Colombian Exchange

• potatoes Aspargus, for two
• salsa verde Colombian/Bolivian
• lemon juice
• garlic butter
• 2 tablespoons bone or whatever you prefer Steaks
• hot sauce Jalapeno
• soda Green
• ice cubes

1. Peel rinse and marinade the potatoes in salsa verde for at least two hours, preferably over night. Marinade the meat for 1-5 hours in lemon juice and salt.
2. Wipe marinade off the potatoes and boil, then recoat with just a little salsa verde. They dont need to be swimming in it.nipe off the steaks, apply salt and peppar, and fry for 2 min on each side - longer if you want them well done.
3. Serve potatoes with garlic butter, and pour salsa verde on the steak.nhats the meal. And just to point it out: Salsa and potatoes are both from the New World and cows (which make both steak and butter) are European.
4. Drink: 1 part Absinth (french) 1 part aguadiente (colombian/bolivian/peruvian) splash of jalapeno hot sauce(mexican) and 2 parts green soda(u.s.)nerved on the rocks.
5. If you figure out the secret ingredient and happen to have it in your pantry its best enjoyed at the start of the meal.nnjoy:-)

potatoes, salsa verde, lemon juice, garlic butter, hot sauce, soda green

Taken from www.yummly.com/recipe/Colombian-Exchange-1583558 (may not work)