Tag: Latin American
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de camarones is the national dish of Peru. The soup was originally made with crayfish, but shrimp happens] to be more widely available. The soup is made from homemade shrimp stock, onions, garlic, corn on the cob, peas, rice, potatoes, milk, cheese, and eggs. This dish is traditionally served in a deep bowl, since there is so much going on.
Ingredients
- 1 lb shell on shrimp peeled and deveined; shells saved
- 2 quarts water
- 2 tbsp olive oil
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 2 ears corn on the cob cut into 6 pieces each ear
- 1 cup peas
- 1/4 cup long grain white rice
- 1 large russet potato peeled and cubed
- salt to taste
- 1 cup evaporated milk
- 4 oz queso fresco cut into small cubes
- 1 tbsp oregano
- 3 large eggs beaten
Instructions
- Brinb the water to a boil. Add the shrimp shells. Simmer for 15 minutes.
- Strain the stock of the shrimp shells. Set aside.
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the aji panca and aji amarillo pastes. Reduce the heat to medium low and sauté the onions and garlic for 10 minutes.
- Pour in the shrimp stock. Bring to a boil.
- Add in the corn on the cob, peas, and rice. Reduce the heat to medium and simmer for 10 minutes. Add in the potatoes and season with salt. Simmer for another 10 minutes.
- Pour in the evaporated milk. Add in the queso and oregano. Simmer for 5 minutes.
- Stir in the shrimp and beaten eggs. Simmer for 3-4 more minutes until the shrimp are cooked through. Take off the heat.
Silpancho Cochobambino
Silpancho Cochobambino
Silpancho Cochobambino might be one of the most ultimate dishes the world has seen. This popular Bolivian staple has just about everything you can imagine on the plate. It starts with a bed of heaping garlic rice. On one side of the plate, a breaded and fried beef patty is placed on the rice. The beef patty is topped with a fried egg. On the other side of the plate are fried potatoes and slices of avocado. The entire dish is topped off with a tomato onion salad. There’s no question about it: this is a heavy meal. Maybe only eat silpancho once a year if you like to count your calories.
Servings: 2
Ingredients
Tomato and Onion Salad
- 1 medium tomato seeded and diced
- 1/4 medium white onion diced
- 2 tbsp parsley chopped
- 1 tbsp vinegar
- 1/4 tsp salt
Potatoes
- 4 small potatoes
- 1/2 lemon
- 2 tbsp olive oil
- salt to taste
Rice
- 3 tbsp olive oil
- 8 garlic cloves minced
- 1/4 medium white onion diced
- 3 cups day old rice
- salt to taste
Beef Patty
- 1 lb ground beef
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 1 cup breadcrumbs
- 1/4 cup vegetable oil for frying
Extras
- 2 large eggs fried sunny side up
- 1 avocado sliced
Instructions
Tomato and Onion Salad
- Mix all of the ingredients together. Place in the refrigerator until ready to use.
Rice
- Heat up olive oil in a large sauté pan over medium high heat. Sauté the garlic and onions for 3 minutes.
- Add in the day old rice, making sure to break up any clumps. Fry for 3 minutes. Season with salt. Set aside.
Potatoes
- Bring a pot of salted water to a boil. Add in the whole potatoes. Squeeze in the lemon juice. Boil for about 12 minutes until the potatoes are cooked through, but still slightly firm. Drain and let cool.
- Heat up olive oil in a sauté pan over medium high heat. Slice the potatoes into 3. Add the potatoes to the oil.
- Fry the potatoes for 4 minutes a side until crispy. Set aside.
Beef Patty
- Season the ground beef with salt, pepper, and cumin. Form into 2 thin patties; about 1/2” thick.
- Dip the patties in the beaten egg.
- Dredgd the patties in breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the beef patties. Fry the patties for 3-4 minutes a side until crispy.
Silpancho Cochobambino Assembly
- Plate about 1 1/2 cups of the rice across the entire plate.
- Top on side with the fried beef patty. Top the beef patty with a fried egg. On the top corner, plate some of the potatoes. Below that, half an avocado. Top the entire plate with the tomato onion salad.
Galinhada
Galinhada
Galinhada is the Brazilian version of chicken and rice. This dish gets it’s culinary influences from Portuguese and Indian cuisine. The galinhada is a great one pot meal that requires minimal prep work and cooking time.
Ingredients
- 2 lbs boneless skinless chicken breast cubed
- 3 tsp chicken bouillon
- 1 tbsp parsley chopped
- 1 tbsp cilantro chopped
- 1 lemon juiced
- 1/4 cup olive oil
- 1/2 medium white onion diced
- 3 green onions chopped
- 5 garlic cloves minced
- 2 tomatoes seeded and diced
- 1 bell pepper diced
- 1/2 cup peas
- 2 cups basmati rice washed and rinsed
- 1 pinch saffron
- 3 cups water
- salt and pepper to taste
Instructions
- Marinate the chicken with the bouillon, lemon juice, parsley, and cilantro for 2 hours.
- Heat up the cooking oil in a Dutch oven over medium high heat. Sauté the chicken breasts for 5 minutes.
- Add in the onions, garlic, and green onions. Sauté for 3 minutes.
- Add in the tomatoes, bell peppers. Sauté for 2 minutes.
- Pour in the water. Add the rice, peas and saffron. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 15-20 minutes.
