Today I am sharing my recipe of Causa Escabechada
“Causa” is a potato salad that is served mainly as an entree however I decided to combine it with Escabeche to make it a main dish, the combination of flavors and textures just makes it a great dish, full of flavors and beautiful colors.
For the ones that never heard of “Causa Rellena”, it is a potato salad, consist of two layers of potato dough (sour-spicy) with some sort of veggie+meat stuffing in the middle, kind of a terrine.
For the Escabeche, we will be making a fish + shrimp Escabeche, I love the different textures on dishes and this one has a lot that you will enjoy
Here are some tips to make this dish the right way:
Both dishes share similar ingredients and complement each other pretty well
Making the Ají Amarillo paste is one of my favorite parts, however, if you can’t get Ají Amarillo frozen/fresh get some pre-made Ají Amarillo paste, be aware that most brands make it super spicy.
The colors, and flavors of the Causa dough it is just amazing!
To make the Escabeche, use any fresh fish you have on hand, you can check our recipe for Escabeche (here)
Causa Escabechada, two great dishes combined, turned into something that is just delicious, give it a try, you won’t regret it!
Leche Asada is a Peruvian baked custard with a naturally caramelized top made from milk sugars. Simpler than creme brulee, flavored with Ceylon cinnamon and vanilla, and best served cold after resting overnight.
“Mazamorra Morada” is a purple porridge, it has aromas, combined with fruits and spices making it one of the best Peruvian desserts.
Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook , I experiment with it a little bit to try to enhance the flavors but something really good about this recipe is that no matter what you do , you can not go wrong with it. Some tools/Ingredients I used , will be at the bottom of the post Mazamorra Cochina | Servings: 6 Ingredients : 125 gr of “Chancaca” / Panela 250 gr of Butternut squash, no seeds , peeled and diced 250 gr of Sweet potatoes, peeled and diced 1.5 cups of Evaporated milk 3 cloves Pinch of Salt 1 Ceylon cinnamon stick 1 tablespoon of potato starch Juice of one Orange 1 Cup of Water In Peru we have access to “Macre” Squash , I been testing some of the squashes I could find around and butternut squash is a great replacement for Macre squash but if you are in Peru , go for the Macre hands down, also if you can not get potato starch , cornstarch will do the work. Directions: In a pot add water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft. Dissolve the “panela” with some water , skip this step if you are using granulated “panela” Once your squash & sweet potatoes are cooked add them on a blender , remove cinnamon and cloves and blend with the milk and any remaining cooking juices. Transfer mix to a pot add the salt , starch , panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown) if you want to make it more sweet. Stuffed used on the recipe
Hello lovely readers today I will share with you my recipe of Stuffed Tomato , in my country we use to stuff a kind of pepper (Rocoto Pepper) but since I am in USA and Rocoto pepper is kind of hard to get I decided to use tomatoes instead, this recipe is really simple to prepare and it can be served as an appetizer or served as a main dish with a delicious side dish like “Pastel de Papa” Some tools/Ingredients I used , will be at the bottom of the post Tomate Relleno | Servings: 4 Ingredients : Steps : Cut the top of the tomatoes , then the inside of the tomato with the spoon or small knife , then add a pinch of salt and tablespoon of oil In a pot add 2 tablespoons of oil , add meat , cook for 5 min or so and reserve, in the same pot add onions, garlic , tomato, ají panca , huacatay paste, bay leaf and let it cook for another 5 min or so. once its cooked add milk ,raisins, cheese , peanuts , Kalamata olives , eggs , salt and pepper stir and stuff your tomatoes. Once they are stuffed bake them at 350 F/ 180 C for 8 min or so. that is it guys, simple recipe that you can prepare at home Tools I used on this recipe
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
Hi guys my name is Brandon, and I am a Peruvian Cook, today I will share with you a recipe for a Deep fry fish kind of like fish nuggets, I come from Lima, the capital of Peru and its located on the coast of the country, in Lima you can find many dishes from all regions of Peru, but thats not all since Lima its on the coast we can find some good quality fresh fish, so many restaurants deep fry them and serve them with sauces like ¨Huancaina¨ sauce or ¨Rocoto¨ sauce , or even with Mayonnaise,I guess thats enough info to encourage you to try this recipe, Are you ready to cook? if so lets start! My social media and the tools I use on this recipe would be at the bottom of the page Deep Fry Fish | Servings 4 Ingredients: Any fish low in fat would be fine, fish should be fresh, if using frozen fish let it defrost first Directions : Blend/process all the dry ingredients and the cilantro if using Tranfer mix to a plate Beat the eggs with the mustard and put it on a plate put the flour on a different plate too Cut your fish in pieces try to cut the pieces from the same size Put your fish into the flour and let the flour cover all your fish Once is all covered in flour , cover your fish with the egg and mustard mix Once all your fish is covered in the previous butter , cover it with the first mix the one you process Set aside your fish but give it a gentle shake to remove the excess of the mix ( this is an important step) Deep fry them in a pan (in medium/high heat), oil has to cover the fish and it should not be super hot or burning , you can try to sumerge an edge of the fish to see of the oil is ready ( if bubbling its ready) 3 min each side should be enough to cook it but this will depend on the fish you are using You can sprinkle some salt on top if you want it extra salty but it should be fine as it is That its guys , a really tasty dish crunchy outside and soft inside , Its a great way of eating fish! Would you like to see more recipes from Peru? I hope so! Some items I used on this recipe:
