food Peruvian food tomorrow!!!
- Thread starter Nigel
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, Nigel.I wanna see pics too.
Nigel said:Just got back with this nice jar and 3 lbs of beef cheeks. Looks like Peruvian food is on the grill tomorrow - Antichuchos!
And I happen to have a few more Aji peppers as well,
In this second picture, do I see some bishops crown too in there? (if yes then I'm starting to learn
)
Great minds think alike, I guess; I was just about to post on the topic of Peruvian food. My wife and I scored a Peruvian cookbook a couple of weeks ago (_The Exotic Kitchens Of Peru_, by Copeland Marks; it's in print, unlike some of his other cookbooks) and have started in on the recipes.
Good stuff, some of which really shows off the aji flavors; for those wondering what to do with all those mysterious Peruvian peppers, it's a winner. So far we haven't run into anything that's really apocalyptically spicy; most of the recipes in which peppers are important seem to showcase the _baccatum_ flavors, with enough heat to just add a little *pop*. For a cuisine with a lot of meat and starch, it seems much more delicate than I'd expected.
Perfect condiment: Dice a red onion finely, pour over a quarter-cup of lime juice, put in a bit of salt and a few heavily-bruised ajis limones. Let it sit around for an hour or so, then eat it on, basically, anything. It's basically a "nothing ceviche". Marks's recipe calls for a wild pepper than sounds like a chiltepin type, but we used what we had and the results were great.
-NT
Good stuff, some of which really shows off the aji flavors; for those wondering what to do with all those mysterious Peruvian peppers, it's a winner. So far we haven't run into anything that's really apocalyptically spicy; most of the recipes in which peppers are important seem to showcase the _baccatum_ flavors, with enough heat to just add a little *pop*. For a cuisine with a lot of meat and starch, it seems much more delicate than I'd expected.
Perfect condiment: Dice a red onion finely, pour over a quarter-cup of lime juice, put in a bit of salt and a few heavily-bruised ajis limones. Let it sit around for an hour or so, then eat it on, basically, anything. It's basically a "nothing ceviche". Marks's recipe calls for a wild pepper than sounds like a chiltepin type, but we used what we had and the results were great.
-NT
Peruvian food can only be eaten with one of these: http://allrecipes.com/recipe/peruvian-chicha-morada-drink/
Try it. It guud.
Also there's a cheesy potato dish called papa a la huancaína you can make with that paste. Just FYI. That's mostly the dish they use it for. In the other dishes they usually use it fresh.
Try it. It guud.
Also there's a cheesy potato dish called papa a la huancaína you can make with that paste. Just FYI. That's mostly the dish they use it for. In the other dishes they usually use it fresh.
Yes you do! The yellow ones are Aji lemon, Bishops crowns and also Rainforest (another baccatum). Those are the ones on the bottom left of the plate that look like bombs. There are also a few Trinidad scorpion sweet in there. They look like long thin bells. They are also quite sweet and hot.DevilsEyes said:
In this second picture, do I see some bishops crown too in there? (if yes then I'm starting to learn
I agree, that is a wonderful beverage. Not sure I have the fixins today, as I doubt I have the dried corn.The Hot Pepper said:
papa a la huancaína - yes, we are having that too!!!
Cool! Sounds like you know Peruvian food. I only know because there's a joint here. They have the best ceviche, one of them has corn nuts in it. I love it.
We ate well and also made Pisco sours!!!
I did make Papa a la huancaina, but seem to have lost the photo of the finished dish. Bummer, as it turned out well.
NT - I also made the onion/lime juice condiment and it was excellent. Good call!
Ok, here are the beef cheeks in all their, errr, glory?
Brown the meat, add 1 med.onion and 4 cloves of garlic, 2 chopped carrots, 2 small stalks of celery. Saute until vegetables are soft.
Add beef stock and lots of annatto powder (4 tablespoons), then braise for 6 hours.
After 6 hours remove the meat, a cup of the braising liquid and add 4 tablespoons of Aji amarillo paste.
Got to have Peruvian drinks, too.
Pisco Sours,. Delicious and very cool. Add egg whites, blend and you get this,
I did make Papa a la huancaina, but seem to have lost the photo of the finished dish. Bummer, as it turned out well.
NT - I also made the onion/lime juice condiment and it was excellent. Good call!
Ok, here are the beef cheeks in all their, errr, glory?
Brown the meat, add 1 med.onion and 4 cloves of garlic, 2 chopped carrots, 2 small stalks of celery. Saute until vegetables are soft.
