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Comida South America!

For a long time now South American food, esp Peruvian, has held a special place in my heart. Recently i was generously given a gift of a couple of Rocoto sauces from friends overseas. So I thought id start this thread in hopes to learn more about the cuisine and also try my hand a little more often to cook some of their dishes.
 
tonights dinner is a couple of my Peruvian favorites:
 
*Anticuchos - Traditionally beef heart is used.... i used blade steak marinated in 1/2C vinegar, 2T Aji Panca paste, garlic, scotch bonnett, oregano, cumin
*Ajiaco de Papas- 1/2 onion diced and sauteed in butter/oil, add 200g of diced halloumi (or queso fresco), add 3T Aji Amarillo paste, 1/2C stock, 1/2C evaporated milk. Stir and mash in 1kg of cooked potatoes.
*Others - Rice, Salsa Criolla (onion) and one of my favorite beers, Cusquena Negra.
 
 
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Not the greatest photo but first time making/tasting Pachamanca a la olla. 
 
Culturally a meal for special occasions, but also im guessing is partly due to how much meat is actually in this dish, and how expensive meat is in Peru.
 
Beef, chicken, lamb and pork are placed in a marinade of herbs (Corriander, paico, rosemary, huacatay, andean mint, chincho), Aji Panca, cumin and maybe a couple of other seasonings. Corn husks are placed on the bottom of the pot, then the meat is layered toughest cuts on the bottom up to chicken on the top. then add pieces of sweet potato, potato, corn and whole pods of broadbeans. Half a cup of water is used to loosen any remaining marinade and poured over the veges. Corn husks are placed on top with some baking paper cut to fit the pot. Lid on, cook on a high setting for 1 hour, do not remove lid.
 
We served it the traditional way, basically a piece of everything with fresh chilli on the side. It was deicious, but both my friend and i agreed next time we would probably serve smaller portions of the meat and have some rice and salad on the side
 
Now that everyone's peppers are starting to roll in, I figured I would share 10 recommended salsa combinations from Gaston Acurio. He's the best chef in Peru, and very well travelled throughout Peru, learning regional dishes, and sauces.

1.- Rocoto rojo: licuado con todo, venas y pepas. Se cuela. Gotas de limón, sal, pimienta, comino, pizca de ajo molido, perejil picado finito.

2.- Aji amarillo: soasado y licuado, sal, pimienta, comino, pizca mostaza, aceite vegetal, pizca queso fresco, pizca huacatay.

3.- Rocoto verde: maní, sacha tomate, huacatay, ajo molido, limón, sal, pimienta, comino, queso fresco. Licuar todo.

4.- Ají charapa con cocona picada: También ajo molido, cebolla picada finita, ají limo picadito, limón, sacha culantro picado, sal, pimienta.

5.- Ají mochero: Con ají charapita, ají limo amarillo, todo licuado con todo. Colar. Agregar limón, sal, pimienta.

6.- Ají charapa: Con vinagre, sal, pimienta, azúcar, comino, sacha culantro, cebolla, ajo, agua. Licuar todo.

7.- Rocoto con todo: Con ajo molido, mucho mucho huacatay, pizca cebolla, triturar. Debe quedar bien verde.

8.- Ají amarilo: Agregarle ajo y cebolla soasados, galleta soda, aceite, vinagre, limón, yema de huevo cocida, queso, leche, huacatay. Licuar todo.

9.- Rocoto: Con cebolla, hierba buena, sal, pimienta, comino, vinagre. Triturar.

10.- Rocoto con ají limo. Agregar vinagre, sal, kión, cebolla china, pimienta blanca, azúcar, licuar. También cebolla china.
 
Malarky said:
Beautiful Dale...I'm just not sure how I feel about raw filter-feeders. I'd eat it though

PS Lomo Saltado is happening this weekend...stay tuned
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Clean as could be! I hit up my local fish monger to find out when the new shipment would come in, in advance. These clams were dropped on the ice in the market for less than 2 hours, before I picked them up. The dark color from the clams may throw some people off, but conchas negras bleed hemoglobin. It makes the leche de tigre that much tastier
 
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Lentejas con prietas chilenas y aji casero (Lentils with Chilean blood sausage and Colombian spicy salsa)
 
Actually surprised myself how well this came out. This will definately getting made again... the blood sausage imparts incredible flavour into the lentils. I accidently added a little too much liquid to the aji casero, but otherwise very well balanced, punched up the heat and turned out quite close to what i use to get in Colombia..... but hotter  :P .... quite stoked all things considered and have a tonne of leftovers  :dance:   
 
Shasta any need successful in finding quiriquiña. It the original herb in llajugua salsa. Culantro is a good sub but I'm a purest and want to if I can grow it here in AZ. The climate is almost the same well except for when you go to the jungle . Spend some time overt there as a Marine the food was exquisite.
 
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