marmalade, sherry, soy sauce, Thai hotsauce, a little garlic powder, S&P.   Reduced the juice and spooned over mashed potatoes, pickled red cabbage on the side.   Delicious, and a very German meal if I do say.




Sounds incredible, though my wife wouldn't have it. 
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 20:55
Just had porkchops tonight (no attached kidney  Big smile  Ermm)---  broiled them in a really nice glaze of orange marmalade, sherry, soy sauce, Thai hotsauce, a little garlic powder, S&P.   Reduced the juice and spooned over mashed potatoes, pickled red cabbage on the side.   Delicious, and a very German meal if I do say.
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Points: 37575 		Direct Link To This Post Posted: May 27 2012 at 20:18
I only like pork chops when they've got the kidney still attached, and they don't sell them like that anymore (some say this is an EU directive - but I doubt it is).
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 19:53
^ not to mention underdone skin, gotta be browned or it's almost inedible
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Points: 32581 		Direct Link To This Post Posted: May 27 2012 at 19:50
Originally posted by Atavachron Atavachron wrote:

undercooked chicken is disgusting 


Undercooked chicken is always unacceptable.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 19:49
undercooked chicken is disgusting 
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Points: 32581 		Direct Link To This Post Posted: May 27 2012 at 19:49
Originally posted by Dean Dean wrote:

Originally posted by Epignosis Epignosis wrote:

Originally posted by Snow Dog Snow Dog wrote:

Originally posted by Atavachron Atavachron wrote:

is there still trichinosis in Britain?

What is it? If there ever was  it passed me by.


Undercooked pork (pinkish) is OK in the US and UK as far as I know.
Yep - probably as safe as houses now-a-days, but the things we are conditioned with as kids tends to stick with us all our lives - both my parents and Debs' would not eat undercooked pork or chicken and would never re-heat cold pork and that got drummed into us. With chicken it's more an issue of campylobacter bacteria causing food poisoning (and when you've had food poisoning once I can assure you you'll never want it a second time).
 
Pre-cooking most BBQ foods makes them taste better anyway IMO - it can also help retain moisture and stop the searing heat of the grill from drying out the meat, but it depends on what you are cooking and how you cook it.


I understand what you mean.

I've enjoyed food poisoning twice.  Once was after eating fried chicken from a grocery store.  Upon my complaint the next morning, the manager offered to replace the chicken.  Stern Smile

The other time was on vacation, but I ate from so many different cooks there that I have no idea what did it.  All I know is the Bed and Breakfast we stayed in was nasty on both accounts.

I would encourage you to have a nicely seasoned pork chop, light pink in the middle, and try it.  Much more flavorful and moist.  That's how we eat it and we're okay.  Smile
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 37575 		Direct Link To This Post Posted: May 27 2012 at 19:41
Originally posted by Epignosis Epignosis wrote:

Originally posted by Snow Dog Snow Dog wrote:

Originally posted by Atavachron Atavachron wrote:

is there still trichinosis in Britain?

What is it? If there ever was  it passed me by.


Undercooked pork (pinkish) is OK in the US and UK as far as I know.
Yep - probably as safe as houses now-a-days, but the things we are conditioned with as kids tends to stick with us all our lives - both my parents and Debs' would not eat undercooked pork or chicken and would never re-heat cold pork and that got drummed into us. With chicken it's more an issue of campylobacter bacteria causing food poisoning (and when you've had food poisoning once I can assure you you'll never want it a second time).
 
Pre-cooking most BBQ foods makes them taste better anyway IMO - it can also help retain moisture and stop the searing heat of the grill from drying out the meat, but it depends on what you are cooking and how you cook it.


Edited by Dean - May 27 2012 at 19:41
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 19:25
Originally posted by Atavachron Atavachron wrote:

parasites in pigs
also my band in high school, BTW
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Points: 32581 		Direct Link To This Post Posted: May 27 2012 at 19:08
Originally posted by Snow Dog Snow Dog wrote:

Originally posted by Atavachron Atavachron wrote:

is there still trichinosis in Britain?

What is it? If there ever was  it passed me by.


Undercooked pork (pinkish) is OK in the US and UK as far as I know.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 18:53
parasites in pigs
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Points: 32995 		Direct Link To This Post Posted: May 27 2012 at 18:53
Originally posted by Atavachron Atavachron wrote:

is there still trichinosis in Britain?

What is it? If there ever was  it passed me by.
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Points: 65821 		Direct Link To This Post Posted: May 27 2012 at 18:52
is there still trichinosis in Britain?
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Points: 32995 		Direct Link To This Post Posted: May 27 2012 at 18:49
^Is that the "Smoker" you meant? Looks like a very good thing to  have. I do however BBQ from raw and have never had a problem. Did chicken today actually.

Edited by Snow Dog - May 27 2012 at 18:52
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Points: 37575 		Direct Link To This Post Posted: May 27 2012 at 18:41
^ you can just BBQ it - but I have a fear of undercooked pork so prefer to pre-cook it first (same with sausages and chicken - I never BBQ those buggers from raw, just too risky). Obviously I could have pre-cooked it in the oven then just finished it on the standard BBQ, but as I have a BBQ that can roast I might as well make the most of it.
Frontier 3 in 1 BBQ Smoker
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Points: 32995 		Direct Link To This Post Posted: May 27 2012 at 18:31
^Sounds complex but superb.
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