Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts

Feb 13, 2019

Papa rellena (stuffed potato)

Ingredients:

  • 1 Kg of potatoes
  • 1/2 Kg of diced or minced beef meat
  • 1 diced red onion
  • 1 diced tomato
  • 2 tablespoons of ají panca paste (Peruvian red chili pepper)
  • 1 tablespoon of minced garlic
  • 1 teaspoon of ground cumin
  • 6 black olives in thin slices
  • 2 hard boiled eggs, peeled and diced
  • 3 tablespoons of olive oil
  • 1 teaspoon of dried oregano
  • Salt
  • Ground black pepper
  • Flour
  • Enough oil to fry the potatoes
  • 100 g of raisins (optional)
Preparation: Cook the potatoes in a pot with boiling water until they are tender (around 20-30 minutes depending on the type of potato). Peel them while hot and mash them immediately adding salt to taste. Keep them covered while cooking the filling.

In a saucepan heat the olive oil over high heat, add the onion and garlic stirring for 2 - 3 minutes until the onion and garlic are golden. Add the ají panca and cumin, cook for 1 minute stirring frequently. Add the meat, tomato, salt and pepper to taste, mix well and stir until the meat is cooked. Cover and let it cook for 2 minutes over low heat. Add the hard-boiled eggs, olives and optionally the raisins. Mix well, turn off the heat and keep it cover.

With floured hands, take a portion of the potato dough and flatten it between your hands, not too thin but you should still be able to mold it and close it. With a spoon put a portion of the filling in the center of the potato round. Close it with your fingers and give it a round or ovoid shape. Once it is closed, cover it with flour and reserve.

Fry in a hot pan with hot oil until the potatoes form a thin golden and crusty layer. Turn them around every now and then to make sure every side gets golden. Once fried put the potatoes over a paper towel to eliminate the excess of oil.

Serve while hot with salsa criolla and hot sauce, and white rice if you wish.

Jan 7, 2019

Chochoca (cornmeal soup)

Ingredients:

  • 1.5 cups of cornmeal
  • 1 kg or beef meat in big pieces
  • 150 g. of chalona (salted dried lamb meat - this is hard to get so you can skip it if unable to find it)
  • 1 finely chopped celery stalk
  • 1 finely chopped leek
  • 1 cup of chopped daikon
  • 1 chopped onion
  • 1/2 cup of chopped white cabbage
  • 4 potatoes in pieces
  • 4 minced garlic cloves
  • 2 tablespoons of aji colorado paste
  • 10 cups of hot water
  • 2 cups of water
  • 2 tablespoons of oil
  • 1/2 teaspoon of cumin
  • 1/4 cup of chopped yerba Buena (mint)
  • Salt
Preparation:

Put the cornmeal in a small bowl and add 2 cups of water and mix thoroughly. Reserve.

Heat the oil in a big pot. Add the onion, garlic, aji colorado and cumin, and cook stirring frequently until the onion is translucent. Add the meat, chalona, celery, leek, daikon and salt to taste, and fried for a couple of minutes stirring frequently and flipping the pieces of meat so all sides looked cooked. Add the hot water and bring it to a boil. Add the potatoes and cabbage and half of the yerba buena. Cook until the potatoes are tender. Add the cornmeal mix slowly, stirring frequently. Add more salt if needed. Let it cook for 5 minutes.

Serve hot and sprinkle it with some yerba buena.

Nov 9, 2018

Pastel de tallarin o tallarin al horno (pasta casserole)

Ingredients:

  • 1 kg of spaghetti or your favorite pasta (approximately 2 lbs)
  • 2 cups of evaporated milk
  • 8 eggs
  • 350 g of shredded cheese (it could be fresh cheese, mozzarella, Havarti or similar)
  • 125 g of salted butter (approximately 1/4 lb)
  • Salt
  • 1 teaspoon of anise seed
Preparation:

Cook the pasta in boiling water with some salt, drain it and reserve. Preheat the oven to 350F. Grease a large casserole with some of the butter. Put a layer of pasta in the casserole and then cover it with some shredded cheese and small pieces of butter, repeat this process once or twice until you use all the pasta and cheese. Whisk the eggs, add the milk and salt to taste and pour over the whole pasta. Sprinkle the anise on top. Put the casserole in the oven and bake until golden, approximately for 45 minutes.

