@cmartinez so what if I do the best of both worlds. I do the chicken like I did my turkey, it would be a brine. Then after I would do the split it like you do thingy.

Next I just need some good sides.

kv

You don't need to brine a chicken... in fact I'm not sure if it would rather harm the results or not... but if you want my suggestion for a good side, check the rosemary-lemon potatoes recipe that I posted earlier.

Also, try the gin & tonic with a rosemary twig instead of lemon, when you can, as I mentioned in the libation's thread!

 

@cmartinez I think the recipe you gave me from that site "Pollo Asado site" the main ingredient that I was looking for "barrita de achiote" it has a subtle flavor.

I went to this site to find out what it is and why it taste or smells like it does.

https://www.thespruce.com/what-is-achiote-or-annatto-2138265

Thanks for that tip. I felt it had a ting of yellow to it which is the "achiote" coloring the chicken or it could have been cumin?

kv

 

@cmartinez I think the recipe you gave me from that site "Pollo Asado site" the main ingredient that I was looking for "barrita de achiote" it has a subtle flavor.

I went to this site to find out what it is and why it taste or smells like it does.

https://www.thespruce.com/what-is-achiote-or-annatto-2138265

Thanks for that tip. I felt it had a ting of yellow to it which is the "achiote" coloring the chicken or it could have been cumin?

kv

I've developed a recipe for my own achiote paste, for making tacos al pastor. It's a little tricky finding annatto around here but I found one store that has it.

 

Down here, you can easily buy achiote already powdered and spiced... an it's reddish in color. Have you tried looking for it at an ethnic store? Or maybe even ordering online?

Achiote can also be used on pork, btw.

 

Down here, you can easily buy achiote already powdered and spiced... an it's reddish in color. Have you tried looking for it at an ethnic store? Or maybe even ordering online?

Achiote can also be used on pork, btw.

I wonder how well it would go with Albondigas Meatballs, we usually make them with ground chicken.

kv

 

I've developed a recipe for my own achiote paste, for making tacos al pastor. It's a little tricky finding annatto around here but I found one store that has it.

I've liked pretty much all the suggestions like lime in gin and other recipe idea's. Spill your guts I want to know, please​

kv

 

I've liked pretty much all the suggestions like lime in gin

And you didn't like my suggestion of rosemary in gin??? .... I'm hurt!

 

I wonder how well it would go with Albondigas Meatballs, we usually make them with ground chicken.

kv

My wife has an excellent recipe for chipotle-cream albóndigas.... wanna have it?

 

My wife has an excellent recipe for chipotle-cream albóndigas.... wanna have it?

Yes, please

kv

 

And you didn't like my suggestion of rosemary in gin??? .... I'm hurt!

I did I did, going to try it tonight

kv

 

I've liked pretty much all the suggestions like lime in gin and other recipe idea's. Spill your guts I want to know, please​

kv

First, here is my al pastor mix recipe. I chose as many dry ingredients as I could, in the forms I typically have on hand, to make an all-in-one mix. I usually prefer fresh garlic and onion but in this case I opted for convenience. You can slow-cook a large (~6 lb) pork shoulder in a crock-pot and just throw this in near the end. Done. I make this recipe in double or more so I only have to do it once in a while.



The first time I made this I was following a recipe and as directed I first made an achiote paste recipe. When later assembling the full al pastor recipe I realized there was a lot of overlap. It was silly to be measuring out the same spices twice so I rewrote the recipe.

FWIW, here is the achiote paste recipe:

 

You don't need to brine a chicken... in fact I'm not sure if it would rather harm the results or not... but if you want my suggestion for a good side, check the rosemary-lemon potatoes recipe that I posted earlier.

Also, try the gin & tonic with a rosemary twig instead of lemon, when you can, as I mentioned in the libation's thread!

I got my ingredients for the chicken now, I've made the Marinade and will be putting it in the Fridge over night. I just need to remember to get those little potatoes and a some Rosemary to try in my Gin.

Cheers,

kv

 

The r

You don't need to brine a chicken... in fact I'm not sure if it would rather harm the results or not... but if you want my suggestion for a good side, check the rosemary-lemon potatoes recipe that I posted earlier.

Also, try the gin & tonic with a rosemary twig instead of lemon, when you can, as I mentioned in the libation's thread!

Ok, I rolled out the chicken and the potatoes. My wife say's it's a excellent combination of flavors. Now I have to find out if thats the secret ingredient of an important Albondigas Soup my daughter can't figure out why she can't do it. However I hope she complete's her training as a nurse.

Once again, well done. Thanks for the sprig of Rosemary, it really does balance.

Thanks man,
kv

 

The r


Ok, I rolled out the chicken and the potatoes. My wife say's it's a excellent combination of flavors. Now I have to find out if thats the secret ingredient of an important Albondigas Soup my daughter can't figure out why she can't do it. However I hope she complete's her training as a nurse.

Once again, well done. Thanks for the sprig of Rosemary, it really does balance.

Thanks man,
kv

Stay tuned, my wife's already handed me a couple of albóndigas recipes I'm sure you're gonna want to try...

I'll post both of them tomorrow, God willing.

 

Stay tuned, my wife's already handed me a couple of albóndigas recipes I'm sure you're gonna want to try...

I'll post both of them tomorrow, God willing.

Um, albóndigas recipe's Senior. Por favor

You have me craving it now, I think I'll call my daughter who is a little sick to play on her Mother in-law's heart strings to make a big pot.

kv

Edit: Crap, they left town went back to Nevada

 

Um, albóndigas recipe's Senior. Por favor

You have me craving it now, I think I'll call my daughter who is a little sick to play on her Mother in-law's heart strings to make a big pot.

kv

Edit: Crap, they left town went back to Nevada

I was waiting until I had both recipes to post them at the same time, but what the heck, I'll post the one I have available right now, then I'll worry about the second one.

Give me a few minutes while I translate things for you.

 

There you go, this is the first one. I still owe you the recipe for the chipotle-cream albóndigas though... I'll try and post it today later on. Bon-apetit!

​

 

Hello,

I created a PDF of the recipy.

Bertus

 

Hello,

I created a PDF of the recipy.

Bertus

Yeah... silly me, I forgot that a PDF is much more practical... thanks!

 

There you go, this is the first one. I still owe you the recipe for the chipotle-cream albóndigas though... I'll try and post it today later on. Bon-apetit!

View attachment 141269​

Just so you know what I was eating was more of a soup, it might be what your sending later.



I'm also wondering if it has that secret ingredient no so secret in Mexico

kv

Edit: If they're not the same I'll get the recipe from my daughter.