Ajiaco

40 ml de Aceite de Girasol

800 gr de pechugas de Pollo o 1 Pollo despresado

5 gr de Ajo triturado

2 Mazorcas tiernas, partidas en trozos de 3 cm de grosor

2 Tallos de Cebolla Larga (solo la parte blanca)

800 gr de papas criollas, cortadas en rodajas

500 gr de papas pastusas, peladas y cortadas en rodajas

500 gr de papas sabaneras, peladas y cortadas en rodajas

1 atado de Guascas

2 Aguacates medianos

100 gr de Alcaparras lavadas

250 gr ce crema de leche

Sal y pimienta al gusto

1.   En una olla grande caliente el aceite y sofría el pollo con ajo, sal y pimienta al gusto. Cuando dore, adicione las mazorcas, la cebolla en rama y luego las papas de criolla y pastusa.

2.   Añada agua hasta cubrir todo y a medida que la papa se cocine si pasarse de cocción, retírelo de la olla.

3.   Cuando estén blandos los granos de la mazorca, adicione la papa sabanera, con cuidado de que no se deshaga, y la mitad de las guascas.

4.   Retire la piel del pollo, desmeche y reserve. Pele el aguacate, córtelo en cubo y póngalos en un recipiente añadirle unas gotas de jugo de limón, para evitar que se oxide.

5.   Continúe cocinando el ajiaco y agregue agua hasta lograr el espesor deseado. Unos 5 minutos antes de servir, agregue el resto de las guascas.

6.   Sirva el caldo con las papas. Decore con el pollo, el aguacate, las alcaparras y la crema de leche. Si lo prefiere, puede abstenerse de desmechar el pollo ye servir la presa entra. Acompañe con arroz.

Salmon Crudo

• 1 packet (100gr) salmon fillet (if you can find smoked much better), 
• 100gr baby arugula
• 1 tablespoon fresh lemon juice
• 4 tablespoons extra-virgin olive oil,
• Coarse sea salt and freshly ground black pepper
• 8 lemon wedges

Divide slices evenly among salad plates, arranging flat so they don't overlap. Cover salmon with plastic wrap. Working with one plate at a time, use the flat bottom of a metal 1-cup measuring cup to press down on plastic until salmon spreads out and covers the entire surface of the plate; repeat with remaining plates. Stack plates and chill until cold.

Place arugula in a large bowl; drizzle with lemon juice and 3 Tbsp. oil and toss to coat. Season to taste with salt and pepper. Remove plastic wrap from salmon. Drizzle salmon with remaining 1 Tbsp. oil and season with salt and pepper. Scatter arugula over and serve with lemon wedges alongside for squeezing over.

Common Grilled Chicken Mistakes

Even though it's a cookout classic, chicken can be tough to get right on the grill. Soooo watch out...

Not Starting with a Good Bird
It should be antibiotic and hormone free at the very least. If the yardstrutter was raised right, then chances are that it will taste good.If you can not find antibiotic and hormone free chicken in your grocery store at least buy one chicken smaller looking then others. It is small because it is not get hormones to make it bigger then it should be.

Forgetting the Seasoning
Make sure you sprinkle it with salt and pepper before you throw it on the grill. You can extend this and can do some oregano or other herbs as well.

Cooking it at Too High a Temperature
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, you'll crisp the skin and avoid flareups.

Drying Out Skinless, Boneless Chicken
Dark meat on the bone is more flavorful and will stay juicier on the grill. But if you're cooking skinless, boneless chicken breasts, cook them on medium for a charcoal grill and medium high for a gas grill. Just watch it carefully and take it off a minute before it's cooked through (the heat will carry-over the cooking as it rests).
Not Keeping an Eye On It
You'll notice as you cook that some areas on your grill brown the food faster than others. You have to move the chicken around and turn it until the pieces are cooked evenly. You can tell the cool spots by putting your hand over the grill. It's also ideal to set up for a two-zone fire (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner turned off) so there's a definite cool area to move the chicken to if the skin is cooking too fast before the flesh is finished.

Slathering On the Sauce Too Soon
Baste last! Apply any sugary glazes towards the end of cooking. Put it on too soon and it will burn.

 

Tip

if you don't have a time to keep it slow on the grill you can boil chicken 10~15 min and then gill it, with this tactics you will save at least 20 min on grill.