South America

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio
, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

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Bon Appétit !   Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the  Picanha
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Click here for an extensive list of  Beef Cuts from around the World
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Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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“Choripán Mariposa”

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South America’s culinary addition to the world of sandwiches, the Choripánis without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho !   Life is Good !
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Choripan

Choripan

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Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

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Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

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Choripan

Choripan

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” Moqueca de Frutos do Mar “

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Another 10 minute meal that looks and tastes like a thousand bucks  🙂
When I worked at the Intercontinental in Rio de Janeiro,
I had this for lunch at least twice a week at the pool restaurant.
Last night when I made this, I felt transported back in time to Rio
and it’s many beautiful treasures, the food,  the caipirinhas,
the vistas, the beaches and,most of all, the beautiful people who live life to it’s fullest.
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Ingredients :

2 lbs of mixed seafood
6 cloves of garlic, chopped
6 onions, chopped
2 green peppers, de-seeded and chopped
2 red peppers, de-seeded and chopped
2 bunch spring onions spring onions, finely sliced
6 limes, halved
2 tbsp light olive oil
1 pint coconut milk
3 tablespoons light olive oil _ *
1/2 ladle dende oil (substitute with annatto oil) _
Sea salt, to taste
Freshly ground pepper, to taste

Method :

Heat a large sauté pan with the olive oil.
Saute the onion and garlic until opaque.
Add the sea food, saute for two minutes.
Add the coconut milk and bring to a gentle bubble.
After 2 minutes, carefully stir the seafood.
Slowly simmer until the seafood is almost done.
Add the remaining vegetables and half the
herbs and simmer for two minutes.
Transfer to a large serving dish and sprinkle with
remaining herbs and spring onions.
Drizzle lime juice and dende oil (if available) over the top.

*Cook’s Note: Dende Oil is an African palm-oil,
widely used in the Brazilian state of Bahia.
If not locally available,  substitute with annatto oil.

Bom apetite !    Vida é boa !
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