This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”). This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading
I love food cooked in beer. Enough said.
This is a Northern version with Norwegian vegetables.
This method is equally good for a bass fish fillet or a salmon. A savory poaching liquid is first made, then the fish is gently simmered over medium low heat until cooked through.
Many of us know and love Carne Asada. Commonly, Carne Asada is marinated in lime juice and garlic. This recipe opts for a marinade of orange juice and onions. The meat marinates for at least one hour, up to overnight.
This is a Nicaraguan salad.