Connect to Peru

Where Americans and Peruvians Living Abroad Connect to Peru

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“Connect to Peru” is now “Engaging Latinos”

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Dear friends…it’s been a while, but “Connect to Peru” has now expanded its horizons and grown to be named “Engaging Latinos” which will cover not just Peru, but Latin America, and particularly focus on how Americans can get to know more (and better) Latinos through their rich culture, history, gastronomy, and all those things that make Latin America a great place to live and enjoy.

So come over and join the bigger familiy of nations I will be blogging about at http://engaginglatinos.com, and also on your favorite social media platforms:

Facebook page: “Engaging Latinos” – http://www.facebook.com/#!/pages/Engaging-Latinos/182932255136692

Flickr: http://www.flickr.com/photos/72362301@N02/

Twitter: @EngagingLatinos, and use the hashtag #engaginglatinos

YouTube: http://www.youtube.com/engaginglatinos

You will start seeing great content on these channels, so stay tuned!

Happy reading,

“Connect to Peru” — now “Engaging Latinos”

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Written by Catherine Castro

December 18, 2011 at 10:12 pm

Posted in General, News

“Connect to Peru” Feeds Leading Greater Miami, Florida Portal with Peruvian News

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miamiI’m excited to share some great news: our friends from MiamiPeru.com have posted a “Connect to Peru” link in their website!

MiamiPeru.com is a leading portal that keeps its readers informed about the latest Peruvian news, events, restaurants, nightlife and art in the Greater Miami, Florida area. Its editorial team is led by Marino del Varco, former reporter at The Miami Herald, Washington, DC’s El Pregonero and El Latino, Peruvian newspaper Expreso, among others.

With this link, we look forward to keeping the many Peruvians and Americans living in the Greater Miami, FL area informed about the latest Peruvian news.

Written by Catherine Castro

February 27, 2009 at 12:13 pm

Posted in General, News

Back On Track!

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writing1Hi everyone!

Well, it’s been some crazy busy February work weeks and an awful flu I finally battled and went through before getting back on track to writing again.

I’m sure more than one reading this post has been working or somehow thinking on how they could be affected by the Economic Stimulus Package — the main reason for my several nights of insomnia and long hours working in my main job as a publicist in the Washington, DC area.

Also, I want to thank my BFF the Nyquil bottle for helping me successfully battle the worst point of a week and a half long flu working (whenever I wasn’t drowsy) from my bed.

Anyways, “Connect to Peru” and this humble writer of yours is back on track and ready to continue giving you the most exciting and fun things about what Peru can offer for your next big trip to my beloved South American hometown.

Thanks for all the wonderful feedback and comments, and for coming back every day to read our daily updates! It has just been three months since launched, and a wonderful journey!

Cheers to you all, and let’s get back to the show!  🙂

Written by Catherine Castro

February 23, 2009 at 10:25 pm

Posted in General, News

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The Specially Designed Riedel Crystal Glass Exclusively for the Peruvian Pisco

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Worldwide Introduction of the Peruvian Pisco Glass by Riedel Glass Corp.

Worldwide Introduction of the Peruvian Pisco Glass by Riedel Glass Corp.

Just as the white wine, the red wine, the champagne, etc. have their own glass design to correctly appreciate and savor their kindness to the taste, the pisco has its own specially designed glass designed and produced by the world renowned Austria house Riedel.

Chosen among 29 final prototypes, the exclusively designed crystal glass for Peruvian pisco was presented in Vienna on May 11, 2006, and shipped to Peru on July 24, 2006. It is a tulip-shaped glass.

Click here top watch a video that walks you through the Riedel headquarters in Vienna, Austria and how they produce their unique designs, including the pisco glass. Although the video is in Spanish, it includes an interview in English with the Riedel’s House President George Riedel at the beginning of the video, and then further comments on minute 6:50.

If you want to learn more about pisco, click here for a great website in English (click each of the yellow icons on the bottom of the site). Click the icon with the glass image in the middle bottom row to get the specs/measurements of the Riedel glass.

Written by Catherine Castro

February 8, 2009 at 11:12 pm

Cherry Piscotini, Recipe Exclusively From Las Canteras Restaurant

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cocktail-pics-002

Cherry Piscotini by Las Canteras (Washington, DC)

Washington-DC based Las Canteras co-owner Gary Lee shares with us another one of his innovative pisco-based drink recipes exclusively with “Connect to Peru” in celebration of “Pisco Day”.

