achiote: what does one do with it?

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

See below.

Dimitri

FRICASE' DE POLLO (Chicken Fricasee) Puerto Rico

2 cloves garlic, crushed 1 tsp. oregano Salt, freshly ground pepper 1 tbsp. red wine vinegar 2
tbsp. achiote oil 3 1/2 lb. chicken, cut into serving pieces 4 oz. ham, coarsely chopped Bay leaf 1
onion, thinly sliced 1 fresh hot pepper, left whole 1 c. tomatoes, peeled, seeded and chopped 2 c.
chicken stock 1 lb. potatoes, peeled and sliced
1/2 c. pitted green olives, sliced 1 tbsp. capers 2 pimientos, coarsely chopped

Mix together the garlic, oregano, salt to taste, a generous amount of pepper, the vinegar and
achiote oil and rub into the chicken parts. Place in a covered bowl and refrigerate for about 4
hours. At the end of that time, transfer the chicken and marinade to a heavy casserole and add the
ham, bay leaf, onion, hot pepper, tomatoes and chicken stock. Cover and simmer gently for 1/2
hour. Add the potatoes and continue cooking until chicken and potatoes are both done, about 15 to
20 minutes. Remove and discard the hot pepper and bay leaf. Add the olives, capers and pimientos
and cook for a few minutes to heat through. Serves 6.ACEITE DE

ACHIOTE OIL: 1 c. vegetable oil
2/2 c. annatto seeds

Heat the oil in a small saucepan. Add the seeds and cook over low heat for about 5 minutes,
stirring occasionally until a rich orange color is obtained. Cool, strain and store the oil in a
covered jar in the refrigerator. Use as directed. Keeps about one month. Makes about one cup.

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

Imparts very little flavor, achiote is used mostly as a colorant.

achiote seed [ah-chee-OH-tay] The slightly musky-flavored seed of the annatto tree is available
whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a
rusty red color; brown seeds are old and flavorless. Achiote seed is also called ANNATTO which, in
its paste and powder form, is used in the United States to color butter, margarine, cheese and
smoked fish.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

CHICKEN LEGS WITH ACHIOTE GARLIC SAUCE This dish, flavored with achiote seeds, garlic, and spices,
is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in
banana leaves, but here we've used collard leaves because they are more readily available. They add
moisture and a bit of flavor but do not get tender enough to eat. Active time: 30 min Start to
finish: 1 3/4 hr

1 tablespoon achiote (annatto) seeds*
1/2 teaspoon cumin seeds
2/4 teaspoon whole allspice
3/4 teaspoon whole black peppercorns
4/2 teaspoon dried oregano (preferably Mexican) 4 garlic cloves 1 teaspoon salt
5/4 cup fresh orange juice
6/4 cup fresh lime juice
7/2 tablespoon olive oil 4 small whole chicken legs (1 3/4 lb total), separated into thighs and
drumsticks 6 to 8 large collard leaves, stems trimmed flush with leaves

Accompaniments: 2 cups cooked white rice; pickled onions Special equipment: a 24- by 18-inch sheet
of heavy-duty foil; an electric coffee/spice grinder

Preheat oven to 350°F.

Toast seeds, spices, and oregano together in a dry heavy skillet over moderate heat, stirring, until
fragrant, 1 to 2 minutes. Cool slightly, then finely grind mixture in grinder.

Mince garlic and mash to a paste with salt using a large heavy knife, then transfer to a large bowl
and whisk in ground spices, juices, and oil.

Remove skin and all visible fat from chicken, then add chicken to juice mixture and turn to coat.

Lay foil loosely on top of a 13- by 9-inch baking dish and arrange collard leaves, overlapping, to
create a 14-inch round in center of foil. Press foil and leaves loosely into dish to form a well,
then mound chicken with sauce in well and fold collards over chicken to enclose. Wrap collard
package snugly in foil, crimping edges to seal completely.

Transfer foil package from baking dish directly to rack in middle of oven and bake until chicken is
cooked through, 1 to 1 1/4 hours.

