Stuffed Potatoes?

While I was in Peru I got to try many different things. Some, like grilled tripe from a street vendor, many people wouldn't try if their life depended on it. Others, like the boiled stream fish from the jungle, looked safe but, they weren't...

My most favorite thing I had the pleasure of eating I enjoyed, much to my chagrin, the very last day I was there. It was "Papas Rellenas" or stuffed potatoes. These little potato shaped fried delights were, to say the least, every bit as good as they look, smell, and sound.

8.9 OZ Ground beef

2.2 lb potatoes

2 red onions

16 cloves Garlic

1/4c aji panca (mild chile paste)

1/8c raisins

1/8c slices olives

lemon juice, salt, peppers/chile, onion, parsley

Boil your potatoes and mash them up.
Heat a large saute pan with a little bit of oil on medium high heat. Brown your garlic and onions then add the meat and cook till brown. Add the chile paste, raisins, and olives. Set aside.

Portion out the potato into balls about 1.5 - 2 inches wide. Gently flatten a ball in your hands, making a disk. Place a bit of the meat mixture in a line into the center of the potato disk. Wrap the sides of the potato around the meat core, pressing it together. Roll it gently in your hands to make a football shape. Repeat with the rest of the potato.

Dredge the potato footballs in beaten eggs then flour. Heat a wok 1/3 filled with veg oil or a fryer on medium high heat. Quickly fry the coated footballs and remove them to a tray or rack with paper towel to soak up excess oil.

While these are cooling slightly, Make the onion sauce. Feather slice an onion and mix in a bowl with the sliced peppers, chopped parsley, and lemon juice. Let this sit for a few minutes before serving.

Serve warm with the onion sauce on the side.

Cook to live; Live to cook; Glory to God in all,
Chef D.

Long time no Taste

Hey y'all, please forgive me for not posting in a long time. Summer semester has been... wow fast and furious. But praise the Lord, I passed with all A's again! Diner 5:2 is still looking for clients so be spreading the word. I should have a bit more free time this fall but we'll see.

Cook to live; Live to cook; Glory to God in all,
Chef. D