Spicy Peruvian Cilantro Sauce

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Peruvian Pappas Rellenos with Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 pound russet potatoes, peeled, cooked and mashed
2 tablespoons butter
2 eggs
2 tablespoons milk
¼ cup flour
2 tablespoons fresh cilantro, chopped fine
2 teaspoons salt
1 teaspoon black pepper
Oil for frying
3 hard boiled eggs, quartered
½ pound ground beef, cooked (sautéed with ½ white onion, chopped fine, 1 teaspoon smoked paparika, 1 teaspoon salt and 1 tablespoon fresh parsley, chopped)
½ cup black olives, chopped
Peruvian Cilantro Sauce (recipe follows)

Directions

Mix together in a medium bowl potatoes, butter, eggs, milk, flour, cilantro, salt and pepper until well mixed and a potato dough is created, consistency should be between mashed potatoes and a gnocchi. Heat oil in a large skillet about 1 inch deep to a medium high heat. Take about ½ cup of dough and with your hands form it into flat disc about the size of your hand or slightly bigger and place on piece of wax paper. In center of disc, place ¼ of a hardboiled egg, a tablespoon of ground beef mixture and a few chopped olives. Wrap the potato dough around the filling and shape it into a ball or disc or any round shape, making sure no filling is exposed. Continue to form all rellenos. Fry each relleno until golden brown, turning only once and cooking approximately 3 minutes per side. Let drain on paper towels and serve with Peruvian Cilantro Sauce.

Spicy Peruvian Cilantro Sauce

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Spicy Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Peruvian Blue Potato Latkes

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

For Latkes

5-6 medium blue potatoes, washed, peeled, and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs, beaten
½ cup all-purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, onion, thyme, eggs, flour, cumin, cumin seeds, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for cumin tomato sour cream in a small mixing bowl, and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

Pisco Sour

October 14th, 2010 § 0 comments § permalink

Makes one drink.

INGREDIENTS

2½ ounces Pisco
½ ounce simple syrup
Juice of 2-3 limes
1 egg white
Bitters

PREPARATION

In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.

Pisco Sour

Peruvian Ceviche

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb fresh whitefish, cut into this strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalapeño or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fine

PREPARATION

Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices. Serve on a bed of butter leaf lettuce with a cold sweet potato round and a handful of Cancha.

PERUVIAN CANCHA

This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe. The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt.
*Maiz Chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Peruvian Ceviche con Cancha

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