Cut it as a cake and serve it with llatan as a main dish or a side dish for a steak or roasted lamb. 

Oct 9, 2018

Pasta con Aji de Langostinos (pasta with shrimps in yellow chili sauce)

Ingredients:

  • 750 g. of medium size shrimps (approximately 1.5 lbs)
  • 500 g. of spaghetti (or your favorite pasta)
  • 6 minced garlic cloves
  • 1 regular size onion in thick slices
  • 3 tablespoons of aji amarillo paste (Peruvian yellow chili paste)
  • 3 slices of white bread soaked in 1 cup of milk
  • 12 peeled roasted peanuts (it could be replaced by 1 tablespoon of peanut butter)
  • 2 cups of cottage cheese (fresh cheese or mozzarella could be used)
  • 4 tablespoons of oil
  • 2 hard boiled eggs
  • 1/2 cup of black olives (halved or pitted) Parsley
  • Salt
  • Black pepper
Preparation:

Put 3 tablespoons of oil in a pan and sauté the minced garlic and onion until the onion is cooked. Add the aji amarillo and cook for two minutes stirring frequently. Put the mix in a blender, add the soaked bread, cheese, peanuts and a teaspoon of salt. Blend until creamy, add a little bit of milk if too thick and salt if needed.

Heat 1 tablespoon of oil in a pan at medium-low temperature, add the shrimps, some salt and black pepper and cook for about 5 minutes until the shrimp are cooked. Pour the sauce and cook until the sauce starts boiling, stir frequently.

Cook the pasta the usual way.

Serve the pasta cover with plenty of sauce. Decorate each plate with slices of hard boiled eggs, olives, and parsley.

Sep 30, 2018

Arroz con Mariscos (seafood rice)

Ingredients:

  • 1 Kg of seafood medley (approx. 2 lbs)
  • 1 dozen mussels
  • 1 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
  • 1 tablespoon of aji amarillo paste
  • 2 tablespoons of tomato paste
  • 1 diced onion
  • 4 minced garlic cloves
  • 1 red bell pepper cut in thin strips
  • 1/2 cup of peas
  • 1/2 cup of minced cilantro
  • 1 cup of mussel broth
  • 1/2 cup of white wine
  • 3 teaspoons of salt
  • 1 teaspoon of black pepper
  • 2 bay leaves
  • 2 tablespoons of olive oil
  • 1 lime in slices
  • 4 cups of white rice
Preparation:

Prepare the white rice the usual way. Put the mussels in a small pot with enough water to cover them. Add a pinch of salt and black pepper and let it cook on medium high until the mussels open. Reserve the broth.

Heat the olive oil in a pan. Add the onion, garlic, peas and the mussel broth and cook until the peas are tender. Add the aji panca, aji amarillo, tomato paste, bay leaves, salt and black pepper and cook for about 5 minutes stirring often to mix all ingredients well. Add the wine and seafood medley and cook for another 5 minutes. Add the cilantro, red bell pepper and mussels and stir. Pour the mixture over the warm rice rice and mix well, add salt and black pepper if needed.

Serve warm and decorate with cilantro leaves. Put some lime slices on each plate.

Jun 18, 2018

Seco de Cordero (lamb stew)

Ingredients:

  • 1 Kg. of boneless leg lamb (approximately 2 lbs.)
  • 1 bunch of cilantro
  • 6 cloves of garlic
  • 1 medium size onion
  • 1 teaspoon of aji amarillo paste
  • 2 cups of beef broth
  • 4 potatoes, cut in quarters
  • 4 carrots, sliced in rounds
  • 1/2 cup of green peas
  • 1/2 cup of oil
  • 1 teaspoon of cumin
  • Salt and black pepper
Preparation:

Cut the lamb in 4 cm. cubes (approximately 1.5 inch cubes) and season them with salt and pepper. In a large pot, heat the oil over medium-high and brown the lamb. Remove the lamb when done. Reduce the temperature to medium and add to the pot the minced garlic, diced onions, aji amarillo and cumin and cook for 2 minutes stirring frequently. Add the lamb, the cilantro (previously pureed in 1/2 cup of water) and the beef broth. Reduce heat to medium-low, cover the pot and let it cook until the lamb is tender (approximately 30 minutes). Add the potatoes, carrots and green peas and let it simmer until the potatoes are cooked (approximately 30 minutes). Add more salt if needed and mix well.

