Simple

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: 

Beer Pork / Chancho a la Cerveza

CitizenFood Mon, 02/09/2009 - 21:54

Ingredients :

2 lb center cut pork loin
3 cups beer
1 onion, cut in pieces
1 carrot, peeled and cut in thick slices
Bouquet Garni (parsley, thyme, marjoram)
Brown sugar as needed
Salt
Pepper
Sweet Potatoes to serve with pork

Preparation:

Season pork with salt and pepper and place it in a pan. Pour beer, onion, carrot and herbs. Bring to a boil over low heat and cook until meat is very tender and beer has completed evaporated.

Effort: 
Meal: 

Black Beans Dessert / Frejol Colado

CitizenFood Mon, 02/09/2009 - 21:52

Ingredients :

1 lb black beans
2 lb brown sugar
2 cinnamon sticks
3 cloves
½ cup evaporated milk
1 tbsp sesame seed, toasted

Preparation:

Soak beans in water overnight. Cook beans in water until soft and well done.

Force through a strainer. In a medium size pan place bean puree. Add milk, sugar, cinnamon and cloves.

Take to medium heat stirring constantly until thickened and the bottom of the pan can be seen.

Remove from heat. Take out cinnamon stick and cloves. Stir in 1 tbsp sesame seed.

Transfer to a bowl and sprinkle sesame seeds on top.

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: 
Meal: 

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: 

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