Transfer foil package to a serving dish, then open foil. (If desired, carefully pull out foil from
under collard package.) Open collards and serve chicken with rice and pickled onions.

*Available at Latino markets and some supermarkets.

Makes 4 servings.

Each serving (including 1/2 cup rice) contains about 359 calories and 9 grams fat.

Gourmet April 2003
---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

On Tue, 30 Dec 2003 22:11:38 GMT, "Dimitri" <[email hidden]>
wrote a fabulous Puerto Rican recipe [cut]:

Thank you! I'll try this pronto!

Quoted message said:

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

It is used a lot in southern Mexico as a marinade and rub for grilled meats. Very earthy, delicate
flavor. I had some lamb chops stuffed with achiote paste that were fantastic. It's also used a lot
in Guamanian and Filipino cooking. Red achiote rice is a traditional Guamanian dish. You soak the
seeds overnight or for at least four hours in water, then use the water for your rice. Since you
have ground seeds(I think that's what you meant), you can just make mix it with the water you will
be using for the rice. Also before cooking the rice, saute some onions and stir into the rice before
turning on your rice cooker. As soon as the button pops off, put some frozen peas on top (for color)
and put the lid back on. Stir through before serving. One note - be careful not to use too many
achiote seed or get the color of the water too dark, otherwise it may be a little bitter. The rice
will be colored a nice medium light orange. Serve with finadene sauce on the side (equal parts soy
sauce and freshly squeezed lemon juice with some very finely chopped onion and one of those little
red chile peppers, seeded and finely chopped).

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

in article [email hidden], [email hidden] at
[email hidden] wrote on 12/30/03 5:02 PM:

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

the classic use of it is to color carribbean foods, especially rice.

Melt some lard in a small sauce pan over low heat, put a pinch of achiote seeds in and stir it
around for 10 minutes or so. Drain off the lard and use to saute rice for a pilaf type of dish.

Alternately, if you're adverse to lard, melt some crisco or even just warm some corn oil, and
do the same.

It is used to give foods an orangey-yellow color. It's especially nice with rice, but can be used to
fry chicken pieces, too.

In article <[email hidden]>,

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

Arroz con pollo.

--
Julian Vrieslander

Quoted message said:

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

What's really pathetic is that this guy is serious.

-sw

Quoted message said:

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than make
some kind of a rub. Any suggestions?

"Julian Vrieslander" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

In article said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than
make some kind of a rub. Any suggestions?

Arroz con pollo.

If it's powdered (pasta de axchiote) mix a couple tablespoons with the juice of two lemons and
marinate chicken breasts (or pork cultlets) a couple hours before grilling. Pasta achiote made me
decide not to throw out the GF grill someone gave me a couple years ago. Penzey's rubs also make the
thing useful.

Pablo

Were you able to find them? Don't know if they are available in a regular store but we got our from
the farmers market and they are huge.

Quoted message said:

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

Hi Dimitri...

Your recipe is ok except for a few things...

First, PR food is not cooked with hot peppers, if we want to add heat we add it at the table. Of
course there are exceptions, but Fricasé bde Pollo isn't one of them - the filling for pasteles (a
PR tamales type food that is made with a dough that contains ground up tubers and other ingredients)
can be hot but then they are identified in the wrapping by tying a strip of banana leaf to the
string that keeps them together... certain finger foods like tacos de jueyes (deep fried tubular
dough with spicy crab stuffing) and chicken gizzards stewed with onions, etc. could have a bit of
heat but more is added by each individual according to his/her personal taste...

Second, no PR savory/saucy meal is made without adding cilantro, culantro (PR coriander - recao) and
ajicitos (small sweet pepper that looks like an Habanero but not hot at all)... and the olives used
usually have pimento, either stuffed with them (rellenas), in strips (condimento) or all of this
mixed together with the capers (alcaparrado). Also, we use Cubanelle peppers in our food and it's an
important ingredient in our sofritos.

Cooking method (after seasoning, which doesn't include the achiote oil) is to heat the achiote oil
and fry the chicken parts a bit, then add the ham and other ingredients, including the potatoes...

