Connect to Peru

Where Americans and Peruvians Living Abroad Connect to Peru

Posts Tagged ‘recipe

Cherry Piscotini, Recipe Exclusively From Las Canteras Restaurant

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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

Pisco Sour: The Perfect Family- and Friends-Gathering Companion for this Holiday Season

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pisco-sour-imageSo now that you know what “pisco” is (if not, you can read my earlier post), and with the upcoming Holiday season and surely many family and friends gatherings, here is a great way how to keep your guests entertained with some good Peruvian pisco sour!

This recipe comes from a site recommended by my friend Renzo Palacios, a contributor on matters of pisco for my blog. In this English site, you can get a lot of the basic information by clicking the yellow icons on the bottom, including: what is pisco, how it is made, the fine crystal glass designed by the Austrian house Riedel with an ideal form to correctly appreciate its taste best, how to recognize a good pisco, etc.

So here is an easy-to-make recipe pulled from this site, with some tips when preparing it:

  • 3 oz. pure pisco
  • 1 oz. lemon juice
  • 1 oz sugar syrup
  • 1 egg white
  • ice cubes (just a few enough to cool it)
  • angostura bitter

In a blender, mix the egg white and lemon juice. Add the sugar syrup, the ice cubes, and pisco. Mix again. Pour into a cocktail glass or champagne flute, and add drops of angostura bitter on top in the middle.

And here are some TIPS:

  • The secret of a good tasting pisco sour (besides using a good pisco) is the shaking of its egg whites. The more air the egg whites get when shaking, the better it will taste. That’s why many people prefer preparing it on a cocktail shaker instead of a blender.
  • Here are some fine old-renowned pisco brands you might want to try asking at your local specialty liqueur store: Ocucaje, Santiago Queirolo, or Tacama. The best type for pisco sours is the pisco coming from Quebranta grapes (read label). If you don’t find it, you can try any other brand out there, but make sure you get a Peruvian-made brand to get good quality results – and get the real pisco, not a different type of grape-made liqueur.
  • The angostura bitter will come in a bottle similar to wine or smaller. The liquid is browned-colored. You might be able to find it at a specialty liqueur store. All you will need is 2-3 drops of it in the middle of the pisco sour at the end (I personally prefer just the bitter versus adding also the cinnamon).
  • Don’t try using regular or powdered sugar instead of the sugar syrup. You will get a totally different taste.
  • Don’t replace lemon for lime. The taste of the pisco sour is great when you bring the acidity of the lemon into the mix.

If you don’t know where to get pisco or angostura bitter, you might want to check out a specialty liqueur store in your city. In the Washington DC area, I love buying my supplies at the Wine Specialist located at 2115 M Street NW (www.winespecialist.com). You can order the angostura bitter if they don’t have it on stock.

There are several ways to make a pisco sour (some change the proportions), but this one I found to be the easiest one to make.

Pisco Sour is not the only drink you can make from pisco. So make sure you stock up on those precious pisco bottles and stay tuned for more pisco-based recipes later on!

Let me know how you did! It will be a great way to rehearse for the upcoming “Pisco Sour Day” in early February!

Salud!

Written by Catherine Castro

December 22, 2008 at 12:49 pm

So…How is Peruvian Food Like? Learn through this Video.

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Many of my non-Peruvian friends often ask me…so how is Peruvian food like? And I often answer “it’s got everything you can imagine”. And it is tough to explain without being able to walk them through an illustrated book.

But no need to wait or wonder anymore. Check out this video and learn through these images. Includes dishes with fresh seafood, steak, duck, potatoes, chicken, etc. and even fruits and vegetables I am sure you’ve never heard in your life, such as chirimoya or lucuma. But no worries, if you follow my blog you will learn one step at a time about each of their backgrounds so you start becoming familiar with them.

Dish names are in Spanish, so I’d recommend you take note of what you liked the most and let me know to post an easy-to-make recipe in this site.

So sit down, relax and enjoy while watching this video. But I am warning you…you might end up hungry at the end of it! Enjoy and don’t forget to take note and let me know which one you liked best!

Written by Catherine Castro

December 1, 2008 at 11:13 pm

Posted in Cuisine, Food

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