|
THE STORY
Being lost
for several days in the mountains of Peru while visiting a long time
Italian Shaman friend of mine by the name of Luigi. I became aware of
what sounded like angry old women shouting at a snarling
mongral of a dog. The snarling sound, I soon learned was my tummy
yearning for some morsel of nurishment. The shouting old woman was an
old woman shouting for me to enter her humble shack from which emanated
smells not unlike one might imagine coming from Gods kitchen. I
stumbled in and before me was placed tumblers of Peruvian Ale and fire
roasted chicken smelling of wood smoke and garlic, roasted potatoes of
all shapes and some mysterious green sauce. The sauce was mild
then...changing to fiery hot and tempting, I could not resist the
glorious green sauce and dipped repeatedly with first chickem then
potato, yelling for more, more, more of the green goodness....For my
buddy Alan I give you that recipe passed down from generation to
generation of old Peruvian Inn keepers....I found my way home but had a
gallon of the stuff strapped to my Llama... |
Peruvian
Green Sauce 1 bunch of Cilantro washed well stems removed 5-12 Jalepenoes the more the hotter ahhhhh!!!! 2-4 cloves of garlic Some olive oil Some salt maybe some water
1. Put Cilantro, peppers,
and garlic in blender.
2. While blending add olive oil a little at a time 3. Add salt to taste 4. It should have a ketchup like consistancy 5. Put in squeeze bottles and enjoy |
| The Chicken Well..... Recipes for Peruvian chicken abound but this one seems the most interesting (and of course a bit more complicated) I list it here for my readers pleasure. There are actually two other recipes for ingrediants that are incorperated into the main recipe. Good luck my friends and remember the key thing here is to spin a yarn and enjoy a good meal amd drink with friends you love......it's ok if the chicken a bit burned. POLLO A LA BRASA 2 tsp. salt Rinse chickens well
inside out,cut off excess fat, tuck the wings to back of
chicken.
Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens.Let them stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill. |
|
|
AJI MOLIDO
CHILE PASTE YELLOW
Yield: 1 Cup |
HUACATAY CHILI
(AJI DE HUACATAY)
|