As I type, we're enjoying a much needed vacation in Puerto Rico, smelling the delicious food cooked
in the neighborhood... all the Christmas delicacies and then some...

I'm bringing back LOTS of ajicitos, recao, and achiote... and lots of other spices we use, so much
cheaper than in Maryland... lots of bacalao and maybe i'll even be able to bring back a 5 pound box
of conch to make a Caribbean Conch Salad... PR style, of course... NO heat!!!

LOL!!!

Happy New Year to all!!!

Sandra

"Dimitri" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi, folks. I was given a container of achiote and have no idea what to do with it other than
make some kind of a rub. Any suggestions?

See below.

Dimitri

FRICASE' DE POLLO (Chicken Fricasee) Puerto Rico

2 cloves garlic, crushed 1 tsp. oregano Salt, freshly ground pepper 1 tbsp. red wine vinegar 2
tbsp. achiote oil 3 1/2 lb. chicken, cut into serving pieces 4 oz. ham, coarsely chopped Bay leaf
1 onion, thinly sliced 1 fresh hot pepper, left whole 1 c. tomatoes, peeled, seeded and chopped 2
c. chicken stock 1 lb. potatoes, peeled and sliced
1/2 c. pitted green olives, sliced 1 tbsp. capers 2 pimientos, coarsely chopped

Mix together the garlic, oregano, salt to taste, a generous amount of pepper, the vinegar and
achiote oil and rub into the chicken parts. Place in a covered bowl and refrigerate for about 4
hours. At the end of that time, transfer the chicken and marinade to a heavy casserole and add
the ham, bay leaf, onion, hot pepper, tomatoes and chicken stock. Cover and simmer gently for
1/2 hour. Add the potatoes and continue cooking until chicken and potatoes are both done, about
15 to 20 minutes. Remove and discard the hot pepper and bay leaf. Add the olives, capers and
pimientos and cook for a few minutes to heat through. Serves 6.ACEITE DE

ACHIOTE OIL: 1 c. vegetable oil
1/2 c. annatto seeds

Heat the oil in a small saucepan. Add the seeds and cook over low heat for about 5 minutes,
stirring occasionally until a rich orange color is obtained. Cool, strain and store the oil in a
covered jar in the refrigerator. Use as directed. Keeps about one month. Makes about one cup.

in article [email hidden],
[email hidden] at [email hidden] wrote on 12/31/03 5:25 PM:

Quoted message said:

Were you able to find them? Don't know if they are available in a regular store but we got our
from the farmers market and they are huge.

Quoted message said:

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

Are you confusing achiote with artichokes?

Achiote are tiny little red seeds. Hardly dippable.

Artichokes are a vegetable, in the thistle family, and they could get huge if left on the stalk long
enough. And those definitely could be, as you say, steamed and dipped.

in article [email hidden], Steve Wertz at
[email hidden] wrote on 1/1/04 6:21 PM:

Quoted message said:

Quoted message said:

Were you able to find them? Don't know if they are available in a regular store but we got our
from the farmers market and they are huge.

WTF are you talking about, [censored]?

-sw

ROFLMAO!!! OH MY GOD! You made me laugh so hard I nearly wet my pants! :-) You said what I was
thinking....

Quoted message said:

Quoted message said:

Quoted message said:

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

Market. If you don't understand Farmers Market send me an email I will explain it to you
further. Matt

Steve Hertz said:

Quoted message said:

Were you able to find them? Don't know if they are available in a regular store but we got our
from the farmers market and they are huge.

WTF are you talking about, [censored]?

-sw

Quoted message said:

Quoted message said:

You cut them off at the bottom and steam them and dip them into your choice of things. We make a
tofu dip that is wonderful and fat free.

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

Market. If you don't understand Farmers Market send me an email I will explain it to you
further. Matt

We're all aware of what farmers markets are....but you obviously aren't aware of what achiote is!

Try educating yourself before spouting off about steaming this and using it as a dipper. BTW, it's a
tropical SEED!

