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Catalot Peruvian Recipes

Ajiaco De Papas

Recipe By: South American Cooking
Serving Size: 6
3 Pounds New Potatoes
3 Cloves Garlic -- finely chopped
1 Medium Onion -- finely chopped
3 Medium Serrano Pepper -- finely chopped
2 Tablespoons Olive Oil
Salt And Pepper -- to taste
1 Cup Half And Half
3/4 Pound Queso Fresco Or Feta -- cubed
3 Medium Hard-Boiled Egg -- coarsely chopped

Peel potatoes if desired. Boil lightly in salted water. When done, drain well and cube. Saute garlic, onion, and chiles in oil until the onion is golden. Add potatoes and milk. Stir carefully so as not to mash potatoes. Add cheese and eggs. Cook just enough to heat through and serve.


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Fish Fillets In Sour Onion Sauce

Recipe By: South American Cooking
Serving Size : 6
2 Medium Onions -- thinly sliced
1 Medium Ancho Chile -- powdered
2 Cloves Garlic -- finely chopped
2 Tablespoons Olive Oil
1/2 Cup White Wine Vinegar
6 Medium Fish Fillet -- any white fish
Salt And Pepper -- to taste
2 Tablespoons Flour
Lettuce Leaves
2 Medium Avocado -- thinly sliced

Saute onions, chiles and garlic in the oil, over very low heat until onion is soft. Add vinegar, cover and immediately remove from heat. Dust the fillets with salt, pepper and flour. Saute the fish in another pan, turn one to brown on both sides. Remove to lettuce lined platter. Mix the sauce well, pour over the fish and garnish with avocados.


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Peruvian Garlic Chicken

Recipe By: Hot & Spicy Latin Dishes
Serving Size : 6
1/2 Cup Olive Oil
3 Medium Onions -- chopped
6 Cloves Garlic -- chopped
4 Medium Chopped Rocoto Chiles -- or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts -- roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts -- chopped
3/4 Cup Lowfat Yogurt -- room Temp.
Salt And Pepper -- to taste
Boiled Potatoes -- for garnish

Heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.


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Pickled Black Beans

Recipe By: South American Cooking
Serving Size : 4
2 Cups Dried Black Beans
2 Large Onions -- sliced
1/2 Cup Red Wine Vinegar
1/2 Pound Ham
3 Tablespoons Olive Oil
1/8 Teaspoon Annatto Powder
3 Cloves Garlic -- finely chopped
1 1/2 Teaspoons Cumin
2 Medium Ancho Chiles -- ground
Salt And Pepper -- to taste
2 Medium Hard-Boiled Egg
1/2 Cup Pitted Black Olives

Cook beans in lightly salted water for about 1 hour. While beans are cooking. Bring another pot of salted water to boil. Add onions. As soon as they reboil. Drain completely and combine in small bowl with vinegar. Cut ham into pieces. Heat oil in large skillet. Add annatto power, ham, garlic, chiles, and cumin. Cook for 3 minutes. Add well drained beans, onions and enough of the vinegar to keep it moist. It may be necessary to add it all. Cook and stir for serveral minutes. Serve garnished with chopped eggs and olives.


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Pumpkin Stew With Chilies And Cheese

Recipe By: South American Cooking
Serving Size : 6
1 Medium Onion -- finely chopped
2 Cloves Garlic -- finely chopped
4 Medium Serrano Pepper -- finely chopped
1 Tablespoon Safflower Oil
2 Pounds Pumpkin Or Winter Squash -- peeled and cubed
2 Medium White Potatoes -- peeled and cubed
1/4 Cup Half And Half
1 Cup Queso Blanco -- or feta
Salt And Pepper -- to taste

Saute onion, garlic and chiles in oil. Add pumpkin and potatoes and a little water if necessary. Cover and cook over low heat until the pumpkin and potatoes are tender. Add the milk and cheese and heat through. Add salt and pepper. Garnish with additional cheese if desired.


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Other Recommended Cookbooks for Peruvian Cooking

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