Moderate

Spiced Citrus Pork / Adobo de Chancho II

CitizenFood Sat, 02/07/2009 - 18:16

Serves 6

1 head garlic, peeled
2 tablespoons ground annatto
2 teaspoons ground cumin
Salt and pepper
1 cup white vinegar
3 pounds shoulder of pork, cut into 2-inch cubes
Oil as needed
1/4 cup blood orange juice
1/8 cup lemon juice
1-1/2 pounds sweet potatoes

Puree the garlic cloves with the annatto, cumin, salt and pepper to taste, and vinegar. Put the pork pieces into a large bowl and pour the garlic marinade over them, mixing well. Marinate overnight in the refrigerator, covered.

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Stuffed Trout / Trucha Serrana / Trucha con Jamon y Queso

CitizenFood Sat, 02/07/2009 - 18:09

Serves 2

1 (1-pound) fresh trout, cleaned, head and tail attached
Salt and pepper
4 ounces queso fresco, quartered
4 ounces boiled ham, quartered
1/4 cup flour
1 egg, beaten
3 tablespoons plain dry bread crumbs
1 cup peanut oil

Salt and pepper the inside of the trout. Add the pieces of cheese and ham, enough to fill the cavity. Press to close. Sprinkle the trout on both sides with the flour, then dip it into the egg. Roll in the bread crumbs until coated.

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Peruvian Rice with Duck / Arroz con Pato

CitizenFood Sat, 02/07/2009 - 17:57

Serves 4

4 duck legs
1/2 cup vegetable oil
2 garlic cloves, crushed
1 large onion, chopped
3 tbsp aji amarillo paste / hot yellow chili pepper paste
1 cup fresh cilantro, blended in very little water
1/2 cup of Pisco
4 cups broth or water
1 cup beer
1/2 cup green peas
1/2 cup carrots, diced
2 sweet peppers (red, yellow or orange) julienne
3 cups long grain rice
Salt and Pepper

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Shrimp Stew / Chupe de Camarones II

CitizenFood Sat, 02/07/2009 - 17:51

Serves 4

2 tablespoons vegetable oil
2 pounds raw, unpeeled shrimps
1 tsp garlic, minced
Salt
1 onion, chopped
1/4 teaspoon cayenne pepper
3 tbsp aji panca paste / hot red panca pepper paste
1 tsp ground cumin
3 tomatoes, cubed
Dash hot pepper sauce
1 butternut squash, peeled, seeded and cubed
1 1/2 cup green cabbage, chopped
6 potatoes, peeled and cubed
4 ears sweet corn, halved
1 cup of lima beans
1/2 cup rice
Mint sprig
2 eggs
3/4 cup fresh cheese cubed
5 cups water
1 cup heavy cream

Preparation:

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Shrimps in a Cream Sauce / Picante de Camarones

CitizenFood Sat, 02/07/2009 - 17:45

Serves 4

3 pounds shrimps, shelled and deveined
3 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
3 tbsp Ají Amarillo paste / yellow hot chili peppers paste
4 slices bread soaked with a little milk
1/2 cup dry white wine
1/2 teaspoon tarragon
1 teaspoon thyme
Salt and pepper
3 cups heavy cream
Parmesan cheese as desired

Preparation:

Bring a large pot of salted water to a boil, add the shrimps and cook for 3 to 4 minutes or until they turn pink. Remove from pan, drain and set aside.

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Chicken causa / Potatoe stuffed with chicken/ Causa de Pollo

CitizenFood Sat, 02/07/2009 - 17:41

Ingredients :
Causa:
2 lb golden potatoes
1 cup of freshly squeezed lime juice
Ground fresh hot yellow pepper (Ají amarillo fresco) as desired
1/4 cup vegetable oil
Salt
Pepper

Filling:
2 chicken breast, boiled, shredded, seasoned with salt, pepper and mixed with
mayonnaise
Mayonnaise, as needed
2 avocados, peeled and cut lengthwise
4 boiled eggs, peeled and sliced
Red sweet pepper for decoration

Causa:

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Peruvian Kabobs, Anticuchos, Beef Heart Kabobs, Skewered Beef Heart

CitizenFood Sat, 02/07/2009 - 17:35

Peruvian Creole Beef Hearts ANTICUCHOS DE CORAZON A LA CRIOLLA

Ingredients:
Anticucho
1 Beef heart
2 tbsp of salt
¾ tbsp pepper
½ tbsp ground cumin
1 ½ tbsp fresh ground garlic
¾ cup of the best red vinegar you can get.

Aji for basting (Salsa de Ají):
Yellow pepper (Aji amarillo).
7 tbsp of annatto oil

Preparation:
Anticucho

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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
Pepper

Preparation:

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.

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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.

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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.

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