Peruvian Cream Recipes

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PERUVIAN-STYLE SPATCHCOCK CHICKEN WITH CREAMY CILANTRO SAUCE



Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 21

One 3- to 4-pound whole chicken, spatchcocked (have your butcher do it)
3 tablespoons soy sauce
1 tablespoon chile sambal
1 tablespoon Dijon mustard
1 tablespoon pasilla or ancho powder
1 teaspoon ground cumin
1 teaspoon kosher salt
Zest and juice of 2 limes
Freshly cracked black pepper
2 tablespoons vegetable oil
Creamy Cilantro Sauce, recipe follows, for serving
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
3 serrano chiles, seeds and ribs removed, chopped
Zest and juice of 2 limes
1 clove garlic
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper

Steps:

  • Gently separate the skin of the chicken from the meat with your fingers.
  • Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
  • When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • Remove the chicken from the marinade and pat dry.
  • Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
  • Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.

PERUVIAN CREAM



Peruvian Cream image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 9

2 1/4 cups milk
1/4 cup freshly roasted coffee beans
1/2 vanilla pod
1/2 cup sugar
2 tablespoons cold water
2 tablespoons very hot water, or as needed
3 1/2 ounces bittersweet chocolate, broken into 4 or 5 pieces
5 large egg yolks
3 large eggs

Steps:

  • Preheat the oven to 350 degrees. In a medium saucepan, heat the milk just to the boiling point and remove from the heat. Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat. Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
  • While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved. Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color. Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process. Add the hot water to the pan and return to low heat. Stir until the thickened mixture has thinned into a smooth, golden syrup. Set aside.
  • In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk. Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
  • Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused. Discard the coffee beans. Add the chocolate mixture and the caramel syrup.
  • Preheat the oven to 300 degrees. In another bowl, whisk together the egg yolks and whole eggs until slightly frothy. Slowly pour in the milk chocolate mixture, gently whisking all the time. Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding. Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil. Place in the oven and bake for 35 to 40 minutes. Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm. Remove from the oven and cool to room temperature. Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin.

PERUVIAN CREAM OF CHICKEN SOUP



Peruvian Cream of Chicken Soup image

Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace. (Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & Asian grocery stores.)

Provided by Danica Paz

Categories     Chicken

Time 15m

Yield 1 Dutch Oven, 8 serving(s)

Number Of Ingredients 13

1 lb ground chicken (or turkey)
1/2 cup onion, chopped
4 garlic cloves, minced
3 cups milk
21 1/2 ounces condensed cream of chicken soup (2 cans)
11 ounces canned corn, with peppers & black beans, drained
14 1/2 ounces diced fire-roasted tomatoes
8 ounces diced green chilies, drained
2 tablespoons aji panca chilies (in pepper paste)
4 tablespoons cilantro, fresh & snipped (or parsley)
1/2 teaspoon ground red pepper
2 cups monterey jack cheese, shredded
fresh cilantro (optional) or parsley (optional)

Steps:

  • In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
  • Drain fat from pan.
  • Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  • Add cheese; cook and stir until cheese melts.
  • Garnish each serving with additional cilantro or parsley, if desired.

Nutrition Facts : Calories 337.3, Fat 18.3, SaturatedFat 9.2, Cholesterol 83.8, Sodium 1079.7, Carbohydrate 19, Fiber 1.3, Sugar 3, Protein 25.1

PERUVIAN AJI-STYLE SAUCE



Peruvian Aji-Style Sauce image

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5 green onions
¼ cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Steps:

  • Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g

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