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TheFuzzy
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Post subject: OK, now what do I do with it? Posted: Thu May 09, 2013 11:13 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Folks,
Based on a tip from Paula Wolfert in a Saveur article, when I stopped by one of the Mexican markets in the Mission, I picked up a block (100g) of Achiote paste.
OK, now what?
I don't know that I actually have any recipes that use it, and Paula didn't give me any. Ideas?
Have you ever bought a specialty gourmet/ethnic ingredient, and then had no idea what to do with it? Stories, please!
_________________ The Fuzzy Chef Serious Chef iz Serious!
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pepperhead212
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Post subject: Re: OK, now what do I do with it? Posted: Thu May 09, 2013 11:33 pm |
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Joined: Fri Dec 19, 2008 7:58 pm Posts: 1206
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Look up Yucatan recipes using recado rojo. Oaxaca uses it some, too, but the Yucatan is where they use it the most. I have a book on Yucatan cooking, and they have several recipes for the paste itself, so you can imagine how many recipes use it.
The Vietnamese also use achiote a lot; not sure if that paste would be similar to what they use, but it's worth looking into.
_________________ Dave
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Kathy Henry
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 4:34 am |
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Joined: Thu Dec 18, 2008 5:29 am Posts: 454 Location: York PA
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I love that we have such a great source of experience here. What a treasure.
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beccaporter
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 6:24 am |
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Joined: Sun Dec 21, 2008 10:34 am Posts: 419 Location: Northeast Louisiana
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Rick Bayless has some yummy recipes using it.
_________________ -Becca
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jeanf
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 7:41 am |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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I spent months looking for a specific type of dried fig once. Finally found and bought them and could not find the recipe that I needed them for. Finally just ate them as is. Probably not an option for the paste.
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Darcie
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 10:37 am |
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Joined: Thu Dec 18, 2008 7:18 pm Posts: 1244
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I know I have recipes that call for it, but sadly I had to let my EYB subscription expire so I can't easily find them. Maybe now that hubby is back to work (1 month now, part-time, but still better than nothing), I can renew it.
My pantry has a lot of ingredients that I bought on a whim and frankly have no idea what to do with. Anyone have a good recipe using Pandan Leaf Extract? (It's a 15 oz can and I know I had a plan for it at one time...) How about canned quail eggs? (That was a gag gift, but I can't bear to throw it out.) How about fine barley? (I saw it at a Hungarian market, and it was cheap, so....)
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ldkelley
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 12:32 pm |
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Joined: Tue Dec 23, 2008 8:06 pm Posts: 935
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Achiote paste can be used in some Cuban dishes as well. It has a smoky flavor and adds red color. My mind is completely blanking on specific recipes, but I can check my cookbooks when I get home. Alina will probably know right off the bat. --Lisa
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SilverSage
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 7:28 pm |
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Joined: Thu Jul 23, 2009 9:58 am Posts: 410 Location: Florida Gulf Coast
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Arroz con pollo. I once bought fenugreek for a recipe. I eventually ended up sending most of it to Amy. I wonder if she ever used it.
_________________ In our house, dog hair is a condiment.
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Cubangirl
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 7:32 pm |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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You can use it in recipes calling for Bijol. Not the same thing, but will give the requisite yellow color for yellow rice with ??? dishes. I don't use as I have a container of Bijol that will outlive me.
_________________ Alina
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TheFuzzy
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Post subject: Re: OK, now what do I do with it? Posted: Fri May 10, 2013 9:55 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Darcie,
Well, you often add pandan leaf as a flavoring to rice if you're making Indonesian rice dishes, such as rice & boiled chicken. I expect the extract would work for this.
Alina,
Bijol? Wow, first time I ever heard of it. Certainly I don't have any recipes which call for it...
_________________ The Fuzzy Chef Serious Chef iz Serious!
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