Talk about "just in time"... This recipe from The Daring Cooks hit my apartment right when I needed it the most.
"Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra."Boyfriend and I just got home from a BEAUTIFUL wedding in Miami. Get ready to become very jealous (if you live in New England anyway):
|Yes, you're seeing that right, I got a wee bit o' sun before the nuptials|
Oh how I miss the sun, warmth, sand, and pimped out cars. Now, to be completely honest, and most of my friends know this about me, but Florida is very high on my list of hated states. "America's Wang" I used to call it (snerk!). Don't ask why, just trust me, I have my reasons.
But this trip to Miami was just in time as well. It felt so nice to pull on my shorts
Ceviche de Pescado (serves 2)1 large tilapia fillet, cut into 1/2" cubes
1/2 lb shrimp, shelled and deveined, cut into 1/2" dice
2 garlic cloves, minced
1 jalepeno pepper, minced
juice from 7 limes, freshly squeezed (squoze?)
juice from 1 orange, freshly squoze
4 cubes of Trader Joe's fresh frozen cilantro (or used ~1 tbsp fresh if you have it), finely chopped
salt and pepper, to taste
For Garnish: lettuce and Salsa Criolla (recipe below)
First, make the marinade/cooking liquid for the fish.
3) Make the Salsa Criolla. Let it macerate for at least 30 minutes or as long as you need before dinner is ready. It will last in the fridge for a day or two if you want to make it early.
Salsa Criolla1/2 medium red onion, sliced very thinly in half-moon shapes
1 small jalepeno, diced
1 tbsp vinegar (I used rice vinegar because its all I had, but white would work fine)
juice from 1 lime
salt and pepper, to taste
1) Soak the onions in cold water for about 10min to remove some of the bitterness. Drain.
2) In a small bowl, combine the onions with the rest of the ingredients, season, and let sit at least 30min or until you're ready to use them.
The next part of this wonderful dinner was to make Papas Rellenas.
Boyfriend's first words were, "Sooo, what does that mean?"
L: "Well," I reminded him, "remember when I made Chiles Rellenos?"
B: "Yeah, yum."
L and here goes me being a teacher: "Ok, so what were those made of?"
B: "Stuffed, battered chiles... get to the point!"
L: "Right, so if 'papas' means 'potatoes', what would you guess 'papas rellenas' means?"
B obviously annoyed with me for being so patronizing: "GOT. IT. (grumble)"
So the point of that little exchange was to say that yeah, Papas Rellenas means basically, stuffed potatoes.
First, I decided to use a mixture of sweet and russet potatoes for the dough. I thought that the sweet potato would lend a little sweetness (and nutrients) to the final dish and contrast nicely with the sour notes in the ceviche. Instead of the typical ground beef, raisin, and olive filling, I used chorizo (soy-rizo since we're honest on this blog), kalamata olives, and marcona almonds as the base flavors.
For the dough:
1 large sweet potato
1 medium russet potato
For the filling:
1 tbsp olive oil
1/2 C Trader Joe's Soy-rizo (use the soft-style chorizo if you can't get the soy version)
6 kalamata olives, roughly chopped
2 hard-boiled eggs, roughly chopped (from my CSA farm.... soooo yummy!!)
3 tbsp crushed marcona almonds (toasted)
1 small onion, diced
2 cloves garlic, minced
1 jalepeno, minced
2 tsp cumin
2 tsp smoked paprika
1/4 C dry white wine
salt and pepper
For the final prep:
1 egg, beaten with 1 tbsp water
1 C flour
1 C bread crumbs (I used panko, but any unseasoned ones would work)
oil, for frying
1) I decided to roast my potatoes for 30min in a 400F oven to try and get rid of as much moisture as possible. I think boiling them would have been easier and I'm not sure we would have noticed a huge difference in texture. Do whatever floats your boat, you are basically making "mashed" potatoes when then are done, just don't add any butter or milk. Let the mashed potatoes cool in a bowl while you prep the filling.
4) Add the cumin, cinnamon, and paprika, stir to combine. Let this cook for about 2-3 minutes more.
5) Add the white wine to deglaze the pan, scraping up all the bits stuck to the bottom of the pan.
9) Once you've made the papas ball, drop it in the flour and coat, then into the egg mixture, then into the breadcrumbs.
|Papas ready to go into the fryer|
11) Fry the papas (in batches if necessary), rotating, until the entire outside is golden brown and delicious. Drain on paper towels.