Some Meals I can make from Ecuador.?

Does anybody know any good reciepes I can make for my boyfriend. I would like to make him a home cook ecuadorian meal. Also, Is there any Ecuadorian restaurants/grocery stores by me? (baltimore)...Even if I have to drive alittle ways- that's ok too.Some Meals I can make from Ecuador.?
Fresh Broad Bean Salad (Ensalada de Habas)



INGREDIENTS:

2 cups young broad beans, shelled 2 tablespoons butter salt, freshly ground pepper

1 tablespoon white vinegar or lemon juice



1 Cook the beans in water to cover until they are tender, about 15 minutes. Drain and cool. Melt the butter in a saucepan, add the beans, season to taste with salt and pepper, and cook for about 1 minute, turning the beans with a rubber spatula so that all are coated with the butter. Remove from the heat and pour the vinegar or lemon juice over them, stirring to mix. Serve at room temperature as an accompaniment to meats or poultry.

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Chicken in Egg Sauce (Pollo en Salsa de Huevos)

Servings 4-6



INGREDIENTS:

4 tablespoons (1/4 cup) butter or vegetable oil a 3-1/2 to 4-pound chicken, cut into serving pieces 1 large onion, finely chopped

1 clove garlic, minced 1 tablespoon dry mustard salt, freshly ground pepper

2 cups chicken stock, about 6 hardboiled eggs, finely chopped



1 Heat the butter in a skillet and saute the chicken pieces until golden on both sides. Transfer them to a casserole. In the butter remaining in the skillet saute the onion and garlic with the mustard, stirring to mix. When the onion is soft, transfer the contents of the skillet to a flameproof casserole. Season with salt and pepper to taste and pour in the stock, adding a little more barely to cover the chicken, if necessary. Cover and simmer until the chicken is thender, about 45 minutes. Transfer the chicken to a warmed serving platter and keep warm. Over brisk heat reduce the sauce until it is of medium thickenss. Taste the sauce for seasoning and add a little salt and pepper if necessary. Stir in the eggs and cook just long enough to heat through. Pour the sauce over the chicken and serve, or serve the sauce separately in a sauceboat. Accompany with rice or potatoes, mixed vegetable salad, or a green vegetable.

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Beef in Fruit Sauce (Carne con Salsa de Frutas)

Servings 6



INGREDIENTS:

6 tablespoons vegetable oil 1 large onion, finely chopped 3 pounds boneless beef chuck, cut into 1-inch cubes

1 cup dry white wine 1 cup beef stock salt, freshly ground pepper

2 quinces, peeled, cored, and chopped, or 2 peaches, peeled, pitted, and chopped 2 apples, peeled, cored, and chopped 2 pears, peeled, cored, and chopped

2 large tomatoes, peeled and chopped sugar to taste 1 cup heavy cream



1 Heat 4 tablespoons of the oil in a skillet and saute the onion until it is soft. Using a slotted spoon transfer the onion to a casserole. In the oil remaining in the skillet saute the beef until it is browned on all sides. Add it to the casserole with the wine, stock, and salt and pepper to taste. Cover and simmer until the meat is tender, about 2 hours. Arrange the meat on a serving platter and keep warm. Reserve the stock.



2 Heat the remaining 2 tablespoons of oil in a saucepan and add the fruit, including the tomatoes. Cook for a few minutes, stirring. Add a little sugar, if liked. The sauce should be quite tart. Add enough of the reserved stock barely to cover, and simmer, stirring from time to time, until the mixture is thick and well blended. In the old days cooks had to work the mixture through a sieve, a tedious procedure; today a blender or food processor does the job. Return the puree to the saucepan and taste for seasoning, adding a little salt if necessary. Stir in the cream and cook just long enough to heat through. Pour the sauce over the meat. Serve with rice.

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LLAPINGACHOS



Native plants of the Andes, potatoes have been a staple for thousands of years. Potatoes have historically been one of the three most important crops in the Andean diet. In ancient times they were prized for their nutritional value along with their ability to store well. There are hundreds of varieties of potatoes grown throughout the Andes. Potatoes are found in many recipes and used in a variety of ways. Llapingachos are a small potato pancake type of dish with achiote (a red color seed) stuffed with cheese and served with thick sausages, eggs, lettuce, and avocado.



Ingredients

# 4 pounds of Potatoes

# 1 White Onion finely chopped

# 4 Tbs oil with achiote

# 1/4 cup of shredded cheese

# 2 egg yolks

# Salt to Taste



Directions

# Put the onions in a pan with oil and fry

# Boil potatoes in water until fully cooked

# Remove from water and whip potatoes until smooth adding salt to taste

# Mix potatoes and fried onions (If the mixture is thin add the egg yolks)

# Form mixture into balls filling center with cheese

# Flatten balls into patties

# Place patties in frying pan and fry until golden

# Serve with a fresh salad of lettuce, tomato, avocado and peanut sauce

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SPANISH POTATO SALAD

Potato Salad is a very typical Andean dish. For generations potatoes have been a staple of the Andean diet. Potatoes can be found in various colors and sizes ranging from small blue potatoes the size of a hummingbird egg to large potatoes the size of a watermelon.



Ingredients

# 1 lb (approximately 2 cups) potatoes peeled and sliced

# 1 onion cut in rings

# 1 large green pepper sliced into rings

# 20 stuffed onions

# 6 anchovies fillets

# 1 cup olive oil

# 1 head of cabbage

# 2 cloves minced garlic

# 1/4 tsp mustard

# 1/4 tsp pepper

# 1 Tbs sugar

# 1/4 tsp lemon juice

# 1/4 tsp tarragon



Directions

# Wash potatoes then cook in boiling water until soft

# When cooled peel and cut into slices

# On separate salad plates add a cabbage bed cut into small slices

# Cover with the sliced potatoes, onion rings, pepper rings, and stuffed olives

# Cover with anchovies

# In a separate bowl combine garlic, mustard, tarragon, lemon juice, and mix well

# Add olive oil and sugar

# Pour mixture liberally over salad plates

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ECUADORIAN VEGETABLE SALAD (Ecuador)



Cooked beets

Cooked carrots

Green onions

Parsley, chopped

Lettuce leaves

Lemon juice



Cook beets, carrots, separately. Cut into small cubes or slices. Season with salt, pepper and lemon juice



JMSome Meals I can make from Ecuador.?
Salad Recipes

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