Recipezaar: Peruvian recipes

Tacu Tacu

Tue, 22 Nov 2005 16:13:23 -0500

Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions. -- posted by Walltop

Split Peas With Ham

Wed, 22 Feb 2006 15:36:09 -0500

from the South Beach cookbook -- totally yummy -- posted by chakrates

Quinoa and Asparagus

Mon, 01 May 2006 17:01:16 -0400

A new twist on an old Betty Crocker recipe. A great low-fat side dish. -- posted by Nicole Aanenson Craig

Garlic Quinoa

Mon, 29 May 2006 20:21:54 -0400

Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins, and vitamin E. A yet untried recipe submitted for Zaar World Tour II. -- posted by Deb's Recipes

Confetti Quinoa

Mon, 29 May 2006 20:21:59 -0400

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)

Thu, 15 Jun 2006 22:02:57 -0400

I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it. -- posted by Muffin Goddess

Pescado Sudado (Peruvian Steamed Fish Fillets)

Wed, 27 Sep 2006 15:57:56 -0400

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon. -- posted by justcallmetoni

Chicken in Coca-Cola

Sat, 04 Nov 2006 07:59:13 -0500

This is a very popular meal where I come from (PERU) and it's quite a success with all ages. Easy to make and sweet to the palate. -- posted by Jimena

Awesome Peruvian Beef Entree

Wed, 13 Dec 2006 17:26:57 -0500

This is an amazing entree that even kids will love to eat! It goes great with a nice salad and white rice. I am not sure how much this yields but will guess. -- posted by Chef #352096

Lomo Saltado (Peruvian Stir-Fry)

Thu, 25 Jan 2007 18:45:59 -0500

A traditional Peruvian dish (so I am told) -- posted by Karen in OC

Peruvian Lamb or Goat Stew

Sat, 10 Feb 2007 15:15:48 -0500

I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it. -- posted by Jubal Harshaw

Peruvian Beef for the Crock Pot

Wed, 21 Mar 2007 23:37:14 -0400

This recipe was adapted from a Peruvian beef recipe by Chef#352096, to be made in a crock pot. -- posted by Nyteglori

Chicken, Pork and Potatoes in Peanut Sauce

Thu, 22 Mar 2007 22:14:22 -0400

This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well. -- posted by pattikay in L.A.

Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Mon, 09 Apr 2007 20:53:09 -0400

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Lukes/Texas Childrens Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink the Pisco Sour. This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then President for Life or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. El Presidente invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it. -- posted by Witch Doctor

Traditional Pisco Sour (Peruvian Cocktail)

Wed, 11 Apr 2007 22:41:05 -0400

My first taste of this wonder (and potent) National Drink of Peru was at meeting of the Peruvian Congress of Cardiology. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink the Pisco Sour. This drink was so delicious, I had to have the recipe and was given the original recipe by my friend, Waldo Fernandez who had obtained it from the vineyard at Tabernero. -- posted by Witch Doctor

Ceviche Mixto

Thu, 19 Apr 2007 22:09:45 -0400

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Anticucho De Corazon

Thu, 19 Apr 2007 22:11:57 -0400

Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer. -- posted by Wendy H.

Aji Panca Paste

Thu, 19 Apr 2007 22:12:17 -0400

Peruvian aji panca chili paste -- posted by Wendy H.

Marinade for Beef Heart Anticuchos

Thu, 19 Apr 2007 22:12:25 -0400

Marinade for beef heart Peruvian style brochettes. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Ceviche Corvina

Thu, 19 Apr 2007 22:13:35 -0400

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times. -- posted by Wendy H.

Anticuchos (Peruvian Beef Kebabs)

Wed, 23 May 2007 10:53:16 -0400

From Cooking Light "These spicy kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com" -- posted by dicentra

El Pollo Restaurant Peruvian Roasted Chicken

Tue, 29 May 2007 21:59:25 -0400

Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe. -- posted by Oolala

Peruvian Arroz Verde Con Pollo

Tue, 05 Jun 2007 17:27:22 -0400

Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru. -- posted by rainna

Peruvian Salad

Fri, 08 Jun 2007 21:30:45 -0400

An interesting-looking salad from South American Food and Cooking. -- posted by pattikay in L.A.

