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Cooking Colombia

Cedar Planked Salmon

3:52 PM
Ingredients :

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Preparation : 

Soak the cedar planks for at least 1 hour in warm water.

Soak longer if you have time.

In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.

Place the salmon fillets in the marinade and turn to coat.

Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat.

Place the planks on the grate.

The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade.

Cover, and grill for about 20 minutes.

Fish is done when you can flake it with a fork.

It will continue to cook after you remove it from the grill.

Coconut Crustacean Chowder Seafood Soup

Ingredients :

2 tablespoons olive oil
1 cup diced onion
1 cup grated red bell pepper (grated on the large holes)
2 pounds raw shrimp, cleaned and deveined
1 pound raw squid rings, cleaned
1 pound piangua or clams, cleaned
1 pound raw conch pieces or oysters
1 fish bouillon cubes
2 tablespoons garlic paste
1 teaspoon color or Saz n Goya with Saffron
1  teaspoons salt
1 teaspoon pepper
4 cups coconut milk
2 cups milk
4 tablespoons flour
1 cup white wine
1  tablespoons minced cilantro
1 tablespoon minced parsley

Preparation : 


In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper.

Cook for 12 minutes.

Mix the coconut milk, milk and flour together to a smooth consistency.

Add them to the pot; simmer over low heat for 15 minutes more.

Add the wine and simmer for 15 minutes.

Sprinkle with cilantro and parsley and serve.

Ají from Colombia

11:50 AM
Ingredients :

1 tablespoon of fresh lemon juice
1 tablespoon of white vinegar
1 tablespoon of water
1/4 cup of green onion , finely minced (white and light green part only)
1/8 cup of fresh cilantro , minced
1 jalapeno pepper , seeded and finely minced (more or less to taste)
1 teaspoon of tomato , finely minced

Preparation : 

Combine all the ingredients in a small glass bowl, cover, and let sit in refrigerator for at least one hour so all the flavors develop real well before serving.

Ideal to add in empanadas, soups, and meats.

This is a special colombian salsa and goes great with many kinds of food.
 
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