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Written by peruanista on June 27th, 2009Andy’s Chili (As sold at MIT in the 80’s)
Written by peruanista on February 27th, 2010This is not a Peruvian recipe but it is such a good recipe that I thought I would share it here. When I was an undergrad at MIT I used to have Andy’s chili at least once a week. A few weeks ago a friend found this recipe and she prepared it. It was just as I remembered it. She found the recipe at:
http://www.andystevens.com/chili/
Andy’s Famous Chili
1 pound hamburger
5 cloves fresh garlic, chopped
1 large Spanish onion, chopped
5 tbsp chili powder
.5 tsp cumin
.5 tsp garlic powder
.5 tsp crushed red pepper
salt and pepper to taste
1 can Hunt’s tomato sauce (28-32 oz can), more or less to desired chili thickness
16(?) oz. dried kidney beans
turkey bones (for cooking kidney beans)
Brown hamburger with chopped garlic
Mix dry ingredients; add to burger mixture
Add sauce and onions
Cover pot; place on stove at lowest heat
Stir every 15 minutes
Cook for 1.5-2 hours
While chili is cooking, cook kidney beans with turkey bones to add
flavor, about 1.5 hours
When chili is done, add kidney beans to chili
Turn flame off
Let sit on stove for a few hours
Fixing the chili:
Chili Dog: Boil some hot dogs. Andy used dogs with minimal skin which were easily bitable, and I have found that Ballpark Franks do the trick. (Don’t use Hebrew National. You will wind up pulling the dog out of the bun because it is so tough to bite, and chili will go all over the place. Trust me.) Also, try to get “top-split” or “New England Style” buns, though these can be hard to find outside of New England or during the winter. Steam your bun, insert dog, and slather with chili. If you like, add shredded cheddar cheese. Wrap in aluminum foil, carry it home, and eat with an icy cold Pepsi.
Frito Pie: Take a small lunchbag-size bag of Fritos and crunch it up so the chips are small. Open bag neatly at one end and pour chili right in the bag. Mix it up and add shredded cheddar cheese if desired.
Pimiento (rocoto) relleno (Stuffed red peppers)
Written by peruanista on August 1st, 2009INGREDIENTS
- 1 cube beef bouillion
- 6 red peppers (or rocotos if you find them)
- ½ kg (1 lb) pork meat
- ½ cup oil
- 2 boiled eggs
- 100g cream cheese
- 2 onions
- 1 spoonful ground garlic
- 1 spoonful aji panca (ground)
- 1 cup evaporated milk
- 1 teaspoonful oregano
- 1 spoonful parsley
- 6 boiled potatoes
PREPARATION
- Cut the top of the red peppers and carefully remove the seeds and core.
- Fry the onions, the ground garlic and aji panca. Add the meat very finely cut, the bouillion cube, oregano, parsley and the chopped boiled eggs.
- Fill the red peppers with this mix
- Place the stuffed peppers in an oven ready tray alternating with the potatoes.
- Mix the oil and milk. Season the mix with salt
- Bathe the red peppers and potatoes with the oil/milk mix
- Replace the red pepper top and put in the oven for 20 minutes.
- Remove from oven, remove the red pepper top and put a slice of cheese on top of the potatoes and red peppers. Keep the tops aside. You will add them before serving.
- Place back in the oven for 5 minutes.
- Serve immediately after removing from oven
COMMENTS
- This recipe calls for rocotos, but those are hard to find outside of Peru. If you are able to find the rocotos, the recipe changes a bit: After removing the rocoto tops and seeds, you leave the rocotos in salty watter for 24 hours (changing the water frequently). Then you wash them in hot water. Place the rocotos in sugary water and make it boil. As soon as it boils, remove. Redo the boiling in sugary water 2 more times. Afterwards let the water drip upside down.
Aguadito de pollo (Peruvian cilantro chicken soup)
Written by peruanista on August 1st, 2009INGREDIENTS
- 4 chicken bouillion cubes
- 1 cup of rice
- 6 chicken pieces
- 1 cup of peas
- ½ kg (1 lb) potatoes (peruvian yellow potatoes if you can find them)
- 1 pimento
- ¾ cups cut onions
- 1 teaspoon ground garlic
- ½ cup ground cilantro
- 2 spoonfuls ground “aji” (Peruvian hot pepper)
PREPARATION
- Season and brown the chicken pieces
- Fry the garlic, onions, “aji” and cilantro. Add 2 liters of water and the chicken bouillion.
- When it is boiling add the peas and 5 minutes later add the rice, the pimento cut in long stripes, the chicken pieces and the pealed potatoes.
- Cook at medium heat
COMMENTS
- A variation is to replace half the water with beer
- Instead of yellow potatoes you can use “Golden Potato” or “Golden Yukon Gold Potato”. If that is not available just use Idaho potatoes
- Another variation is to season the chicken pieces in white wine and fry them in olive oil.
Aji de gallina (Peruvian hot pepper chicken)
Written by peruanista on August 1st, 2009INGREDIENTS
- 2 Kg (4 lbs) Chicken or hen, boiled in 1 litter of wáter with 1 leek, 1 onion, 1 carrot and salt
- 1 finely cut onion
- 1 grounded garlic clove
- ¼ teaspoon cumin
- 2 cups bread soaked in evaporated milk
- 3 spoons grounded “aji” (Peruvian hot pepper)
- 1 cup shredded cheese
- ½ cup cut nuts
- 1 kg (2 lbs) potatoes (preferably peruvian yellow potatoes)
- ½ boiled egg per person
PREPARATION
- Separate the chicken meat from the bones and shred it. Save the broth.
