Recipe: Prosciutto-Wrapped Jalapeño Poppers

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Grilled Jalapeño Poppers

Summer may be officially over, but Indian summer was in full effect this past week. Let’s embrace these last few 80-degree days by squeezing in a few more grilling sessions, shall we?

I’ve long been a fan of jalapeño poppers of the breaded, deep-fried, so-bad-for-you-they’re-good variety. I like to tell myself these are slightly less artery-clogging.

Grilled jalapeño poppers were first introduced to me at a friend’s backyard barbecue in Philadelphia eight years ago. Sheer genius! They promptly joined my regular rotation of summer staples. We originally wrapped them with bacon, but in Argentina the availability of American bacon cut thinner than 1/4 inch was slim to none, and no one likes a popper wrapped in raw pork fat. So instead we started using jamón crudo, and it was a huge win. It’s leaner and crisps faster, with no worries about it cooking the whole way through. We haven’t looked back since.

Jalapeño Poppers

I figured grilling up some poppers would also be a good way to use the bounty of jalapeños I got from my balcony garden. And by “bounty” I mean…two. Thankfully, the local producers supplying the Fort Greene farmers market seem to be a bit more successful at pepper-growing than me.

This year's crop in its entirety. So sad, so sad.

This year’s crop in its entirety. So sad, so sad.

Jalapeño Popper Closeup

PROSCIUTTO-WRAPPED JALAPEÑO POPPERS

12 – 15 whole jalapeño peppers, seeded 

8 ounces cream cheese

4-oz package of prosciutto

toothpicks

To seed the jalapeños but leave them whole, slice off the stem at the top and use a thin knife to scrape out the seeds. Be careful – wear rubber gloves if necessary. Stuff each pepper full of cream cheese, then wrap the peppers in strips of prosciutto and secure with toothpicks. Place on hot charcoal grill until peppers are charred and prosciutto is crispy, flipping halfway through (approximately 5-10 minutes total). Allow to cool slightly before eating as the melted cream cheese will be very hot.

Bonjour, Cannes!

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Pain au chocolat

To kick off my transition back into the corporate world, I spent my second week on the job in the south of France. For work, you guys, seriously. And it was one intense week, hence my lack of photo-worthy meals as I subsisted mostly on quickly inhaled Orangina and pain au chocolat for five days. Not that I’m complaining, as I happen to love orange soda and flakey buttery bread stuffed with chocolate. But every time I hustled from our apartment to the Palais des Festivals, the sight of people leisurely sipping rosé and chatting over decadent cheese plates was an effective reminder that I was not even remotely on vacation.

Beaches in Cannes

Still, working long hours in the French Riviera doesn’t suck. And I did squeeze in a handful of square meals with my lovely new co-workers. The filet de boeuf (a seared filet mignon) at Pastis was cooked to absolute perfection, and needed no adornment. And dinner at Le Bâoli was nothing short of an experience, complete with a flaming bar and two-foot tall mojitos. You know, simplement parce que.

To paraphrase the words of one of my esteemed colleagues: “Au revoir Cannes, vous êtes complétement fou!

Recipe: Spicy Thai Noodles with Plums & Bok Choy

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Thai Noodles with Plums & Bok Choy

Mmm, such a tasty summer entree. This recipe has survived dinner parties from Chicago to Buenos Aires, and every time I make it, it’s a bit different based on what’s in-season and what ingredients I have access to. In Buenos Aires, the wide variety of ethnic food products we’re accustomed to in the United States was immensely narrowed down, but with a little creativity (and a heavy hand with the not-spicy spices) I made it work.

The flavors and textures in this dish are unexpected and fresh. It’s a combination of juicy stone fruit, slightly bitter bok choy and slurp-worthy noodles tossed in a peppery-sweet sauce with a spicy kick. If spicy’s not your thing, omit the cayenne pepper and go easy on the crushed red pepper. I tend to use whole grain angel hair or soba noodles, but ramen or rice noodles would work well, too. And I grab whatever stone fruit looks most appealing. Nectarines work really well, but these plums were too pretty to pass up.

This is another oldie but a goodie adapted from Better Homes & Gardens.

Thai Noodles Closeup

SPICY THAI NOODLES WITH PLUMS & BOK CHOY

1 lb. chicken tenderloins

4 ounces of noodles

1/4 cup chicken stock

3 Tablespoons low-sodium soy sauce

2 Tablespoons hoison sauce

1 Tablespoon sugar

1 Tablespoon olive oil

2 teaspoons toasted sesame oil

3 cloves garlic, minced

1 1/2 teaspoons grated fresh ginger

1 teaspoon crushed red pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon ground black pepper

3 nectarines and/or plums, sliced

one bunch of bok choy

1 green onion, thinly sliced

Cook the tenderloins in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain and cool slightly, then slice against the grain. Cook noodles according to package directions. While the pasta’s cooking, whisk together the chicken stock, soy sauce, hoison sauce, sugar, olive oil, sesame oil, ginger, crushed red pepper, cayenne pepper and black pepper in a small bowl. Drain the cooked pasta, rinse in cool water and toss it with about 3/4 of the dressing. Divide the pasta up on your serving plates, and top with chicken, fruit, bok choy and green onions. Drizzle with the remaining dressing.

Soaking up the Northeastern Summer

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Gorgeous berries at the Fort Greene Park Greenmarket

Gorgeous berries at the Fort Greene Park Greenmarket in Brooklyn

We’re baaaack!

It’s been a couple of months since our return to the convenience that is life in the US of A. It’s been a whirlwind of apartment- and job-hunting, moving and returning to the corporate routine. Bittersweet.

Arriving just in time for the summer has helped ease the transition. From the array of gorgeous summer berries to enjoying refreshing fruity water ice, we’re taking advantage of all that lazy summer days in New York have to offer.

Mango gelati deliciousness

Mango gelati deliciousness from Rita’s

“And just what is this water ice you speak of?” ask the non-Northeasterns. Well that, my friends, is difficult to articulate. Water ice is smooth and frozen, with a consistency that’s firmer than a slushie, softer than a sorbet, and nothing like a snow cone so don’t even go there. I’m not sure that’s very helpful, so Philly/Jersey readers, please feel free to chime in here. Anyhow, water ice shops are usually only open during the spring and summer, and offer their treats in flavors that range from delicious to…bubblegum (ew). My personal favorite is Rita’s mango water ice, topped with thick vanilla custard.

Another seasonal bonus has been the bounty of rhubarb coming from my parents. I grew up on this stuff, and it wasn’t until I moved to Philly that I realized not everyone knew the joy of rhubarb pie, rhubarb bread, and warm rhubarb crisp with vanilla ice cream. Oh, how I pity your rhubarb-less souls. The tart fruit slash vegetable was nowhere to be found in Argentina, but now I’ve got a steady supply to satisfy my cravings.

Rhubarb

Another indulgence we’ve been enjoying, and part of the reason for my silence over the past couple of months, is the convenience that is Seamless. Imagine for a moment, my friends in Argentina, having every imaginable food available for prompt delivery at the touch of a button, without the need for human interaction or the exchange of cash money, let alone exact change. ‘merica!

While – let’s be honest – Seamless will now be a regular part of my life, I’ve finally restocked my kitchen and am ready to do this thang from Brooklyn. So stay tuned!

Brooklyn Bridge

The End of the Road in Ecuador

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Last Sunset in Ecuador

Well folks, this is it. The conclusion of our three-month journey in South America. But let’s not get all sentimental and corny, shall we? I’d rather drown my complicated emotions in food porn.

As Brendan was kind enough to detail for you, our arrival in Ecuador was full of red tape and long waits, but we were rewarded with empty beaches and endless seafood. For the foreign tourist, prices in Ecuador are worthy of a double-take, particularly outside of popular tourist destinations like Salinas and Montañita. With the plethora of cheap beachfront restaurants in Crucita, we couldn’t leave town without sampling the local fare.

Let’s start with the cangrejo encocado, a gorgeous array of crabs swimming in a coconut cream sauce. Encocado would literally translate to “coconutted” and if that was a word in English, it’d be an accurate description. In coastal Ecuador, you can get just about any type of seafood encocado, from fish to shrimp to lobster. These guys were delicious, and worth the elbow grease required to free their sweet meat from the shell.

Cangrejo Encocado

Ahhh, the sopa de mariscos. I’ve sampled plenty of seafood soups in the past, and the savory pot of sea creatures served to us in Crucita put those scrawny soup bowls to shame. I’d be hard-pressed to name a type of seafood that did not make an appearance in this ocean of goodness.

Sopa de Mariscos

And yes, of course, there was more fried fish. It was red snapper, I couldn’t help myself! And it was served with arroz de mariscos and patacones. I’m a woman who knows what she likes.

Fried Red Snapper

After dropping Brendan and Colleen off at the airport in Guayaquil so they could get back to the jobs and responsibilities they love so well (boooo!), we headed back to the coast and split a week between the craziness of Montañita and the tranquility of Ayampe a bit further north. Highlights included sunbathing next to cows on the beach, Gaspar giving a goat a pound, and catching the first few days of the International Surfing Association’s World Masters Championship.

Montañita CollageThen it was off to Quito, where the proverbial mierda hit the fan as we attempted to make final preparations for our departure. I suspect the inefficiency, suddenly changing laws, and double-crossing were South America’s way of reminding us why we were heading back to the homeland in the first place. Like a shrewd mother, “I’m not mad, I’m just disappointed,” and my love is unconditional. At least we got in one good day’s worth of sightseeing! The churches in Quito are a sight to behold.

Basilica Voto Nacional

And so it ends. What a truly amazing and humbling experience. I’ve learned so much. I’ve changed so much. To steal the words of writer Mary Anne Radmacher, “I am not the same having seen the moon shine on the other side of the world.” And I’m ever so grateful. Now, the adventure continues in New York.

Last View of Ecuador from the Plane

Chau, amor. Hasta pronto. 

Guest Post: Brendan O’Brien’s Take on Ecuador & Epic Fish Tacos

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Cross-continental moves deserve their own special place in hell. While I’m busy apartment hunting, job hunting, and generally tearing my hair out, Brendan O’Brien has stepped in to pick up the slack and regale you with tales of our  adventures in Ecuador and the delicious fish tacos he and Colleen whipped up during a power outage. Skills. Thanks Obi! 

You’re probably asking yourself, “Who’s this guy?” Don’t worry about it. My wife and I are the “couple of friends” Katrina and Gaspar were waiting for in Lima because they were too scared to sacrifice a guinea pig on their own. That little sucker had the most delicious skin.

After departing Los Órganos in Peru, we found ourselves stuck crossing the border into Ecuador for between 4 and 5 hours in sweltering heat. Upon being released to frolic in their country, we immediately purchased beer, deli meats, cheeses, bread and mustard and proceeded to have a picnic in the parking lot of a supermarket. Feeling ultra-classy and well fed, we continued northwest for another 10 hours until we landed in a town called Manta, at a hostel in the part of town where clean rooms are few and prostitutes are many.

Weary bones rested, the next morning we drove the few miles left to our next bungalow in Crucita, a small fishing village with gorgeous beaches, glassy waves and fish tacos.

Crucita, unlike many of the other towns we visited, is not centered around a main plaza. No, no. This is a fishing village and the strand along the beach is the only place to be. As you head along the strand, one side of the road is occupied by restaurants with seafood so delicious it felt criminal to pay Ecuadorian prices, and on the other side is a straight 10 foot drop to the beach with neither guard rail nor inch to spare. All along that beach are wooden pavilions with thatch roofs, filled with long sturdy wooden tables (so sturdy that the tide actually comes up and washes over them every day, so at least I knew they were clean). As the boats are dragged up onto the beach, the day’s catch is unloaded directly into these pavilions where they are butchered, bagged and sold within minutes. This gringo decided that fish tacos were in order. Sadly they were sold out for the day and we were informed that 8am is the absolute latest you should arrive if you expect there to be any fish left.

The following morning, Gaspar and I rose early and arrived back at the fish market promptly at 8:15. Out of the dozens of tables where fish were to be butchered, there was only one left with any fish. A fellow was hacking heads and fins into pieces I assumed would be used for bait and to his left was a pile of filets stacked two feet high. It looked at first to be Red Snapper, a favorite of my wife’s, but when we asked what kind it was we were told “dorado,” a name we had never heard before. I expected more from my dark-skinned translator. For shame, Gaspar. We purchased four pounds of this fresh meat for a grand total of $15 and took a final glance at the heads to see if we could identify it later on Google. The Google machine quickly returned results of Mahi-Mahi. Bless you, Ecuador, bless you.

