Fiambre Food

FIAMBRE

Steps:

• Two days before:.
• Boil the following vegetables, in groups, until just cooked. They should still be very firm.
• Group 1 is beets.
• Group 2 is carrots and green beans.
• Group 3 is cauliflower, cabbage, onions, and brussel sprouts.
• Group 4 is peas, fava beans, garbanzos, and corn.
• Group 5 is picayas. (Change the water at least twice during cooking.).
• Group 6 is red beans.
• Group 7 is white beans.
• Boil the chicken with parsley and yerba buena until tender. Chill and skim to remove fat.
• Place the broth in a blender with vinegar, olive oil, mustard, salt and pepper to taste, Worcestershire, bay leaves, thyme, oregano, nutmeg, capers, and two boiled eggs, Liquefy and return to boiler to simmer. Refrigerate overnight.
• One day before:.
• Boil in water the red, black, and yellow chorizo, along with the butifarras.
• In a large container, combine chorizo, chicken meat, salchicha, ham mortadella spicy salami, and salchichón. If desired, add shrimp, sardines, mackerel, and salmon.
• Then add the vegetables, and pour over the chicken broth mixture.
• Cover and allow to stand overnight in the refrigerator.
• The day of:.
• Prepare each serving plate by covering it with the lettuce leaves. Then add the vegetables and meats, and decorate with pimientos, sliced cheese, asparagus, baby corn, radishes, olives, and boiled eggs. Sprinkle with Parmesan.

GUATEMALAN FIAMBRE

Steps:

• Place dressing, mustard, capers and ginger in blender container; cover. Blend well. Pour into large resealable plastic bag. Add parsley, carrots, potatoes, beans and cauliflower; seal bag. Turn bag over several times to evenly coat the vegetables with the dressing mixture. Refrigerate several hours or overnight to marinate.
• Cover large serving platter with lettuce just before serving. Top with the meat.
• Drain vegetables, reserving the marinade. Spoon marinated vegetables over meat; top with the beets. Drizzle with the reserved marinade.