March 12, 2009

Recipe: Rocoto Relleno (Stuffed Hot Peppers)



Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno. This is a traditional entree from the Andean city of Arequipa, made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal.

Ingredients:


• 7 rocotos with a wide base
• 3/4 cup of red vinegar
• 200 g (1/2 lb) of ground beef
• 100 g (1/4 lb) of ground pork
• 3 tablespoons of olive oil
• 3 tablespoons of tomato sauce
• 1/2 glass of dry white wine
• 2 tablespoons of cream
• 1/4 cup of ground peacans
• 1/2 cup of beef stock
• 1 tablespoon of aji panca paste
• 6 small potatoes, cooked and peeled
• 1 red onion, chopped
• 2 cloves of garlic, ground
• 1/4 cup or margarine or butter
• 1/2 tablespoon of flour
• 3/4 cup of mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of chopped garlic


Preparation:

The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.

Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.

Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait for a few seconds and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.

Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.

Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese.

You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.


February 26, 2009

Recipe: Pisco Sour



The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.

Ingredients:
  • 3 cups of pisco
  • 1 ½ cup of sugar
  • 2 cups of lemon juice
  • 1 egg's white
  • Ice flakes
  • Add drops of Amargo Angostura

Preparation:
First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.

It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.



January 09, 2009

Recipe: Tiradito


The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.

Ingredients

1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp of aji amarillo paste
2 aji limo, seeded, deveined cut into brunoise
2 tbsp cilantro in chiffonade
1 tsp minced garlic
2 tbsp of vegetable oil
4 tbsp key lime juice
salt and white pepper

Garnish:
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade

Preparation

Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.

Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.

Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.