Peruvian Cooking Class

Ingredients

• 5 poundspotatoes (preferably yellow or blue), peeled and cut in 1-inch cubes
• 1 1/2 tablespoonssalt (or to taste)
• 1 - 1 1/2 tablespoonsground aji amarillo (or aji mirasol)
• 1 tablespoonturmeric
• 1/4 cup + 2 tablespoonsextra virgin olive oil
• 12 (5 ounce) cansStarkist tuna (packed in water), drained
• 4 tablespoonsbutter
• 2 tablespoonsolive oil
• 6 smallgarlic cloves, minced
• 1 cupminced celery
• 2 tablespoons + 2 teaspoonsall-purpose flour
• 1 cupdry white wine
• 3/4 cupclam juice
• 2 teaspoonsdried oregano
• 4 tablespoonschopped parsley (optional)
• to tastesalt and freshly ground pepper
• optionalgarnish: slices of hard-boiled eggs, sliced olives, chopped parsley, roasted and peeled red peppers (sliced)

Method

1. Filling: drain the tuna well. Melt the butter with the olive oil in a skillet over medium heat.
2. Cook the garlic and celery a few minutes, stirring now and then.
3. Stir in the flour, then the clam juice and wine. Cook 2 minutes, stirring often.
4. Add tuna, oregano, salt and pepper and cook 1 minute. Off the heat, stir in the parsley and let it cool.
5. Potatoes: steam over simmering water until tender, about 10 to 15 minutes.
6. Mash with a fork and mix in the aji powder, salt, turmeric and olive oil.
7. Oil a 12 by 7-1/2-inch glass baking dish. Spread in half the potatoes, then all the filling, then the rest of the potatoes. Press flat.
8. Cover with plastic and chill overnight (or let it sit at room temperature at least 1 hour).
9. Unwrap, add any garnishes, cut into 3- to 4-inch squares and serve.

Ingredients

• 1/4 cupvegetable oil
• 8 large clovesgarlic, minced
• 4 smallonions, chopped
• 7 - 7 1/4 poundsboneless chuck (or round) beef, cut into 1-inch pieces
• 7-8 teaspoonssalt
• 1/2 teaspoonblack pepper
• 1 tablespoon + 1 teaspoonground cumin
• 1 tablespoon + 1 teaspoonturmeric
• 6 largecarrots, sliced
• 6celery sticks, sliced
• 4 1/2 cupswater
• 1 (12 fl. oz)bottle of beer
• 1 1/2 cupsminced cilantro

Method

1. Season the beef with 6-1/2 teaspoons of the salt and the pepper.
2. Heat the oil on high in a large casserole or saute pan and brown the beef on all sides.
3. Add onions, carrots, garlic, cumin and turmeric and cook 5 minutes, stirring now and then.
4. Blend the cilantro with 1 cup of the water.
5. Pour the cilantro puree, the rest of the water, the beer and the last 1/2 teaspoon salt over the beef.
6. Bring to a boil, lower the heat, cover and simmer about 1-1/4 to 1-1/2 hours, until tender.
7. Serve over white rice or boiled yuca.

Ingredients

• 3-5 poundsfrozen yuca
• oil for frying
• salt

Method

1. Steam the yuca over water until tender, about 15 to 20 minutes. Drain and cool.
2. Pat dry, pull or cut out the tough, stringy core, and cut into 1/4- to 1/2-inch sticks or half-moons.
3. Heat oil in a heavy saucepan and fry the yuca over medium heat until crisp and golden, about 3 to 5 minutes.
4. Drain on paper towels or a rack, salt, and serve with the 2 sauces below.

Ingredients

• 2 tablespoonsolive oil
• 1 smallonion, minced
• 1 tablespoonminced garlic (or roasted garlic)
• 1 tablespoonground aji amarillo (or mirasol)
• 3/4 teaspoonturmeric
• 1 1/2 cupsmilk
• 6 ouncescrumbled Feta
• to tastesalt and pepper

Method

1. Warm the oil in a small pan over medium-low heat. Cook the onion and garlic until soft.
2. Add the aji amarillo and turmeric and stir 2 minutes.
3. Add the milk and simmer 3 minutes. Season with a pinch of salt and pepper.
4. Pour into a blender, let it cool a little, add the Feta and blend smooth.

Ingredients

• 1 mediumonion, minced
• 1 (7.5 oz) jaraji amarillo paste
• 2 largegarlic cloves, minced
• 1 packageGoya's Sazon with culantro and achiote
• 1 1/2 teaspoonssalt
• 1/4 teaspoonblack pepper
• 1 teaspoonground cumin
• 1/4 cupvegetable oil
• 1/4 cupdistilled white vinegar or white wine vinegar

Method

1. Cook the onion and garlic in the oil in a small pan until clear.
2. Add the Sazon and cumin and cook a few minutes.
3. Move to a blender or food processor, add the salt, pepper, aji paste and vinegar, and puree.

Ingredients

• 1 (2 1/2 pounds)pork roast, thinly sliced
• 4-6 tablespoonsolive oil
• 2 tablespoons + 2 teaspoonspaprika (or chili powder)
• 3 teaspoonssalt
• 1 1/2 cupswhite wine
• 3/4-1 cuppassion fruit pulp
• a large pinchallspice
• 6 tablespoonsmaple syrup
• 2 tablespoonschipotle puree
• 2 tablespoonscornstarch dissolved in 2 tablespoons water

Method

1. Toss the pork with the paprika, 2 tablespoons of the oil and the salt. Marinate at room temperature at least 30 minutes.
2. Meanwhile, mix the wine, passion fruit pulp, maple syrup and chipotle in a bowl.
3. Heat oil in a skillet over medium-high. Sear the pork slices about 1-1/2 minutes per side, until just a trace of pink remains. Set aside and repeat, adding oil as needed.
4. Turn up the heat, pour in the passion fruit mixture and bring to a boil, stirring hard.
5. Add the allspice and cook 1 minute. Stir in the cornstarch mix until it thickens.
6. Lower the heat, return the pork and stir 1 minute. Serve right away.