Octopus in Olive Sauce / Pulpo al Olivo

CitizenFood Sat, 02/07/2009 - 17:30

Serves 4

2 1/2 pounds octopus
1 egg
1/2 teaspoon salt
1 cup olive oil, plus more for garnish
2 tsp key lime juice
10 black olives, pitted
1 tbs minced parsley


Place octopus in a stock pot and cover with water, bring to a boil and cook for about 40 minutes, until soft. Remove the skin with a knife, and refrigerate. When cooled, cut into slices.


Chicken Peanut Sauce and Pasta / Pasta con Pollo y Salsa de Mani

CitizenFood Sat, 02/07/2009 - 17:15

Serves 6

12 ounces pasta, such as fettuccine, uncooked
2 tablespoons sesame oil, plus 1 teaspoon
4 boneless, skinless chicken breasts, cut into strips
2 red jalapeños, stemmed, seeded, and minced
2 cloves garlic, minced
2 teaspoons minced ginger
1 red bell pepper, stemmed, seeded, and cut into strips
1/2 cup chicken stock
1/4 cup peanut butter
1 teaspoon brown sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 8-ounce package frozen snow peas, thawed


Peruvian Purple Potato and Scallion Salad

CitizenFood Sat, 02/07/2009 - 17:04

Serves 10

4 cloves garlic
2 tablespoons olive oil
2 pounds small to medium-size unpeeled purple potatoes
1 tablespoon kosher salt
1 yellow or red bell pepper, seeded and diced into 1/4-inch cubes
2 medium-size carrots, thinly sliced
1 large red onion, very thinly sliced
6 scallions, white and pale green parts thinly sliced
1/4 cup chopped oil-cured black olives
3 tablespoons coarsely ground mustard
3 tablespoons white-wine vinegar
1 tablespoon chopped fresh thyme leaves
2 teaspoons chipotle peppers, pureed
1/4 cup olive oil
Salt and freshly ground black pepper to taste


Meat Pockets/ Hot Pockets / Empanadas

CitizenFood Sat, 02/07/2009 - 16:52

Makes 20 empanadas


4 cups of flour
1 cup vegetable oil
1 cup butter
1 1/2 cups cold water
1/2 teaspoon baking powder
1 1/2 teaspoons salt

Meat filling:
1 1/2 cup onions, chopped
1/4 cup oil
1 lb ground beef
3 cloves garlic -- minced
Salt & Pepper to taste
1 tsp aji amarillo paste / hot yellow chili pepper paste as desired
3 hard boiled eggs chopped
Chopped olives (optional)
1 egg yolk
1 tbsp milk



Mix flour, salt and baking powder with the oil and butter. Stir gently to blend.


Tomato Spiced Rice

CitizenFood Sat, 02/07/2009 - 16:31

Serves 8 to 10

3 cloves of garlic, minced
2 tablespoons of olive oil
Lemon juice
4 cups water
1 pound washed rice
1 onion, finely chopped
2 pound of ground beef
2 tomatoes, finely chopped
1 tablespoon tomato paste
4 tablespoons of raisins
5 black olives, chopped
2 hard boiled eggs, chopped
1 tablespoon of finely minced parsley

Sauté the garlic in oil, add a few drops of lemon juice, a pinch of salt and the water, bring to a boil. Add rice and cook for 20-25 minutes, until cooked.


Shredded Chicken on a chesse sauce / Aji de Gallina

CitizenFood Sat, 02/07/2009 - 16:27

Serves 8

4 pounds chicken, boiled and shredded
1/2 cup olive oil
1 large onion, minced
2 garlic cloves, minced
3 hot yellow chilies
1 tsp turmeric
Salt and pepper
1/4 loaf of bread soaked in chicken stock
1/4 pound chopped pecans
4 ounces grated Parmesan cheese
1 can evaporated milk
4 hard boiled eggs, quartered
1/2 cup black olives

In a large saucepan, heat the oil and sauté the onion, garlic, chili peppers, turmeric, salt and pepper. Cook 5 minutes, or until the onions are golden.


Fricassee of Pork

CitizenFood Sat, 02/07/2009 - 16:17

Serves 8

2 teaspoons cumin
2 to 3 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon turmeric
5 cloves garlic, sliced
4 quarts water
5 pounds pork shoulder, quartered
1/2 cup plain dry bread crumbs
2 teaspoons salt, or to taste
1 tablespoon red wine vinegar

In a food processor, puree the cumin, chili powder, pepper, turmeric, and garlic. Set aside.


Tamarind Pork / Pork in Tamarind Sauce / Chancho con Tamarindo

CitizenFood Sat, 02/07/2009 - 16:10

Serves 4

1 pound boneless pork, cubed
4 cups water
1 clove garlic, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil
2 cups tamarind sauce
Salt and pepper

In a large stock pot, cook the pork in the water with the garlic and ginger over moderate heat for 45 minutes, or until tender. Drain and cool slightly.

Heat the oil in a saute pan over high heat and brown pork for 1 to 2 minutes. Add the tamarind sauce (see recipe below) reduce the heat, and cook 4 to 5 minutes more. Season to taste with salt and pepper.

Tamarind Sauce
Ingredients :

½ cup water


Ternera con Zanahorias

CitizenFood Sat, 02/07/2009 - 16:06

Serves 4 to 6

3 pounds veal shoulder, cut into 2-inch pieces
Salt and pepper
1/8 teaspoon ground nutmeg
2 large cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 medium onion, finely chopped
1 pound small carrots, peeled and thinly sliced
Beef stock

Season the veal pieces with salt, pepper, nutmeg, and garlic and put into a large bowl. Pour the wine over them. Cover and marinate in the refrigerator for about 4 hours, turning once or twice.


Peruvian Fresh Ham / Country Ham / Jamon del Pais

CitizenFood Sat, 02/07/2009 - 15:55

Makes approximately 3 to 4 pounds

12 large cloves garlic, peeled
2 tablespoons ground annatto seeds
1 teaspoon ground cumin
Salt and pepper
6 pounds pork shoulder, boned and rolled
4 tablespoons oil

Crush the garlic cloves and mix to a paste with the annatto, cumin, and salt and pepper to taste. Spread onto the pork, place the pork into a large baking dish, cover loosely with foil, and refrigerate overnight.