- Fry the onions, garlic and cumin in ½ cup of oil. Add the soaked bread and cook using médium heat for 15 minutes. Use blender to make the sauce creamier
- Fry the Peruvian hot pepper with the remaining oil; then add it to the previous mix. Then mix the new sauce with the chicken(hen), shredded cheese and nuts.
- Cook at medium heat for 10 minutes
- Thin the mix with the broth and add salt if necessary. The sauce should be a bit thick. Serve over the potatoes and add ½ bolied egg as decoration. Accompany with rice.
COMMENTS
- It is not necessary to buy a whole chicken or hen. Chicken breast work very well and are easier to debone and shred.
- The shredded cheese could be parmesan or if you prefer a stronger flavor then use romano cheese
- If you cannot get the “aji” (Peruvian hot pepper) a suggestion is to use one of the more easily available chiles (jalapenho) with a bit of paprika to give color.
Chupe de Camarones (Shrimp Chupe - family recipe)
Written by peruanista on June 27th, 2009
INGREDIENTS
-
2 bags of shimps
-
3 onions
-
1 block of “Queso Fresco”
-
1 can evaporated milk
-
1 butternut squash
-
3 carrots
-
1 can or bag of peas
-
Aji colorado
-
Oregano
-
1/2 cup of rice
-
one piece of fried fish
-
2 cans chicken broth
-
1 corn in the cob per person
-
Eggs- more or less one egg per person
PREPARATION
- Fry the onions until they are golden with a teaspoon of aji colorado (panca)
- Separately boil the squash and the carrots until they are soft
- Separately fry the fish with salt and pepper
- Over the fried onions put the 2 cans of broth, the squash (without skin) and the carrots (smashed)
- You add the cheese in squares, the rice and peas.
- Add the eggs one at the time, mixing so that they do not stay whole.
- All of the above while it is boiling under high heat.
- Add salt to taste. Add the corn so that they cook well.
- 10 minutes before you serve you add the shrimp (pealed). Make sure they are cooked.
- You add oregano in little leaves.
- 5 minutes before you serve you add the can of milk and you mix everything.
COMMENTS
-
To serve you add one little piece of the fish in every plate.
Seco de Carne (Peruvian Beef Stew)
Written by peruanista on June 24th, 2009INGREDIENTS
-
2 cubes of chicken bouillon
-
2 Kg of meat (4 pounds) (I use top sirloin, but that is just a personal preference)
-
Garlic powder (3 spoonfuls)
-
3 onions
-
2 anaheim hot peppers
-
1 hot pepper (habanero, jalapeno or south american aji)
-
1/3 cup of vinegar
-
1 cup of red wine
-
Cumin (1 spoonful)
-
Cilantro (2 bunches)
-
1 1/2 cups of peas
-
1 red pepper
-
olive oil and salt
PREPARATION
- Make a cilantro and hot pepper mix: In a food processor put the cilandro and peppers. As you add the cilantro and peppers into the processor, add a little olive oil to make it easier to make the mix
- Cut the meat in pieces. Season it with salt, the cumin and garlic powder. Let it marinade in the wine and vinegar for about 1/2 hour
- Fry the onions until they are transparent and add the rest of the garlic powder
- Place the meat and the cilantro/pepper mix into the pan with the onions. After a few minutes add 1/4 cup of water, the chicken bouillon and the marinade liquid
- Cook at medium heat for half an hour
- add the peas and slices of the red pepper
- Cook at low heat for another half hour to 45 minutes
Papa rellena (stuffed potato)
Written by peruanista on June 20th, 2009INGREDIENTS (4 people recipe)
-
2 small onions
-
2 potatoes per person
-
Pitted olives
-
1/2 pound of ground beef
-
Raisins
-
Boiled egg
-
Chopped parsley
-
Salt and pepper
PREPARATION
- Boil the potatoes, peel them and mash them.
- Fry the onions with salt and pepper. When the onions are transparent, add the ground beef (salt it to taste) and cook it.
- Add the raisins, olives and the boiled egg.
- Use the mashed potatoes (adding egg to the potatoes as optional) to create a ball that has in its center the beef mix prepared above.
- Fry the balls using high a lot of hot oil (using high heat). Please be careful with the hot oil.
Anticuchos (Peruvian beef heart skewers)
Written by peruanista on June 20th, 2009INGREDIENTS
-
Beef heart in square pieces
-
Coriander
-
Aji colorado (3 spoonfulls)
-
Ground garlic (2 spoonfulls)
-
Vinegar (1/2 a bottle for marination)
-
Salt and pepper
-
Oil
PREPARATION
- Marinade the beef with the coriander, aji colorado, ground garlic, vinegar, salt and pepper for 1 hour
- Put the pieces in a skewer and put to the fire (barbeque grill)
- Brush the skewers with the leftover marinade while it is on the fire.
Estofado de Pollo (Chicken Stew)
Written by peruanista on June 20th, 2009INGREDIENTS
-
One medium chicken in quarters
-
1/3 cup of oil
-
1 1/2 cups chopped onions
-
1 garlic clove - grounded
-
1 small can tomato paste (90 grams)
-
3/4 cups Sauterne wine
-
1/2 cup peas
-
1/2 cup chopped carrots
-
6 medium sized potatos (boiled)
PREPARATION
- In a medium sized pan brown the chicken in the oil, then separate
- In the same pan and oil, fry onions and garlic. Add the tomato paste, wine, salt, pepper, peas and carrots. Mix well.
- Place chicken over everything. Cover and cook in low heat for 15 minutes or until the chicken is cooked. Add the potatoes
- Serve with rice
COMMENTS
-
The one medium chicken could be replaced for as many chicken pieces one wants.
-
Sometimes I do not have the wine and I simply ignore it. In its place put water
-
To add color you may want to add soy sauce and reduce the salt I add.
