Comments on: When You Don’t Have a Fire Pit

By: The Fish or the Chicken? – SaltShaker

The Fish or the Chicken? – SaltShaker — Sat, 07 Sep 2019 19:03:55 +0000

[…] Inspiration Chicken Breast – inspired by our chicken version of “huatia sulcana” – brined chicken breast cooked sous vide at 61C for 2 hours, then sliced; garlic rice […]

By: The Deeply Herbed Chicken

The Deeply Herbed Chicken — Sun, 28 Apr 2019 15:30:29 +0000

[…] since my first foray into making a quick version of Huatía Sulcana, a Peruvian dish of slow braised beef in a mix of […]

By: Duck, Duck…

Duck, Duck… — Sat, 16 May 2015 22:34:28 +0000

[…] the olive oil poached trout with romesco sauce and shaved avocado, a brussels sprout bisque, huatia sulcana, and chocolate-chili cake with chocolate-olive oil mousse. But, in the middle of all that, a […]

By: Tweaking, not Twerking, the Dinners

Tweaking, not Twerking, the Dinners — Mon, 02 Jun 2014 19:32:47 +0000

[…] working on getting our huatia sulcana to where I want it. It’s much closer with this round. The beef, rump roast braised slowly in […]

By: I’ll Take Flavor

I’ll Take Flavor — Wed, 23 Apr 2014 13:07:16 +0000

[…] Huatia Sulcana – braised aromatic beef with roasted daikon and andean potatoes and a reduction of the braising liquid. This photo’s from the first night, the later nights I reduced it further and then finished it with a knob of cold butter to make it glossy and emulsify it, so that it looked thicker and more sauce-like, but the photos didn’t turn out well. I’ve been playing with the manual settings on my camera after spending an afternoon with local friend Beatrice who showed me the ropes on how to use that, and I’m still getting the hang of it. […]

By: Dinners, Public and Private

Dinners, Public and Private — Fri, 13 Dec 2013 12:32:25 +0000

[…] and the dried breadcrumbs with fresh – the changes worked perfectly. Our ever popular huatia sulcana made an appearance, I just changed the accompaniments – it’s now served over a risotto […]