Comments on: My First Official Ceviche http://www.saltshaker.net/20060416/my-first-official-ceviche Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 05 Jul 2008 03:42:25 +0000 http://wordpress.org/?v=2.5.1 By: SaltShaker » Blog Archive » Passion… Fruit… http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-108671 SaltShaker » Blog Archive » Passion… Fruit… Tue, 15 Apr 2008 14:04:03 +0000 http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-108671 [...] but delicious empanadas made with homemade ricotta, loganiza sausage, and dried plums, and an ají de huacatay for dipping, pan-seared thick-cut pork chops, mashed yuca root with roasted garlic, and a salsa [...] [...] but delicious empanadas made with homemade ricotta, loganiza sausage, and dried plums, and an ají de huacatay for dipping, pan-seared thick-cut pork chops, mashed yuca root with roasted garlic, and a salsa [...]

]]> By: SaltShaker » Blog Archive » Llajwa - Weekend Herb Blogging http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-7753 SaltShaker » Blog Archive » Llajwa - Weekend Herb Blogging Sun, 26 Nov 2006 20:36:59 +0000 http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-7753 [...] Huacatay is referred to by some as Amazon Black Mint, and it has a pungent aroma, sort of a like spearmint; and others insist that it is a variety of the Mexican herb epazote - it doesn’t look at all like the epazote I used to get in New York at the Mexican markets, which had longer, arrowhead shaped jagged leaves, and it has a much more intense flavor. Other names for this are Chiquilla, Chinchilla, and Zuico. I’ve seen both the scientific name Tagetes minuta, and also Pazote chenopodium ambrosioides, which between them come back to a variety of different English names, including muster John Henry, Stinking Roger, Mexican Marigold, Hedionda Grass, Sagrada Grass, and Tall Khaki Weed. Searching for various photos online, some of these look the similar, some don’t. Such is the world of plant names, however I’m leaning more towards the non-epazote camp and something in the mint-ish world. [Edit: further research says that the non-epazote/tagetes minuta camp is the correct one.] It is a common ingredient in Peruvian cooking especially, and is the key herb in both ají de huacatay (not surprising), a spicy hot sauce from the Arequipa area, and in the sauce for ocopa, one of my favorite potato dishes. [...] [...] Huacatay is referred to by some as Amazon Black Mint, and it has a pungent aroma, sort of a like spearmint; and others insist that it is a variety of the Mexican herb epazote - it doesn’t look at all like the epazote I used to get in New York at the Mexican markets, which had longer, arrowhead shaped jagged leaves, and it has a much more intense flavor. Other names for this are Chiquilla, Chinchilla, and Zuico. I’ve seen both the scientific name Tagetes minuta, and also Pazote chenopodium ambrosioides, which between them come back to a variety of different English names, including muster John Henry, Stinking Roger, Mexican Marigold, Hedionda Grass, Sagrada Grass, and Tall Khaki Weed. Searching for various photos online, some of these look the similar, some don’t. Such is the world of plant names, however I’m leaning more towards the non-epazote camp and something in the mint-ish world. [Edit: further research says that the non-epazote/tagetes minuta camp is the correct one.] It is a common ingredient in Peruvian cooking especially, and is the key herb in both ají de huacatay (not surprising), a spicy hot sauce from the Arequipa area, and in the sauce for ocopa, one of my favorite potato dishes. [...]

]]> By: Paz http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-360 Paz Tue, 18 Apr 2006 14:41:47 +0000 http://www.saltshaker.net/20060416/my-first-official-ceviche#comment-360 Good going! Paz Good going!

Paz

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