1. Achiote, or Annatto Bija Bixaceae Bixa orellana L.

Source: Magness et al. 1971

Tropical shrub or small tree. The fruits are heart-shaped, brown or reddish brown at maturity, and
are covered with short stiff hairs. When fully mature, the fruits split open exposing the numerous
seeds. Although it does not produce an edible fruit, the achiote is widely grown for the orange-red
pulp that covers the seeds. The achiote dye, which is prepared by stirring the seeds in water, is
used to color butter, cheese, rice and other foods. In the Philippine Islands the seeds are ground
and used as a condiment.

2. From the United States Restautant Guide Food Glossary achiote

Deep dark red very hard red seed used in making annatto spice. Typically used in seasoning and BBQ
in Central and South American dishes. The red seeds are flavoful, when they get old and brown they
are flavorless.

ah-chee-OH-tay

South America

3.From Cuisine.net Diner's Digest

Achiote and Annatto and what Sprouts from the Seed The small hard achiote seed, which is also called
the annatto seed, is sold both whole and ground. It is prized in Indian and Hispanic cuisine for its
slightly bitter, earthy flavor and russet color. In the United States, annatto extract is used to
color butter, margarine, and cheese. Here are some other ways achiote seeds are used:

Achiote Oil: any bland oil that has been flavored and colored with achiote seeds. It is used in
Mexican and Indian cuisine to add a bright reddish-brown color and a distinctive flavor to many
foods including fish, fowl, meats, rice dishes, and tamales.

Achiote Paste: specific to Yucatan and Oaxacan cuisine, this paste is made from ground achiote
seeds, water or vinegar, and sometimes other herbs and spices such as cinnamon, bay leaf,
cilantro, salt, cloves, and oregano. It can be used in moles, tamales, stews, rice dishes, and
with meats and seafood.

Achiotina: prominently used in Puerto Rican cuisine, this is a lard compound that has been flavored
and colored with achiote seeds. It is used for cooking bean and rice dishes, as well as vegetables,
meats, and stews.

Sandi

in article [email hidden], S.Dunlap at
[email hidden] wrote on 1/2/04 6:12 PM:

Quoted message said:

[email hidden] wrote in message
news:<[email hidden]>...

Quoted message said:

Quoted message said:

Market. If you don't understand Farmers Market send me an email I will explain it to you
further. Matt

We're all aware of what farmers markets are....but you obviously aren't aware of what achiote is!

Is he confusing artichoke with achiote?

Seems that way to me.

Sheryl Rosen said:

Is he confusing artichoke with achiote?

You'd think that after his third post, and reading the other responses, he'd have gotten a
clue by now.

Apparently all that organic/vegetarian farming he's been preaching about hasn't done much for basic
comprehension.

-sw

Sheryl Rosen <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

in article [email hidden], S.Dunlap at [email hidden] wrote
on 1/2/04 6:12 PM:

Quoted message said:

[email hidden] wrote in message
news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

Market. If you don't understand Farmers Market send me an email I will explain it to you
further. Matt

We're all aware of what farmers markets are....but you obviously aren't aware of what
achiote is!

Is he confusing artichoke with achiote?

Seems that way to me.

It sure seems to be the case. I've never seen achiote for sale at farmer's markets except here in
Honduras at the spice merchant's booth at the San Juan market. And what is for sale is exactly as
the definitions describe it - certainly not something you use to convey dip from a bowl to your
mouth. You certainly don't get very much dip on those those itty bitty seeds but you get really,
really red fingers and mouth!

Sandi

Sandi

Sheryl Rosen said:

S.Dunlap at [email hidden] wrote on 1/2/04 6:12 PM:

Quoted message said:

[email hidden] wrote

Quoted message said:

Quoted message said:

Quoted message said:

Market. If you don't understand Farmers Market send me an email I will explain it to you
further. Matt

We're all aware of what farmers markets are....but you obviously aren't aware of what
achiote is!

Is he confusing artichoke with achiote?

Seems that way to me.

Or perhaps chayote with achiote.

Marty zneglybcrm ng hpfq qbg rqh