RE: [CH] Peruvian recipes and a chile-head gathering
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Thu, 18 Jun 1998 07:28:52 -0700
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<<PERUVIAN RECIPE>>
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund_bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
> [or] Operator Assist: 1-800-725-5079, pin 408-539-5146
>
>
>
>
>
> ----------
> From: Suzanne[SMTP:suz@avana.net]
> Reply To: Suzanne
> Sent: Thursday, June 18, 1998 6:23 AM
> To: Chile-Heads@globalgarden.com
> Subject: [CH] Peruvian recipes and a chile-head gathering
>
> Hello all,
> Two things - first, for whomever is interested in the Peruvian recipes -
> what are y'all using to open up the doc? Using the Word version I have
> here at home I just get gobbly on the screen (on all three versions of the
> file I have in my inbox). Assistance would be appreciated.
> Secondly, it seems that Cameron and his family's visit down South
> are
> prompting the Atlanta based chile-heads into action. So hear ye hear ye
> come one come all to "Feeders" in Buckhead. The date will either be July
> 13 or 15th. Here as well, any assistance as to how to make this an
> official
> CH event is welcomed! Contact me for details if you feel like making a
> drive in town for spicy food and saucy conversation!
> that's it for now,
> thanks all,
> Suz
>
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PERUVIAN RECIPE
\par \pard\plain \widctlpar \f4\fs20=20
\par {\f77\fs24 Preserving Aji:
\par=20
\par }\pard\plain \s15\widctlpar \f77 Wash and blend with a bit of oil =
until you have a puree \endash chunky or not \endash put in small =
canning jars with a plastic lid and keep in freezer. Use in many of =
the following recipes.
\par \pard\plain \widctlpar \f4\fs20 {\f77\fs24=20
\par=20
\par }{\f77\fs24\ul LOMO SALTADO}{\f77\fs24 : stir fried steak
\par=20
\par Use a good quality steak, cut thinly across the grain. I use New =
York strip or flank.
\par=20
\par Slice beef thinly across the grain and fry in hot oil until brown =
\endash set aside;
\par=20
\par 2 small onions cut in strips \endash fry slowly until soft and =
transparent;
\par=20
\par \'be fresh garlic cloves \endash add to onions about half way =
through cooking onions;
\par=20
\par 2 fresh, ripe tomatoes cut in quarters \endash add to onions and =
garlic once the onions are soft;
\par=20
\par Add whatever quantity of aji amarillo you want and stir fry for 2 =
minutes or so;
\par=20
\par Mix in meat; heat thoroughly; serve over rice with freshly made =
fries on top.
\par=20
\par=20
\par }{\b\f77\fs24 ARROZ CON PATO}{\f77\fs24 \endash rice with duck =
(you can also use chicken if you like)
\par=20
\par 1 duck cut in pieces
\par salt and pepper to taste
\par \'bd cup oil
\par 2 large cloves garlic, minced
\par 1 large onion, chopped
\par 1 large tomatoe, peeled and chopped
\par 1 bunch coriander, chopped fine
\par aji amarillo ground or 1 (or more) fresh pepper cut in strips
\par 5 cups water
\par \'bd bottle of beer \endash not ale
\par 1 cup peas (fresh or frozen)
\par 2 \'bd cups rice
\par \'bc cup oil
\par=20
\par Season duck with salt and pepper. Brown in oil and remove from =
pan. In the same oil brown the garlic, onion and tomatoe and then add =
coriander and hot pepper. Cook for 2 minutes. Return duck to pan and =
add water and beer. Cook over moderate
heat until duck is almost tender. Add peas and rice. Season and cook =
for 10 minutes over high heat. Reduce heat and simmer about 15 minutes =
or so until rice is dry. Five minutes before removing from heat add =
\'bc cup oil and stir lightly.
\par=20
\par=20
\par }{\f77\fs24\ul CAUSA A LA LIMENA}{\f77\fs24 \endash potatoe =
salad from Lima
\par=20
\par 8 yellow or white potatoes unpeeled (in Peru there are tiny yellow =
potatoes available that are very creamy \endash I use Yukon Gold =
instead)
\par 3 tablespoons lemon juice
\par \'bd cup oil
\par salt and pepper to taste
\par ground hot yellow peppers
\par=20
\par Cook the potatoes: remove skins and mash well. Add lemon juice, =
oil, salt, pepper and hot peppers. Shape into small balls or spread on =
platter and cover with the following sauce:
\par=20
\par 2 onions, thinly sliced
\par 1 fresh hot pepper (or more) cut in strips
\par salt and pepper to taste
\par 1 tablespoon oil
\par juice of \'bd lemon
\par=20
\par Wash onion and pepper slices in cold water. Drain and season with =
salt and pepper. Add the oil and lemon juice and mix well. Garnish =
with the following: ripe olives, fresh cheese, sliced hard-boiled e
ggs, cooked shrimp, ham, pieces of fried white fish, lettuce leaves or =
whatever you like.
