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2
Dec, 2018
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

How to cook 34 authentic global recipes without tedious planning.
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze
Pollo a la Brasa is a rotisserie chicken and often served with Aji verde sauce. In our recipe, chicken strips are fried to reduce the cooking time. This popular Peruvian dish gets its smoky sour taste and red color from fruity-sweet aji panca chili pepper. Aji panca is one of the main condiments in everyday Peruvian cooking. It is very mild and good to use in sauces and stews as well.
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Course Main Course
Cuisine Peruvian
Servings 0

Ingredients
  

Protein

  • 1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

  • 1/4 cup dark beer
  • 1 tbsp soy sauce [2]
  • 2 tbsp vinegar
  • 5 cloves garlic grated

Salad - Bean & Corn

  • 1 can Lima or kidney beans drained and rinsed
  • 1 cup corn frozen
  • 1-2 lime or lemon for juice

Sauce - Aji Verde

  • 1 green bell pepper finely chopped [3]
  • 1 green onion finely chopped [3]
  • 1-3 green jalapeno pepper finely chopped (optional) [3]
  • 1 clove garlic grated
  • 1 tbsp chopped cilantro or parsley
  • 1-2 lime or lemon for juice
  • 4 oz queso blanco or feta plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Pollo a la Brasa Culinary Spice Kit

  • Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

  • French fries
  • cooked rice
  • roasted bread slices
  • mashed potatoes

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

  • In a BOWL, add beans and corn. Mix well.

Salad - Dressing

  • In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
  • Pour dressing over the salad base.
  • Season with salt & pepper to taste.
  • Let salad rest for 1 hour.

Sauce - Aji Verde

  • In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
  • Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
  • Add cheese and mix well.
  • Optionally, season with salt & pepper to taste.

Grill or Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry chicken until crisp and cooked through.

Serve

  • Serve chicken with salad, Aji Verde sauce, and your preferred sides.
  • Enjoy!

Notes

[1] Substitute chicken with pork chops. 
Alternatively, grill 2 lbs whole chicken pieces with skin.
[2] Find tips to substitute soy sauce on our blog.
[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

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19
Nov, 2018
Chilean Pastel de Choclo

Chilean Pastel de Choclo

How to cook 34 authentic global recipes without tedious planning.

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

pastel de choclo step 1
  1. Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.
butter in pot

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

chopped veggies

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

black and green olives

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

shredded carrots

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

shredded chicken

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

Chilean Pastel de Choclo

SpiceBreeze
Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chilean
Servings 3

Ingredients
  

Corn Paste Topping

  • 2 lb corn kernels
  • 8 large leaves fresh basil
  • milk
  • 1 tbsp butter
  • salt

Pino Filling - Cooking

  • oil
  • 1 large onion chopped
  • 1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

  • 1 cup black olives pitted
  • 2 hard-boiled eggs sliced
  • raisins optional
  • sugar

Pastel de Choclo Culinary Spice Kit

  • Aji panca, cumin

Suggested Sides

  • fresh side salad

Instructions
 

Corn Paste Topping

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef. 
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add shredded chicken as the second layer, on top of the ground meat.

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Thanksgiving Casseroles: Chilean Pastel de Choclo
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Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add a small carrot (thinly sliced) to the ground meat.
  • Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

basil
basil
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More Recipes from South America

Venezuelan Pabellón Criollo
Venezuelan Pabellón Criollo
Yucatán Pollo Pibil
Yucatán Pollo Pibil
Ecuadorian Fanesca Soup
Ecuadorian Fanesca
Bolivian Quinoa Salad
Bolivian Quinoa Salad
20
Jun, 2018
Cuban Vaca Frita

Cuban Vaca Frita

Cuban Vaca Frita

Viva Vaca Frita

This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.

