Beef stir fried Peruvian style

this is a delicious fast dish with the oriental/peruvian infusion (one of my own recipes)

1 lb. beef cut into thin strips for stir fry (whatever you like)
2 cloves garlic minced
handful of chinese green onions chopped
1 tbsp. red vinegar
3 tbsp. red wine
1 tbsp. cumin
1 tbsp. minced ginger
1 tbsp. soy sauce
chopped parsley about 3 tbsp.
2 tbsp. oil
blk pepper and salt to taste.
1 lime

Season the beef with salt, pepper and the juice of 1 lime and set aside

In a saute pan or wok if you have heat the oil
and saute the beef and add the garlic, onions and ginger
add the wine and vinegar and soy.
Cook to desired doneness taste for salt and pepper and add parsley before serving.

Serve over rice

Rocoto Relleno Arequipa Style

In the Cusco area Rocoto Relleno is a very popular dish and should be since it is so delicious but is cooked a little differently. I will get a recipe for this version shortly.
In Arequipa it is made with chopped beef and baked as opposed to fried. This dish is also muy rico!!
This dish is also beautiful and a centerpiece ( I forgot to take pics .. sigh! ) until I cook them again.

6 rocotos make sure the stems are attached ( you could mix the colors )

2 tbsp. sugar - for water
3 tbsp. red vinegar -for water
1 tbsp. salt - for water
4 cups water

2 small onions chopped finely
2 tbsp. aji colorado paste
4 tbsp. raisins
queso fresco or fresh cheese
4 tbsp. peanuts unsalted crushed
3/4 lb. chopped (for filling) beef
2 tbsp. oil
pinch of white pepper
1/2 tbsp. salt
1/2 tbsp. oregano

batido
1/4 cup half and half or evaporated milk
2 eggs
2 tbsp. oil
salt and pepper to taste

Heat oven to 350 degrees
Use gloves or at least a plastic wrap to handle these hot peppers

Neatly cut the tops off the rocotos because you will use the tops again
with a small spoon with a serrated edge (if you have) scoop out all of the insides as cleanly as possible.

In a large pot place the water, sugar, vinegar, salt and rocotos including the tops and simmer for about 5 mins. then drain the water and repeat this process 2 more times.
this process helps to eliminate the hotness factor of the peppers. If you like incredibly spicy you may only simmer a couple of times.

After this process rinse rocotos in cold water and set aside.

In a saute pan place 2 tbsp. water and 2 tbsp. aji colorado and let it cook down

then add 2 tbsp. oil to the aji colorado and integrate it while stirring about 8 to 10 mins.
add onions
add the chopped beef and a pinch of white pepper, 1/2 tbsp. salt, oregano but do not mix.
remove pan from fire add the crushed peanuts and the raisins and mix well.

cut the cheese into thin pieces and wide enough to cover the tops of the rocotos.

fill the rocotos with the mixture and top with the cheese
then place the rocoto caps back over the cheese.
This looks really pretty.
The rocotos are placed into a small dish where they fit closely together.

In a bowl beat the 2 eggs, add the milk, salt and pepper and whisk together.
pour this mixture into base of dish with the rocoto rellenos.

bake for about 15 mins.

This is usually served with boiled potatoes.

Turron de Dona Pepa Peruvian Dessert

This dessert is traditionally served in the month of October all over Peru. Nowadays, you can find all year long. The following recipe is a version of the traditional.
Turron de Dona Pepa is a brand name now, but has a religious history. Dona Pepa had an illness and she prayed to El Senor de Milagros ( Lord of the Miracle) he healed her and she wanted to show her appreciation. In a dream she was given this recipe and would take this turron to Lima in October to offer to El Senor. It became a tradition. This is a very enscapulated version. October is also known as the month of purple.

sugar/fruit filling

1 fig leaf
peel of 1 whole pineapple
4 cloves
4 small pieces of cinnamon bark
1/2 of an orange
3 cups water
1 peach peeled and quartered
1 membrillo quatered
1 ripe platano cut into thirds with skin
1 lb. granulated sugar ( this is for making caramelized sugar )
sprinkles and decorations for topping

place all of these (except for sugar and sprinkles) into a large pot and simmer until all the ingredients are very, very soft.
Let this simmer while you make the biscuit part.


