Wintertime in the Summertime (Travel and Food)
In Red’s Travel Blog last Friday, my travel partner told his story about our recent trip to Peru. Now it’s time for my side of the story and why we would fly down for a twelve hour tour of a winter drenched South American adventure.
For me, just a handful of dreary, gray Northeast skies were enough send me packing to become a full time Sunshine State resident. So why would this sun sponge travel to a vacation destination boasting six months of fog soaked skies with damp coastal breezes thick as chowder?
If you had to eat milk chocolate everyday, for every meal, every once in a while steamed brussel sprouts could look pretty darn good. So a break from the searing summer sun to revel in Peru’s mild winter climate while feasting on Peruvian delicacies was the all the reason I needed.
What did we eat?
Fresh ceviche, slurped down at a seaside restaurant perched on top of a black volcanic cliff. Anticuchos (grilled beef hearts) grilled over hardwood fire pits served proudly at a corner café. Purple Peruvian potato timbales topped with steamed Pacific octopus.
In twelve hours, we consumed more food than a rescued castaway turned out onto a Las Vegas all-you-can eat buffet. With each meal consumed, we could taste the Peruvian pride in their Andean potato farms, bountiful Pacific seafood and traditional recipes replete with ancient heritage.
During our twelve hour binge, we even had room to fill up on the politics of pisco and potatoes served to us by our friendly waiter. For years, Peru has been scrapping with its neighbor Chile over the true origins of pisco (a local grape brandy) as well as the famine fighting potato.
This culinary rumble rivals other savory scraps I’ve witnessed stateside. America is rife with delicious disputes like South Philly’s battle between Geno’s and Pat’s cheese steaks as well as the barbeque brawls between the Midwest and the South. These rows may provide fodder for Foodies, but this South American struggle affects regional clout and prosperity.
With a head full of history and a stomach stuffed with ceviche, we finally departed for the airport for a return home to sunny Florida.
So how did this sun-worshipper survive so far away from the Florida sun? Peru, even with its soggy wintertime skies, had its own way of warming me. I found warmth in the luminous smiles beaming from each Peruvian face I passed on the street and warmth emanating from the bright and vivid flavors of the Peruvian cuisine.
Cook’s Note: Classic Peruvian Anticuchos is usually comprised of organ meats like beef heart. Chicken is not as common, but for the backyard barbeque, I replaced chicken for beef hearts in case your guests might not prefer eating odd bits of the cow. This marinade features indigenous ingredients, including soy sauce which is influenced by the early Japanese and Chinese settlers of Lima.
PERUVIAN CHIMICHURRI ANTICUCHOS
(chicken skewers)
4 boneless-skinless chicken breasts, pounded, cut into chunks
1/3 cup soy sauce
¼ cup fresh lime juice
¼ cup white wine
¼ cup white wine vinegar
½ cup olive oil
4 garlic cloves, peeled
2 teaspoons ground cumin
1 tablespoon brown sugar
2 teaspoon smoked paprika (regular paprika can be used)
dash of cayenne
1 tablespoon fresh oregano
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh cilantro
AJI VERDE SAUCE RECIPE
3/4 cup fresh cilantro
1/3 cup extra-virgin olive oil
1/3 cup water
2 jalapenos, seeded, and diced
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Pound chicken breasts flat, making sure the thickest part of the chicken is the same thickness of the narrow, skinny end. Cut into inch chunks. Set aside. Blend chicken marinade ingredients in a blender or processor.
Pour marinade in sealable bag and place chicken in marinade for one to eight hours. Remove chicken and pat dry before grilling on a medium high heat. Skewer the chicken with onions and red peppers.
Grill skewers for about three to five minutes on each side or until the chicken is cooked to 165 degrees. Blend Aji Verde sauce in blender. Serve with Aji Verde Sauce on the side.
–Shelly Connors, RED Editorial Staff.
Jul 03, 2008 12:35 pm by Jeff Porter
Absolutely incredible dish……….tasted like I was THERE before:)
Jul 03, 2008 12:37 pm by SKIPPY
i made something similar about a month ago– i will try your recipe soon.
keep ‘em coming
Jul 03, 2008 1:04 pm by Shifty
As always Shell you are the Greatest! keep em’ coming
Jul 03, 2008 1:30 pm by T-Bone
Though I have visited the locale mentioned in her article, Shelly provides a snapshot that makes the place feel completely new. I cannot wait to return and indulge in ultra-fresh ceviche, served with the proud, understated hospitality that is uniquely Peruvian.
