• 8 each Huacatay (tagetes minuta) leaves
• 2 each Quirquina (Porophyllum ruderale) leaves
• 2 ounces Cotija style Mexican cheese
• 1 tablespoon olive oil
• 1/2 stalk celery
• 2 each jalapeno chile peppers
• 1/3 each yellow onion — About 3 oz
• 2 ounces milk

If you do not have Huacatay, substitute mint. Omit the Quirquina if you do not have it.
Chop the celery, & onion and place in blender or food processor.
Chop Jalapeno and de-seed for less spicy sauce. Use ulupica or rocoto if you have fresh.
Add milk, olive oil, cheese & blend thoroughly for at least 1 min until sauce is smooth.
Makes a light green sauce that can be put on bread or served with your favorite meat or chicken dish.

Serving Size : 4 Preparation Time :0:00

Soak the rice in a bowl of water for about 1/2 hour until it expands. Rinse and set aside.

Marinate any type of boneless/skinless chicken in soy sauce for about 1/2 hour.

Soak your clay pot in water for about 1/2 hour

Slice the sausages diagonally & saute in a frying pan unti browned. Remove and pat dry to remove most of the oil.

Coarsely chop the green onion & any type of mushroom. You can use black mushrrom if you can find it (be sure to rehydrate for about 1/2 first)

Combine, rice, onion, mushroom, sausage, & chicken in clap pot. Mix well to evenly distribute the contents. Add 1 can of chicken broth.

Cook on middle rack of 400F oven for about 1 hour. Rice should have a nice sticky consistency.

Serve with fresh chopped cilantro on top.

Description: “A savory Asian dish that feeds 4.
- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 734 Calories; 25g Fat (32.1% calories from fat); 43g Protein; 78g Carbohydrate; 1g Dietary Fiber; 112mg Cholesterol; 614mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fat.

Cut the chicken in half lengthwise along the breastbone and backbone with a sharp knife or poultry shears. For a more flavorful broth, cut into the bones of the wings to expose the marrow.

In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken.

Add peppercorns, star anise, cinnamon, and cloves. Then add the chicken and enough cold water to cover. Bring to a boil over high heat.

Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.

Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.

Using two large spoons, remove the chicken halves and set them on a large plate to cool slightly. With two forks, remove the meat in large pieces from the bones and set aside in a bowl. Return the bones to the stockpot and continue simmering at least 1 hour more, preferably 3 hours. When the meat is cool enough to handle, tear it into large, bite-size strips and set aside.

Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.

Place a fine mesh strainer (or a colander lined with 2 layers of damp cheesecloth) over a large bowl or another large pot. Strain the broth, pressing the solids gently to extract as much liquid as possible and discard solids. Return stock to a full boil.

In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.

Description: “Chicken Pho with rice noodles”
- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 506 Calories; 16g Fat (26.5% calories from fat); 19g Protein; 79g Carbohydrate; 11g Dietary Fiber; 75mg Cholesterol; 100mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

Serving Size : 8

Chop fine dried ancho pepper & dried aji amarillo. Place chopped dried peppers in small bowl with about 1/3 cup water to rehydrate. If you have fresh aji amarillo, chop fine and set aside separate from re-hydrating peppers.

Rinse, dry & remove fat from 1 1/2 – 2lb Tri-Tip steak. Cube to 1/4 squares. Set aside

Dice 1 yellow onion fine, 4 cloves garlic fine, 1/2 cup parsley fine.

In a medium pot, slowly saute the onion, garlic & parsley in 1 tablespook vegetable oil. Do not allow garlic to burn, add water or beef broth to keep moist, do not let this stuff burn. (this is called the auguado)

At the same time, brown meat in small batches in small amount of vegetable oil. Place browned mean in large pot (final pot where chili will cook)

When about 1/2 done browning meat, add to medium pot (the auguado) the cumin, aji amarillo powder, chili powder, rehydrated aji amarillo & poblano (with water) and/or fresh chopped aji amarillo

When meat is done, add a little water to the pan and remove the fond. Add to meat pot.

To the large pot, add the beef broth and tomato sauce & bring to low simmer.

When Medium pot (auguado) is ready reddish oil will be separating from mixture. Should be about 45 minutes cooking time total. When ready, transfer mixture to large pot.

Add beans, salt,white pepper and Worcestershire sauce simmer for 1hour.

Add chili powder, salt, & aji amarillo powder to taste. After you stir, add water if mixture looks too thick or corn starch dissolved in water if too thin. Add the cornstarch only a little at a time and cook for 5 minutes before adding any more. Should be ready after about 1.25 to 1.5 hours of simmering.

Description: “Tri-Tip & kidney bean chili with Aji Amarillo for heat”
Cuisine: “SouthWest”
Start to Finish Time: “3:00″
- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 427 Calories; 23g Fat (47.8% calories from fat); 30g Protein; 27g Carbohydrate; 6g Dietary Fiber; 63mg Cholesterol; 1714mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Serving Size : 4

Heat oil in large saucepan over medium high heat.

Add onion and chicken. Cook till the onion softens, about 5 min.
Add garlic, ginger and curry; cook 1 minute longer. Stir in the potatoes and milk.
Increase heat to high and bring to boil. Reduce heat to medium-low, cover and simmer
for 15 minutes.
Stir in peas and cook for 3 minutes longer. Just before serving add the cilantro and salt to taste.

So what makes this dish hot, crush 1 or 2 fresh ulupicas in your bowl and enjoy. Never tried it with
any other type of pepper but whatever you have on had that is fresh and juicy.

Serving Size : 4 Preparation Time :2:00

In a large pot, heat oil and add chopped onion, garlic, parsley, aji, and cumin. Cook till onion is softened

Add chicken chopped tomato (or 5oz sauce), oregano, and the broth to cover all the ingredients completely.

Cook over high heat till the mixture boils. Lower the heat and cook 1/2 hour covered.

Remove cover and cook for 1 hour or until mixture is reduced. Add peas 10 min before serving. Salt/pepper to taste.

Serve garnished with fresh chopped Italian parsley on top.

Serving Size : 6 Preparation Time :1:00

Cut open each rocoto and remove seeds and veins with spoon. Place in a small pot ull of water and put on medium heat. Add 1 tablespoon salt. Bring to just before oil and remove from heat. Allow to sit for 10 minutes and then pour off water.
Repeat 4 times alternating 1tbs surgar and 1 tbs salt in the water, this will remove lost of the heat or this dish will be too hot for most people. If you like it hot, do the aforementioned only one or two times.

Stuffing: Boil the eggs, allow to cool and chop. Saute in a large skillet with 3 tbs vegetable oil the chopped onion and garlic for about 5 minutes. Add the aji colorado and cook for about 5 more minutes on medium (you can substitute 2 fresh or dried aji
amarillo if you have some). Add the ground beef & oregano and cook for another 10. Add the peanut butter & eggs & salt/pepper to taste. Take off heat and set aside.

Stuff the rocotos and arrange in a baking dish. Pour about 2 tablespoons evaporated milk into each one, cover the opening with cheese and cap with the rocoto top. Pour any leftover suffing into the baking dish and a little of the milk also. Cook in the oven at 350 for about 40 min.

Serve with boiled potatoes. Arrange some of the extra stuffing on the plate and place a piece of cheese on top.

Prepare the filling at least 4 hours in advance to allow gelatin to set.

Filling

Finely chop in food processor: onion, garlic & parsley.

In a large pot, gently sauté the onion, garlic, oregano & parsley in vegetable oil for about 15 min (do not allow onion to brown). Add the Aji Colorado & Aji Amarillo, cumin, oregano, 1/2 teaspoon salt, 1 tablespoon sugar, spaghetti sauce, & beef bouillon. Cover & simmer on low heat for approximately 45 min until a reddish oil starts to rise to the surface. Add 1 1/2 cups water, remove cover & reduce for 15 min – 30 min. You will know it is ready when a reddish oil rises and covers the entire mixture.

While “auguado” is simmering, prepare the following:

In a separate pot, boil about 5 cups of water with 1/2 teaspoon salt. Add chopped potato celery and peas. Boil for about 3 minutes and remove ingredients to a holding bowl and dump water.

When auguado is ready (reddish oil), add the meat in large chunks (raise temp a little). Allow meat to clump, then break up clumps so you have small clumps. Allow mixture to cook for 15 minutes mixing frequently. Add the beef broth and the potato/celery/pea/carrot mixture. Mix well and add about another 1/2 cup water. Thoroughly dissolve gelatin powder in about 1/2 cup boiling water and add to auguado and mix thoroughly. Turn off heat and allow mixture to cool. When Transfer mixture to a large bowl, cover and refrigerate overnight.

Dough

In a large bowl, combine the flour, shortening, sugar, and 1/2 teaspoon of salt. After the ingredients are thoroughly mixed, add the boiling water – 1/3 cup at a time mixing in between. The dough should be a bit sticky when done.

Making the Salteñas

Peel and chop the eggs and place on a plate. Place the olives on a bowl. Remove the filling from the refrigerator. To make the salteña take a golf ball sized amount of dough into your hand and roll it into a flat circle (about 5″ in diameter and fairly thin). Put about a large heaping tablespoon of filling in the center or the dough. Add 1 olive and some chopped egg.

Carefully close and seal the salteña with a twist seam. Salteñas can be frozen. Separate frozen salteñas with wax paper to prevent them from sticking together.

To serve the Salteñas

Preheat oven to bake at 500. Place salteñas on a lightly greased baking sheet leaving about 1 1/2″ between salteñas. Place in oven on medium rack for 15 to 20 minutes (time depends on oven). Salteñas are done when they are golden brown. Serve with beer or other cold drink and lots of napkins. You know you’ve got the recipe right when the dough does not leak the juices.

Basic Salsa Fresca

The chop and combine ingredients in a bowl and serve. Typically if served with the meal it is chopped fairly coarse. When I serve this with chips, I chop more fine. It can be made in a food processor but has better texture when chopped by hand.