Review: Peruvian Beef Kebabs (Sept, 2001)

[Ralph]

aka ANTICUCHOS

WOW! These were great! (Here I go again with more kebabs!) Very easy to prepare, in spite of the lengthy-looking recipe. Served it with some simple grilled zucchini brushed w/olive oil & sprinkled w/salt & pepper.

WORD OF CAUTION, though... I didn't have the aji amarillo, so I used Penzey's half-sharp Hungarian paprika - it's quite hot :eek: :eek: This was probably one of the hottest/spiciest dishes I've made from CL, but I would definitely make it again. Using plain paprika would probably cut down the heat without adversely affecting the remaining tastes.

[Kelli Kerrigan]

Thanks for the review Ralph! I was planning on trying this recipe this week and now I'll have to for sure.
I may use part spanish smoked paprika and will be using roasted red peppers instead of the yellow for the sauce, since that is what I have on hand.
Did you make the sauce? If so, how was it?

[Ralph]

Originally posted by Kelli Kerrigan
Did you make the sauce? If so, how was it?

Yes, made the sauce exactly as directed. Ridiculously simple, but oh, so good! Did not spoon it over the beef, rather, just served it in a little dish on the side for dipping.

[Ralph]

These were just as great as leftovers, but still incredibly hot! For simplicity's sake, I did spoon the leftover sauce over the beef before I reheated it, so maybe that made it even hotter? :confused:

[Alaine]

My husband made these last night and they were just TOO spicy for me. I like spicy food, but the "fiery rub" pushed it over the edge. I wiped off most of the rub and still went through about 5 glasses of water. I think the spicy marinade and spicy pepper sauce were enough spice for me! Really liked the yellow pepper sauce, though.

My husband, of course, thought they were just spicy enough. :)

[Terrytx]

I finally got around to making these. Took Ralph's advice about the heat and did half and half- regular and half-sharp and it was just right. Spicy but not overly so. We had it with Spicy Hasbrowns (10/96) and Peruvian Sarsa Salad (9/00). A very delicious meal.

[JulieAnn]

We made these last night for my husband's bosses. I don't know what they thought exactly but we LOVED them! One big difference though is that I didn't have powdered aji amarillo. A friend from Peru gave me whole peppers to use. I just blended them up with everything else. we served it with roasted zuchinni, mushroom and red bell pepper. The sauce was great on the veggies as well. The other side dish was PAPAS A LA HUANCAINA, a typical potato dish from Peru.

[sunberst]

(I tried posting on a newer thread, but it said it was "closed" to new posts...)

Loads of flavor. I used equal amounts of Penzey's Half Sharp & just regular paprika. Found it to be flavorful with a slight heat, but nothing spicy or hot.

Loved the roasted yellow pepper sauce. So beautiful. This dish is visually pleasing. The flavors were "different" and I loved it.

Served it with kebabs of shrooms, zucchini & yellow peppers.

Thumbs up. :)

[nester]

This is one of my all-time favorites. I had kinda forgotten about it -- thanks for reminding me! It will now be back in rotation.

-Laura

[Karen92157]

I really must have done something wrong! We found these to be dry and way too spicy to eat. The yellow pepper sauce was bitter and also too hot to use. I was so excited to make these after all the great reviews. Guess I'll try again, use less spice and pull them off the BBQ earlier.