ARROZ CON POLLO / Chicken with green Rice

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ARROZ CON POLLO / Chicken with green Rice

Ingredients:

8 pieces of chicken
½ cup oil
1 medium size onion, chopped
1 medium size onion, chopped
3 garlic cloves minced
½ cup ají amarillo fresco / fresh yellow aji (chili), blended
1 cup cilantro, blended
2 red peppers, (1 chopped and the other in strips to decorate)
3 cups rice
1 cup peas
½ corn kernels
2 ½ cup boiling water
½ cup beer
Salt
Pepper

Preparation:

Season chicken pieces with salt and pepper and sauté in oil until golden. Remove chicken.

In the same pan, sauté garlic, onion, ají and cilantro.

Return chicken pieces to pan, add beer and continue cooking until chicken is tender. Remove pieces, keep them warm.

Add rice, peas, corn and peppers.

Pour water and cook at medium heat for 20 minutes more or until rice is done.

Serve rice with chicken pieces and garnish with pepper strips.

PAPAS A LA HUANCAINA / Potatoes Huancaina Style

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PAPAS A LA HUANCAINA / Potatoes Huancaina Style

Ingredients:

-5 ají amarillo fresco / fresh yellow aji (chili)
-14 oz – 1 3/4 cup(400 g) famers chesse (queso freso)
– 1 spoon vegetable oil
– 1 can of evaporate milk
-2 hardboiled eggs
– 4 Spanish olives pitted and cut in halves
– 2.2 lb (1 k) yellow flesh potatoes, boiled (if not available, use white potatoes)
– Lettuce
– Salt
– Pepper

Preparation:

Remove seeds and veins from the ajis or chilli peppers and wash well with water rubbing one against the other. Cut into pieces.

In a blender put the ‘aji’, the cheese, oil and milk. Blend until creamy. If this is too liquid, you can add 2 soda crackers. Season to taste with salt and pepper.

To serve: Arrange sliced potatoes on a bed of lettuce, pour sauce to cover. Garnish with sliced hardboiled eggs and olives.

GASTON ACURIO – PERUVIAN CHEF

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Gastón Acurio Jaramillo (born October 30, 1967) is a Peruvian chef and ambassador of Peruvian cuisine. He is owner of international restaurants and author of several books. In Peru he’s the host of his own television program and contributes to several magazines.

Life

Gastón Acurio Jaramillo was born the only son of Gastón Acurio Velarde, a career politician with Acción Popular party and Senator in the 1980s, and Jesúsa Jaramillo Razuri. He has 4 older sisters.

He studied law (expecting to succeed his father in a political career) at the Pontificia Universidad Catolica del Peru in Lima and then transfer to the Universidad Complutense de Madrid in Spain. After dropping his law studies in Spain, he studied cooking at the hotel trade school Sol de Madrid inSpain and the Le Cordon Bleu in Paris, where he met his future wife Astrid Gutsche, originally from Germany. He was the lead vocalist for the peruvian hardcore punk band Imagenes

In 1994, he returned to Peru with new knowledge of international cuisine and applied it in a Gourmet level to Peruvian cuisine, contributing to the development of the so-called Cocina Novoandina. Acurio is currently recognized as one of the most important chefs in the world.[citation needed]

Peruvian restaurant franchises

Gastón Acurio is a true culinary visionary who has put all his effort into rediscovering Peruvian cuisine and offering typical Peruvian meals in a modern and attractive way. He has turned his vision into reality by creating various successful restaurant franchises that focus on a specific category of Peruvian cuisine.

Together with his wife Astrid, he manages since 1994 the restaurant franchise Astrid & Gastón which opened originally in the district of Miraflores in Lima. This franchise has expanded over the years in Latin America and recently in Europe, opening restaurants in Santiago de ChileBogotáQuitoCaracasBuenos Aires and Madrid.

Café del Museo lies in the art-historical Larco Museum in Lima. The Café was arranged by the architect Jordi Puig.

The confectionery and pralinerie T’anta was opened in 2003. T’anta comes from Quechua and it means bread.

La Mar is a Cevichería in Lima specializing in Peruvian seafood. This restaurant also opened in ColombiaMexicoBrazilChilePanama and San Francisco. The latest La Mar Cebicheria opened in New York City in September 2011, designed by the firm Stephanie Goto.[1]

In late 2006, Acurio was also involved in the development of Pasquale Hnos., a fast food restaurant focused on Peruvian sandwiches, traditionally known as sanguches. Initially well received, this franchise did not fulfill Acurio’s vision and he decided to walk out of the project. [2]

Panchita, a Peruvian anticuchería opened in Summer 2009 in Miraflores, Lima.

Madam Tusan, a chifa (Chinese-Peruvian fusion cuisine). Tusan (土生) is a term for a Chinese emigrant used in China and in Peruvian Spanish it was adapted to mean Chinese person. This restaurant franchise opened in 2011 and has locations in Lima and Santiago de Chile.

Also, the following franchises will be launched in the near future: [3]

  • Los Bachiche, a Peruvian-Italian restaurant, which is set to open in May 2012.
  • Super Chicha, a restaurant which will include all Peruvian regional cuisine.
  • Gringacho, a gastrobar with pisco cocktails and appetizers.
  • Macambo, a chocolate restaurant.
  • La Chingana, a hamburger restaurant.

Other franchises to be launched by Gastón Acurio are:

  • Astrid y Gastón Café, a casual version of Astrid y Gastón which will open in Cuzco and Trujillo.
  • La Pollada & Company, a Peruvian pollería in fast-food format which will attempt to promote worldwide the Peruvian pollo a la brasa (roasted chicken).
  • La Corralada, a Peruvian premium polleria.
  • Nativa, a boutique hotel chain which will focus on Peruvian culture and will be based on Acurio’s franchises.
  • Papas & Salsas, a Peruvian papas rellenas(potatoes with fillings) restaurant.
  • Barrio, a Peruvian criolla cuisine restaurant.
  • Cegal, a gastronomic university in Lima.

Suspiro Limeno

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Suspiro Limeno

This delicious dessert is made ​​of “dulce de leche” Do not miss the recipe .. soon.

HERE IS THE RECIPE!! HOPE YOU ALL LIKE IT!!!

Ingredients :
1 can of condensed milk
1 can of evaporated milk
5 egg yolks
1 teaspoon vanilla
1 cup or 200 g sugar
¼ cup of port wine
2 egg whites
Ground cinnamon

Preparation:

In a medium-size saucepan combine both milks. Bring to a boil stirring constantly with a wooden spoon until creamy and thick. Let stand for 10 minutes. Beat egg yolks, add vanilla and gradually incorporate to milk preparation, mixing well.

Pour into a serving bowl or individual cups.

Meringe: In a medium-size saucepan combine sugar and port wine. Bring to a boil and continue until syrup reaches the soft ball stage. Beat egg whites until stiff. Start pouring the hot syrup into the whites and continue beating until meringue is cool and thick.

Top the cups with meringue and sprinkle with cinnamon.

6 to 8 servings