A round-up of a quartet of favorite dishes from the last couple of weeks, and then, we’re off for a few days in São Paulo….
Sole, Prawn, & Calamari Ceviche – diced sole and lightly poached prawns, cured in a mix of lime juice, rocoto chili, garlic, white onion, and cucumber; mixed with corn, avocado, red onion, limo chilies, mint, and cilantro; topped with a poached tube of calamari dusted with spirulina salt.
Ceviche de Lenguado, Langostino, y Calamár – daditos de lenguado y langostino ligeramente pochado, curado en una mezcla de jugo de lima, rocoto, ajo, cebolla blanca, y pepino; mezclado con maíz, palta, cebolla morada, aji limo, menta, y cilantro; adornado con un tubito de calamár, pochado y empolveado con sal de spirulina.
Philippe Caraguel Extra Brut Rose, Tupungato
Causa with Three Fish Tartare – causa base of chilled potato puree with lemon, olive oil, and yellow chili; salad of finely diced salmon, tuna, and sole, avocado, red onion, limo chili, and cilantro in a mayonnaise of egg yolk, lime juice, sesame and corn oil, rocoto chili powder, salt and white pepper; dots of pureed avocado with cilantro, jalapeño, lime juice, yogurt, sherry.
Causa con Tartar de Trés Pescados – fondo de puré de papa con limón, aceite de oliva, y ají amarillo; ensaladita de daditos de salmón rosado, atún, y lenguado, palta, cebolla morada, aji limo, y cilantro en una mayonesa de yema, jugo de lima, aceites de sésamo y maíz, rocoto en polvo, sal, y pimienta blanca; puntos de pure de palta con cilantro, jalapeño, jugo de lima, yogúr, y jerez.
Fabre-Montmayou Brut Nature, Guaymallén
Mixed Potato Ajiacco with Beer Braised Pork Loin – five types of potatoes, parboiled and then cooked in a sauce of panka and mirasol chili puree, huacatay (Amazon black mint), garlic, milk, and cream, and then finished with crumbled fresh goat cheese; pork loin rubbed with salt, pepper, cumin, and yellow chili powder, seared, and then braised in dark beer and bacon stock; salad or red onion, cilantro, lemon juice and salt.
Ajiacco de Papas Mixtas con Carré de Cerdo Braseado en Cerveza – cinco variedades de papas, parcialmente hervidos, luego cocido en una salsa de puré de ajies panca y mirasol, huacatay, ajo, leche, y crema, depues terminado con queso de cabra fresco desmenuzado; carré de cerdo rociado con sal, pimienta, cómino, y ají amarillo en polvo, dorado, y luego braseado en cerveza negra y caldo de panceta; ensaladita de cebolla morada, cilantro, jugo de limón, y sal.
Catena Zapata “Nicasia Vineyards” Cabernet Franc 2017, Mendoza
Braised Chicken with Okra, Polenta – chicken thighs, rubbed with salt, pepper, turmeric, sweet & hot paprika, browned; onions and garlic browned in oil with rosemary and thyme, deglazed with white wine, added celery, leeks, and pickled boquinho chilies; combined with the chicken, filled with water to cover, and simmered for 30 minutes; separately, sliced the okra, blanched and shocked it in vinegared, salted water, then fried it in oil, and added it to the chicken pot and cooked together for 15 more minutes; polenta cooked in water, milk, and butter.
Pollo Braseado con Bamía, Polenta – muslos de pollo, rociado con sal, pimienta, cúrcuma, pimenton dulce y picante, dorado; cebollas y ajo dorado en aceite con romero y tomillo, desglaceado con vino blanco, agrega apio, puerros, y ajies boquiños encurtidos; combinado con el pollo, llenado con agua para cubierto, y hervido lentamente durante 30 minutos; aparte, corte las bamias, pochado y enfrio en agua con vinagre y sal, después frito en aceite y agregado a la olla de pollo para cocinar juntos durante 15 minutos mas; polenta cocido en agua, leche, y manteca.
Agujón de Abeja Obrera Malbec 2017, Neuquén
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