Fish Stewed in Tomatoes and Chilies - Huanchaco-Style

Tue, 26 Jun 2007 22:22:58 -0400

After preparing a similar dish from this site, I searched and found this fish stew published in Saveur. This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru. -- posted by Tastings by CeCe

Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

Sat, 14 Jul 2007 16:31:40 -0400

From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried. -- posted by Wendy-Bob

Peruvian Pisco Sour

Tue, 31 Jul 2007 15:27:00 -0400

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spains American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich Pisco Sour. However there is a difference in sweetness and the fruit used between the two countries piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well. -- posted by NcMysteryShopper

Cebiche De Atun ( Peruvian Canned Tuna Ceviche)

Fri, 17 Aug 2007 16:45:33 -0400

Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions). -- posted by Sharon123

Quinoa-Stuffed Whole Zucchini With Cheese

Sat, 15 Sep 2007 21:50:31 -0400

This sounds great! Use vegetable broth to make it vegetarian. -- posted by dicentra

Triple Smoked Quinoa Pilaf

Sat, 15 Sep 2007 21:55:35 -0400

I found this on a food blog. Sounds delicious! -- posted by dicentra

Peruvian Chickpea Stew

Tue, 18 Sep 2007 22:12:57 -0400

The weather is turning colder here. Time for stews. -- posted by dicentra

Original Pisco Sour

Tue, 18 Sep 2007 22:50:21 -0400

A drink from the Maury Bar, Lima, Perou. Taken in a book. -- posted by Boomette

Autumn Quinoa & Butter Beans

Wed, 19 Sep 2007 16:53:03 -0400

This looks great! Some people rinse their quinoa (to remove the bitter coating). I never do. -- posted by dicentra

Spiced Apple Quinoa Salad

Wed, 19 Sep 2007 21:58:34 -0400

From Sunset. Some people rinse their quinoa. I never do. -- posted by dicentra

Peruvian Style Potatoes With Garlic Chili Sauce

Mon, 24 Sep 2007 22:29:58 -0400

This rendition of one of Perus favorite potato dishes incorporates Latin spices and fresh green beans to perk up the flavors of the other, subtler ingredients. -- posted by Olga Drozd

Peruvian Papa Huancaina - Willy's Style

Thu, 25 Oct 2007 15:47:54 -0400

Willy, a Peruvian friend gave me this recipe verbatim. The cheese sauce for this potato dish is one of the better ones that I have tasted. A Peruvian guest of mine practically drank up the whole sauce. -- posted by rainna

Sauteed Beef Tenderloin

Sat, 27 Oct 2007 19:16:36 -0400

This is one of my favorites recipes from my country Peru, I hope you gays enjoy and cook this recipe -- posted by Chef #556789

Easy Beef Empanadas

Wed, 31 Oct 2007 17:58:26 -0400

I love these empanadas! I make this version when I just don't have time a lot of time. The tomatoes in the filling keep it moist. -- posted by Crystal Pistol

Choros a La Chalaca

Thu, 27 Dec 2007 19:29:41 -0500

I enjoyed this appetizer this year on christmas eve and have been craving it ever since. I add tomatoes into the mix for added color and flavor. -- posted by Tiny_Toodles

Quinoa, Corn and Zucchini Medley

Wed, 02 Jan 2008 22:05:18 -0500

From Vegetarian Times. -- posted by dicentra

Peruvian Aji Sauce

Mon, 28 Jan 2008 01:15:10 -0500

This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish. -- posted by Cremon

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Mon, 25 Feb 2008 19:44:26 -0500

An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam -- posted by JusMeLinnie

Peruvian Pickled Black Beans

Tue, 18 Mar 2008 19:02:07 -0400

This is an interesting recipe from Gourmet magazine October 1989. I have not tried it yet. I am posting interesting recipes from my back issues of Gourmet as I simply cannot keep them any more. -- posted by Chef Regina V. Smith

Peruvian Quinoa

Wed, 19 Mar 2008 23:59:15 -0400

I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it! -- posted by Chef*Lee

Aztec South American Chocolate and Chilli Glazed Pork Strips

Thu, 27 Mar 2008 23:39:18 -0400

A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork. -- posted by French Tart

Fruit Espuma (Latin American Gelatin Foam)

Sun, 18 May 2008 02:29:54 -0400

A light dessert from Peru that I found at allrecipes.com. Notice that the directions do not include the chilling times. -- posted by WiGal

Peruvian Flan

Mon, 19 May 2008 02:05:21 -0400

Revised this after reading the Guppy Gourmet's review and made it twice myself and like it now with the caramel revision. A Peruvian dessert adapted from fooddownunder.com. Flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. The directions do not include the last chilling time. I am not a Kahlua person, but wonder if two tablespoons or more of Kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color? -- posted by WiGal

