I spent months looking for a specific type of dried fig once. Finally found and bought them and could not find the recipe that I needed them for. Finally just ate them as is. Probably not an option for the paste.
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| OK, now what do I do with it? http://cookaholics.org/viewtopic.php?f=38&t=3143 |
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| Author: | TheFuzzy [ Thu May 09, 2013 11:13 pm ] |
| Post subject: | OK, now what do I do with it? |
Folks, Based on a tip from Paula Wolfert in a Saveur article, when I stopped by one of the Mexican markets in the Mission, I picked up a block (100g) of Achiote paste. OK, now what? I don't know that I actually have any recipes that use it, and Paula didn't give me any. Ideas? Have you ever bought a specialty gourmet/ethnic ingredient, and then had no idea what to do with it? Stories, please! |
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| Author: | pepperhead212 [ Thu May 09, 2013 11:33 pm ] |
| Post subject: | Re: OK, now what do I do with it? |
Look up Yucatan recipes using recado rojo. Oaxaca uses it some, too, but the Yucatan is where they use it the most. I have a book on Yucatan cooking, and they have several recipes for the paste itself, so you can imagine how many recipes use it. The Vietnamese also use achiote a lot; not sure if that paste would be similar to what they use, but it's worth looking into. |
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| Author: | Kathy Henry [ Fri May 10, 2013 4:34 am ] |
| Post subject: | Re: OK, now what do I do with it? |
I love that we have such a great source of experience here. What a treasure. |
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| Author: | beccaporter [ Fri May 10, 2013 6:24 am ] |
| Post subject: | Re: OK, now what do I do with it? |
Rick Bayless has some yummy recipes using it. |
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| Author: | jeanf [ Fri May 10, 2013 7:41 am ] |
| Post subject: | Re: OK, now what do I do with it? |
I spent months looking for a specific type of dried fig once. Finally found and bought them and could not find the recipe that I needed them for. Finally just ate them as is. Probably not an option for the paste.
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| Author: | Darcie [ Fri May 10, 2013 10:37 am ] |
| Post subject: | Re: OK, now what do I do with it? |
I know I have recipes that call for it, but sadly I had to let my EYB subscription expire so I can't easily find them. Maybe now that hubby is back to work (1 month now, part-time, but still better than nothing), I can renew it. My pantry has a lot of ingredients that I bought on a whim and frankly have no idea what to do with. Anyone have a good recipe using Pandan Leaf Extract? (It's a 15 oz can and I know I had a plan for it at one time...) How about canned quail eggs? (That was a gag gift, but I can't bear to throw it out.) How about fine barley? (I saw it at a Hungarian market, and it was cheap, so....) |
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| Author: | ldkelley [ Fri May 10, 2013 12:32 pm ] |
| Post subject: | Re: OK, now what do I do with it? |
Achiote paste can be used in some Cuban dishes as well. It has a smoky flavor and adds red color. My mind is completely blanking on specific recipes, but I can check my cookbooks when I get home. Alina will probably know right off the bat.  --Lisa |
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| Author: | SilverSage [ Fri May 10, 2013 7:28 pm ] |
| Post subject: | Re: OK, now what do I do with it? |
Arroz con pollo. I once bought fenugreek for a recipe. I eventually ended up sending most of it to Amy. I wonder if she ever used it. 
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| Author: | Cubangirl [ Fri May 10, 2013 7:32 pm ] |
| Post subject: | Re: OK, now what do I do with it? |
You can use it in recipes calling for Bijol. Not the same thing, but will give the requisite yellow color for yellow rice with ??? dishes. I don't use as I have a container of Bijol that will outlive me. |
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| Author: | TheFuzzy [ Fri May 10, 2013 9:55 pm ] |
| Post subject: | Re: OK, now what do I do with it? |
Darcie, Well, you often add pandan leaf as a flavoring to rice if you're making Indonesian rice dishes, such as rice & boiled chicken. I expect the extract would work for this. Alina, Bijol? Wow, first time I ever heard of it. Certainly I don't have any recipes which call for it... |
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