Add beef stock and lots of annatto powder (4 tablespoons), then braise for 6 hours.
After 6 hours remove the meat, a cup of the braising liquid and add 4 tablespoons of Aji amarillo paste.
Got to have Peruvian drinks, too.
Pisco Sours,. Delicious and very cool. Add egg whites, blend and you get this,
Damn, that looks awesome!
Oh yeah!
I don't know a dang 'thang about no Peruvian stuff 'ceptin'...you know.
And I fo' sho' don't know nuthin' 'bout no Peruvian cookin'.
I reckonz you need to keep this Peruvian 'thang goin' on and pop this thread!
I do know that beef cheek caldo looks damn guud!
And the stuffed poppers too!
When I think Peru, I think potato's and quinoa.
I reckon I am totlee' 'ignernt.
Please educate me and us here on THP.
Dan, you know some stuff about this stuff.
Spill.
And I fo' sho' don't know nuthin' 'bout no Peruvian cookin'.
I reckonz you need to keep this Peruvian 'thang goin' on and pop this thread!
I do know that beef cheek caldo looks damn guud!
And the stuffed poppers too!
When I think Peru, I think potato's and quinoa.
I reckon I am totlee' 'ignernt.
Please educate me and us here on THP.
Dan, you know some stuff about this stuff.
Spill.
texas blues said:
Not really except they consider aji amarillo to be the #1 cooking spice in Peru, and almost every dish has aji amarillo or rocoto peppers, or some other Peruvian pepper. Plus they love their meat... and fish! I don't know the history of ceviche but I think it has something to do with Peru. They definitely make the best.
Tacu tacu is their risotto, also good. Rice and beans together, and it's the base for many dishes, as well as a side.
Oh and they love rotisserie chicken. Yup. Seasoned well with their spices, it's good stuff.
Lomo saltado is good too. A beef stir fry with fries. Whudda thunk throwing some fries into your stir fry would be good? Eat it quick or they get soggy, but it's still good if they do.
There's a street food dish called salchipapas; fries with deep fried pieces of hot dog.
One of my faves! Pan con chicharron: Pulled pork with fried sweet potato chips and onion sandwich.
http://nbclatino.com/2013/08/09/celebrating-natl-sandwich-month-with-peruvian-pan-con-chicharron/
I get this sandwich all the time.
Chicha morada is the purple corn drink. Like Kool-Aid on crack. Nothing artificial but it has that sweet fruity taste and it's purple. Mmm mm good.
I love Peruvian food and there's lots more than this, and should be posted!
texas blues said:
Agreed! It's the land of the first hot pepper (according to some) and their cuisine reflects it. Keep this going!
Yes Jim, I did. They were really really good!Roguejim said:
We had Mamey sapote with a little lime juice on it.
Here`s the recipe we used for the Pisco Sours. Best cocktail I`ve had in years!!!
Ingredients:
- 3 ounces pisco (from Trader Joes)
- 1 ounce Agave syrup
- 1.5 ounce lime juice
- 1 egg white
- Angostura bitters (2-3 dashes)
- Ice cubes
Mix the Pisco, lime juice, Agave syrup and egg white in a blender.
Add ice cubes and blend on high for 15 seconds.
Strain into a glass and sprinkle the Angostura bitters on top of the foam.
Serve immediately.
Adapted from this web site,
http://southamericanfood.about.com/od/drinks/r/classicpiscosour.htm
I have not eaten these yet,
However, while I was in Venezuela I did help eat one of these. We were on a tributary of the Orinoco in the jungle and our boatman shot it for his family, but sold it to us instead. One of my better decisions! It was probably about 15lbs AFTER it had been dressed and made ready to cook. It was absolutely delicious. The meat was extremely fine grained, like pork loin, but looked like lamb and was very, very lean and not gamey.
You can eat Chupacabra????
I love Peruvian food! We have a bunch of places around here to get fine Peruvian cuisine. Just took the mrs out to one last week.
They have perfected ceviche!
I can't wait to try more. My future menu choices will be inspired by whatever you post in this thread!!
Keep it comin!
I love Peruvian food! We have a bunch of places around here to get fine Peruvian cuisine. Just took the mrs out to one last week.
They have perfected ceviche!
I can't wait to try more. My future menu choices will be inspired by whatever you post in this thread!!
Keep it comin!
Well dang it!frydad4 said:
Tell us about this Peruvian ceviche!!!
Lime? More tomato? None? A ketchup based?
C'mon now.