Peruvian Marinade for Chicken

Tue, 27 May 2008 22:26:30 -0400

A deliciously lemony and garlicky recipe from Food & Wine magazine. Serve with an avocado and red onion salad. Note - prep time does not include 1/2 to 4 hour marinating time -- posted by Beautiful BC

Causa Rellena De Atun (Causa Stuffed With Tuna)

Tue, 27 May 2008 23:31:09 -0400

My son came home from Peru describing this dish and we finally found it on a website with traditional Peruvian recipes. It's such a delicious meal! You can substitute the tuna with salmon or any other flavorful large flaked fish. It's a little work to make but well worth the effort and it's quite economical too! -- posted by sassafrasnanc

Japanese Potato Salad

Wed, 28 May 2008 20:25:29 -0400

Courtesy of "Yahoo! Foods". Times are approx. -- posted by Vanessa7

Lomo Saltado, Peruvian Stir-Fry

Wed, 28 May 2008 20:44:54 -0400

This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback... -- posted by Nasseh

Aji De Gallina

Thu, 29 May 2008 02:04:47 -0400

Although the original of this recipe is for a flavorful Peruvian chicken dish using the very hot aji pepper, I've toned it down considerably for my own protection by using jalapeno! My apologies to any Peruvians or aji fans who might come across this version, but my insides would never handle that much heat! And, although it is traditionally served over butter-flavored potatoes & slices of hard-cooked eggs, I've chosen to use brown rice. -- posted by Sydney Mike

Picarones or Squash and Yam Doughnuts

Thu, 29 May 2008 02:06:50 -0400

The original of this recipe calls for sweet potatoes & is a popular snack in Peru & Equador, & is usually served up drizzled with maple syrup or honey. Preparation time does not include the 2 hours needed for dough to rise. -- posted by Sydney Mike

Risotto a La Criolla

Fri, 30 May 2008 20:33:10 -0400

This Peruvian dish blends the creamy texture of risotto with a traditional spanish flavor combination. From Yanuq.com. -- posted by realbirdlady

Ocopa Sauce

Fri, 30 May 2008 20:46:58 -0400

Messengers of the Incan empire carried an "ocopa", a small bag, filled with a mixture of chilis, peanuts, and herbs to eat when they rested. Today, Ocopa sauce is associated with the city of Arequipa. This recipe is adapted from AARP's Segunda Juventud. It can be difficult to find fresh or dried huacatay outside of latin america. Bottled huacatay paste is the best substitute. Some people suggest combinations of mint and mexican marigold as a distant second best. -- posted by realbirdlady

Rocoto Sauce

Sat, 31 May 2008 01:00:19 -0400

Rocoto (or locoto, or manzano) peppers are one of the earliest peppers domesticated, some 6,000 years ago. This sauce recipe is from Yanuq.com. -- posted by realbirdlady

Turron De Dona Pepa

Sat, 31 May 2008 01:02:57 -0400

Turron is a nougat candy, known for at least 500 years in Spain. It probably originated with the Moors, but came to be typically eaten as a Christmas treat. The Spaniards carried it to their colonies, where many local variations developed. Turron de Dona Pepa is associated with the city of Lima and its Senor de los Milagros (Lord of Miracles) festival. Dona Pepa was an african slave who received the recipe in a dream after being cured of paralysis in her arms. This version is from yanuq.com. -- posted by realbirdlady

Sopa Teologa

Sat, 31 May 2008 01:09:21 -0400

This hearty soup originated near Trujillo, in northern Peru. Tradition says it was created by the Dominicans in the early 1600s, celebrating the end of a conflict with the Franciscans. From yanuq.com. -- posted by realbirdlady

Spicy Peruvian Pork

Mon, 02 Jun 2008 23:58:44 -0400

Some might not feel this is spicy enough for their taste, so feel free to kick it up with crushed red pepper flakes, cayenne pepper, etc. Also, I have fixed this by adding chopped tomatoes, chopped potatoes, and sliced onion to the mix. This does well in the crockpot also if you like. -- posted by Sassy in da South

Peruvian Chicken Soup

Tue, 03 Jun 2008 01:35:46 -0400

A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me. -- posted by Sassy in da South

Peruvian Energy Balls

Thu, 05 Jun 2008 02:36:49 -0400

This recipe was found in The Vegetarian Passport Cookbook by Linda Woolven. The author first had these while in Peru. I haven't made these yet so I don't know how many the recipe makes. -- posted by Dreamer in Ontario

