From danco@philos.umass.edu Mon Aug 18 13:01:33 1997 Date: Sun, 17 Aug 1997 01:48:18 -0400 (EDT) From: Dan Cohen Reply-To: Chile-Heads@globalgarden.com To: chile-heads@globalgarden.com Subject: [chile-heads] Peruvian recipe translations Here's a quick and dirty translation of the rocoto recipes. I've indicated the spots where I had trouble. Any native speakers (or, better yet, Peruvians) who can provide corrections are encouraged to do so. --dc danco@emily.oit.umass.edu ======================= Cheese Solitaire [Soltero] Ingredients: 1/2 kilo of green beans, boiled and shelled 2 onions 2 tomatoes, peeled and chopped 300 grams of queso fresco 2 large ears of corn, parboiled 6 black olives, pits removed 1 rocoto or aji pepper 1 tablespoon fresh parsley, chopped oregano white vinegar oil salt and pepper to taste Preparation: Parboil the beans in boiling water. Then shell and chop them. Parboil the ears of corn in boiling water with a teaspoon of sugar, cool them and remove the kernels. Clean the onion and cut [a la pluma = to the core?]. Clean and chop the tomatoes, and cut them into quarters. Add the onions to the tomatoes, and season with the vinegar, oregano, salt, pepper, and a bit of oil. Let them marinate for about ten minutes. Incorporate the corn kernels, the beans, the chopped cheese and the olives. If you wish, you may add the pepper, well-washed. ============================================ Conch Ceviche Ingredients: 10 dozen conches 1 large onion 1 rocoto 2 tablespoons of freshly crushed garlic 1/2 tablespoon of chopped parsley 3 tablespoons of minced celery 3/4 cup of lemon juice salt pepper leaves of lettuce slices of sweet potato and parboiled corn ears of corn Preparation: Clean the conches well, rinsing them in hot water and draining thoroughly. Put the conches in a bowl and cover them with the lemon juice. Chop the onion into fine julienne, and add it to the bowl, along with the mashed garlic, celery, and parsley. Season with salt and pepper to taste. Mix and allow it to sit. Serve on a leaf of lettuce, with slices of sweet potato and corn- on-the-cob on the side, and small slices of rocoto sprinkled over the top. ==================================== Potatoes in Parsley Sauce Ingredients: 1 small bunch of parsley 1 can of evaporated milk 250 grams of pecans 1/2 cup of oil 1 small rocoto 2 packets of soda crackers 1 kilo of potatoes 100 grams of olives 6 eggs 1 head of lettuce salt to taste Preparation: Liquify [using a blender, I assume] the parsley leaves, pecans, crackers and the rocoto, together with the milk and oil. Parboil the potatoes and then cut them into round slices. Decorate the platter with leaves of lettuce, then put the sauce on the pota- toes and decorate with hard-boiled eggs and olives. ======================================== Cau Cau of Mollusks [machas] 4 dozen clean mollusks 1 large onion 4 cloves of garlic 3 tablespoons of yellow chile paste (mirasol) ["mirasol" literal- ly means sunflower, but here it may be a brand name, or some locally familiar style of chile sauce] 1 large tender ear of corn 2 tablespoons of chopped mint 4 medium boiled potatoes 1 tablespoon cumin pinch of [palillo? literally, a stick -- cinnamon, perhaps?] 1 lemon salt and pepper Directions: Heat three spoonfuls of oil and fry the onion, diced. When it begins to brown, add the crushed garlic, and cook slowly, covered, for a few minutes. Season with the cumin, chile paste, salt and pepper to taste. Cook a few more minutes and add the kernels of corn, a splash of water, and the chopped mint. Mix well and let cook for about 8 minutes. Then add the mollusks (well cleaned) and the peeled potatoes, diced; mix well, and let cook for a few minutes. Squeeze the juice out of the lemon into the mixture and serve with a portion of rice sprinkled with chopped parsley. Note: if you like it more spicey you may add slices of rocoto. (From the book "Fish and Shellfish," published by Soul of the Home.) ======================================== Cojinova Vinegarette Ingredients: 4 small cleaned cojinovas 1 small cup [vasito?] of white vinegar 4 bay leaves 3 cloves of garlic, crushed hot red chile [or perhaps chile sauce] rosemary chopped parsley olive oil fish stock salt and pepper to taste Preparation: Preheat the oven to 350. Lightly oil a mold big enough to hold the fish in a single layer. Put the fish into the mold, and sprinkle it with the crushed garlic, chiles [or chile paste] and bay leaves. Cover them with the parsley and rosemary. Sprinkle it all with a bit of olive oil, a bit of fish stock, and half the vinegar. Season with salt and pepper. Put the mold in the oven for 20 minutes. Without moving it, baste it from time to time with the cooking liquid. When it's ready, take it out of the oven and put it on a platter. Transfer the liquid that forms in the mold to a small pot. Add the remaining vinegar to the pot and cook it until it forms a sauce. Serve the fish accompanied by the sauce and garnished with sprigs of parsley, slices of tomato, wedges of lemon, and slices of rocoto. ================================ Spicy Quinoa 1 cup of quinoa 1 large potato, sliced 1/4 kilo arvejitas [arvejas = peas, so either young peas, or some other legume.] 150 gr queso fresco 3 cloves of garlic 1 small onion 2 green chiles, cleaned 1 chile husk [panca -- or perhaps the placenta] 1 cup milk, or whatever is needed 2 peeled tomatoes pinch of oregano salt Preparation: Wash the quinoa well, until it ceases to give off foam [or, perhaps, "scum"]. Fry the seasonings, garlic, onion, green chile, chile husk [placenta?], tomato, and oregano. Add the quinoa, cooked in 3 cups of water, cooked peas, queso fresco. Moisten with milk. Add pepper to taste.^Z