Once again, it is like Shelly tailored a recipe to include the flavors I love most–the result looks fresh, intense and healthful. Oh yes–and take this from a skeptic–if you get the chance, go ahead and taste the beef heart–done right, it is fantastic!
Jul 03, 2008 4:13 pm by Tango
NICE! We are going to have to make this. Accompanied with the contraband rum and you gotta party…
Simply love it,
CT & TT
Jul 04, 2008 2:54 am by Mom Mom
I so look forward to your posts. Each article is a true culinary and travel adventure. I always feel like I’m there. When travelling I’ve noticed most Americans chose to find out how strange things are to them and compare them to there cushy lives back home. Shelly, you capture the local ambiance and make it a wonderful travel event with a heart. What is common to the people that live their lives in their way should be special to the visitor not a comparison. Congratualtions. P.S. I have to try that sauce!
Jul 04, 2008 3:31 am by melissa
Shelly,
Can not wait to make this! Part of the fun in travel is the culinary delights! Thanks for sharing! fondly, melis
Jul 04, 2008 3:36 am by melissa
Thank you so much for sharing you culinary delights with us! Keep them coming. Love, Melis
Jul 04, 2008 4:11 am by Lyn Tayloe
Can’t wait to try this dish..it looks divine and easy too which I love !!
Keep up the good job Shelly….loove to hear of your travels too !!
Lyn
Jul 04, 2008 4:42 am by Sam Samaha
YUM … YUM … YUM
Thank you for sharing your unique recipes with us.
I will definately try all of them and I bet they taste great, Keep up the good work please.
Thanks again.
Sam
Jul 04, 2008 5:00 am by Carol
MMMM…this looks really good, Shelly! My husband and I became vegetarians this year, so, no chicken for us, but I always look for regular recipes that I can convert with substitutions. And, I still cook normally for guests. This looks like a good guest dish.
Carol Wilsey
Jul 04, 2008 5:12 am by Dennis
Hi Shelly: Looks like an incredible recipe. I bet you could replace those interesting animal parts with firm Tofu as well.
The sauce sounds Yummy!
Dennis Brando
VIP Realtors
Naples, Florida
Jul 04, 2008 6:26 am by Jay jhaveri
Very interesting, want more please.
Jul 04, 2008 6:55 am by Mirty
It all sounds very delicious!! Thanks for sharing, I am definitely going to try to make that sauce.
Mirty Branco
Naples
Jul 04, 2008 3:51 pm by Carla
This just looks so interesting that I might just make it! I love to try new things whenever we travel
Jul 05, 2008 7:28 am by JUDITH KOVACS
AAH SHELLY, YOU DID IT ONCE AGAIN! I SO ENJOY YOUR COLUMN. AND THOSE RECIPES!!!!! SO DIFFERENT, BUT EASY, AND FUN. MY LITTLE CROWD FOR JULY 4TH LOVED IT. THANKS. JUDITH
Jul 06, 2008 3:45 am by Yank
For the world weary your column beckons even the addled to leave the comfort of the armchair to delight once again in the adventure of travel and the culinary surprises that greet the enterprising tourist.
Jul 06, 2008 4:09 pm by Melissa Schrader
Hey Shelly: This was the first time I checked
out this site. Very interesting. You have a
wonderful way with words describing the sights,
people and food you are experiencing. A great
job!! I’ll visit this site again. Thanks!!
Jul 07, 2008 9:46 am by bill boleyn
Great article. It makes want to visit Peru and check it out. I will be trying the recipes soon. I look forward to your next adventure.
Jul 07, 2008 12:59 pm by Anita
Great recipe! A nice change from the usual chicken dishes. Keep them coming!
Jul 08, 2008 3:26 pm by Lynne
Shell, You have the gift of word! Thanks for another great recipe…can’t wait to try this one. How often do you post an article with a recipe? In other words, how long do I have to wait til the next one? Lynne
Jul 08, 2008 6:31 pm by Amy Buffone
Great article. Can’t wait to try the recipes!!! Anthing from Shell is great.
Jul 13, 2008 10:29 pm by Shatdog
Chicken was my third choice of the three “biggies”, Now I’ve made it number one on friday nights; thanks to this remarkable culinary artist.
Jul 14, 2008 2:06 pm by Ali O
Wow… I know what I’m going to be trying soon!!
Jul 16, 2008 6:25 am by Pat H
Great recipe Shelly. Plan to try the chicken this week. However I still plan to spend my winters in FL