Receipts for March 2008 - Part I

Flounder Ceviche (Ceviche de Lenguado)

Ceviche is a popular Latin American dish originated during the Viceroyalty of Peru. There are many versions and variations... below the receipt I consider the easiest and best.

• 1 pound of Flounder fillet (sole fish)
• 1 Red onion cut in strips
• 5 thin slices of red Habanero Chile, seeded (Peruvian red "Aji Limo" preferable)
• 5 thin slices of yellow Habanero Chile, seeded (Peruvian yellow "Aji Limo" preferable)
• 6 ice cubes
• 10 small Limes
  
• Lettuce leaves and Sweet Potatoes for serving
  
• Salt
  

Cut the fish in cubes of approximately 1/2 inch per side and put it in a mixing glass bowl with the onion. Wash the fish and onion two times with water. Rinse thoroughly and season with salt. Add the Habanero Chiles, the ice cubes and mix with a metal spoon. Add the Limes' juice and mix again. Season with salt if necessary. Leave the fish to rest in the bowl for 1 to 5 minutes depending on how "cooked" you like the fish. Remove the ice and serve immediately with a lot of juice in a cold ceramic bowl or plate. Decorate with lettuce, sweet potatoes and corn (optional)

Did you know... The Habanero Chiles and the Peruvian "Aji Limo" belong to the same family: Capsicum Chinense. Even though these two taste different, they could be used as a substitutes.

Complexity...

Servings... 4

Sources... Receipt: Secretos del Chef, El Comercio Peru. Photo: http://web.mit.edu/sdey/www/ pictures/peru/lima/ceviche.jpg

Receipts for February 2008 - Part II

Peruvian Stir-Fry (Lomo Saltado)

Now back to Latin American Cuisine... This stir fry is a traditional dish from Peru that everybody loves, and is always part of my kitchen..

• 1 pound of Beef Sirloin (or Tenderloin), cut in bite size pieces
• 2 small Onions, cut into strips
• 2 Garlic cloves, chopped
• 2 Tomatoes, cut into strips
• 1 large green Hot Pepper, seeded and cut into strips (South American green Aji pepper preferable)
• 1 tablespoon of Parsley, chopped
• 1 teaspoon of Paprika
• 1/4 cup of Dry Red Wine (or 2 tablespoon of vinegar)
• 1/2 teaspoon of Oregano
• Salt, Pepper and Cumin
• 2 tablespoons of Lime Juice
• 1 pound of fried potatoes and white rice for serving
  
• Vegetable Oil for frying
  

Marinate the meat for 20 minutes in a mix of olive oil, lime juice, salt, pepper and garlic.
In a frying pan (wok or saute pan), heat 4 tablespoons of oil and sauté the meat over high heat until is no longer pink. Season with salt, pepper and cumin. Add the paprika and oregano. Add the onions, garlic, hot pepper and wine; cook stirring for a few minutes at low/medium temperature. Add the tomatoes and parsley; cook until the onions are tender. Serve with the fried potatoes and white rice.

From my kitchen... While sautéing the meat over high heat, add 1 tablespoon of Lime Juice and 1 tablespoon of soy sauce... these two will enhance the flavor. If there are no South American green Aji peppers available, 2 medium Jalapeño peppers could be used (seeded and washed thoroughly). I used Jalapeño peppers a couple of times and the taste is still good.

Complexity...

Servings... 4-6


Sources... Receipt: Que cocinare hoy? Nicolini, Peru 2000. http://www.recipezaar.com/207558. Chef WB.
Photo: tienda.bravoperu.com/images/Lomo-Saltado-OK.jpg

Receipts for February 2008 - Part I

Mongolian Beef

This is one of my favorites dishes... Obviously, it is neither Peruvian nor Latin American, but I had to find and post the receipt since is very good.