Serve with white rice.

Jun 6, 2018

Cebiche de Pescado (fish cebiche)

Ingredients:

  • 1 Kg. of fresh fish (semi-firm white-fleshed ocean fish like sea bass, sole, flounder or cod)
  • 10 limes
  • 1 onion cut in thin slices
  • 2 tablespoons of salt
  • 1 tablespoon of finely chopped aji limo or rocoto (if you don't have these hot chilis you could use 1 teaspoon of ground cayenne pepper)
  • 1 celery stalk finely minced (this is optional)
  • 6 garlic cloves finely minced (this is optional)
  • 1 tablespoon of minced cilantro leaves (this is optional)
  • 2 medium size sweet potatoes, boiled and cut in slices
Preparation:

Cut the fish in 1 - 1.5 cm cubes (approximately 1/2 inch cubes) and put it in a big bowl. Add the freshly squeezed juice of the limes, the aji limo or rocoto, and salt. Mix well and let it settle for some minutes before serving. The cebiche should remain cold so let it settle preferably in the fridge. The time to let it settle depends on how "ccoked" you like it, some decades ago people used to eat it really cooked, with the fish turning completely white so they were letting it settle for 15 - 20 minutes or even more. In the last couple of decades the trend changed and people now eat it almost raw so they let it settle only for 2 - 3 minutes.

The traditional cebiche only uses fish, lime, hot chili, salt and onions but there are many variations and additions. The one using celery, garlic and cilantro is a popular one.

Served it cold with onion slices on top and slices of boiled sweet potatoes as a side. You can sprinkle more hot chili and decorate it with a slice of rocoto, a lettuce leaf or fresh seaweed. Other sides that are used are cancha salada (salty toasted corn), boiled kernel corn, slices of boiled yucca or slices of glazed sweet potatoes. It pairs really well with cold chicha morada.

May 1, 2018

Picante de Mariscos (spicy seafood stew)

Ingredients:

  • 1 Kg. of seafood medley (approximately 2 lbs.)
  • 1 onion finely diced
  • 6 medium size potatoes cut in small cubes (1.5 cm or 1/2 inch cubes)
  • 2 tablespoons of aji amarillo paste (yellow Peruvian chili paste)
  • 1 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
  • 1 tablespoon of garlic paste
  • 1 teaspoon of ground cumin
  • 2 teaspoons of salt
  • 1/2 cup of oil
  • 2 cups of fish broth (if you don't have fish broth you could use chicken or vegetable broth)
  • 1/2 cup of white wine
  • 1 cup of chopped parsley
Preparation:

In medium size pot heat the oil, add the aji amarillo, aji panca, garlic, cumin, salt and onion and cook on medium high until brown stirring frequently. Add the fish broth and potatoes, cook on medium for approximately 25 - 30 minutes until the potatoes are tender then slightly press the potatoes to make them crumble a bit. Add the wine and seafood and cook for 5 minutes. Add the parsley and mix well right before serving.

Serve with white rice and decorate with parsley leaves.

Apr 23, 2018

Aji de Calabaza (spicy squash stew)

Ingredients:

  • 2 Kg. of squash (use a white flesh squash like opo squash)
  • 4 medium size potatoes in cubes (1.5 cm or approximately 1/2 inch cubes)
  • 1 tablespoons of aji Amarillo paste (yellow Peruvian chili paste)
  • 1 tablespoons of aji panca paste (red Peruvian chili paste or 2 teaspoons of ground paprika)
  • 1 tablespoons of garlic paste
  • 1 medium size onion finely diced
  • 2 cups of milk
  • 2 cups of boiled corn kernels
  • 300 g. of fresh cheese in small dice (it could be replaced with mozzarella)
  • 3 tablespoons of oil
  • 2 teaspoons of salt
Preparation:

After peeling and seeding the squash, cut it in thin slices and reserve.

