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Recipes From Panama And Nicaragua , _ Gallo Pinto

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					Recipes From Panama And Nicaragua , : Gallo Pinto
In any part regarding Costa Rica, you will find gallo pinto (obvious gah-yo peen-toh) served for
breakfast. Essentially , it is rice as well as beans. The espresso beans are usually black, but
sometimes they are red. The rice and also the beans are initial cooked separately. After that , they
are added to a frying pan which has sauteed onions, garlic and sometimes red pepper. There are
various styles of making gallo pinto. This particular recipe is from the Cartago area, which is seen as
a the onions as well as red sweet spice up as ingredients, that is my favorite.
Another aspect of having this meal are the accompaniments, which can be covered in the last
section. It is also a dish which can additionally incorporate leftover lean meats. The accompaniments
create a Costa Rican breakfast every day complete, however some people just have gallo pinto alone
with their rich and tasty Costa Rican coffee.
4 cups of cooked hemp , seasoned
1 1/2 cups cooked espresso beans , seasoned
1 method onion
2 cloves of garlic
1/2 red pepper
1/4 cup oil
Salt to taste
2 tablespoons Salsa Lizano

Put the essential oil in a frying griddle and heat it up. Break up and dice the actual onion and red
pepper into small pieces. Saute the actual onion and red pepper for 3-4 minutes and then include the
crushed garlic cloves. Saute for the next 3 minutes and then add the espresso beans plus the 1/2 pot
of the stock from your bean pot.
Add the poultry bullion cube and permit it to break up as you are stirring the actual beans and
sauteed onion and red pepper. Then add both the tablespoons of Salsa Lizano. Cook for two minutes
and then include the cooked hemp. Mix the hemp into the beans thoroughly , cooking until the whole
mixture is thoroughly heated. Add salt to taste.
The two most common accompaniments are fried fresh plantano (maduro) as well as natilla (sour
lotion ). To make the maduro, but a green plantano in the store as well as let it ripen just like a
banana. It will obtain yellow and make softer. Then you slice this lengthwise and fry it in essential oil
for a few minutes - it doesn't take long.
Natilla is a little not the same as the sour lotion that you get from the united states of america , it is
sweeter and it is thinner. You can make an adjustment of U.azines. Sourcream by blending it with
cooking cream or fifty percent and half till it thins to a thick pouring regularity. You can sweeten the
actual cream with a little sugars and add a little salt to taste. The natilla is put on the side or on the
top of the gallo pinto. It is good with the maduro as well.
Besides fried or scrambled eggs, refreshing white cheese is an additional common accompaniment.
This is an immature cheese, that's common in c. R. , can also be found in areas that have Mexican
food in the U.S.. This particular cheese can be served plain or as toast slices.
Meats are sometimes served together with gallo pinto. It's not common to have it included with the
rice as well as beans, but many households do this with leftover beef or chicken. I particularly such as
lengua in salsa rojo, or calf's tongue in tomato sauce. The tomato sauce is a good taste that
compliments the actual gallon pinto.
Salsa Lizano
The Salsa Lizano is really a key ingredient that contributes flavor to the gallo pinto. It is not a common
ingredient outside of Central America, but you can find online sources to purchase it. This particular
green-colored sauce features a vinegary taste which is mildly piquant. You can find clones of it from
other companies in c. R. called "salsa inglesa." For a substitution, i have tried personally Mexican
salsa verde, adding some cider vinegar and white-colored pepper. Tomatillo marinade with some
vinegar is an additional possibility.

Arroz con Leche (hemp with Condensed fairly sweet Milk and Raisins)
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Description: In any part regarding Costa Rica, you will find gallo pinto (obvious gah-yo peen-toh) served for