Tag Archives: Colombia

Hamburguesas Colombianas

13 Dec

KaBOOOM!

Home run just hit after it looked like it only had warning track depth…

Here’s the deal. I found this fantastic new recipe for hamburgers on one of my favorite web sites, My Colombian Recipes. Erica Dinho is a Colombian in New York and I avidly follow her Twitter account to stay current on her recipes. I found this recipe for Hamburguesas Colombianas. I decided to make these for Esposita as she had a long week of commuting for work. Remember, I’m a stay at home, work from home hubbie. I figured it might score me some points.

It didn’t exactly go as planned. I probably didn’t chop up the scallions and onions as well as Erica might have. A little chunky. I also added an egg because it seemed to dry for me. When I went to the slaw, that’s where I ran into problems. I don’t have a food processor. Yes, you read correctly…no food processor. I only read the ingredients before I went shopping. So I had to call an audible. I decided to turn the slaw into a sauce. I mixed the mayo, the sour cream, lime juice, salt, pepper, paprika, and cumin all together and whisked vigorously. Tasted pretty good. I was still nervous though as I went to pick up Esposita. I thought my home run drive might land in deep left centerfield. Warning track power only. Why did I feel this way? The onions were a little chunky and I had to deviate from a perfectly good recipe because I didn’t read ahead.

Esposita got home and the house actually smelled great. She started eating my sauce with the Sea Salt potato chips before I even started grilling. I was scared she was going to finish it off before the burgers came out! Bottom line is the burgers and the sauce were home runs. Esposita said the burger was her new favorite. I’m not sure if she was exaggerating but she ate it all up!

Here you go…I’m going to let you check out Erica’s web site for the real recipe. I’ve got a backup for the food processor and I’m going to try it again. The beauty of this dish is the cumin and paprika. They really make the burger and the sauce pop. Make your next burger special by cooking it Colombian style!

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

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Donde Canta la Rana is Now Open…

10 May

My father only lived in Bogota, Colombia for 4 years, where he met and married my mother. But Dad had fond memories of the city and country. One of the stories he told was of a favorite watering hole called “Donde Canta la Rana.” This translates into “Where to Frog Sings.” Not only a unique name, but a great personal story.

Esposita and I decided to take the room next to the dining room that simply as not being utilized well, and turn it into a makeshift bar/sitting room. This would open up the dining room and make a nice place for us to relax and host guests. She was kind enough to allow me to turn it into a Colombian room and name it “Donde Canta la Rana” in memory of Dad’s favorite bar.

Here are the photos…

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Eat Well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

Colombian Comfort

22 Apr

This recipe is courtesy of Erica Dinho @colombianrecipe. I encourage you to follow her on Twitter and on her blog

Estofado de Cerdo (see the recipe by Erica here) is basically a pork stew, but oh boy, does it pack a punch.

I won’t re-print Erica’s recipe…I encourage you to click on the link yourself to see it. What I will do is tell you the minor changes Esposita and I made to it and what we thought.

  1. We don’t have any place that sells Yuca here in Poulsbo. We had to call a audible and used sweet potatoes in its place.
  2. Esposita is pushing Paleo, so white rice is out. Granted, rice is a Colombian staple, we made another audible and called in cauliflower in its place.
  3. We didn’t have all the ingredients on Sunday morning, so we started the pork loin roast in the slow cooker with the beer, cumin, salt, pepper, and onion. Erica didn’t mention what kind of beer, so I went with what I had and that is a good old Guinness!
  4. We picked up everything else after Mass and threw it in when we returned. We let it slow cook on high temperature the rest of the afternoon. Since we were having guests and needed a bit more room, we moved it into the oven for the last hour for room and time.

P.S. You can find achiote powder at  your local Hispanic/Latino grocery store. AND, a little goes a long way!

Bottom line, this Estofado was unbelievably good. The flavors were rich and it really was filling. Comfort food Colombian style! The only bad news is that I forgot to snap a phot of it to add to the blog. This will become a regular in our house so stay tuned for a photo later.

Many thanks to Erica for this wonderful recipe. I had gone to her site looking for a salsa for the chicken on Saturday and ran across this. I promise I am a regular on her blog and Twitter now.

Eat well,

Jefe

© 2013 Dan Weedin. All Rights Reserved

P.S.S. Follow me on Twitter @TheFoodJefe. I tweet more than I blog lately as its easier. Hey, I’m up to a whopping 28 followers…who knows, maybe I can hit 30 soon:)

 

Mojito Madness

1 Apr

Okay, so my March Madness posting has been sporadic at best. The basketball has been spectacular as normal, as is the fun in watching it.

Yesterday was a beautiful Easter Sunday and we watched no hoops. Instead, we gathered on the porch on a 70 degree day with our neighbors and drank mojitos.

These mojitos were special. Instead of using rum, we used the nectar of my Colombian roots – aguardiente!

