Course #1: Locro ( Ecuadorian Potato Cheese Soup)
Ingredients:
- Salted Butter - 110 grams
- Minced Yellow Onions - 200 grams
- Minced Garlic - 30 grams
- Yellow Potato (Peeled medium diced) - 1800 grams
- Chicken Stock - 2000 grams
- Milk - 500 grams
- Shredded White Cheese - 400 grams
- Salt and Pepper - 15 grams
- Corn on the Cob - 100 grams
- Parsley - 5 grams
Method:
- Peel the Yellow Potato and Dice them in a ½ inch dice.
- Melt butter on medium low heat in a medium sauce pot. Add the onions and cook for 5 to 10 minutes, until the onions are translucent.
- Add garlic and continue cooking for an additional minute.
- Pour in the Chicken stock and potatoes. Turn the heat to medium and cook the potatoes for 15 to 20 minutes until the potatoes are soft.
- Take corn on the cob and rub with oil and Salt and pepper. Place corn on the grill. Make sure to roast the corn, but not burn it. Make sure you turn the corn to get an even cook on the kernels. Let cool for 5 mins.
- Give the parsley a rough chop. Make sure you are just using the leaf and no stems.
- Once the corn is cooled down, you want to shave the corn kernels off the cob by running your knife along the base of the cob. break up the kernels and set them to the side.
- Once potatoes are cooked, use a potato masher to mash the potatoes halfway through. You want to have some chunks, but some potatoes are mashed.
- Add the Milk and continue cooking for an additional 10 mins.
- Remove the soup from the heat and add in the cheese and stir with a whisk to melt all the way and prevent the cheese from settling to the bottom of the pot.
- Add salt and pepper to season.
Course #2: Toasted Sweetcorn, Avocado and Quinoa Salad With Pan Amasado (Chilean Country Bread)
Bread:
- All Purpose flour - 500 grams
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Warm water - 1 cup (more if needed)
- Melted butter - 2 Tablespoons
- Yeast - 7 grams
Method Part 1:
- Mix the salt, sugar and flour together in a mixing bowl. Make a volcano in the center of the bowl.
- Put the melted butter, 1 cup of warm water and yeast in the center and mix.
- Knead the dough until it is soft and pliable (10 mins). Add more water if neccessary as you knead.
- Make a log with the dough and cut it into 12 pieces.
- Work each ball into round discs.
- Let rise for 1 hour in a warm place, covered with a tea towel. Now it’s time to make the salad.
Salad:
- Uncooked Quinoa - 150 grams
- Corn kernels - 280 grams
- Extra Virgin Olive Oil - 30 grams
- Cherry tomato - 150 grams
- Cilantro leaves - ½ cup
- Green onions - 4 each
- Limes - 2 each
- Red chili pepper - 1 each
- Avocado - 2 each
- Mixed nuts - 50 grams
- Salt and Pepper - to taste
Method:
- Rince the quinoa under water using a sieve. Half fill and medium pan and bring to a boil. Add quinoa to the water, stir well and simmer for 12 minutes or until just tender.
- Put the corn into a dry frying pan and sauté for 5 to 6 minutes. Stir corn from time to time. You want to have a lightly toasted appearance. Once finished set aside to let cool.
- Slice the chili pepper in half, lengthwise, and take the seeds and vein out. This will cut down on the spice.
- Cut the Cherry tomatoes into quarters, and place in a mixing bowl.
- Slice the green onion very thin.
- Chop Cilantro
- Juice both limes and zest using a box grater.
- Once Quinoa is cooked and cooled, make sure to press into the sieve to squeeze as much of the water out of the quinoa that you can.
- Mix tomatoes, pepper, green onion, cilantro lime zest and quinoa together. Season well with salt and pepper.
- Half and stone the avocado. Scoop out the flesh and cut into chunks ¼ inch in size. Toss with the lime juice.
- Add avocado to the rest of the salad and mix some more.
- When serving, sprinkle mixed nuts on top.
Bread Method Part 2:
Preheat oven to 350F
Pierce the rolls with a fork and paint with warm milk. Bake, on a lined sheet pan, for 25 – 30 Minutes or until lightly browned.
Take out of oven and serve.
Course #3: Peruvian Marinated Flank Steak with Aji Verde Roasted Sweet Potato and Macho Peas
Marinade:
- Crushed garlic - 30 grams
- Extra Virgin Olive Oil - 100 grams
- Low sodium soy sauce - 100 grams
- Red Wine Vinegar - 75 grams
- Grated ginger - 10 grams
- Aji amarillo pepper minced - 10 grams
- Ground Cumin - 5 grams
- Dried oregano - 5 grams
- Salt and Pepper -15 grams
Method:
- Mix all ingredients together very well.