• 2 teaspoons of vegetable oil
• 1/2 teaspoon of minced ginger
• 1 tablespoon of chopped garlic
• 1/2 cup of soy sauce
• 1/2 cup of water
• 3/4 cup of dark brown sugar
• Vegetable oil for frying
• 1 pound of flank steaks
• 1/4 cup of corn starch
• 2 green onions

Sauce: Heat 2 tablespoons of vegetable oil in a medium sauce pan over med / low heat. Add the ginger and the garlic to the pan. Quickly add the soy sauce and water so the garlic does not burn. Dissolve the brown sugar in the sauce, and boil it at medium heat (Boil the sauce until it thickens). Remove the sauce from the heat

Beef: Slice the flank steak into 1/4 inch thick slices (bite-size slices). Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of beef. Let the beef sit for 10 minutes, so the cornstarch sticks. Heat the oil in a frying pan and add the beef. Saute for 2 minutes or until the beef begins to darken on the edges (stir around so it cooks evenly). Remove the excess oil from the frying pan and let the beef simmer for one minute.

Add the sauce to the beef, cook for one minute, and add the green onions while stirring. Cook for an additional minute and serve (leaving any excess sauce in the frying pan).

Complexity...

Servings... 2

Sources... Receipt: http://www.recipezaar.com/66121, Peru 2000. Photo: http://www.tastespotting.com/ (mongolian beef served with rice and onions)

Receipts for January 2008 - Part II

Olives and Mushrooms Appetizer
From My Kitchen..

This receipt is From My Kitchen.. I'm an Olive lover...

• 8-10 Alfonso Olives (or similar)
• 5-6 Crimini Mushrooms (Italian Brown Mushrooms)
• 1 Garlic clove, minced
• Olive Oil
• Minced basil and parsley (approx 1/2 teaspoon each)
• Sea salt and pepper
• 1-2 tablespoons of Balsamic Vinegar
• Parmigiano-Reggiano Cheese
• 1 Baguette bread
  

Cut the Baguette bread in pieces (1 inch thick slices) and put it in the oven (250 F) for 10 mins

In a small frying pan, heat some olive oil and brown the garlic. Add the mushrooms and olives (remove the pits and cut in dices), saute for a few minutes. Turn off the heat and season with grinded sea salt and pepper. Add the basil, parsley and balsamic vinegar. Grate some Parmigiano-Reggiano cheese and add it to the mix. Put the mix in a bowl and let it cool for 5-7 minutes. Serve with the baguette bread.

From my kitchen... Portobello Mushrooms could be used since these are like the Crimini Mushrooms but bigger

Complexity...

Did you know... While the mix cools for 5-7 minutes, it will absorb the Parmigiano-Reggiano cheese flavor. Alfonso Olives have a rich olive flavor. Other type of olives with milder flavors could be used in this receipt.

Receipts for January 2008 - Part I

Stuffed Avocados (Palta Rellena)

Delicious way to eat avocados ...

• 3 Avocados Hass
• Lime Juice
• 1 boiled potato (cut in small cubes)
• 1/2 cup of minced celery
• 1/2 cup of sweet peas
• 1/2 cup of boiled carrots (cut in cubes)
• 3/4 cup of mayonnaise
• Salt and pepper
• Olive oil
  
• 1 or 2 hard boiled eggs

Cut the avocados in halves, peel them and remove the pits. Put some lime juice and olive oil on each of the avocados halves. In a bowl, mix the rest of the ingredients and season with salt and pepper. Stuff the avocado halves, and decorate with the hard boiled egg cut in rounds. Variant... add to the stuffing one of the following: boiled chicken, tuna, ham or shrimp (cut in pieces).

From my kitchen... Try adding half teaspoon of mustard to the stuffing to change the flavor. Plate on top of a couple of romaine lettuce leafs.

Complexity...

Servings... 6

Sources... Receipt: Que cocinare hoy? Nicolini, Peru 2000. Photo: RPP.com.pe gastronomia, Sept 8 2005.


Stuffed Potatoes (Papa Rellena)

This is one of my favorite dishes, and is easy to do...

