Anticuchos Peruvian Beef Kebabs With Roasted Yellow Pepper Sauce Recipes

ANTICUCHOS (PERUVIAN BEEF KEBABS)

Steps:

• 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.

ANTICUCHOS (GRILLED BEEF HEART)

Steps:

• Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI

Steps:

• Soak skewers in water while marinating beef.
• Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
• Prepare grill for cooking.
• After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
• Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
• Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
• Serve kebabs with onion and zucchini.

ANTICUCHOS (PERUVIAN BEEF KEBABS WITH ROASTED YELLOW PEPPER SAUCE)

Steps:

• Combine sirloin, red wine vinegar, 2 tsp. aji amarillo or paprika, 1 tsp. salt, 1 tsp. black pepper, ½ tsp. cumin, and ½ tsp. turmeric in a large plastic bag. Toss well. Chill at least 3 hours. Combine 1 tsp. aji amarillo or paprika, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. turmeric, and parsley. Set aside. Place bell pepper, scallion, white vinegar, olive oil, lemon juice, 1 tsp. cumin, 1 tsp. aji amarillo or paprika, ½ tsp. turmeric, ¼ tsp. salt, ¼ tsp. black pepper, and garlic in a blender or food processor and process until smooth. Set aside. Prepare grill. Remove sirloin from bag and discard marinade. Thread onto 6 skewers. Press fiery rub onto beef. Place kebabs on grill and cook 6 minutes or to desired degree of doneness, turning once. Serve with yellow pepper sauce.

PERUVIAN BEEF KABOBS WITH PEPPER SAUCE

Steps:

• To make beef, combine all beef ingredients in a bowl.
• Toss well.
• Cover and chill to marinate for 3 hrs.
• Combine rub ingredients.
• Prepare grill.
• Place beef on metal skewers.
• Rub the rub all over the meat.
• Grill for 6 min.
• turning over one time.
• Alternately, you could broil the meat in the oven.
• Just make sure it is done enough for your tastes.
• To make pepper sauce, broil the pepper halves until they begin to blacken.
• This should take about 15 minutes.
• Place them in a ziplock bag (a sturdy one that won't melt) and seal it.
• This will let the skins come loose.
• Peel the skins off and chop up the pepper.
• Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.

PERUVIAN FISH KEBABS / ANTICUCHOS DE PESCADO

Steps:

• 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

ROASTED YELLOW PEPPER SAUCE

Steps:

• Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
• Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
• Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
• Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
• Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.