So here is the recipe, and hope you have fun trying it at home!

Cherry Piscotini
Ingredients (1 serving): Two and a half ounces of cherry-infused Pisco, one half ounce of blackberry schnapps, a half ounce of cherry juice, juice from 1/2 lime, a splash of soda, a scoop of ice.

To make the drink, mix all of the ingredients in a cocktail shaker and shake well until nicely chilled. Serve in a chilled martini glass.

Optional decoration: sugar around the rim of the glass.Garnish with a cherry.

Enjoy!

Written by Catherine Castro

February 8, 2009 at 10:49 pm

Macadamia Crusted Salmon Filet with Pisco-Based Sauce, Exclusively From Taranta

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Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta Restaurant (Boston, MA)

Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta (Boston, MA)

So today we are kicking off Day 2 of our “Pisco Day” Special Weekend Edition! And it’s great to do it with a wonderful recipe exclusively from Taranta‘s owner Jose Duarte, a Peruvian top chef and one of America’s leaders in “green” restaurants. Taranta is one of the very few restaurants in the U.S. to be a Certified Green Restaurant. In fact, Taranta was recently named among the “50 Best Restaurants in Boston” by Boston Magazine.

And if you are in the Boston, MA area, you might want to stop by Taranta this weekend. Taranta will be offering a Pisco Sour tasting to all its customers in celebration of “Pisco Day”!

So here it is….today, chef Duarte shares with us his recipe for a Macadamia Crusted Salmon Filet with a Pisco-based sauce….YUM! Thanks to chef Duarte for sharing this great recipe with us!

MACADAMIA CRUSTED SALMON FILET

By: Chef Jose Duarte, Taranta (Boston, MA)

 

Ingredients: (Serves 4)

4 pieces of salmon 8 oz each

1/2 cup Crushed macadamia nuts

1/2 cup breadcrumbs

1 spoon lemon zest

1 cup of Sicilian Blood Orange Juice

1/4 cup of Peruvian Pisco

1/2 cup of heavy cream

Bunch of Asparagus, grilled

2 cups of Arborio Rice

Thyme

 

To make the risotto cake:

Make rice following a standard risotto recipe, expand in a sheet pan and let it cool, place in a mixing bowl and add, salt, pepper, 1/4 cup of cream and sprinkle some thyme, make muffin shape pieces and cook until the sides are crispy.

 

To make the crust:

Mix breadcrumbs with macadamia, lemon zest, add salt and pepper to taste.

 

To make the sauce:

In a medium sautee pan bring the juice o a boling point then add pisco and cook for 2 minutes, reduce flame and gradually add 1/2 cup of heavy cream mixing with a wisk. Salt Pepper to taste.

 

Cooking the Salmon:

Season salmon pieces, then sear on high heat on a large pan, Remove and crust with macadamia mix, place in preheated oven at 350 for 10 – 15 minutes until crust is golden color. Do not overcook the fish otherwise it will dry.

 

Serve by placing the risotto cake on the bottom of the dish, then the asparagus, then the crusted salmon and finalize with the sauce.

 

Bon Apetit!

Written by Catherine Castro

February 8, 2009 at 9:31 am

The Origins of the Pisco

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piscoInstead of writing a post about pisco and its origins, here is a two-part video named “Pisco, cultural heritage of Peru” that walks you through the origins of pisco, including locations where it is produced in the south coast of Peru, official documents from centuries ago proving pisco is authentic from Peru (and nowhere else — others claimed to be pisco are really a totally different liqueur not 100% from grapes — a key characteristic of the authentic pisco), as well as interesting recipes you can make with pisco. You might also want to take note of the locations mentioned in this video which are great places where you can visit and see how pisco is produced.

Part 1

  • The history
  • The old cellars
  • The name
  • Pisco tourism

Part 2

  • Bar and Kitchen — includes commentary from Peruvian top chefs Isabel Alvarez, Gaston Acurio and Pedro Schiaffino
  • Cultural Heritage

Written by Catherine Castro

February 8, 2009 at 9:21 am