Ingredients for biscuit part

2 lbs. flour sifted
1/2 lb. lard (room temp)
1/2 lb. butter (room temp)
1 cup hot water
few drops of deep yellow coloring
1 tbsp. salt
1 tbsp. anis
5 egg yolks
large baking sheets buttered

Heat oven to 350 degrees
1. In a bowl mix integrate the lard and the butter completely
2. then mix into flour until mixture is completely crumbly
3. mix in the anis
4. add the salt and the colour drops to the hot water
5. knead the dough with the water
6. knead in the egg yolks
7. roll dough into long cylindrical shape
8. cut into 1/3's and and each piece into 1/3's again should have 9 pieces
9. the pieces are then rolled with rolling pin into perfect rectangle shapes use a ruler if you need too. about 4" x 8"
10. With a ruler indent into dough horizontal lines about 1/2" apart do this to 4 pieces
11. the other five make indents vertical about 1/2" apart.
You can make these indents deeply
If you don't have large enough baking sheets you can bake them in batches
place dough on sheets and bake for about 20 mins. until golden
remove from oven and cool biscuits on cooling rack

back to fruit filling

the simmering fruit should be very soft
mash the fruits together
remove the pulp from the orange and throw away the skin
place the fruits into a strainer over a large bowl and remove the puree of fruit
this should yield about 1 1/2 cups of fruit. This must be very pureed no chunks.
Throw away the rest.

In a another pan place the sugar and heat until caramelised stirring constantly
when completely liquid remove pan from fire
add the fruit and mix well.

keep warm over bain marie

traditionally these turrons are served in boxes made to fit the biscuits as in picture

you could make these boxes yourself or get some from the craft store but be sure then, when making biscuits the dimensions you choose match the box.

place colored or plain plastic wrap on bottom of box with edges of plastic overflowing
then place 1 layer of biscuit, then liberally spread sugar mix
then another layer of biscuit with opposite indent pattern and another layer of sugar mix then biscuit then sugar mix on top.
You may decorate with sprinkles or whatever you like for your topping

These tasted really delicious especially if served when hot. But cold really good too.

Empanadas Arabe

This is the typical empanadas you find in Peru. Sometimes sliced hardboiled eggs and black olives are added to the empanadas.

Recipe in 2 parts

Pastry
1/2 1lb. flour
3 1/2 oz. lard
1/2 tsp. baking powder
1 1/2 tbsp. sugar
1 tsp. salt
1 cup lukewarm water

1. In a large bowl place flour and make a hole in the center
2. In the hole add the baking powder and the sugar
3. add the salt to the water
4. use the water to knead the flour a little at a time
5. when you have a dough, knead in the lard and incorporate completely
6. this should take about 10 mins.
7. roll into a log form and break into small balls about 4" around should give you around 10 pieces
8. place the pieces in bowl, cover with towel or paper and set aside

Filling or Relleno

1 lb. ground beef
1 tomato skinned, seeded and finely chopped
1/4 cup finely chopped cilantro
2 eggs
2 small onions ( I think shallots would be a good substitution) finely chopped
1/2 tbsp. rocoto chopped or paste
1/2 tbsp. aji mirasol ( you could leave this out if you don't have it )
juice of 1 lime
2 tsp. salt
1/4 tsp. black pepper
vegetable oil 1 tbsp.
oven at 350 degrees

1. In a large bowl mix well - all of these ingredients

2. Separate the eggs and place the whites into a small bowl to moisten pastry
3. slightly beat the egg yolks and leave to brush on pastry

4. flour a cutting board or table and roll out dough
each piece should be about 6 - 8" around
5. moisten the edges of the pastry with the egg whites
6. fill in about 2 - 3 tbsp. of meat filling and fold dough into a triangle see pics
7. after filling all of the dough place on a buttered baking sheet and brush liberally with the egg yolks

8. Place in oven and bake for about 20 to 25 mins until golden brown.

Maca Shake

I believe this is truly a superfood and my son and I religiously drink this every morning

2 tbsp. maca
2 cups milk
2 small bananas
3 tbsp. peanut butter/nutella or some other nut paste
honey to taste

Blend all ingredients
makes 2 servings

enjoy!