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Achiote Paste

Ingredients: 2 Tablespoon(s) Annatto seeds 1 Teaspoon(s) Cumin seeds 1 Teaspoon(s) Oregano 6 Allspice berries 1 Teaspoon(s) Sea salt 4 Garlic cloves, pressed 4 Tablespoon(s) Lime juice Directions: Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood. Yield: about 1/2 cup
Check some related videos Similar recipes: Achiote sauce In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken s Shrimp paste dipping sauce - nam prik goong siap * Placethe chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and sugar; gently mash together. Alternatively, use a blender. A Adobo de achiote THE SPICE GRINDER METHOD: In a spice grinder, pulverize the achiote as finely as possible, then dump it into a small bowl. Pulverize the allspice and black pepper (if you're using whole) along with the oregano, and add to the achiote. Sprinkl Aji molido (chile paste - yellow) Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or m Quince paste (dulce de membrillo) Rub the quinces clean and place in a saucepan of cold water. Heat until the skins are about to split, then remove them from the water, skin them and discard the pips and membranes. Dissolve the sugar in the water and heat gently to make a syrup. Add the f Achiote marinade and barbecue sauce for beef Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reser Chili paste - sambal Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal. ~--------------------------------------------------------------------- ~-- In a blender or food processor, combine chiles, garlic, oni Thai red curry paste 1. Remove seeds from dried chilies and soak in water for at least 10 minutes. 2. In a coffee grinder (or, if you prefer, a mortar and pestle), grind the black peppercorns and coriander seeds into a powder. 3. Transfer to a food processor and add galanga Achiote marinated shrimp salad For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shell Achiote marinade/mop Mix all ingredients in a non reactive bowl. Use as a marinade or mop. Aceite de achiote (achiote oil) Combine all ingredients in a non-reactive heavy saucepan, allow to steep for 40 minutes, stirring occasionally. Bring mixture to a low and gentle boil while stirring continuously. Remove saucepan from heat and allow to cool thoroughly. Strain thro Choux paste 1 ts cold water Like souffles, popovers, and pita breads, choux paste is one of the miracles of the kitchen. You spoon an ordinary-looking batter onto a baking sheet and minutes later you've got a puffed pastry that appears to be threatening Red curry paste - nam prik gaeng ped * Red and green curry pastes are the basis for most Thai curries. ~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet Thai panaeng curry paste (chiang mai) 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.) 2. Add all remaining ingredients an Thai green curry paste (chiang mai) 1. Place the dry spices (coriander seeds, cumin seeds, peppercorns, salt) into mortar and grind and pound them into powder with pestle. 2. Add the rest of the ingredients and pound until all ingredients form a smooth paste (no chunks allowed!) If you ch Jerk paste Recipe by: romero@minerva.cis.yale.edu (C. Antonio Romero) From: rec.food.cooking. Since there were numerous requests in my mailbox today for the jerk recipe, I thought I'd just go ahead and post it. I started with recipes from "Jerk: Achiote chicken and cilantro dumplings Season chicken with salt and pepper. Place in medium bowl. Puree Achiote paste with orange juice in blender. Add to chicken. Toss to coat. Set aside. Melt butter in large saucepan over medium heat. Add carrots and celery and sautJ 5 minutes. Add Black chili paste - nam prik pow * This dip will give any food a much richer taste, and add spiciness. ~--------------------------------------------------------------------- ~-- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Skorthalia (walnut and garlic paste) 1. Soak bread in water 2. Squeeze out water from bread and place in bowl of food processor 3. Add garlic, salt, pepper,and cayenne and run the machine to form a paste. 4. Start adding lemon and vinegar alternating with oils to the consistency of Green curry paste * Green curry paste is used to make the hottest of all Thai curries. ~--------------------------------------------------------------------- ~-- Combine all the ingredients in a blender and process until smooth. From: Thailand The Beautiful Cookbo Barbecued shrimp paste on sugar cane (chao tom) The allied recipes for this rather complex operation follow in the next post. Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On Aji molido (chile paste - red) If the chiles are dried, soak in water till softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fres Tandoori paste & baste Firstly place all the ingredients into in a blender, excluding the lemon juice and the salt, and blend to a paste. Leave the paste to sit. To prepare the food, marinate whatever you'll be cooking in a mixture of lemon juice and salt for ? hour. Then Hulba (fenugreek paste) Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork. Remove stalks and seeds from chilis and chop finely (take care in handling them). Blend into fenugreek paste with salt Red snapper with achiote paste (huachinango c "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juic Almond paste 1 1/3 c Powdered Sugar 2 tb Water 1/2 ts Almond Extract Toast almonds on baking sheet at 300 oF for 10 min. DO NOT BROWN!!! Cool them for 5 min. Procerss the almonds 1 min. Add sugar, water, and extract and process 15 sec. to form a Aceite o manteca de achiote (annato oil or lara) Heat the oil in a small saucepan, add the seeds and cook over low heat for about 5 minutes, stirring from time to time, until a rich orange color is obtained. Cool, strain and store in a covered jar in the refrigerator. It will keep for several Choux paste (puff shells) Preheat electric oven to 400 F. Lightly spray baking sheet with non-stick spray. In a saucepan, bring water, butter, and salt to a boil. Remove from heat; add flour all at once, stir vigorously until mixture forms a ball. Beat in 1 egg at a time,