This is likely the part where I am supposed to go into details about ingredients and such, but I have never been a fan of cookbooks and measuring cups and have always preferred grabbing whatever is at arm’s-length and eyeballing a measurement. So let’s allow some pictures do their 1,000 words things.

The preparations.

The preparations. The beans bubbling away in the top right photo included chunks of fresh coconut – the very coconut whose cold agua is being enjoyed in a photo below. Waste not, want not.

Photo of the spread, taken in the pitch black bungalow during a power outage. You don't need to see, to eat.

Photo of the spread, taken in the pitch black bungalow during a power outage. You don’t need to see to eat.

Fish Tacos

The delicious final product.

Other highlights of Crucita included my first time drinking Coconut Water straight from the Coconut.

Coco Helado

And this…

Crucita Ecuador Pool View

 

A Taste of the Tropics in Northern Perú

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Sunset in Chicama, home of the world's longest left-breaking wave.

Sunset in Chicama, home of the world’s longest left-breaking wave.

As we drove north from Lima, the dry desert roads gave way to lush palms and fields of banana trees, and a more relaxed vibe set in. After a brief stop in Chicama for the surfistas, we spent five days in Los Órganos, a small town just south of popular surf getaway Máncora. While Los Órganos hadn’t originally been the planned destination, like most of our last-minute changes it turned out to be an excellent decision. Together with our friends who had joined us in Lima, we were able to rent two bungalows with an amazing ocean view. And because it was the off-season, the area was quiet and peaceful and we truly had the beach to ourselves.

Los Organos Collage

Like many towns in Perú, Los Órganos is organized around a main plaza where people congregate to socialize, shop, and eat. We visited the plaza daily, hitting the crowded market to find something to grill for dinner, or spending the afternoon at one of the many restaurants surrounding the square. The food options had changed along with the landscape, becoming decidedly more tropical. As I’ve previously noted, I’m bananas for plantains (you see what I did there?) and it wasn’t until northern Perú that they began to consistently turn up on our plates. Eating patacones for breakfast was a welcome indulgence. Patacones (also known as tostónes in some regions) are made from green plantains that are sliced, fried, pounded flat, fried again (!!!) until crisp and golden brown, and served with a healthy dose of salt.

Patacones

And while we’d been happily scarfing down seafood since Chile, everything tastes better with fried yuca and sweet plantains on the side. In addition to the trusty standby of  whole fried fish, we tried out a yummy tortilla de mariscos. For my fellow gringos who may be confused, we’re not talking about a tortilla wrap of the corn or flour variety. In much of Spain and South America, a tortilla is a thick, hearty omelette with potatoes and onions. And in this case, mussels, calamari and shrimp as well.

Fried Fish & Plantains

Tortilla de Mariscos en Perú

I think it’s safe to say that our month in Perú has been my favorite part of our journey. The country has so much to offer it’s hard to believe I once associated it with Machu Picchu and not much else…though I can’t complain if that’s where the tourists were flocking while I was strolling the empty beaches, thank you very much. Perú is packed full of mouth-watering flavors, eye-opening culture, and warm, friendly people. I can’t wait to come back. And next time, even if I flock to Machu Picchu with the rest of ‘em, I’ll make time for plenty of additional stops.

My Lima Love Affair

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It’s official. I absolutely love Lima, Perú.

Miraflores, Lima, Perú

Views along the Malecón in Lima’s Miraflores neighborhood

I must admit that before arriving in Lima, I did not have high expectations. Because countries like Argentina, Chile and Uruguay enjoy a relatively lower poverty rate than their South American neighbors, I’d assumed that their major cities (Buenos Aires, Santiago, Montevideo) would be the most modern, well-maintained, and safest. Wrong. In fact, I’m going to go ahead and make a potentially controversial statement. And I say this with love and respect in my heart for my previous home, but…Lima blows Buenos Aires out of the water.

El Centro Histórico, Lima, Perú

Lima’s Centro Histórico

I know, I know, every city has good and bad neighborhoods, and 10 days in Lima is not enough to make a proper assessment. Especially since most of our time was spent in the upscale Miraflores neighborhood and the Centro Histórico. But if I compare those neighborhoods with ritzy Recoleta and historic Congreso in Buenos Aires, for example, the contrast is stark. Strolling through Miraflores and El Centro, the streets are clean, buildings are well-maintained, there’s no graffiti in sight, bright green manicured parks are plentiful, the Malecón offers impressive sweeping ocean views, and perhaps most exciting, the sidewalks are not a danger zone full of broken tiles peppered with dog poop. Yes, in Lima, people actually pick up after their dogs! C’mon porteños, everybody’s doin’ it!

