This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, October 14, 2013

Cena Peruano

This A.M. I wanted to take the time to thank our Peruvian friends Carlos and Irene, for an authentic Peruvian feast last Sunday. The menu for our dinner was:

Choros a la Chalaca | Mussels Peruvian Style
Papas a la Huancaina | Spicy Peruvian Cheese Sauce and Potatoes
Ceviche de Corvina
Maz Chalupe Aparecido | Popped Corn
Carapulcra Peruvian | Meat and Potato Stew
Pisco Sours

My favorite items were the ceviche, the papas a la huancaina and the pisco sours. The ceviche was so fresh and tangy. Irene uses what her family and friends call 'the green pepper' to add some heat. The pepper is actually orangey yellow but gets its nickname because before the pepper is ripe it is green in color. To counter act the green pepper's heat and the tang of the lime juice in the ceviche, Irene had us take a bite with sweet potato. It was a perfect combination. 

The papas a la huancaina is spicy cheese sauce that is blended and thickened with saltines rather than heated and melted! I love cheese and found this traditional Peruvian cheese sauce to be awesome. Irene shared the recipe with me, which I cannot wait to make for some friends.

Carlos was working the blender the entire night making us a Peruvian libation called Pisco sour. When I initially heard the name I thought it would be the Peruvian liquor, Pisco (made with grapes), shaken with sour mix. Wrong. Carlos was squeezing fresh limes all night to make our Pisco sours. And the secret Peruvian ingredient: egg whites! The egg whites make a yummy foamy froth on the top of the sweet drink. Not to worry, Carlos gave me the recipe and you can all try it for yourself.

Choros a la Chalaca

Sweet Potatoes and corn for the ceviche and the Papas a la Huancaina
Papas a la Huancaina

4 tablespoons olive oil
1/2 cup chopped onion
3-4 yellow aji amarillo chile peppers roughly chopped or 1/2 cup jarred aji amarillo paste
2 cloves roughly chopped garlic
2 cups queso freso
4 saltine crackers
3/4 cup evaporated milk
Salt and pepper
Boiled potatoes

Saute onion, garlic and peppers in olive oil until softened. Allow to cool. In a blender put pepper mixture, broken up saltines, queso, milk and salt and pepper and blend until smooth. Serve room temperature over boiled potatoes.

Ceviche de Corvina

Maz Chalupe Aparecido, is a delicious snack that can also be used to top ceviche. The corn adds a bit of crunch to the dish.

Carlos letting me preview the Carapulcra Peruvian

Carapulcra Peruvian. Made with beef, chicken, pork, onion, peanut butter and cinnamon!

Carlos y Irene eran tan maravillosos anfitriones. Toda la comida era deliciosa y el Pisco sour fue sabroso. ¡Muchas gracias por invitarnos!

Pisco Sour

1/2 cup sugar
1/2 cup fresh lime juice
1 1/2 cups pisco
3 egg whites
1 1/2 cups ice
2 ounces Angostura Bitters

Place sugar, lime juice, pisco, bitters and ice in a blender, mix well. Add egg whites and blend until just frothy. Serve in small tumblers, with a dash of cinnamon of top of foam. Makes 6 cocktails.

1 comment:

  1. Kirk loves Pisco & Pisco Sours. I just happened to have used 2 egg yolks for an ice cream recipe last night. I saved the whites! Now I have a new recipe to try after work! I have a bottle or 2 of Pisco in the bar! Thanks Michelle!



Related Posts Plugin for WordPress, Blogger...