Monthly Newsletter - August 2008

Makes 4 servings:

This dish is representative of many Peruvian tastes. It was invented in Lima, combining the native Andean potato, imported Asian and European ingredients, and the coastal pisco.

Ingredients:
4 medium sized potatoes (Russet)
1 teaspoon chopped garlic
1 pound of beef sirloin or tenderloin, cut into bite size pieces
2 tablespoons of pisco (can be substituted with wine)
2 onions cut into strips
3 tomatoes cut into strips (remove juice and seeds)
1 yellow Peruvian hot pepper julienne sliced (long medium-sized orange or yellow hot pepper can substitute)
3 tablespoons of soy sauce
A drop of vinegar
Chopped cilantro
Vegetable oil, salt, and pepper

Marinate the beef in salt, pepper and a drop of vinegar for 20 minutes. Meanwhile, peel the potatoes and chop into fry-size strips. Fry them in batches in abundant hot oil, just until they are golden brown. Set aside on absorbent paper towels. Add salt and keep warm.

Fry the garlic in a small amount of oil and add the meat, then add pisco to flambé. Remove the mixture from the pan. Add onion, tomato and hot pepper to the pan and fry for 30 seconds before adding soy sauce and more salt or pepper as desired. Re-add the meat to the pan just enough to bring it to the same temperature and sprinkle cilantro into the dish. Remove everything from the frying pan and serve with steamed rice. Potatoes can be mixed in or served on the side as French fries.

Recipe based on “Lomo saltado y papas amarillas fritas” de Mamapacha: Nuestra papa para el mundo de Josefina Barrón and Karissa Becerra. Biblos (Wong). 2008. Translated and adapted for the North American kitchen

by Abby Winship.

PAST NEWSLETTERS:

• Newsletter July 2008
• Newsletter June 2008
• Newsletter May 2008
• Newsletter April 2008
• Newsletter February 2008
• Newsletter January 2008