But the cuisine is where Lima really outshines its neighbors to the south. Options are seemingly endless and global, representing flavors from all over the world. Japanese, Chinese, Persian, Indian, Colombian, Mexican, and Peruvian restaurants bump up against each other throughout the city. It was delicious agony trying to decide where to eat. These are good problems to have.

Dinner at Edo Sushi Bar (Berlin 601) was so incredible I never paused to take a photo. But if you have the chance, order one of the paquetes and let the sushi chefs decide what to give you. Some of the best, most creative sushi I’ve ever tried.

La Lucha Sanguchería Criolla (multiple locations) does a bustling lunch and dinner business, and it’s worth fighting the crowds for a seat. Sandwiches are stacked with thick slices of mouthwatering wood-roasted pork, turkey, chicken, country ham, or asado de res and topped with options like avocado, hard-boiled eggs, pickled onions and pico de gallo. The fries are made from huayro potatoes, which are typically dry and very absorptive, and result in a thick, crispy and flavorful french fry. They also offer a variety of fresh, exotic juices and batidos like my personal favorite, the lúcuma milkshake.

Stop by Café Café (Mártir Olaya 250) for delicious 2 x 1 drinks like the maracuyá sour, a cocktail made from passionfruit juice and pisco. We couldn’t resist the conchitas a la parmesana, scallops in a half shell drenched in white wine and melted parmesan cheese.

Parmesan Scallops from Cafe Cafe

And you can’t leave Lima without trying anticuchos, a popular street food consisting of chunks of beef heart marinated in garlic, cumin and pepper, skewered, and grilled over a hot fire. Let this serve as proof that it really was the face that turned me off with the guinea pig, mmkay? As you might imagine, anticuchos are super rich and flavorful, a little salty for my taste but still delicious.

A mixed grill of anticuchos, chorizo, and steak.

A mixed grill of anticuchos, chorizo, and steak.

This is by no means an exhaustive list of all the great flavors and restaurants that Lima has to offer. (Check out my previous Lima post for some additional tips). Most regrettably, we lost track of time and flaked on making reservations for any of Gastón Acurio‘s world-renowned restaurants, which I’m pretty sure makes us foodie failures. Given the fly-by-the-seat-of-our-pants nature of this trip, I’ve forgotten the importance of planning ahead for a popular restaurant reservation. Ain’t nobody got time for that.

Luckily, you don’t need to go to Lima to try some kick ass Peruvian cuisine, and I plan to check out Acurio’s famous cooking at La Mar Cebichería (locations in NYC and San Francisco). For my Chicago friends, keep an eye out for T’anta, set to open this summer.

Guinea Pig, a Peruvian Delicacy

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Cuy - Peruvian Guinea Pig

I don’t think I’m alone when I say that eating a rodent by choice has never been high up on my bucket list. But when in Rome (or Perú)…

Guinea pig, or cuy (pronounced koo-ee), is a delicacy throughout the central Andes that is often the main course for holidays, birthdays, and other special occasions. Of course, a special occasion is not a requirement. In fact, it’s estimated that Peruvians consume about 65 million guinea pigs each year. The cuy is such a central figure in the Peruvian diet and culture that many towns hold an annual festival simply to exalt the furry rodents, complete with cuy costume contests. And during our visit to the San Francisco Monastery and Catacombs in Lima, we saw a gigantic recreation of The Last Supper in which Jesus and his disciples were dining on guinea pig.

Depending on the region, cuy may be served roasted, broiled, in stews, or skinned and fried to a crisp. I’d been eager to give the strange meat a try, til I laid my eyes on the presentation. Restaurants throughout the country advertise the erstwhile family pets splayed out on top of a salad and some fries, with their mouths agape in what I can only imagine is a final scream of terror. (Seriously, do a Google image search for “cuy Perú” or just see below).  I’m not generally squeamish about faces on my food. But something about roasted guinea pig face pushed my limits to the brink.