Peruvian Caramel Sauce

Thu, 05 Jun 2008 18:10:44 -0400

Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream -- posted by mary winecoff

Peruvian Pork With Lemon

Sun, 08 Jun 2008 02:56:53 -0400

This is a refreshing pork dish served with rice. Very easy to put together and lots of nice flavor -- posted by Marlitt

Potato Causa Filled With Avocado and Shrimp

Wed, 11 Jun 2008 19:53:08 -0400

This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup. -- posted by realbirdlady

Causa Rellena

Thu, 12 Jun 2008 02:18:40 -0400

Causa is a cold, layered, potato salad from Peru. While it is just as tasty no matter how it is arranged on the plate, traditional causa's colorful layers lend themselves to spectacular presentation. This is a simplified chicken causa from the University of Illinois Extension Service. -- posted by realbirdlady

Pisco Sunrise

Thu, 12 Jun 2008 02:29:50 -0400

Drink posted for ZWT4 for South/Central America. From Peru. -- posted by Boomette

Pollo a La Brasa

Tue, 08 Jul 2008 14:05:12 -0400

Haven't tried this myself but I found this while searching for a recipe that resembles chicken served at a restaurant here in the DC area, Pollo Rico- best chiken in town!! -- posted by DarlaDoom

Peruvian Ceviche De Pescado

Tue, 22 Jul 2008 02:09:18 -0400

Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : ) -- posted by GoldsmithLissa

Peruvian Aji Salsa Verde

Tue, 22 Jul 2008 02:14:54 -0400

Classic Peruvian green sauce for chips. Can be as mild or spicy as you want. Not salsa in the typical latin restaurant sense of the word, just a unique savory and tangy sauce for dipping. Refrigerate and keep for weeks! -- posted by GoldsmithLissa

Argentinean Empanadas

Wed, 30 Jul 2008 19:48:05 -0400

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. -- posted by Sephardi Kitchen

Ceviche

Mon, 04 Aug 2008 21:57:58 -0400

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade. -- posted by Sephardi Kitchen

Grilled Banana Leaf Fish W/ Sauteed Veggies

Fri, 19 Sep 2008 21:45:14 -0400

Tasty Banana Leaf Fish recipe I created with tips from a friend. -- posted by Matticus Sparaticus

Blume's Peruvian Chicken

Wed, 22 Oct 2008 17:58:09 -0400

from my moms peruvian friend -- posted by Chef LL

Peruvian Sarsa Salad

Wed, 22 Oct 2008 19:21:22 -0400

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends. -- posted by carmenskitchen

Eva Maria's Summer Salad

Mon, 17 Nov 2008 23:31:39 -0500

This is a fresh salad that goes well as a side for any grilled meat. Great for a Barbecue;It was created when helping my friend Charito to cook for a get together with our mollendinas amigas in Arequipa - Peru. Used our moquegua avocados which are buttery tasty and the peruvian large and soft fresh corn and the homemade mayoinnase as dressing replacing a third of the oil with the peach juice. It leaves a refreshing flavor in your paladar. -- posted by Chef Eva Maria

Quinoa With Corn Scallions and Mint

Mon, 24 Nov 2008 01:07:10 -0500

Gourmet | August 2006 -- posted by dicentra

Peruvian Canary Bean Stew

Sun, 22 Feb 2009 16:18:49 -0500

I found canary beans at my local market, but didnt know what to do with them. So, I bought a pound and stuck them in my pantry. I then researched the internet and found this recipe for Peruvian Canary Bean Stew. So far, it is the one and only recipe Ive been able to find to do something with these beans. But, perhaps it is the only recipe youre ever going to need for them! -- posted by OStreetGuy55

Cebiche Peruano

Thu, 26 Feb 2009 12:10:08 -0500

This is a typical dish from Peru, I know that many other countries disputed the origin of this delicious appetizer but any of them can compite with our Peruvian treasure. One of the most important tips to prepare a good Cebiche is to rub the fish with garlic (paste) before to cut it in little pieces. Another secret is to marinate onion with lemon juice and fish with lemon juice separated for about three hours. -- posted by Chef PERAM

Ground Beef Pie

Mon, 02 Mar 2009 00:35:04 -0500

This is an easy dish to prepare for lunch or as a mainstream for dinner. It does not need to use oven and it is delicious. This recipe is considered one of the typical food in Peru where its name is "Covered Rice". One tip for the preparation is to cook the rice well done, this means to use a little bit more water than the directions for the rice. Before to make the pie you have to spray the pan you will use to make this pie. -- posted by Chef PERAM

