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
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.
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|
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
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!|
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.