The Secret is Cooking

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  • Substitute beef with chicken breast.
  • Vaca Frita with Mojo Sauce (see recipe below).
  • Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:

Cumin, orange peel, ancho chili, oregano

Discover New Flavors Every Month
Cuban Vaca Frita
Vaca Frita Pizza
Cuban Vaca Frita

Cuban Vaca Frita

SpiceBreeze
This popular Cuban dish is fresh and juicy. It is very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Cuban
Servings 3

Ingredients
  

Protein

  • 1.25 lb brisket or skirt steak [1]

Fresh Produce - For Soup

  • 1 green bell pepper quartered
  • 1 large onion quartered
  • 2 cloves garlic halved

Fresh Produce - For Frying

  • 1 green bell pepper halved & sliced
  • 1 large onion halved & sliced
  • 3 cloves garlic chopped
  • 2 limes or lemons for juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans see notes [4] for recipe
  • fried plantains see notes [5] for recipe

Instructions
 

Soup - Cook Meat

  • In a POT, add meat, the quartered bell pepper, onion, garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.

Prepare - Shred Meat

  • Take the meat out.
  • Tip: Keep the broth in the fridge and use within a week.
  • Shred the meat into 1/2-inch thick chunks. Set aside.

Fry - Fry Vegetables

  • If cooking variation [3]: Fry onions and bell peppers separately. 
  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced bell pepper and onion with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Fry - Fry Meat

  • In the same PAN, add meat chunks, chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Finish - For Variations [4]

  • If cooking variation [3]: Return only the bell peppers to the PAN and don't use lime juice. 
  • Return the fried vegetables to the PAN to reheat. [2]
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.

If Cooking Variation [3]: Mix the Mojo Sauce

  • In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.

Serve

  • If cooking variation [3]: Top plated meat with Mojo sauce. 
  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!

Notes

[1] Substitute beef with chicken thighs. 
[2] Optionally, add up to 1 cup of the broth.

[3] Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • [3.1] Fry onions and bell peppers separately.
  • [3.2] Return only the bell peppers to the PAN and don't use lime juice.
  • [3.3] Mix the Mojo Sauce: In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.
  • [3.4] Top with Mojo sauce.

[4] Black Beans side

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth.
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.

[5] Fried Plantains side

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.
2
Apr, 2018
Brazilian Acai Bowl

Brazilian Açaí Bowl

Brazilian Acai Bowl Bar

Brazilian

Acai Bowl Bar

Açaí berries are named after an Amazonian girl. Her name, Iaca, is açaí spelled backward.

Açaí Bowl Base Ingredients

frozen berries
frozen fruits
milk
milk of your choice
acai berries and powder
high quality açaí berry powder

Açaí Bowl Topping Ideas

passion fruit open
nuts and dried fruits
goji berries
peanut butter
starfruit
seeds
How to cook 34 authentic global recipes without tedious planning.
Brazilian Acai Bowl

Brazilian Açaí Bowl

SpiceBreeze
Açaí berries come from açaí palm trees that grow in the Amazon rainforest. It's said that they are named after an Amazonian girl. Her name, Iaca, is açaí spelled backward. The fruits from the tree saved her tribe from hunger. They have been an indispensable part of the Brazilian diet ever since. In some regions, the dinner table is not complete without a bowl of açaí pulp as a filling side dish. Our take on the açaí bowl adds the benefits of the trendy superfruit with açaí powder.
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hands-on time 5 minutes
Course Breakfast, Side Dish
Cuisine Brazilian
Servings 3

Ingredients
  

Açaí Bowl Base

  • 3 cups frozen berry mix [1]
  • 1 to 2 cups milk dairy, soy, coconut, or nut milk

Optional Base Ingredients or Toppings

  • 1 to 3 tsp sweetener to taste recommended: date, agave, or maple syrup; honey
  • 1 to 2 tbsp nut butter

Suggested Toppings - Fresh Fruits

  • 1 cup bite sized fresh fruits blueberries, banana, kiwi, strawberries, mango, pineapple [2]
  • 1 to 2 tbsp dried fruits goji berries, raisins, figs, apricots

Suggested Toppings - Nuts & Co

  • 1 tbsp seeds or chopped nuts
  • 1 tbsp granola
  • 1 tbsp oats
  • 1 tbsp coconut flakes

Culinary Spice Kit

  • Açaí berry powder

Instructions
 

Açaí Bowl Base

  • In a BLENDER, combine the frozen fruits, 1 cup of milk, 1.5 tbsp Açaí berry powder, and optional base ingredients.
  • Gradually add more milk as needed until you achieve a consistency slightly thicker than a smoothie.