Peruvian Pisco Sour

Mon, 23 Mar 2009 01:15:46 -0400

This is a wonderful drink from Peru. You must try this -- posted by Miss Oregon

Sudado De Conchas

Mon, 23 Mar 2009 01:17:23 -0400

Sea Scallops pached in wine...yum yum need I say more -- posted by Miss Oregon

Frejoles Colados

Mon, 23 Mar 2009 01:17:42 -0400

Black Bean Dessert from Peru -- posted by Miss Oregon

Picarones

Mon, 23 Mar 2009 12:09:21 -0400

A great Peruvian desert that I love and miss. If you wet your hands in salted wated requently it makes the dough more manageable:) -- posted by Miss Oregon

Aji Verde (Peruvian Green Chili Sauce)

Mon, 30 Mar 2009 18:27:29 -0400

courtesy of wanderingchopsticks.blogspot.com -- posted by Karina A

Pescado Oriental (Oriental Fish)

Wed, 01 Apr 2009 14:10:29 -0400

Peruvian delicious exotic plate! -- posted by Chef Cristobal

Peruvian Stuffed Potatoes Papa Rellena

Fri, 03 Apr 2009 17:22:17 -0400

this is a very traditional main course from peruvian cuisine and one of my favorite dishes, i copy paste this recipe from http://www.yanuq.com/english/recipe.asp?idreceta=254 -- posted by Chef jaggerbowie#897273

Peruvian Tequeños

Fri, 03 Apr 2009 17:24:30 -0400

this is one of my favorie appetizers, you find them in almost every cafe in lima and is usually a hit in partys, from yanuq.com -- posted by Chef jaggerbowie#897273

Fried Cassava (Yuccas) With Peruvian Huancaina Sauce

Fri, 03 Apr 2009 17:24:49 -0400

this is another peruvian appetizer from yanuq.com -- posted by Chef jaggerbowie#897273

Peruvian Tuna Fish Potato Loaf so Called "causa"

Fri, 03 Apr 2009 17:42:03 -0400

this is another peruvian recipe (from yanuq.com) http://www.yanuq.com/english/recipe.asp?idreceta=221. preparation time is aprox -- posted by Chef jaggerbowie#897273

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

A Mayonnaise That Won't Make Your Heart Explode

Sat, 25 Apr 2009 14:59:23 -0400

This has a Peruvian twist on it (the limes) that you could always leave out. Vegetable oils are usually made out of rapeseed (canola) or cottonseed oil - both which are actually industrial oils and not fit for human consumption, or soybean oil which damages the thyroid. Try Spectrum's high oleic, expellar pressed Safflower oil in this mayonnaise - don't use the partially hydrogenated stuff. -- posted by ThatSouthernBelle

Peruvian Rice and Lentils (Tacu Tacu)

Fri, 08 May 2009 02:30:45 -0400

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. From Gourmet magazine. -- posted by SweetJezebel

Sarza Criolla

Sun, 14 Jun 2009 21:29:49 -0400

An everyday Peruvian salsa. -- posted by Ice Cool Kitty

Peruvian Roast Chicken With Aji Verde

Thu, 13 Aug 2009 10:46:00 -0400

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :) -- posted by Sharon123

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Torta De Quinua - Quinoa Cake

Thu, 29 Oct 2009 17:08:36 -0400

A sweet dessert cake using quinoa (Keen-wah) instead of flour. From http://peru-recipes.com/2008/11/torta-de-quinua-quinoa-cake#more-363 The website says the original author is Mme. Antonia Nadal de Garmendia (1876). Quinoa is gluten free. -- posted by ThatSouthernBelle

Camote Almendrado - Sweet Potato With Almonds

Thu, 29 Oct 2009 17:09:59 -0400

From http://peru-recipes.com/2008/09/camote-almendrado-sweet-potato-with-almonds -- posted by ThatSouthernBelle

Limonada De Rosas - Rose Lemonade

Fri, 30 Oct 2009 14:30:57 -0400

You MUST use organic, pesticide free rose petals or you'll get sick. This drink is served every August 30 in Peru for the Santa Rose de Lima festival. From: http://peru-recipes.com/2008/09/limonada-de-rosas-roses-lemonade#more-331 -- posted by ThatSouthernBelle

Estofado De Pollo

Tue, 17 Nov 2009 16:27:12 -0500

Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting. -- posted by invictus

Peruvian Cream of Chicken Soup

Mon, 23 Nov 2009 18:11:25 -0500

Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace. (Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & Asian grocery stores.) -- posted by Danica Paz