This post is about two different events that have come together unexpectedly. With the exception of one year, for the past four years, a group of friends have hired my amazing food stylist, Chef Michael Giletto, as a private chef. He prepares the most amazing food and I have never had anything that he has made that I didn’t absolutely love. Well we just had our dinner and he has outdone himself again, this meal even more amazing that the previous ones.
Next week, I am going on vacation. It’s off to Peru and Ecuador. I’ve always wanted to visit the Galapagos Islands and will finally have a chance to do it. Before that it’s a visit to the Amazon, Sacred Valley and Machu Picchu. I can’t wait, you’ll see photos here
as soon as I can post them.
So, how do these two stories meet? Chef Michael decided that he wanted to cook a Peruvian meal for us. What a coincidence, he didn’t know that we were on our way to Peru 10 days later. Well, this was some outstanding dinner.
We had a drink called Chicha morada from purple Peruvian corn and the rind from the pineapple, apple cinnamon, cloves and sugar. It was boiled to extract the flavors and then cooled and filled with pineapple pieces. IT WAS AWESOME!
Our next course was Aguadito de Polo – Chicken and Cilantro soup. I think he kept down the spices because a few members of our group (including me) don’t like hot spices.
Our third course was Causa limena, It was a beautiful presentation of mashed potatoes Aji Pepper purée and chicken salad made with cumin, celery and mayo. The dish was layers of potato, chicken, potato and topped with finely diced red bell pepper. It was served with Hucactay sauce (aji pepper, milk, feta, garlic, salt and pepper, lime, saltines) purée.
Our fish dish was traditionally made of a variety of fish but, our guests couldn’t all agree on what they like. The only one they all could agree on is shrimp, so shrimp it was. The dish is called Jalea. The breaded shrimp was served with yucca, lime, cilantro, Concha (which is a cooked, large kernel corn) onions, tomatoes and lots of goodness. This was definitely the best shrimp dish I have ever eaten
Our meat course was Lomo. The hanger steak was cooked to perfection. It was served with plantains, Concha, tomatoes, potatoes, and onions…lots of red onions.
I was warned by my friends that have been to Peru, not to expect this level of 5 star dinning during our visit but, I’m glad that I got a taste of some delicious,classic Peruvian recipes.