\par=20
\par=20
\par THIS IS SOMETHING I ALWAYS MAKE WITH GRILLED STEAK \endash =
IT\rquote S ALSO WONDERFUL ON PORK ROAST SANDWICHES: }{\f77\fs24\ul =
SALSA CRIOLLA}{\f77\fs24=20
\par=20
\par Red onions
\par Aji amarillo
\par Garlic
\par Oil
\par Salt and pepper
\par=20
\par Slice onions thinly \endash put in sieve and pour boiling water =
over the onions to soften them (they still retain some crunch);
\par Add as much garlic and aji amarillo as you like
\par Add oil \endash just enough to make it all a bit runny \endash =
experiment
\par Season to taste
\par=20
\par=20
\par }{\f77\fs24\ul ESCABECHE}{\f77\fs24 \endash fish in onion sauce
\par=20
\par 2 pounds white fish (firm)
\par salt and pepper to taste
\par flour
\par 1 pound onions, cut in thick slices
\par 4 fresh hot peppers, sliced
\par 1 teaspoon ground hot pepper
\par \'bd teaspoon oregano
\par oil for frying
\par 1 cup vinegar
\par 2 hard-boiled eggs
\par cooked ears of corn
\par 12 ripe olives
\par cooked sweet potatoe
\par 1 cup fresh cheese
\par lettuce leaves
\par=20
\par Skin fish, remove bones and cut in large pieces. Season with salt =
and pepper, dip in flour and fry in very hot shortening. Place on a =
platter.
\par=20
\par Put onion, fresh peppers, ground peppers, oregano, salt and pepper =
in a saucepan with sufficient oil. When onion is cooked, add the =
vinegar and cover saucepan. Immediately remove from heat and pour over =
fish. Garnish with the eggs, pieces of corn, oliv
es, sliced sweet potatoes, cheese and lettuce.
\par=20
\par=20
\par }{\f77\fs24\ul PAPAS A LA HANCAINA }{\f77\fs24 \endash potatoes =
from Huancayo
\par=20
\par 10 yellow or white potatoes, cooked and peeled
\par=20
\par Arrange potatoes on serving dish and cover with the following =
sauce:
\par=20
\par 2 cups fresh cheese
\par 3 hard-boiled egg yolks
\par 2 tablespoons (to taste) ground hot peppers
\par salt and pepper to taste
\par 1 cup oil
\par \'bd cup evaporated milk
\par few drops of lemon juice
\par \'bc cup onion, finely chopped and rinsed in boiling water (same =
method as salsa criolla)
\par 5 hard-boiled eggs, sliced
\par 10 ripe olives
\par 1 hot pepper cut in strips
\par lettuce leaves
\par=20
\par Mash together the cheese and egg yolks with a fork. Add hot =
peppers, salt and pepper and mix well. Pour in oil a little at a time =
as for mayonnaise; add evaporated milk and lemon juice. Beat well and =
lastly, add
onion. Cover potatoes with this sauce and garnish with remaining =
ingredients.
\par=20
\par=20
\par }{\f77\fs24\ul ANTICHUCHOS}{\f77\fs24 \endash Peruvian =
shiskabobs
\par=20
\par In Peru beef heart is used but I use a good quality beef steak.
\par=20
\par Cut in cubes and marinate overnight in the following:
\par=20
\par Good quality wine (yes, }{\f77\fs24\ul wine}{\f77\fs24 , not wine =
vinegar)
\par Garlic to taste
\par \'bc cup ground aji amarillo
\par \'bd cup chopped aji amarillo
\par \'bd teaspoon cumin seed
\par \'bd teaspoon achiote (annato seed)
\par salt and pepper
\par=20
\par Make sure the meat is completely covered. Keep in fridge at least =
overnight.
\par=20
\par Put meat on wooden or metal skewers and cook on a spit or rack =
over direct heat, basting with the following sauce, until done to =
taste:
\par=20
\par \'bc cup ground hot peppers
\par \'bd cup oil
\par 3 tablespoons red wine vinegar
\par a few tablespoons of the marinade
\par=20
\par The tradition in our family was to have anticuchos with freshly =
made fries, and a big salad made from a variety of lettuce, avocadoe =
and tomatoe with an oil, red wine vinegar and garlic dressing. Yum yum =
\endash my mouth is watering as I write this=20
\endash guess I\rquote ll make these this weekend with the last of my =
frozen aji.
\par=20
\par=20
\par }{\f77\fs24\ul CEVICHE DE CORVINA }{\f77\fs24 \endash pickled =
white fish \endash this is delicious despite the use of the word =
\ldblquote pickle\rdblquote=20
\par=20
\par 2 pounds firm white fish
\par 6 lemons \endash in Peru limes are used as they are acidic =
\endash try a combination of limes and lemons
\par 3 sour oranges
\par 2 large onions, finely sliced
\par 2 cloves ground garlic
\par 2 hot peppers (red or yellow) cut in strips
\par salt and pepper to taste
\par 1 pound cooked sweet potatoes
\par cooked ears of corn
\par lettuce leaves
\par=20
\par Clean fish and remove skin and bones. Cut into small pieces. =
Place fish in a large colander and wash it lightly. Drain well and =
place in a bowl \endash=20
cover completely with lemon juice; add salt, pepper, hot peppers and =
garlic. Mix all well. Wash onions well in salted water, drain and =
rinse well. Add onio
n and hot pepper to fish and mix. Cover tightly and let stand for at =
least 3 hours in order for fish to \ldblquote cook\rdblquote . Serve =
on platter; garnish with sliced sweet potatoes, pieces of corn and =
lettuce leaves.
\par=20
\par=20
\par }}
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