• 2 pounds of Potatoes (approx 1 Kg)
• 3 Eggs (one raw, two hard boiled)
  
• 3 tablespoons of Olive Oil
  
• 1 Garlic clove, minced
• 1 Red onion, minced
  
• 1 teaspoon of Paprika
• 0.5 pounds of Ground beef
• Salt and pepper
• 12 Alfonso Olives (or similar)
• 1/2 cup of raisins
• Flour

Potato mix: Boil potatoes in salted water. Once cooked, peel and mash them. Mix very well the mashed potatoes with the raw egg, and season with salt and pepper.

Stuffing: In a sauce pan, heat the oil and brown the onion and garlic. Add the ground beef and cook thoroughly. Season with salt, pepper and paprika. Add the olives (remove the pits and cut in dices) and raisins.

Divide the potato mix in 12 portions. Put flour in the palm of your hands, take a potato mix portion and press it between the palm of your hands. Put some of the stuffing in the center and piece of hard boil egg. Close the potato keeping the stuffing in the center (give it an oval form). Roll the stuffed potato over flour. Fry the stuffed potato in hot oil. First fry one side, and then roll it carefully. Repeat these steps with the rest of the potato mix.

From my kitchen... Try adding one cooked sweet potato or half cassava (manioc) to the mix. This will help the stuffed potato to stay together while being fried. Serve with onion "salsa" (red onion cut thin or in small dices mixed with oil, vinegar, lemon juice, salt and pepper)

Complexity...

Servings... 6

Did you know... Alfonso Olives have a rich olive flavor. Other type of olives with milder flavors could be used in this receipt. Paprika in Spanish is called Pimenton.

Sources... Receipt: Que cocinare hoy? Nicolini, Peru 2000. Photo: www.inia.gob.pe


Alfajores

I will not attempt to translate the word "Alfajor" since it can't be explained in English with a single word. An "Alfajor" is basically two biscuits made with regular flour or corn starch, joined with a sweetened milk filling called "Manjar Blanco" (Blancmange, also called "Dulce de Leche"). There are several receipts and variations for this delicious dessert, moreover, each Latin American country has its own version. Below the receipt I personally consider the best, corn starch "Alfajores".

• 1/2 cup of Flour
• 1/2 cup of Sugar
• 4 Egg yolks
• 1 tablespoon of minced lime skin
• 1 3/4 cups of corn starch (corn flour)
• 3.5 ounces of margarine (100 gm)
• 1 teaspoon of baking powder
• 1 can of sweetened condensed milk
• sugar powder
  
• grated coconut for decoration (optional)

"Manjar blanco" filling (Dulce de Leche): Put the condensed milk can in a pot and boil for 2.5 hours (always check the the can is covered with water). If you don't want to prepare the "Manjar Blanco" in the can, put the condensed milk on Bain-marie for 2.5-3 hours. Move from time to time, it will be ready when it changes it's color to dark brown. Let it cool.

Biscuits: Mix the margarine and the sugar and form an homogeneous batter. Add the yolks one by one while mixing. Add the minced lime skin and continue mixing while adding the rest of the dry ingredients (before adding the dry ingredients, sift / sieve together the flour, sugar and corn starch). Knead the dough and roll it over a table, keep it half centimeter thick (0.2 inches). Use an 8cm (approx 3 inches diameter) cookie cutter to form the biscuits. Bake the biscuits at 350 degrees Fahrenheit form 10-15 minutes in a non-stick cookie sheet (or a regular cookie sheet greased). Don't keep the biscuits too much time in the oven, or they will change their color to brown. Let them cool.

Join two biscuits with the "Manjar Blanco" filling (like an Oreo cookie), cover with sugar powder and roll them over the grated coconut.

From my kitchen... Eat them as a snack on mid-afternoon with a cup of coffee.

Complexity...

Did you know... "Manjar Blanco" or "Dulce de Leche" could be found in many supermarkets at the US. Check the international section of your supermarket (sold usually in cans).

Sources... Receipt: Que cocinare hoy? Nicolini, Peru 2000. Photo: dulcisimo.blogspot.com