What's next on your menu? Loving the food posted here.
food Comida South America!
- Thread starter Tinnie
- Start date
I want to make some Juanes de pollo. They are very labor intensive, so I usually ask my wife to help me when I make them, to speed up the process. I just have to run it by her to see if she's down. Otherwise, rocoto relleno will probably be going down for dinner tonight.The Hot Pepper said:
ÂThe Hot Pepper said:Â
I found the Chinese recipe I find similar and WOW it looks like another angle of yours. Freakkkky!
Â
Cantonese Tomato Beef
Â
cantonese_tomato_beef.jpg
Nice plate THP!
Â
It seems like bifes a la portuguesa. Pretty similar, if would have sweet pepper should be the same
Wow basically a Peruvian fettuccine Alfredo and lomo saltado... dig!
wow ... looks great!
That looks delicious Tinnie!Tinnie said:Tonight i had Lomo Saltado con Fettuccine a al Huancaina..... Which basically means Peruvian Stir Fry and Fettuccine with Huancayo style sauce.... Huancayo is a province in Peru,,,, it is more or less the same sauce served in Papa a la Huancaina...
Â
Rocoto Relleno.
This is a recipe from Arequipa, that is by far one of my favorite meals. I also make the Cusco style rocoto relleno, but I will save that one for another day.
Take your rocoto, and de seed and de vein them. Don't be a hero, and eat them with the veins, you will regret it, promise me. In Arequipa, there is a 3 step process to take the spice out of a rocoto. I only follow the first step, which is to de vein the fiery beasts. This dish will burn even the most seasoned of chile veterans.
Dice an onion and some garlic, fry it with some olive oil, then add the ground beef. Add 2 table spoons of aji panca. Once browned throw in 1 diced tomato, 4 minced hard boiled eggs, smashed peanuts, and some raisins. Add some rough chopped parsley.
Stuff your rocoto with this mixture. Lay in a dish with some 3/4 boiled potatoes, cut the potatoes into thirds. Cover everything with cheese. Place the tops back on the stuffed rocoto. Whip up 4 eggs, and a cam of evaporated milk. Pour this into the dish, then bake at 350 degrees til golden/brownish bubbles start to form. Serve with a salsa criolla.
This is a recipe from Arequipa, that is by far one of my favorite meals. I also make the Cusco style rocoto relleno, but I will save that one for another day.
Take your rocoto, and de seed and de vein them. Don't be a hero, and eat them with the veins, you will regret it, promise me. In Arequipa, there is a 3 step process to take the spice out of a rocoto. I only follow the first step, which is to de vein the fiery beasts. This dish will burn even the most seasoned of chile veterans.
Dice an onion and some garlic, fry it with some olive oil, then add the ground beef. Add 2 table spoons of aji panca. Once browned throw in 1 diced tomato, 4 minced hard boiled eggs, smashed peanuts, and some raisins. Add some rough chopped parsley.
Stuff your rocoto with this mixture. Lay in a dish with some 3/4 boiled potatoes, cut the potatoes into thirds. Cover everything with cheese. Place the tops back on the stuffed rocoto. Whip up 4 eggs, and a cam of evaporated milk. Pour this into the dish, then bake at 350 degrees til golden/brownish bubbles start to form. Serve with a salsa criolla.
Attachments
Whoa! Awesome!
Â
I just mentioned this dish to someone in a post. Going to link this up...
Â
I just mentioned this dish to someone in a post. Going to link this up...
Please do! This one is a classic Peruvian dish through and through.The Hot Pepper said:
In Cusco, the rocoto is cooked individually, and usually lightly battered, and stuffed with peas, carrots, and meat. Peanut crumbles are still added. They they cut out the veins, then boil the rocoto with water, a little vinegar, a little sugar, and a little bit of milk. This process is done 3-5 times to take out the rocoto spice.Tinnie said:
I will post a proper recipe for this next time I make rocoto relleno.
If you are a true chile head, you can make a puree of the veins of all the rocoto you stuff, to make an ajÃ. Be careful though, becuase that stuff is fire! I've caught Viracocha's revenge from that stuff way too many times!
TGCM well done! I agend your recipes to the future. You are a master in peruvian cussine.
Â
Â
You are from Peru or only loves that food?
Â
Â
You are from Peru or only loves that food?
Thanks! No, I'm not from Peru, but I am lucky enough to have a lot of Peruvian friends, neighbors, employees, bosses, etc.cypresshill1973 said:
I'm always asking for recipes from them, plus seeds for local ajis. I also attend a local annual Peruvian culinary festival, where they have seminars taught by famous Peruvian chefs.
http://tasteofperudc.com
Lol! I used to live in Argentina, and have travelled South America extensively. I'll probably be going to Lima this summer, if I can convince my wife that there is not a huge threat from the Zika virus. She's really paranoid about it right now.Tinnie said: