The pictures are served of the plate rice with duck and Papa a la huancaina is from the chef Gaston Acurio.
The ingredients we need for the papa a la huancaina is yellow ,potatoes, aji Amarillo,and vegetable oil. saltine crackers, and queso fresco and evaporated milk, lettuce,black olives, eggs, salt parsley.
The ingredients for the rice with duck are that. duck legs and breast, red bell, cans beer,green peas, red onion, garlic, aji mirasol. Turmic, cumin, cilantro, carrot salt, red chilli, and rice
“Mike Benayoun”
Mike Benayoun is a Chef papa a la huancaina – authentic Peruvian recipe 196 flavors.
Mike is ” The devil of the 196 flavors’ duo nicknamed as such by his friend.
RECIPE OF PAPA A LA HUANCAINA.
Preparation time: 15 minutes
Cooking time: 25 minutes.
INGREDIENTS (FOR 6 PEOPLE)
6 yellow potatoes, boiled and peeled
2 tablespoons aji Amarillo paste.
2 tablespoons vegetable oil
4 saltine crackers
8 oz queso fresco (farmer cheese)
1 cup evaporated milk
Lettuce leaves
Black olives, pitted and halved
3 hard boiled eggs, peeled and halved
salt, parsley.
PREPARATION
In a blender, put the aji Amarillo, oil and evaporated milk, crackers, queso fresco and salt. to prepare until creamy. In a plate put a few lettuce leaves. Add some thick potato slices on top, and cover with a few tablespoons of the papa a la huancaina sauce. Decorate with black olives, hard-boiled eggs and parsley if you want.
The spice of the aji Amarillo is how do you like and can be balanced by the sweetness and creaminess of the ingredients and the queso fresco, then you add the evaporated milk.
The presentation for the papa a la huancaina is put in a plate the thick slices of boiled potatoes on top of some lettuce leaves, with delicious huancaina sauce and spicy poured on top of the potatoes. This huancaina sauce is served with hard-boiled eggs and slices it and topped with black olives, parsley.
In south of Peru in the regions of Cusco, Puno or Arequipa, the same sauce is made and served with ocopa rather than Huancaina sauce. Ocopa sauce is very good from toasted peanuts, fried onions and tomatoes, aji Amarillo, or evaporeted milk, crackers or dried bread, salt and huacatay( an herb also called wild marigold or black mint).
He prepared papa a la huancaina for a special occasion France’s Eurocup quarterfinal against Iceland which ended in a 5-2 win of their france national team. They know all know the end of the story. France ended up making it to the final and lost to Protugal 1-0 after a beautiful game this past Sunday. Of course mike Benayou is very famous in the world also, he wonderful chef.
Papa a la huancaina is a great althernative to the classic and summery American potato salad, although it is more of an adult version with its delicious spicy sauce. This recipe is validated by our Peruvian culinary expert Morena Cuadra author of culinary blog Peru Delights. Yes, Morena Cuadra is our famous beautiful lady expert in the delicious preparing food from Peru. And I liked very much las paltas rellenas it is awesome. She is hard working lady and successful in the world. I liked to know about the origin of the papa a la huancaina I was impressed myself because I am from Peru I did know about the origin of the papa a la huancaina sauce.
But back to our papa a la huancaina! This recipe has a very interesting story, which linked to the hightest railway in the world at the time. This railway conncected Lima to La Oroya in 1893 and Huancayo in 1903. The Qingzang railway in Tibet, which was completed in2006 is the highest railway in the world.
The story started that the sauce was developed by a peasant Lady from Huancayo she traveled from her farm in Huancayo to La Oroya to sell her potatoes, thinking she could get a better price for them, as the area was too elevated and cold for anything to grow, including potatoes.
she was not successful selling the potatoes at the price she wanted. So, she created this sauce using only the common ingredients that she was selling. A number of other people were selling similar dishes with potatoes covered with sauce, but her sauce stood out, partly because of the addition of hot peppers, or maybe because of the thickness of the sauce. She was smart lady, simply she created new flavor than She had the ability to sell more papa a la huancaina.
Her sauce was and instant success with the railroad workers. When they couldn’t find her, they used to say.
” Donde estan las papas a la Huancaina? Where is that Lady from Huancayo with her potatoes? She was very popluar a this time and people noticed her product was awesome. Until know papa a la huancaina is the best dish in Peru with chicken rice and duck with rice and excellent food.
When the railroad was completed in 1908, it was decided that papas a la Huancaina would become the official dish commemorating the inauguration of the world’s highest railroad connecting Lima to Huancayo, a scenic 12-hour train ride!
It is interesting to note that the original recipe called for rocoto pepper but that it was substituted for the popular aji Amarillo in modern version of the recipe.
Aslo, tradicionally,papa a la Huancaina is prepared with yellow potatoes, but white variety potatoes can also be used. of course in Peru we have 540 kinds of potatos.
Saltine crackers( also known as soda crackers) are traditionally used to thicken the sauce, although she imagines you could also use breadcrumbs. but I prefer crackers to prepare papa a la huancaina.
Queso fresco (farmer cheese) is traditional cheese used in the preparation of the sauce, papa a la huancaina, she had seen recipes may be is wonderful idea to use cottage cheese and cream cheese.
Second stop in Peru the people called at this time the most emblematic appetizers of the country. Papa a la Huancaina I belief.
Papa a la Huancaina is an appetizer and contain of thickly sliced boiled potatoes that are smothered in a subtly spicy velvety. This tradicional is an old recipe offers a balance of cheesy, spicy, salty bitter, starchy flavors and textures for a delicious result. it is a traditional appetizer and famous in South America.
+Huancaina sauce is often found on Peruvian tables as an excellent accompaniment to many other dishes like pasta, fried yucca or chifle( fried plantains) such as.
One of the stars of the sauce is the spicy and flavorful aji Amarillo, Peru’s most popular hot pepper In Spanish, aji means chili pepper, and Amarillo means yellow. However, the color of this pepper from the capsicum baccatum species changes to bright orange as it surprise to the people. Of Course! like very much aji amarillo it gives the food good flavor. It also is very taste. Aji amarilla is one of my favorite ingredients.
Aji Amarillo, which is also called aji escabeche, is often associated with Peruvian cuisine. We have another kind o food escabeche of fish or chicken it is marvelous dish. It is considered part of the country’s condiment trinity together with red onion and cilantro. Famous Peruvian chef Gaston Acurio named this moderately spicy and very flavorful hot pepper the most important ingredient in Peruvian cooking. Of Course! Gaston Acurio is wonderful successful young man in the world.
It is not only used in Huancaina sauce but also in aji de gallina (Chicken is spicy sauce), cause rellena( layered potato dish). Lomo saltado ( stir-fried sirloin) and other tradicional recipes. We have a variety kinds of food in Peru.
Even though aji Amarillo is the most famous pepper in Peruvian cuisine other chili peppers are used such as aji panca. a dark red chile pepper with a smoky flavor, and rocoto, a fiery hot red pepper that looks like a small bell pepper. The ingredients in Peru usually all are natural because the ladies use they blander to liquefy it to become creamy. For example, garlic, onion, aji amarillo, pepper, cilantro, aji panca etc.
Rice with duck Peruvian cuisine( Arroz con pato)
This incredibly flavored green rice is one of the most famous idea dishes in Chiclayo north of Lima and in the Capital. Cooks in this region use the rice harvested in local farms. Fragrant cilantro leaves- never the stems- peas, and a well fed female duck, to make this legendary entree. This is an ancient Peruvian traditions.
“Ancient Peruvians were very fond of native duck, and they loved to prepare several dishes with this taste birds. With the arrival of rice, onions and cilantro to our country, this recipe was created. Arroz con pato is the perfect fusion of foreing and native ingredients and it has been raising many foodie’s hearts for quite a long time.”
Of course, there are hundreds of variations: Some cooks, like myself, add beer to the stock because it gives the finished dish a unique depth of flavor. Others make it Not so green, or cook it risotto style. Believe me, every single version of it is to die for. Also when I prepare the rice with chicken I add different kinds of vegetables and white beer.
Rice with chicken is very similar, but perhapes easier to make at home. And the vegetarian variation that we always made at home for our daughters are so good, that if you have this instead you won’t miss the meat. Which ever version you decide to make don’t forget to always serve it with lots of salsa criolla on the side( salsa de onion) or you can serve the chicken with rice with huancaina salsa it delicious all of the time.
Rice with duck (Arroz con pato)
Author: Peru Delight
Recipe type: Entree Cuisine Peruvian
Prep time: 8 hours cooktime 2 hours.
Total time: 10 hours serve:4
Ingredients,
4 duck legs and thighs
2 cans beer
1/2 cup vegetable oil
1 cup red onion, chopped
4 garlic cloves; chopped
1/2 cup aji mirasol paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cilantro leaves and spinach
1 cup of carrot
8 cups duck stock
salt and pepper
3 cups long grain white rice
1 red bell pepper, diced
1 cup green peas
Salsa criolla
Intructions
1. Combine duck breast or legs with a can of beer in a bowl cover and refrigerate for at least 8 hours take the breast, legs out of the marinade before cooking and dry the pieces with paper towels.
2. I pot, heat the oil over medium heat; add the duck, and sear until golden transfer to a plate, over the pieces, and keep warm. In the same pan, add the chopped onion and garlic, cooking for 10 minutes over medium heat. Add aji mirasol, or turmic and cumin, stir and cook for 10 minutes.
3. The process is add cilantro leaves in a blander with 1/2 cup water until very smooth. Than add to the pot together with the duck stock, the other beer, and the reserved seared duck. Add the ingredient with salt and pepper, cover, turn the heat to low and cook for one 1 1/2 or until the duck is loosening from the bone. Taste for seasoning. Transfer to a bowl with some of the liquid. Of course! the duck take longer to cook it is different than the chicken.
4. Measure the liquid in the pot. You will need 4 1/2 cups of this green and flavorful stock to cook the rice add to the pot, along with the cooking stock, bell pepper and green peas. Put the lid on, lower the heat, and cook for 20 minutes. Turn off the heat, and after 5 minutes, stir the rice with a fork.
5. serve the rice with a piece of duck on top, and salsa criolla on the side or if you want huancaina sauce more elegant dish it looks delicious right know enjoy it.
work:cite
.Peru’s Acurio, Gaston-The#1.”American Restaurant Celebrity Chef.”Celebrity Chef in all Latin America…https://www.pinterest.com/pin/18999629652474352/. Accessed 5 May 2018.
( Mike Benayou.https:www.196flavors.com/Peru-papa-a-la hauncaina/)
ww.google.com
Cuadra, Morena.”The Culinary Blog Perudelight.”
Oven Big.”Papa a la Huancaina Potatoes.” (W/Cheese and Chili Sauce).
https: http://www.bigoven.com/recipe/papas- la- huancaina-potatoes-wcheese-and-chili-sauce/ 120 236. Accessed 17 May 2018.
Peruanas,Comidas.”Receta de Arroz con Pato.”
https://ComidasPeruanas. net.arroz-con-pato/. 21/09/2015. Accessed 17 May 2018.
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