Dishrag 334: The Andean Heights of Peruvian Cuisine

The Dishrag Newsletter
 
Dishrag 334: The Andean Heights of Peruvian Cuisine
 
June 25, 2014
IN THIS ISSUE
1.  Letter from the Editor: Andean Heights of Peruvian Cuisine
2.  Saving Pisco from Sour Ruination
3.  The Giant Corn of Peru
4.  The International Somm: A How-To Guide
5.  Exploring Peru Through Its Chef Ambassadors
6.  Peru on Ice
7.  Day In The Life of A Peruvian
8.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
9.  Help Us Help the Industry: Salary Survey 2013
10.  Mahón to Menorca
11.  Top 10 Jobs from StarChefs.com JobFinder
12.  Featured Recipe: Baby Goat with Fiesta Seco Sauce

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Mahón to Menorca Recipe Contest  
Mahón to Menorca Recipe Contest
Your Mahón Cheese Recipe Could be Your Ticket to Menorca, Spain
Learn More >
Letter from the Editor: Andean Heights of Peruvian Cuisine  1. Letter from the Editor: Andean Heights of Peruvian Cuisine
Chefs are reaching back to ancient roots to set the modern Peruvian table.

Read More >

Saving Pisco from Sour Ruination  2. Saving Pisco from Sour Ruination
Bartenders are saving the national spirit of Peru from pisco sour domination.

Read More >

The Giant Corn of Peru  3. The Giant Corn of Peru
Bigger is better is usually an American mindset. But when it comes to corn, it’s a Peruvian mantra.

Read More >

The International Somm: A How-To Guide  4. The International Somm: A How-To Guide
A lesson for any sommelier looking to move abroad: do so, but be qualified to handle whatever comes your way.

Read More >

Exploring Peru Through Its Chef Ambassadors  5. Exploring Peru Through Its Chef Ambassadors
Peruvian restaurants, the chefs that helm them, and the cuisine they’re forging are among the country’s main attractions.

Read More >

Peru on Ice  6. Peru on Ice
Frozen serving vessels have taken hold in Lima.

Read More >

Day In The Life of A Peruvian  7. Day In The Life of A Peruvian


Read More >

Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!   8. Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
Guarantee your spot at the 9th Annual StarChefs.com International Chefs Congress, also featuring Joan Roca, Dan Barber, Rajat Parr, and Yoshihiro Narisawa.

Read More >

Help Us Help the Industry: Salary Survey 2013  9. Help Us Help the Industry: Salary Survey 2013
Participate in StarChefs.com's tenth annual salary survey and be entered for a chance to win a Vita-Prep 3, courtesy of Vitamix, and tickets to the 9th Annual StarChefs.com International Chefs Congress!

Read More >

Mahón to Menorca  10. Mahón to Menorca
Win a trip to Menorca with your original Mahón recipe!

Read More >

Steelite  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Explore Hobart >
 11. Top 10 Jobs from the StarChefs.com's JobFinder

Research and Development Chef
Research & Development Chef for Ruby Tuesday
Ruby Tuesday
Maryville, TN

Apply Now >

Sous Chef
Be At The Center Of The Action - Talented Sous Chefs Sought . . .
Inn at Perry Cabin
St. Michaels, MD

Apply Now >

Cook II
Gaylord Hotel is Seeking a Talented Restaurant Cook
Fuse Restaurant
Nashville, TN

Apply Now >

Lead Baker
Head Baker for Bi-coastal Restaurant Group
Patina Restaurant Group
Los Angeles, CA

Apply Now >

Faculty, Culinary Arts Management
Faculty, Culinary Arts Management (PT and FT positions)
Miami Dade College
Miami, FL

Apply Now >

Head Chef
Dubai Based Property is Seeking a Talented Head Chef
Jumeirah Group
Dubai, UAE

Apply Now >

Banquet Sous Chef
Banquet Sous Chef candidates for Premier Regional Property
WR Restaurants
Sioux City, ND

Apply Now >

Executive Chef
Italian Restaurant in Washington DC Seeking Executive Chef
Knightsbridge Restaurant Group
Washington DC

Apply Now >

Sous Chef
Sous Chef with prior Italian or Fine Dining Steakhouse wanted!
Fine Dining Steakhouse
Ft. Lauderdale, FL

Apply Now >

Pastry Cook
Pastry Cook at Acclaimed NYC Restaurant
Culinary Concept Hospitality Group
New York, NY

 12. Featured Recipe: Baby Goat with Fiesta Seco Sauce
from Chef Hector Solis of Fiesta — Lima, Peru

View It Now >

Adapted by StarChefs.com

June 2014

INGREDIENTS:
Baby Goat
1 kilogram baby goat legs, cut into 8 pieces
salt
pepper
2 tablespoons minced garlic
2 cups chicha de jora (corn beer)
4 tablespoons vegetable oil
1 large red onion, diced
1 tomato peeled, seeded, and diced
1 cups chopped cilantro leaves
1 aji amarillo chile, pounded into a paste
1 cup chopped loche (winter squash indigenous to northern Peru)

White Beans
500 grams white beans, preferably tipo caballero
salt
1 tablespoon achiote oil

To Assemble and Serve
Cooked white rice
Boiled cassava
Blanched green peas
4 ajis amarillo
Baby Goat with Fiesta Seco Sauce
Brought to you by
Steelite

METHOD:
Baby Goat

Season goat with salt and pepper, along with 1 tablespoon minced garlic. Spray meat with chicha de jora and cure 2 hours. In a saucepot, heat olive oil on medium flame and cook onion, garlic, and tomato. Once onion is translucent, add the goat, cilantro, aji amarillo, and loche. Simmer 30 to 45 minutes, until goat is tender.

White Beans

In a pot, cover beans with 1 inches water, bring to a boil, and reduce to a simmer. Cover pot and cook beans until firm-tender. Season with salt and cook 15 minutes more. Stir in achiote oil.

To Assemble and Serve

Mound rice in a small, cylindrical mold. Unmold off center on a plate and place a few pieces cassava toward the center of the plate. Top cassava with Baby Goat. Garnish goat with a spoonful of White Beans and top rice with an aji amarillo.


Keep up with StarChefs.com follow StarChefs on Facebook follow StarChefs on Twitter Follow and Subscribe to Antoinette Bruno follow antoinette bruno on twitter follow Antoinette on Facebook
 
StarChefs.com . . . moving the industry forward