Entrees
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Saturday, August 1st, 2009
INGREDIENTS
- 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.
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Saturday, August 1st, 2009
INGREDIENTS
- 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.
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Wednesday, June 24th, 2009
INGREDIENTS
-
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
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1 hot pepper (habanero, jalapeno or south american aji)
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1/3 cup of vinegar
-
1 cup of red wine
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Cumin (1 spoonful)
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Cilantro (2 bunches)
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1 1/2 cups of peas
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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
Posted in Beef, Entrees | 1 Response »
Saturday, June 20th, 2009
INGREDIENTS (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.
Posted in Beef, Entrees | No Responses »
Saturday, June 20th, 2009
INGREDIENTS
-
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)
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3/4 cups Sauterne wine
-
1/2 cup peas
-
1/2 cup chopped carrots
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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.
Posted in Chicken, Entrees | 1 Response »
Saturday, June 6th, 2009
INGREDIENTS
-
3 chicken bouillion cubes
-
1 lb. of beans
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2 teaspoons ground Mirasol red pepper (aji mirasol molido)
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3/4 cup chopped onions
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1 teaspoon ground garlic
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1 teaspoon spanish paprika (pimenton)
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1 cup evaporated milk
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1/2 cup shreded cheese
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2 cooked pimentos
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6 bacon slices
PREPARATION
- Soak the beans overnight. The next morning, cook the beans. Once they are soft, mash half of the beans.
- Fry the onions, garlic, peppers, paprika, pimentos, evaporated milk and one buillion cube.
- After a few minutes incorporate the beans and the rest of the buillion cubes. Mix and let it cook for a few minutes.
- Fry the bacon.
- Place the mix into an oven safe container and cover with the shredded cheese
- Place the bacon over the mix and cheese. Place in a hot oven and let it cook until the cheese melts.
COMMENTS
-
Any type of beans works. The “red kidney bean” or the “pinto” beans have worked well for me.
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Once the beans are cooked they should appear almost dry. Otherwise once you add to the mix it ends up like soup.
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The cheese could be any type that melts well. Mozzarella is works ok but other mixes like monterrey jack or cheddar gives it more flavor.
Posted in Beans and Vegetables, Entrees | No Responses »