Cuy - Guinea Pig

We waited until two of our friends joined us in Lima before taking the leap of ordering one. We figured that way, the pressure to finish regardless of the mental anguish could be spread between four of us rather than two. This was a wise strategy. I was able to take a couple bites before that roasted scream got the best of me. And perhaps my opinion is not objective as a result, but I didn’t really care for it. The skin was nice and crispy, which I generally love. But it was greasy, and the meat was gamey and stringy. Though some compare it to rabbit, I have to disagree. But then again, I was under duress.

Cutting into Cuy

Lest you think guinea pig dinners are limited to South America, a recent NPR article “From Pets to Plates: Why More People Are Eating Guinea Pig” details how the humble cuy is gaining popularity in the USA. Thanks to the influence of South American restaurants and concerns about the environment, many activists are pushing guinea pig as “a low-impact meat alternative to carbon-costly beef” that’s high in protein and low in fat. While the article makes some excellent points in that regard, I also know that eating crickets and other insects is highly nutritious and good for the environment. But do I see myself embracing the notion of sitting down to a dinner of bugs? Not so much.

Would you ever give cuy a try? If you have, I’d love to know if my assessment was skewed by my squeamishness.

Learning to Cook Andean Delicacies at Sky Kitchen

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Sky Kitchen in Lima, Peru

After falling in love with the flavors in Perú, I knew the only way my taste buds would forgive my return to the USA would be the promise home-cooked recreations. So I signed up for the Andean Delicacies cooking class at Sky Kitchen in Lima (and a gym membership to counteract my love of Peruvian food).

Sky Kitchen cooking classes are held in a modern penthouse space overlooking Lima’s gorgeous Miraflores neighborhood. They’re led by Peruvian native Chef Yurac, who began cooking at eight years old when his mother punished him for some form of misbehavior he claims not to remember by depriving him of the family meal she’d prepared. He decided he didn’t need her cooking anyhow, he could do better himself. This launched a lifelong passion which he now shares with visitors to Lima.

On the left is huacatay, a Peruvian black mint. On the right, ahí panca, a spicy Peruvian pepper.

On the left is huacatay, a Peruvian black mint. On the right, ahí panca, a spicy Peruvian pepper.

Over the course of a leisurely afternoon, we learned about a variety of native Peruvian fruits, vegetables and grains, the history of many Peruvian dishes, and the techniques used in their preparation. We chopped, sliced, stirred and fried our way to an incredible meal.

The first course we prepared was ocopa, a native potato drenched in a sauce made from a fascinating mix of yellow pepper, cheese, onion, garlic, huacatay leaves (black mint), toasted peanuts and vanilla crackers. Yep, vanilla crackers. Who knew? I’d seen this served at restaurants and thought it didn’t look all that appealing, but I was surprised to find it was one of my favorite dishes.

Ocopa

Next up was the chupe, a savory soup featuring prawns and fried fish, along with corn, peas, carrots, pumpkin, more huacatay, and a healthy dose of cheese and rice.

Chupe

The main course was seco de alpaca a la norteña, a mixture of cilantro, onions, garlic, ají panca (a spicy Peruvian pepper), white wine, and chicha do jora (Peruvian maize beer). The sauce and meat slowly simmer for hours resulting in a flavorful alpaca that’s so tender it falls apart. This was my first time trying alpaca, and I am a fan. It’s super lean, but tender and versatile. The dish was served with asparagus and a guiso de quinoa featuring my favorite grain doused in cheese, milk, garlic and yellow pepper. Quinoa’s only recently become popular in the USA, but it’s been a protein-rich staple in countries like Perú, Ecuador, Bolivia and Colombia for thousands of years.

Lean cuts of alpaca meat.

Nice and lean cuts of alpaca.

Seco de Alpaca

And to top it all off, perhaps my favorite of the day, was a delicious mousse made with lúcuma fruit. Lúcuma looks something like an avocado when you cut into it, except bright yellow, with a slightly drier texture similar to that of a hard-boiled egg yolk. The flavor is impossible to describe, like nothing I’ve tasted before, but it’s addicting. Lucky for me it’s served throughout Perú in milkshakes and ice cream. (Yeah, that gym membership was a must). We topped the mousse with a maracuyá (passion fruit) reduction. I can’t wait to try my hand at making mousse back home!

Lúcuma Mousse

Sky Kitchen offers classes Mondays through Saturdays for lunch or dinner, and classes are available in English, Spanish and German. Come hungry, because it’s a TON of food! For more information or to book a class, visit the Sky Kitchen website.

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