Sweet Potato Bisque / Sopa de Camotes a la Arequipeña

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

Serves 4

3 sweet potatoes, boiled, peeled, and sliced
1 cup chopped smoked ham
1 1/2 cups chopped roasted red bell peppers
5 cups chicken stock
1/4 cup fresh cilantro, minced
1/3 cup sour cream, warmed
1/4 cup red bell pepper, minced (for garnish)

Puree potatoes, ham, bell peppers, stock, and cilantro in food processor. Pour mixture in a stock pot over medium heat. Cook, stirring occasionally, until warmed through. Ladle soup into bowls or a serving dish. Drizzle sour cream over soup and sprinkle with minced red bell pepper.


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


Tuna Fish Ceviche / Ceviche de Atun

CitizenFood Sat, 02/07/2009 - 16:59

Ingredients :

2 cans solid white tuna, drained
Juice of 5 limes
3 onions, cut julienne style
2 ají amarillo fresco / fresh yellow aji (chili)seeded, deveined and chopped
Lettuce for decoration
6 thick slices of cooked sweet potatoes
2 corn on the cob, cut in sections
2 tbsp finely chopped celery
1 tbsp parsley, finely chopped
1 tbsp chopped cilantro
1 tbsp ají amarillo fresco / fresh yellow aji (chili) paste
1 tsp garlic


Combine onions with lime juice and celery. Add tuna, chopped fresh aji, and mix.


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.


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


Rice Pudding / Arroz con Leche

CitizenFood Sat, 02/07/2009 - 15:45

Serves 4

1 cup long grain rice
1 1/2 cups water
1 (8 ounce) can sweetened condensed milk
1/2 cup orange juice
2 cinnamon sticks
Ground cinnamon for dusting
Orange slices for garnish

Bring rice, water, condensed milk, orange juice and cinnamon sticks to a boil in a medium sauce pan. Reduce heat, cover, and simmer 14-17 minutes until thick. Remove from heat and let cool. Before serving, remove cinnamon sticks and garnish with cinnamon and fresh orange slices.


Fried Calamari / Chicharron de Calamar /Calamares Fritos

CitizenFood Sat, 02/07/2009 - 15:41

Serves 4

1 pound calamari (squid)
Salt and pepper
1 cup flour

Clean and cut calamari into rings. Season with salt and pepper and toss in flour until coated. Heat the oil in a large nonstick saute pan and cook until the calamari is golden and crispy. Fry the calamari in small batches, making sure the oil is hot before starting your next batch. Remove with a slotted spoon and transfer to paper towels to drain. Serve with Tartar sauce and lemon wedges or with any mayonnaise based sauce for dipping.



CitizenFood Sat, 02/07/2009 - 15:34

Serves 4

1 pound ground beef
1/2 pound white long grain rice, cooked
1/4 pound pork sausage, sliced
1 head cabbage, chopped and boiled
4 (15 ounce) cans tomato sauce
1 large onion, chopped
5 fresh bay leaves
Salt and pepper


Chicken Cau Cau / Cau Cau de Pollo

CitizenFood Sat, 02/07/2009 - 15:06

Serves 6

Ingredients :

1 lb chicken breasts, boned, skinless, diced
¼ cup vegetable oil
2 medium size onions, finely chopped
½ teaspoon minced garlic
2 fresh yellow aji (chili) seedless and deveined, blended
1 teaspoon turmeric
½ cup chicken broth
2 cups potato, peeled, diced
1 teaspoon lime juice
1 ½ tablespoons chopped mint
Pinch of ground cumin



Spicy Peruvian Pork

CitizenFood Sat, 02/07/2009 - 15:04

Serves 4

2 1/2 pounds boneless pork shoulder, cubed
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water

Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.