Having lived in Lawrence and having come back after moving away, I found this place that both and I my children enjoyed. It is not full service. You tell them which entrees or dishes you want and when done, you go up and get it and the start chowing down. The menu always changes but there are always interesting and tasty dishes. There are salads, appeetizers, rice bowls, enchiladas, tacos . However when we came here, I looked to the special board. There are haved tried dishes from Columbia, other South American dishes and more,. This portions are ample and while the place is not fancy, eating is a good affair here. Its really not a place to bring a date, its not fancy but the food as I said is good. My kids are in NYC but when they come back to Lawrence to visit and we meet, they just don't want to go here. Tastes change but I mine are still the same. This place is still good to come and find some different types of fare.
http://www.urbanspoon.com/e/restaurant_link/1288155
Showing posts with label South American. Show all posts
Showing posts with label South American. Show all posts
Sunday, December 28, 2008
Saturday, October 11, 2008
Peruvian food is fascinating
I know Peruvian recipes from Bizarre Foods which has some interesting food and recipes. Recently we had dinner at a party which featured a Peruvian chef who cooked for us. I have assembled some of the recipes I found on the internet. Here they are. Like some of these let me know. If you like some of these try more Peruvian recipes, which combine mexican/ latin/ Carribean, Spanish and more blended recipes
P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e
B y : D a r l a D o o m
J u l 8 , 2 0 0 8
H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !
I n g r e d i e n t s
* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )
* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l
A J I M O L I D O C H I L E P A S T E Y E L L O W
* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t
D i r e c t i o n s
1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .
**
P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e
B y : D a r l a D o o m
J u l 8 , 2 0 0 8
H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !
I n g r e d i e n t s
* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )
* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l
A J I M O L I D O C H I L E P A S T E Y E L L O W
* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t
D i r e c t i o n s
1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .
**
Peruvian Aji Salsa Verde
Recipe #314985 | 5 min | 5 min prep | add private note
| Edit...
Ingredients
* 1 bunch fresh cilantro, chopped including stems
* 3 jalapenos (this will be very hot, remove seeds or use less to taste)
* 1 garlic clove
* 1/2 teaspoon salt (or to taste)
* 1/4 cup olive oil
* 3 tablespoons mayonnaise
* 1/3 cup water
* splash lemon juice
Directions
1.
1
Add all ingredients and blend until smooth.
2.
2
Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
3.
3
I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
4.
4
Serve with bread or chips.
**
LOMO SALTADO (PERUVIAN STIRFRY)
1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
salt
pepper
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro
Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.
Submitted by: Carla
**
Peruvian Garlic Chicken adapted from hot & spicy latin dishes
Description
Ingredients
* 1/2 Cup Olive Oil
* 3 Medium Onions -- chopped
* 6 Cloves Garlic -- chopped
* 4 Medium Chopped Rocoto Chiles -- or jalapenos
* 1/2 Teaspoon Cinnamon
* 1 Tablespoon Cumin
* 1 Teaspoon Basil
* 2 Cups Peanuts -- roasted and chopped
* 1/2 Cup Parmesan Cheese
* 3 Pounds Chicken Breasts -- chopped
* 3/4 Cup Lowfat Yogurt -- room Temp.
* Salt And Pepper -- to taste
* Boiled Potatoes -- for garnish
Directions heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.
**
P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e
B y : D a r l a D o o m
J u l 8 , 2 0 0 8
H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !
I n g r e d i e n t s
* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )
* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l
A J I M O L I D O C H I L E P A S T E Y E L L O W
* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t
D i r e c t i o n s
1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .
**
P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e
B y : D a r l a D o o m
J u l 8 , 2 0 0 8
H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !
I n g r e d i e n t s
* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )
* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l
A J I M O L I D O C H I L E P A S T E Y E L L O W
* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t
D i r e c t i o n s
1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .
**
Peruvian Aji Salsa Verde
Recipe #314985 | 5 min | 5 min prep | add private note
| Edit...
Ingredients
* 1 bunch fresh cilantro, chopped including stems
* 3 jalapenos (this will be very hot, remove seeds or use less to taste)
* 1 garlic clove
* 1/2 teaspoon salt (or to taste)
* 1/4 cup olive oil
* 3 tablespoons mayonnaise
* 1/3 cup water
* splash lemon juice
Directions
1.
1
Add all ingredients and blend until smooth.
2.
2
Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
3.
3
I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
4.
4
Serve with bread or chips.
**
LOMO SALTADO (PERUVIAN STIRFRY)
1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
salt
pepper
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro
Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.
Submitted by: Carla
**
Peruvian Garlic Chicken adapted from hot & spicy latin dishes
Description
Ingredients
* 1/2 Cup Olive Oil
* 3 Medium Onions -- chopped
* 6 Cloves Garlic -- chopped
* 4 Medium Chopped Rocoto Chiles -- or jalapenos
* 1/2 Teaspoon Cinnamon
* 1 Tablespoon Cumin
* 1 Teaspoon Basil
* 2 Cups Peanuts -- roasted and chopped
* 1/2 Cup Parmesan Cheese
* 3 Pounds Chicken Breasts -- chopped
* 3/4 Cup Lowfat Yogurt -- room Temp.
* Salt And Pepper -- to taste
* Boiled Potatoes -- for garnish
Directions heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.
**
Thursday, March 27, 2008
I was in the mood to find a good Latin recipe book and found this one Douglas Rodrigues' Latin Flavors on the Grill.I thought I would buy it based on the feedback of other chefs etc on the back of the cover. They were right. This guy is good and he has versatily and innovative recipes. Nice pictures good instructions and not too complicated. You can find most of the ingredients easily from local store or a latin/mex market/ store. They not just ones you know about but ones I never heard of. Huevo Aji I rated 9/10 and is great with eggs and more. The Tamarind serrano majo I rated 9.5/10 and was great. There are so many more I want to try. Take a look at this book if you want to try some new latin flavors! (I did these awhile back and don't have photos but if I make them again which I probably will, I will display them.
If you want the recipes, let me know and I will post them.
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