Gallitos De Papa From Costa Rica Food

GALLITOS DE PAPA FROM COSTA RICA

Steps:

• Peel potatoes and dice into small pieces.
• Sauté the finely chopped garlic in the oil and add some salt, about 1 teaspoon.
• Add the potatoes, sugar, and paprika.
• Cover the pan and cook on low heat, about 20 minutes, adding water as needed to prevent the potatoes from sticking.
• Remove and serve on the corn tortillas, which you can warm in the oven on a cookie sheet at 200°F.
• Garnish, to taste, with chopped coriander, salt, and pepper.
• Also, a little sour cream or salsa is often served as an accompaniment.

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

CACHUPA RICA

Steps:

• Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
• Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
• Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.

BRIAN'S TROPICAL CEVICHE

Steps:

• In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
• Refrigerate overnight stirring occasionally.
• Add remainder of vegetables 1 hour before serving.
• Serve in chilled martini glasses with wedges of lime and pineapple.

MAURICE'S GUARO SOUR

Steps:

• Cut up lime. Place in Shaker.
• Add 5 teaspoons sugar.
• Use muddler and smash limes until it makes a syrup consistency with the sugar.
• Add White Rum and ice.
• Shake in shaker.
• Pour Strawberry Syrup in to glass.
• Add Lemon Lime Soda to glass.
• Pour shaker into glass.
• Stir. Drink. Enjoy!