Flank Steak:
- Flank Steak - 4 lbs
- Peruvian Marinade - 1 recipe
Method:
- Cut Flank Steak into roughly 1 pound pieces.
- Place each Piece of Steak into a 10X13 plastic bag.
- Divide Marinade equally into four and pour marinade into the bags with the steak in them.
- Heat seal the bags and zix around to full coat the steak and place in fridge for 45 minutes to marinade.
- Make sur to flip the meat every 15 minutes to keep the coating of the steak in the marinade.
Roasted Sweet Potato:
- Sweet Potato Peeled - 4 lbs
- Extra Virgin Olive Oil - 100 grams
- Paprika - 20 grams
- Cumin - 10 grams
- Garlic power - 5 grams
- Onion powder - 5 grams
- Salt and Pepper - 10 grams
Method:
- Cut peeled Sweet Potato into large batons. Roughly 1 inch wide and 3 inches long.
- Toss the potatoes into a mixing bowl.
- Sprinkle all dried ingredients on top of the yams. Then drizzle Olive oil over-top of all ingredients and toss together to fully coat the yams.
- Preheat oven to 350F.
- Transfer Flank Steak to the Sous Vide and cook for 40 mins at 58c
- Pour yams onto a parchment lined sheet pan and into the oven for 12 minutes.
- After 12 minutes, turn the Sweet Potato over and back into the oven for another 12 minutes.
- The finished product should be crispy on the outside and soft in the middle.
- Serve as soon as finished.
Macho Peas:
- Spring Peas - 454 grams
- Unsalted Butter - 25 grams
- Olive Oil - 10 grams
- Fresh Parsley - 20 grams
- Fresh Mint - 10 grams
- Red Chili Pepper - 10 grams
- Salt and Pepper - to taste
Method:
- Fill a medium pot half way with water and boil.
- Add Peas and cook for 5 mins. Drain well.
- Using a fork, mash up some of the peas. Leaving roughly half of the peas whole.
- Return Peas to the pot and add the butter, olive oil, herbs and the chili pepper. Stir well.
- Combine with a big pinch of salt and pepper, tossing everything together to mix all the flavors together.
Aji Verde Sauce:
- Mayonnaise - ½ cup
- Cilantro lightly packed - 2 cups
- Jalapeno Medium - 1 each
- Garlic - 2 cloves
- Parmesan Cheese - 1/3 cup
- Lime Juice - 15 grams
- Kosher Salt - 5 grams
Method:
- Combine all ingredients in the Robot Coupe until sauce is smooth. After 20 seconds use a spatula to scrape the edges to make sure you incorporate the sauce.
- Continue blending. The sauce will not be totally smooth because of the cilantro, but it wll be smooth enough.
Final Method:
- After 40 mins pull the Flank Steak out of the Sous Vide.
- Place steaks on the cutting board.
- Turn on the grill and sear the Flank Steak giving the steak a quarter turn after 1.5 mins. Then flip Steak over and turn after 1.5 mins.
- Take Steaks off the grill and let sit for 2 mins before slicing.
Course #4
Milhojas
(Thousand Layers Cake)
Dough:
All Purpose Flour - 3 cups
Unsalted Butter (room temp) - 224 grams
Egg Yolk (room temp) - 3 each
Milk - ¾ cup
Rum - 1 Tablespoon
Salt - pinch
Method:
Combine flour and salt in a large mixing bowl. Add butter in chunks, egg yolks, milk and liquor. Work it together to form a dough of medium consistency.
Do not work with your hands. Use a fork to work the dough as the heat from your hands will melt the butter. The bits of the butter in the dough gives it it’s crispiness when baking.
Wrap the dough in plastic wrap and refrigerate for 6 hours.
Preheat the oven to 350F
Divide the dough into 14 pieces. Roll each piece on a floured baking sheet or parchment paper until very thin.
Cut circles 9” in diameter using a pairing knife. Use a plate as a guide.
Pierce the dough with a fork, evenly, across almost the entire surface of each dough.
Bake each circle on an ungreased baking sheet for 5-7 minutes until golden. Let cool
Assemble the cake filling between each layer with 4 tablespoons of dulce de leche.
Every three layers, add ground walnuts. Save 1 cup for the top layer.
When all the layers are done, mix the remaining walnuts and powdered sugar together and sprinkle over the entire cake.
Put cake in fridge until service