The roots of Pisco itself reach back to the 16th century and stem from Colonial rule.The Spaniards brought the grape to the Peruvian region from Europe, but the King of Spain banned wine in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape. Since 2003 Pisco Sour day is celebrated in Peru on the first Saturday of February.
1 pound dark brown sugar (or two cups of molasses)
1/2 cup water
1/4 orange rind
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, cold
3 egg yolks
5 tablespoons anise water (essence)
In a large soup pot, bring sugar (or molasses), water, orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.
1 tablespoon olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup quinoa, rinsed well and drained
2 cups water or broth
1/4 teaspoon salt
Sauté the onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds. Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed. Serve warm.
4 very ripe plantains
Nonstick cooking spray
Preheat oven to 450 degrees F.
Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer, sprinkle with cinnamon, and coat tops with cooking spray. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
4 lbs golden potatoes, boiled and peeled
1/2 cup aji amarillo paste / yellow hot pepper paste
3/4 cup oil
Salt & Pepper to taste
1/4 cup freshly squeezed lemon juice
12 ounces of crab meat
1 cup mayonnaise or more if needed.
2 avocados, peeled and sliced
1 Boiled egg, sliced
1 tomato, peeled and thinly sliced
Chopped parsley, for garnish
Mash the potatoes. Allow potatoes to cool until they are comfortable to handle.