Text 39570, 88 rader
Skriven 2010-06-29 06:43:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Annato
==============
-=> Ruth Haffly wrote to Janis Kracht <=-

 >> Almost all boxed M&C has that "odd" colour cheese powder. Annatto is
 >> cheap. I usually buy store brand M&C or the bare-bones generic. Use
 >> the elbones for chilli-mac or to stretch hamburger/mushroom soup. Then
 >> use the cheezoid packets in bread ... along with a TB or so of
 >> "Italian Seasoning". Boy, that is some good.

 JK> That is the only Macaroni brand Ron will eat (well, besides mine (g)).
 JK> I don't have any left in the cupboard now, but Annatto doesn't sound
 JK> familiar.. will have to check it out next time we go shopping :)

 RH> I thunk it's carrot based, a natural coloring. Could be wrong there but
 RH> I think that's what Steve told me years ago.

Annatto is commonly found in Latin America and Caribbean cuisines as both a
coloring agent and for flavoring. Central and South American natives use the
seeds to make a body paint, and lipstick. For this reason, the achiote is
sometimes called the lipstick-tree. Achiote originated in South America and has
spread in popularity to many parts of Asia. The heart-shaped fruits are brown
or reddish brown at maturity, and are covered with short, stiff hairs. When
fully mature, the fruits split open exposing the numerous dark red seeds. While
the fruit itself is not edible, the orange-red pulp that covers the seed is
used as a commercial food coloring and dye (similar to turmeric). The achiote
dye is prepared by stirring the seeds in water or oil.

In the United States, annatto extract is listed as a color additive "exempt
from certification" and is commonly considered to be a natural color. The
yellowish orange color is produced by the chemical compounds bixin and
norbixin, which are classified as carotenoids. However, unlike beta-carotene,
another well-known carotenoid, they do not have the correct chemical structures
to be vitamin A precursors.

(from Wikipedia - selected)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Huachinango
 Categories: Latino, Seafood, Citrus
      Yield: 4 servings

      2 lb Red Snapper *
    1/2 ts Salt
      1 tb Achiote Paste **
      1 ts Oregano
      5 cl Garlic; peeled
      6    Peppercorns; ground
      4 tb Seville Orange Juice ***
      3 tb Water
           Olive Oil

  * Chicken can be used instead of fish.
 
  ** If you don't have achiote paste, substitute 1 TB
  annatto seed, ground.

  *** If you don't have Seville orange juice, substitute
  2 TB orange juice and and 2 TB cider vinegar.

  Combine all ingredients except fish and olive oil in
  a blender. Blend completely to a paste. Smear the paste
  onto the fleshy side of the snapper. Allow to marinate
  overnight.

  Heat up a charcoal grill. When ready, coat each piece of
  snapper in olive oil. Then cook approximately 7-10 min
  per side, depending on thickness.
   
  Use a stove top grill if you don't want to BBQ.
   
  Originally posted in Prodigy by Melanie Miguel.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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