Entree's

Beef Stew in Tamarind Sauce

2 lbs. Beef, cut in chunks

1 Tbs. Ground Cumin

1 tsp. Ground Allspice

1/2 Tbs. Ground Achiote

1 Tbs. Chili or Hot Pepper Powder

2 Tbs. Olive Oil

2 Red Onions

3 Bell Peppers

3 Large Tomatoes

6 Garlic Cloves

1 bunch Cilantro

14 oz. puree arete Tamarind Puree

12 oz. Beer

1 Tbs. grated Panela or Brown Sugar

Salt and Pepper

 

Season beef with cumin, allspice, achiote, salt and pepper. Blend the onions, peppers, tomatoes, garlic and 1/2 of the cilantro with the tamarind puree until smooth. Heat the oil over medium high heat, sauté the meat until lightly browned on each side.  Add the tamarind puree sauce, grated panela (or brown sugar) and beer, bring to a boil. Reduce heat and simmer until the meat is very tender and the sauce has thickened, about 1 ½ to 2 hours. Sprinkle with remaining cilantro before serving.

 

Salmon with Guava Sauce

4 Salmon Fillets, 6 to 8 oz. each

1 Tbs. Onion Powder
Salt and Pepper, to taste

 

Guava Sauce:
2 Tbs. Vegetable Oil
4 Garlic Cloves, chopped
2 cups puree arete Guava Puree
1/2 cup Orange Juice
3 Tbs. Water
2 Tbs. Lime Juice

1/4 tsp. Cumin Powder
Salt and Pepper to taste

 

Preheat oven to 450˚F. Season the salmon with onion powder, salt and pepper. Place salmon, skin side down, on a non-stick baking sheet.  Bake until salmon is cooked, about 12 to 15 minutes. 

In a medium saucepan, warm the oil over low heat, add the garlic and cook until soft.  Add the remaining sauce ingredients. Simmer about 10 minutes over low heat, stirring often. Pour the sauce over the salmon fillets. Garnish with fresh cilantro and serve immediately.

 

Pork Chops with Raspberry Sauce

1/2 tsp. Dried Thyme, crushed

1/2 tsp. Dried Sage, Crushed

1/4 tsp. Salt

1/4 tsp. Pepper

4 (4oz.) Boneless Pork Loin Chops

1 Tbs. Butter

1 Tbs. Olive Oil

1/4 cup puree arete Raspberry Puree

2 Tbs. Orange Juice

2 Tbs. White Wine Vinegar

4 spring fresh thyme (optional)

 

Preheat oven to 200˚F. In a small bowl, combine crushed thyme, sage, salt and pepper. Rub evenly over pork chops. Melt butter and olive oil in nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven. In the skillet, combine raspberry puree, orange juice and vinegar. Bring to boil and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with sprigs of thyme.

 

 

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