Serve

  • Divide the mixture into three bowls and garnish with your favorite fruits, nuts, and other desired toppings.
  • Enjoy!

Notes

[1] Substitute the berry mix with other frozen fruits of your choice
[2] Tip: Add passion fruit on top
Brazilian Açaí Bowl
The tropical passion fruit is grown almost everywhere in the world, and originated in the South American countries of Brazil, Paraguay, and Argentina. It's a low caloric fruit of only 17 calories but with substantial amount of nutrients, including fiber, vitamin C, and vitamin A.
Brazilian Açaí Bowl

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4
Mar, 2018
Mexican Enmoladas

Mexican Enmoladas

How to cook 34 authentic global recipes without tedious planning.
Enmoladas

Mexican Enmoladas

SpiceBreeze
The dark mole sauce is made with several chilies, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with all the three important chilies: ancho, guajillo, and pasilla. It is even easier if you skip the tortillas and just pour the sauce over roasted meat.
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Cuisine Mexican
Servings 3

Ingredients
  

Shopping list

  • 1 lbs chicken breast cut each 2 times
  • 1 bell pepper finely chopped
  • 1/4 cup almond butter
  • 2 oz dark chocolate bar min. 70% cacao
  • 2-4 avocado sliced
  • 8-12 tortillas

Optional Toppings

  • tomato/es
  • lettuce
  • crumbled cheese
  • sour cream

You might have

  • 2 cups rice
  • 3 cups chicken or vegetable broth
  • 1 cup tomato puree
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • 1 lime or lemon for juice
  • sugar or honey or agave syrup
  • oil
  • salt & pepper

Culinary Spice Kit (see notes for homemade enmolada spices)

  • Pouch [1] Ancho chili powder, pasilla chili powder, cinnamon, oregano
  • Pouch [2] Guajillo chili powder

Instructions
 

Rice

  • Cook rice according to package instructions.

Stew

  • In a large PAN, heat 2 tbsp oil.
  • Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
  • Add chicken, bell pepper, Enmoladas Spices [1].
  • Add to taste: salt, pepper, Enmoladas Spices [2].
  • Stir-fry 5 minutes over medium heat.
  • Stir in broth and tomato puree.
  • Add salt & pepper to taste.
  • Cover. Bring to boil.
  • Cook 15 minutes over medium-low heat.
  • Stir in almond butter and chocolate. '
  • Add sugar to taste.
  • Cook 10 minutes over low heat.
  • Take chicken out and shred it with two forks.

Tortillas

  • In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.

Assembly

  • Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.

Serve

  • Place roll on plate, top with sauce.
  • Serve with rice and avocado with lime juice.
  • Optional sprinkle with cheese and/ or sour cream.
  • Enjoy!

Notes

  • Substitute the SpiceBreeze spice pouches with fresh chilies. Toast and grind them with a little water. Add chili paste, cinnamon, and oregano to taste, one 1/4 tsp at a time.
  • Substitute almond butter with hazelnut butter or any other nut butter.

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Caribbean Green Seasoning

 

Caribbean Green Seasoning

SpiceBreeze
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Course Side Dish
Cuisine Caribbean
Servings 0

Ingredients
  

  • 1/2 cup cilantro finely chopped
  • 2 cloves garlic grated

Optional

  • 1 green onion finely chopped
  • 0.25 red bell pepper or orange or yellow, finely chopped
  • 0.5 inch ginger grated
  • parsley, and/ or basil Substitute for cilantro, or mix.
  • white vinegar to taste
  • lime juice to taste

Instructions
 

  • Mix all ingredients.
  • Add salt to taste.

Notes

  • Add this green seasoning for Caribbean cucumber chutney (see recipe here) to add to your Doubles.
  • Use it to enhance your salads and sandwiches.
  • For some change, try different ingredient combinations with the mentioned options.

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