From street foods to the daily table, traditional Peruvian foods are appearing on the menus of many upscale restaurants and are moving into our global palate.  We happen to be lucky enough to have a Peruvian native as our Executive Chef!  Catersource Magazine & the International Caterer’s Association have teamed up to bring you The Art of Catering Food Conference in Denver, CO.

Executive Chef Elgin Woodman will be teaching at this year’s conference, discussing the cultural and regional influences of Peru during her course entitled, “Beyond Ceviche: Exploring Peruvian Cuisine”.  Elgin will identify key ingredients in the Peruvian kitchen, showcase Peruvian foods on catering menus, and demonstrate Peruvian ingredients that you can sell in your market.

As a sneak peek, Elgin share’s her special recipe for the Classic Peruvian Dish, Lomo Saltado:

Ingredients (Serves Five):

 

1 TSP Minced Garlic

2 LBS Tenderloin Tips

1 Red Onion Wedge

1/2 LBS Plum Tomatoes, Quartered

2 LBS Yukon Fries

3 Aji Amarillo, Cut in Strips

6 TBS Soy Sauce

2 TBS Cilantro

1 Bunch Green Onion

1 Pinch of Cumin

Red Wine Vinegar

Salt & Pepper to Taste

Oil to Fry

 

Method:

– Season the meat with the garlic, then coat a sauté pan or wok with oil.

– Sear the beef on high heat, season with salt, pepper and cumin.  Remove from the heat.

– Add more oil to the sauté pan/wok, then sauté  and the onions.  Add a dash of the red wine vinegar until it evaporates, ensuring the onion keeps its texture.  Remove from the heat and reserve.

– Repeat the same process with the tomato as you did with the onions.

– Return all ingredients to the wok, including the seared beef.  Add the Aji Amarillo and Soy Sauce to incorporate all the flavors.  Toss in the cilantro and green onions, then add in the fries.

– Serve immediately with Rice & Peruvian Corn, Tacu Tacu or Noodles.

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Lomo Saltado