Heat the oil in a medium size pot, add the aji amarillo, aji panca, garlic, onion and cumin. Cook on medium high until brown. Add the milk, squash, potatoes and salt. Set temperature to medium low, cover it and cook until the potatoes are tender (approximately 25 minutes). Set temperature to low, add the cheese and corn, and cook for 1-2 minutes while mixing everything.

Serve with white rice and decorate with huacatay (black mint).

Apr 10, 2018

Locro de Carne y Panza (beef, tripe and mashed potatoes stew)

Locro is a hearty thick stew popular along the Andes mountain range in South America. This variation of locro is traditional from Arequipa, in the Southern region of Peru.

Ingredients:

  • 1 Kg. of beef (approximately 2 lbs.) cut in regular size pieces (5 cm. or 2 inch cubes)
  • 1/2 Kg. of cleaned tripe cut in 5 cm. squares
  • 1 daikon cut in pieces
  • 1 celery stalk
  • 1 leek stalk cut in pieces
  • 1 bunch of cilantro
  • 3 cups of water
  • 1 regular size onion finely diced
  • 2 tablespoons of aji panca paste (Peruvian red chili paste or you could replace it with 1 tablespoon of ground paprika)
  • 1 Kg. of potatoes, peeled and cut in cubes
  • 2 tablespoons of garlic paste
  • 2 tablespoons of oil
  • 1 tablespoon of ground cumin
  • 1 teaspoon of black pepper
  • Salt
Preparation:

Put the water in a pot, add two teaspoons of salt, the daikon, celery, leek, cilantro, beef and tripe. Cook on medium-high until the meat and tripe are tender. Strain the broth and reserve.

In another pot heat the oil and fry the onion until translucent. Add the garlic, aji panca, black pepper, cumin and one teaspoon of salt. Cook for two minutes, stirring and mixing all the ingredients well. Add the broth and potatoes. Set heat to medium and cook until potatoes are tender. With a potato masher, gently press down the potatoes until they slightly mash. Add the beef and tripe, add more salt if needed, and mix well. If the mix is too thick add a little bit of hot broth.

Serve with white rice and sprinkle it with chopped cilantro.

Apr 2, 2018

Sudado de Carne (beef stew)

This variant of the sudado de carne is typical from Arequipa, in the South of Peru.

Ingredients:

  • 1 Kg of beef, a tender cut is recommended (approximately 2 lbs.)
  • 2 regular size onions in small dices
  • 1 1/2 cup of peeled diced tomato
  • 4 cups of dark beer (a non so hoppy and alcoholic one is recommended)
  • 1 tablespoon of aji panca paste (Peruvian red chili paste or it could be replaced by 2 teaspoons of ground paprika)
  • 3 teaspoons of ground cumin
  • 1 tablespoon of garlic puree
  • 4 teaspoons of salt
  • 4 tablespoons of oil
  • 2 bay leaves
  • 1/2 teaspoon of ground black pepper
  • 1 rocoto in small dices (it could be replaced with ground cayenne pepper)
Preparation:

Put the oil, garlic, cumin and aji panca in a pot on low heat. Cook for 3 minutes, stirring frequently. Add the meat cut in small dices (approx. 1.5 cm or 1/2 inch) and the black pepper and mix well. Cover the pot and let it cook on medium temperature for 10 minutes stirring once or twice. Add the tomato, bay leaves and beer and let it cook for another 5 minutes. Add the onions and 1 tablespoon of diced rocoto (or 1 teaspoon of ground cayenne pepper) and let it cook for 3-5 minutes until the onion is soft.

Serve with your favorite crusty bread (ciabatta, French baguette or Kaiser roll), in order to dip the bread in the stew. Put the remaining rocoto in a small bowl to add it to plates at will.

