Achiote Marinated Quail Recipes

ACHIOTE MARINATED SHRIMP SALAD

Steps:

• For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
• For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
• Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
• Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.

ACHIOTE CITRUS MARINADE

Steps:

• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

ACHIOTE MARINADE

Steps:

• Combine all ingredients in a blender. process until thoroughly pureed.

ACHIOTE MARINADE (RECADO)

Steps:

• Crush the salt into the garlic using a mortar and pestle until a paste forms.
• Add the annatto seeds, cumin, oregano, and black pepper and mix well.
• Pour in the vinegar and orange juice and stir well.
• Allow the marinade to sit for 5 minutes before using. You will notice that the marinade will become thicker after it sits for a few minutes.
• If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
• INGREDIENTS
• Annato Seed
• This seed, which is also called achiote, gives off a musky and earthy flavor. It comes from the annatto tree and is used for both its flavor and red coloring. It is fine to use annatto powder, but the ground seeds are a much better option. The seeds are rather hard to crush by hand. If you do not have a spice grinder, use your blender to create the powder.
• TECHNIQUES
• Making a Garlic Paste
• When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste. This technique somehow magically mellows out the pungent flavor of raw garlic.
• While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
• ADVANCE PREPARATION
• This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
• This marinade goes incredibly well with chicken, fish, and pork.

ACHIOTE MARINADE

Steps:

• Whisk lime juice, garlic, achiote, oregano, cumin, brown sugar, adobo sauce, wine vinegar and oil until well blended.
• Add marinade to a ziplock bag with chicken, pork or beef; seal bag and turn to coat. Marinade for at least 3 hours or overnight for more flavor.
• Season meat with salt and pepper before cooking.