Here’s what you use:

Aguardiente (available in Poulsbo at the High Spirits liquor store thanks to Peter Crabtree), freshly squeezed lime, lime flavored seltzer water, sugar, and frozen mango chunks. Oh, and if course fresh mint with a sprig sticking out of your glass. A perfect drink on a perfect day.

Esposita made a large punch bowl full, so I have no measurements. Those will follow in another post!

Photos of my hija Mindy and me; me chillin’ on the porch with my mojito!
Eat well,

Jefe

Copyright 2013 The Food Jefe. All Right Reserved

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Eggs Getting Crabby

19 Jul

Esposita and I had to get up REALLY early this morning to join the send off party for our Rotary Exchange Student who was heading back home to Colombia today. We will really miss her (she loved my Pato de Dan, too). We left the house at 2:30 in the morning and returned around 6:45. Too late to nap, so it was all about what was for breakfast!

Somehow I had a surge of inspiration after turning on my Pandora and hitting some U2, Michael Jackson, Men Without Hats, and other great 80s music.

I pulled out 8 cage-fee eggs and mixed them together with leftover crab meat that we got from Esposita’s brother, straight out of the Dungeness. The crab was just out of the shell last night for dinner, so it was still very fresh. I mixed the crab and the eggs together with very simple seasoning – salt, lemon pepper, and a little garlic powder. The pan was prepared with olive oil and away we went.

One of the things I’ve learned is that heat is the enemy of eggs. I cook mine at just below medium heat, stirring constantly. Once they get to the point where they are firmed up, you have to move them off so they don’t overcook. These eggs were awesome if I do say so myself (Esposita DID say it). The only thing I might do differently next time is up the garlic powder. I didn’t get as much of that flavor as I would have liked.

Next time you are going an egg scramble and find yourself with any leftover meats from dinner (especially crab), don’t be afraid to toss it in. Eggs never get crabby about that!

Eat well.

Jefe

© 2012 The Food Jefe. All Rights Reserved

 

 

Colombian Fiesta

3 Jun

Last night, Esposita and I cooked a Colombian Fiesta for a dinner party as part of a Rotary auction. Our exchange student from Colombia was the rock star celebrity with the group, and helped us enormously with the cooking. We traveled to the house with trinkets, displays, music, and food all set up for the red, blue, and yellow of Colombia!

The dinner party was for 7 people and turned into a terrific night. Good friends and food always go together!

Here is what we served…

Appetizer – I made my rapidly improving Patacones. These are fried plantains that are topped with Ahi sauce. This is a “picante” type of salsa sauce made with vinegar, onions, cilantro, salt, and a little jalapeno. Esposita made this really cool quiche-style dish with “morsilla,” which is a blood sausage. We found it at a local Hispanic store. Delicious. We also served Arepas, which are cornmeal cales with cheese inside.

Second Course – Ajiaco. This is a wonderful potato and chicken soup, that is topped with cream, cilantro, and capers. One of my very favorite dishes and Esposita is just hitting it out of the park every time she makes it.

Main course – Pork chops with apple and mustard accompanied by white rice (a colombian staple).

Dessert – Postre de Natas. A very smooth and silky custard-style mousse. A perfect ending.

Dinner parties are always fun, especially when there is a theme. We have one more of these to do and if there were any bugs to work out, I think we worked them out!

Eat Well,

Jefe

© 2012 The Food Jefe. All Rights Reserved

 

Patacones – A Colombian Delicacy

28 Apr

Outside Andres Carne de Res in Chia, Colombia

When I went to Colombia last August, one of my favorite foods to inhale, uh eat, were patacones. Patacones come from the plantain, which is sort of like a banana (yet very different). Plantains are bigger, sturdier, and slightly different in consistency. They are excellent to fry and popular in Hispanic cultures.

Since being home, I’ve played around with frying them and making patacones. I like serving them as an appetizer, however the ones I made last night could have passed as a dessert!

Plantains can be a challenge to peel. I’ve see Aaron Sanchez on The Food Network cook them a little in boiling water to help. I’ve not tried that yet, and still might. I basically cut off the ends, and then cut them length-wise. Once you start the peeling, you have to be slow and deliberate to get the whole peel off.

Last night, I realized I had a plantain that I purchased about a week ago. I new that with going to New York this week, that we needed to eat it. It was ripe and for the first time, the peel just slid off. I did my same thing – fried them for 2 minutes; took them out and pounded them flat; and returned to the frying pan until they got golden brown. I used olive oil and I liked it because I had to fry them at a lower temperature and I think they cooked better.

I threw the salt on liberally as I always do, but was surprised how sweet they were. The ripeness must have a real “dulce” effect on the taste. Esposita tried one and said we should eat them for dessert. I couldn’t wait, but I can imagine a little cinnamon and dipping chocolate for a future meal!

P.S. For you Kitsap County residents, I get my plantains from Central Market in Poulsbo!

Eat Well,

Food Jefe

© 2012 The Food Jefe. All Rights Reserved