Lunch

Spicy Fish Soup / Chupin Soup / Chupin de Pescado

CitizenFood Mon, 02/09/2009 - 21:58

Ingredients :

6 fish fillets
3 tablespoons oil
1 cup, onion, finely chopped
3 tomatoes, peeled and chopped
2 garlic cloves, minced
2 cilantro sprigs
Salt
Pepper
Cumin
2 ½ cups water or fish stock
½ cup dry white wine
1 tbsp tomato paste
3 peppers, seeded, deveined and cut into thin julienne style
3 ají amarillo fresco / fresh yellow aji (chili), seeded and finely chopped
1 cup cooked peas
3 tbsp cilantro leaves, finely chopped
3 tbsp parsley leaves, finely chopped
8 golden potatoes, cooked and peeled
1 lime freshly squeezed

Effort: 
Meal: 
Categories: 

Scallops Simmered in Wine / Sudado de Conchas

CitizenFood Mon, 02/09/2009 - 21:57

SUDADO DE CONCHAS / Sea Scallops poached in Wine

Ingredients :

2 lb scallops
2 tomatoes, diced
2 onions, diced
1 ají amarillo fresco / fresh yellow aji (chili) seeded and deveined
¾ cup dry white wine
4 tblsp vegetable oil
Salt
Pepper
2 limes freshly squeezed

Preparation:

Sauté onions and tomatoes in oil. When tender, add the chopped ají, salt, pepper and scallops and simmer for 1 minute.

Add wine and lemon juice, cover and simmer 1 minute more.

Effort: 

Locro de Zapallo, Acorn Squash Stew

marie Mon, 02/09/2009 - 21:55

Ingredients :

1 lb squash (acorn or similar) peeled, cut into pieces
1/3 cup oil
1 medium size onion, finely chopped
2 garlic cloves, grounded
2 tsp ground ají amarillo fresco / fresh yellow aji (chili)
1 tsp oregano
¾ cups peas
3 potatoes, peeled and cut in 4
2 corns, cut in slices
½ cup evaporated milk
¾ cup farmers cheese (feta), diced
3 olives, pitted and halved
Salt
Pepper

Preparation:

Heat oil in a pan and sauté onion, garlic, ají and oregano. Cook a few minutes and add squash, peas, potatoes, and corn.

Effort: 

Pickled Tuna/Tuna Escabeche Style / Escabeche de Atun

CitizenFood Mon, 02/09/2009 - 21:51

Ingredients :

6 tuna fillets or 6 fish fillets
½ cup olive oil
1 tablespoon Ají mirasol / Sundried yellow aji (chili)
2 tablespoons Ají panca / Sundried red aji (chili)
3 garlic cloves crushed
2 latge onions, cut up in thick slices
5 Ají amarillo fresco / Fresh yellow aji (chili), seeded, deveined and cut into strips
Salt
Black pepper
4 cloves
Pinch of aniseed
3 tbs dry white wine
2 tbsp white vinegar
2 tbsp balsamic vinegar
½ teaspoon sugar
2 sweet potatoes, boiled and cut into thick slices

Preparation:

Effort: 
Meal: 

Peruvian Stuffed Avocados / Potatoe Stuffed Avocados / Palta con relleno de Papa

CitizenFood Mon, 02/09/2009 - 21:49

Serves 2 to 3

1 pound creamer potatoes, peeled cooked and mashed
1 large dried chipotle pepper, ground
1 small onion, minced
1 tablespoon lime juice
3 tablespoons olive oil
3 large avocados , halved and pitted
12 large shrimp, cooked
Chili powder
12 Large Black Olives
Salt and pepper

Effort: 
Categories: 

Potatoes Huaraz Style / Potatoes in a Cheese Sauce Huaraz Style / Papas a la Huaracina

CitizenFood Mon, 02/09/2009 - 21:48

Ingredients :

12 medium size golden potatoes
1 large onion, finely chopped
3 red hot rocoto peppers
1 lb fresh farmers cheese, diced (ricotta, feta)
2 slightly beaten eggs
½ cup evaporated milk
¾ cup vegetable oil
Chopped parsley
Salt
Pepper
Lettuce
Black olives for decorating

Preparation:

Boil potatoes in water.

Wash hot peppers thoroughly, seed and devein. Blend with little water to make a puree.

Pour blended hot peppers in a medium saucepan. Bring to a boil for 10 minutes or until cooked.

Effort: 

Parboiled / Sancochado

CitizenFood Mon, 02/09/2009 - 21:45

Serves 8

Water
4 pounds beef (brisket, flank steak or rump) cut into large pieces
1 pound chickpeas, cooked
4 corn, sliced into large pieces, boiled and cooked
4 sweet potatoes, boiled, peeled and cut into quarters.
2 pounds lima beans
Salt to taste
6 carrots, peeled and cut in half
3 medium turnips, peeled and quartered
2 pounds of yucca root, peeled and quartered
8 potatoes, peeled and cut in half
1 small cabbage, cut into chunks
2 leeks, cut in half lengthwise
4 celery stalks, cut into large pieces
Salt and pepper

Effort: 

Lima Beans Puree / Pure de Pallares

CitizenFood Mon, 02/09/2009 - 21:43

Serves 4 to 6

Ingredients :

½ cup butter
Pepper
2 lb lima beans
Salt

Preparation:

Place lima beans in a large saucepan and cover with water.

Cook lima beans at moderate heat. Boil for 5 minutes or until skin comes out easily.

Drain and skin remaining lima beans. Return to pan and cover with water. Return to heat until lima beans are soft and tender.

Drain and blend beans with the necessary amount of cooking liquid. Add butter and combine. Puree must have a soft and creamy texture. Season with salt and pepper.

Effort: 
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Cilantro Chicken Soup/ Aguadito de Pollo

CitizenFood Mon, 02/09/2009 - 21:41

Serves 6

Ingredients :

1 whole chicken cut up
½ cup vegetable oil
2 crushed garlic cloves
1 cup chopped onion
¾ cup cilantro leaves chopped and blended with ¼ cup water
¾ cup peas
Ground Fresh yellow hot pepper/ají amarillo paste
1 tablespoon paprika
½ cup black beer
8 golden yellow potatoes, peeled and cut in halves
1 cup rice
1 red pepper cut in strips
1 small leek
6 celery stalks
6 ½ cups chicken broth
Cumin to taste
Salt to taste
Pepper to taste

Preparation:

Effort: 

Potatoes Lima Style/ Causa a la Limena

CitizenFood Mon, 02/09/2009 - 21:39

Ingredients :

Causa:
2 lb golden potatoes
¼ cup oil
¼ cup freshly squeezed limes
1 tsp hot yellow pepper grounded
Salt
Pepper
Lettuce leaves for decoration
1 cup of cooked corn kernels
Fresh cheese
1 cooked egg sliced
4 pitted Mediterranean olives

Creole Sauce:
1 large onion
2 fresh hot pepper pitted, deveined and cut julienne style.
2 limes freshly squeezed
Vegetable oil
Parsley or cilantro finely chopped
Salt
Pepper

Preparation:

Causa:

Effort: 
Meal: 

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