Solterito Arequipeño Salad “little bachelor from Arequipeño”

Tony and I hosted a Peruvian dinner with friends (15 June 2023). One couple made this wonderful salad.  It's a perfect summer salad. 

 
[My notes]
 
1 can corn, rinsed
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1/2 c. chopped onion
1/2 c. black olives (more to taste)  [sliced]
1 pt. grape tomatoes, halved or quartered  [seeds removed]
Colorful peppers chopped coarsely
Salt and pepper to taste
Smoked paprika to taste
1/2 c. cilantro (hold to end) sprinkle on top
1-1/2 c. queso fresco small cubes (hold to end)
1 avocado small cubes (hold to end)
 
Sauce: 5 T extra virgin olive oil, 3+ T Jalapeno [about 1.8 oz], blend in cuisinart – add at serving.
 
Make early to let salad marinate in fridge.
 
Hold off on avocado, cilantro, cheese when ready to serve.

Peruvian-Style Chicken w/Green Sauce

I first made this back in 2015 for a rotation group dinner (17 people, 11 April 2015). The dinner theme was Peruvian foods. 

I made Peruvian chicken with a delicious green aji sauce; and a rice/lentil side dish.

I've made this chicken dish many, many times now. I double the green sauce to use for other meals.

Peruvian-Style Roast Chicken with Green Sauce

Recipe from: https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html

For the Chicken

3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken

Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.

Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

My notes: 

I used chicken thighs, legs, and a couple of large breasts (cut smaller), 24 pieces. Tony used his grill and followed the directions for roasting. The breasts came out slightly dry, so next time, we’ll stick to legs and thighs. Total cooking time was about 1.5 hours. No resting of the chicken – we dove in and it disappeared quickly.

Green Sauce

  

     

3 jalapeño chili peppers, seeded if desired, roughly chopped

1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

My notes: 

I now double the recipe, but still only use 2 jalapeño chili peppers. I keep some of the seeds for a medium-low heat. I also remove the ribs of the pepper, as that also has some heat. 

I use two bunches of cilantro. 

I use less mayonnaise. 

I add 2 ounces of queso fresco cheese, as it was listed in a similar recipe.

I combine everything into the blender, including the olive oil.  

Adjust the ingredients once blended, as you may want more heat from the seeds.

This sauce is a keeper!! You  can use this sauce with other foods, such as beef, pork, potatoes; and as a dipping sauce with chips or pita bread.

Here are two other recipes from the dinner:

Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina): http://monicacooks.blogspot.com/2015/04/peruvian-potatoes-with-spicy-cream-sauce.html

Peruvian Rice and Lentils (Tacu Tacu): http://monicacooks.blogspot.com/2015/04/peruvian-rice-lentis-tacu-tacu.html

 

Peruvian Rice & Lentis (Tacu Tacu)

This is a great side dish for Peruvian chicken.

http://www.epicurious.com/recipes/food/views/peruvian-rice-and-lentils-em-tacu-tacu-em-352877 

1 cup dried brown lentils (7 ounces)

7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.

Meanwhile, cook 1 teaspoon garlic in 1 tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.

Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

Notes: I increased this recipe by 1/3rd for the dinner party. I should have doubled it!   I also added more of the aji mirasol paste.

Peruvian Potatoes with Spicy Cream Sauce

I hosted a rotation dinner (11 April 2015) and decided on a Peruvian dinner theme. I made Peruvian chicken, a green aji sauce, a yellow sauce (both spicy from jalapeno and aji peppers), and a rice/lentil side dish. I’ll post these recipes soon.

Suzanne made this tasty Peruvian potato salad. I loved the flavors of the sauce and the saltiness of the kalamata olives.

"Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)"

Adapted from:  http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/peruvian-potatoes-with-spicy-cream-sauce-papas-a-la-huancaina.html

4 medium Russett potatoes [I added a few more potatoes]

8 ounces feta cheese, crumbled (about 2 cups)

1/3 cup evaporated milk

1/2 cup vegetable oil

1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero

1 garlic clove, finely minced

1/2 lime, juiced

Salt

4 large lettuce leaves (such as Bibb or romaine)  [I did not use any lettuce – just served in a platter]

3 hard-boiled eggs, peeled and sliced

10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)  [I used Kalamata olives]

2 tablespoons freshly chopped flat-leaf parsley

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Note: A great substitute in this recipe, for feta cheese, is cream cheese.