Kil@Wat Restaurant (inside InterContinental Hotel) 139 East Kilbourn Ave. Milwaukee, WI 53202 (414) 291-4793 http://www.kilawatcuisine.com Chicken Anticuchos Ingredients: 1 lb chicken breast, cubed 1 lb shucked peruvian corn 2 tbsp lime juice 2 tbsp granulated sugar 2 tbsp unsalted butter 2 tbsp chopped fresh cilantro 10-12 6” bamboo skewer, pre-soaked in cold water Method: 1.Combine the chicken into 1-inch pieces and toss with enough marinade to coat them evenly. 2.Place 3 pieces of chicken on each skewer season and grill. 3.While the chicken is grilling prepare the corn, in a warm sauté pan heat some vegetable oil and place the corn into the pan, cook until slightly browned. 4.Add the granulated sugar and limejuice cook until slightly caramelized at the end add the butter and the fresh chopped cilantro. 5.Place the corn into a serving dish and when the chicken is finished place the skewers on top of the corn and sprinkle with sliced scallions. 6.These can be made ahead of time and kept frozen for a couple of months. They make great meal starters or just a quick snack. Aji Amarillo Marinade Ingredients: 2 whole yellow bell peppers 2 tbsp aji amarillo paste ¼ c rice wine vinegar 2 tbsp limejuice ½ cup grape seed oil TT kosher salt TT fresh ground black pepper Method: 1.Slightly rub yellow peppers with oil and roast until charred over a grill or an open stove burner. Place into a bowl and cover with plastic wrap to steam for 30 minutes. 2.When done remove the outer charred part and the seeds 3.Place all ingredients into a blender and puree until smooth Chimichurri Sauce Ingredients: 2 bunch fresh mint 2 bunch fresh parsley 4 cloves fresh garlic ½ cup fresh limejuice 1 ½ cups vegetable oil TT kosher salt TT fresh ground black pepper Method: Place all ingredients into a blender and puree, leave slightly chunky