Latin Cuisine for the Home Cook

Aji de Gallina and Papa a la Huancaína now available!!!

Arroz Chaufa coming on Friday ~

Thanks to all my readers for the great feedback so far!!!!!

Oil for frying
1/2 lb. beef tenderloin, cut in thin strips
1 lb. potatoes, peeled and cut for homestyle french fries (or frozen steak fries)
1 large onion, cut in strips
3 Roma tomatoes, trimmed and cut in wedges
1 bell pepper, seeded and cut in long strips
1 T. white vinegar
1 T. soy sauce
2 T. parsley, trimmed and coarsely chopped
Salt, garlic, black pepper and cumin to taste
White rice, cooked and seasoned

Marinate the beef in salt, garlic, vinegar, and a little oil while you prepare the other ingredients. Fry the beef until done in oil. Set aside, and in the same pan, brown the onions, tomatoes, garlic, pepper, cumin, a little more vinegar, parsley and salt to taste. Stir in the beef and soy sauce, stir well, then serve over white rice and fried potatoes.

8 servings
Preparation time: 1 hour

8 small boneless skinless chicken breasts
2 cloves fresh garlic
1 onion, finely chopped
1/2 cup oil
3 cups rice (not instant)
5 cups chicken broth
1 cup cilantro, finely chopped
1/2 lb. cooked peas
2 jalapeño peppers, julienned
salt and pepper to taste

Cook salted and peppered chicken breasts in oil until done. Remove chicken, and in the same oil, cook garlic and onion until tender. Add chicken back into the garlic mixture, along with cilantro and broth and let come to a boil. Add rice and pepper strips. Cook over medium heat until the liquid begins to be absorbed. Add cooked peas and continue to cook over low heat until rice is ready.

Today we were able to make a quick trip to our favorite little Peruvian place in the metroplex. They have the BEST ceviche. For those of you that live close enough to try this wonder, their website is www.incas-cafe.com. Since some of you can't drive that far, here's a yummy version you can try at home.

4 servings (easily multiplied)
Preparation time: 2 hours (including marinating)

1 lb. sea bass
1 clove of garlic, minced
1 fresh jalapeño pepper, seeded, deveined and cut into small pieces
1/2 cup lime juice (fresh squeezed is always best)
1 red onion
1 T culantro (or cilantro)
1 Red or orange bell pepper
Salt and pepper to taste
Accompany with boiled sweet potatoes and corn

Cut the fish into small, bite-sized pieces. Place in a bowl with the garlic, salt, pepper and jalapeño. Pour the lime juice over the whole mixture, cover with plastic wrap and refrigerate for one hour.

Thinly slice the red onion and bell pepper and rinse. Add to first mixture and let marinate one hour more.

Liberally garnish with cilantro and serve on a bed of lettuce.

While we're on the subject of good aji amarillo dishes, here's another favorite of ours. It's usually served as an appetizer, but can be used as a light lunch. I also have been known to "forget" the oil on occasion, and it's still yummy, while quite a bit less calories!

8 servings

10 medium potatoes (I prefer new or yukon gold)
1 pound cheese (queso fresco or feta work best)
2 t aji amarillo paste
1 cup evaporated milk
1/2 cup vegetable or canola oil
2 cloves garlic
8 saltine crackers
1 t prepared mustard
salt and pepper to taste
lettuce
3 boiled eggs
black olives

Cook and peel potatoes and allow to cool.

In a blender, blend the cheese, aji paste, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, or add milk if too thick.

Lay a bed of lettuce on the plate and place potatoes on top (slices or large chuncks). Cover with sauce. Cut the eggs into slices or wedges and use, along with the black olives, for garnish.

This makes a fabulous summer lunch - boil the potatoes the night before and refrigerate. No cooking, no hot kitchen, just a nice, refreshing lunch!

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