Text 2819, 112 rader
Skriven 2010-10-17 07:43:00 av Dave Drum (46712.cooking)
   Kommentar till text 2759 av JIM WELLER (1:123/140)
Ärende: Peruvian Death Pepper
=============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Innit amazing the things one can pick up hanging about on the Chile
 DD> Heads list???

 JW> And then there's the little known white Peruvian death pepper. [g]

It may also be known as rocoto, or chile manzano, and affectionately referred
to as the Peruvian Death Pepper.

I've never eaten/seen a white cultivar, however.

http://images.ucomics.com/comics/ga/2000/ga000917.gif

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rocoto Relleno
 Categories: Chilies, Pork, Beef, Cheese, Nuts
      Yield: 6 servings

      7    Rocotos; w/a wide base
    3/4 c  Red vinegar
    200 g  (1/2 lb) ground beef
    100 g  (1/4 lb) ground pork
      3 tb Olive oil
      3 tb Tomato sauce
    1/2 c  Dry white wine
      2 tb Cream
    1/4 c  Ground pecans
    1/2 c  Beef stock
      1 tb Aji panca paste *
      6 sm Potatoes; peeled, cooked
      1 md Red onion; chopped
      2 cl Garlic; ground
    1/4 c  Butter
    1/2 tb Flour
    3/4 c  Mozzarella cheese
    1/2 c  Grated Parmesan cheese
      2 tb Chopped garlic


  Hot, delicious and very unique. One of the most well known
  rocoto dishes in Peru is the rocoto relleno. This is a
  traditional entree from the Andean city of Arequipa, made
  with rocoto (chile pepper). Besides the meat, it can be
  stuffed with many another ingredients. As for the ideal
  stuffing, this beef mix contains beef, pork, onion, garlics,
  margarine (or butter), cream, pecans and it will be a
  heavenly meal.

  The Rocotos (Chilies): First, cut the upper part of 7
  rocotos as a lid. It's extremely important to take out all
  the seeds and to clean it. Blanch in water with salt and
  vinegar. Repeat this process four times. Set six of the
  chilies aside for stuffing.

  Prepare the stuffing: Make a seasoning in a frying pan with
  the butter, the ground garlic and onion. Once you do this,
  add the aji panca paste. *

  Season the meats with salt and pepper and add to other
  seasonings. Mix good. Chop the remaining rocoto (in very
  small pieces) and add it with the pecans and the flour. Mix
  again. 

  Wait some moments and add the stock and cream. Mix
  and take out from the flame. Using hot oil, fry the chopped
  garlic in olive oil, add the tomato sauce and the wine. Let
  it cook for 5 minutes.

  Now, stuff the rocotos with the meat mix. It's mandatory to
  be gentle in order to keep the rocotos intact.

  Spread tomato sauce on a tray and place the stuffed rocotos
  and the potatoes. Cover them with Parmesan and mozzarella
  cheese.

  You are almost done! Bake at 350øF/150øC until the cheeses
  are melted. Serve immediately with white baked potatoes and
  a green salad if you like.

  * Aji Panca is a type of chile pepper that is commonly grown
  in Peru, and frequently used in Peruvian cuisine. It is dark
  red, mild pepper with a smoky, fruity taste. It's often
  sold dried, or prepared into a paste. You can find the dried
  peppers and jarred paste in Latin food stores.

  To make a paste from fresh aji panca peppers, remove the
  seeds and process the peppers in the blender or food
  processor with a little bit of vegetable oil to make a
  paste. Dried chile peppers need to be soaked in very hot
  water for 5 to 10 minutes first, then processed. Store in a
  glass jar and refrigerate.

  From: http://peruvian-cuisine.blogspot.com

  Uncle Dirty Dave's Archives

MMMMM

 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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