Mar 30, 2018

Aji de Gallina (hen in yellow chili sauce)

Ingredients:

  • 1 large skinless hen breast (it could be replaced by chicken breast)
  • 1 Kg. of boiled potatoes (approximately 2 lbs.)
  • 6 minced garlic cloves
  • 1 regular size onion in thick slices
  • 3 tablespoons of aji amarillo paste (Peruvian yellow chili paste)
  • 3 slices of white bread soaked in 1 cup of milk
  • 12 peeled roasted peanuts (it could be replaced by 1 tablespoon of peanut butter)
  • 2 cups of cottage cheese (fresh cheese or mozzarella could be used)
  • 4 tablespoons of oil
  • 2 hard boiled eggs
  • 1/2 cup of black olives (halved or pitted)
  • 1 celery stalk
  • 1 carrot in slices
  • 2 garlic cloves
  • 6 lettuce leafs
  • Parsley
  • Salt
Preparation:

Place the hen breast, celery, carrot, garlic cloves and 2 teaspoons of salt in a medium size pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook until the hen is tender. Remove the hen from the pot and shred it. Save the broth.

Put 3 tablespoons of oil in a pan and sauté the minced garlic and onion until the onion is cooked. Add the aji amarillo and cook for two minutes stirring frequently. Put the mix in a blender, add the soaked bread, cottage cheese, peanuts and a teaspoon of salt. Blend until creamy, add a little bit of broth if too thick and salt if needed.

Put 1 tablespoon of oil in a pan at medium-low temperature, pour the sauce and cook until the sauce starts boiling, stir frequently. Add the shredded hen and mix, add some broth if too thick. Cook for 2 minutes stirring frequently.

On each plate put a layer or two of potatoes cut in 1/2 cm. thick slices (approximately 1/4 in.), cover with plenty of sauce. Decorate with slices of hard boiled eggs, olives, lettuce and parsley.

Serve with white rice.

Mar 28, 2018

Matasca de Carne (beef and potato stew)

Ingredients:

  • 1/2 Kg of beef in small cubes (approximately 1 lb)
  • 4 regular size potatoes in small cubes (1.5 cm or half inch cubes)
  • 2 regular size diced onions
  • 2 tablespoons of aji panca paste (it could be replaced by 1 tablespoon of ground paprika)
  • 1 tablespoon of minced garlic
  • 1 tablespoon of ground cumin
  • 1/2 cup of peeled fava beans in slices
  • 4 tablespoons of oil
  • 2 cups of beef broth (you can replace 1 cup of broth by 1 cup of corn beer or dark beer)
  • 2 teaspoons of salt
  • 1 teaspoon of dried oregano
  • 1 teaspoon of red vinegar
Preparation:

Pour the oil in a medium size pot and fry the meat at high-medium temperature. Add the onions, aji panca, cumin, garlic and salt. Cover and let it cook for 10 minutes on medium-low temperature, stirring occasionally. Add the broth, vinegar, fava beans and potatoes, cover and let it cook until the potatoes are tender. Add the oregano and more salt if needed.

Serve with white rice.

Mar 12, 2018

Pollo a la Brasa (rotisserie chicken)

Ingredients:

  • 8 leg quarters (approximately 2 Kg)
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground paprika
  • 3 teaspoons of ground cumin
  • 2 tablespoons of garlic puree
  • 1 tablespoon of grated ginger
  • 1 teaspoon of dried oregano
  • 3 tablespoons of red vinegar
  • 1 cup of dark beer
  • 2 tablespoons of soy sauce
  • 1 tablespoon of vegetable oil

Preparation:
Mix all the ingredients and marinade the chicken for at least 6 hours, for best results marinade overnight.

Prepare grill for medium-high heat. Grill the chicken skin side down first and turning over once. Grilling time is approximately 30 - 45 minutes.

If using an oven, preheat the oven to 375F and place the chicken covered with foil in the middle rack and roast for 45 minutes. Remove the foil and roast for another 30 - 45 minutes until brown.

Serve with French fries, hot sauce, other sauces (mustard, ketchup, etc.) and your favorite salad.