Friday, September 08, 2006

Hosting Labor Day Weekend

We spent the three day holiday weekend hosting a group of our friends at E’s family beach house. From Friday night through Monday afternoon we had almost a dozen friends stop by for a visit ranging from a few hours to several days. Some of the highlights of the weekend were “sleeping late”, afternoon runs on the sandy beach, watching a whale swim by, 5 PM cocktails and appetizers, and E’s wonderful dinners. Sunday’s dinner was outstanding. The theme was Peru. We had our picture album from our Machu Picchu trip, traditional Peruvian music playing on the CD player, and Pisco Sours for everyone. E prepared and cooked three mouth-watering dishes from his new Peruvian cookbook:

A classic, Peruvian, seafood dish, originated on the beaches of El Callao, where the name "chalaca" comes since the inhabitants are known by this nickname. This mussel appetizer, piled high with a lime-infused, fresh salsa of corn, garlic, peppers, tomato and red onions, is known by this name along the 3000 km of the Peruvian coast.

Made with chicken, this dish achieves one of the most captivating flavors for first-time samplers of Peruvian cuisine. A mixture of Hispanic and Quechian flavors, the dish relies on pecans, onions, peppers, hard-boiled eggs, garlic and a bread-crumb sauce to cover the chicken and several varieties of boiled potatoes (i.e., purple, yellow, sweet, etc.).

Locro, known also by its indigenous name 'rokro,' is one of the many stews consumed in Peru for over 2000 years. Paying tribute to winter squash, this shrimp dish also contains fresh corn, lima beans, red onion, garlic, fresh cheese, mint, cilantro, and pisco.

4) PISCO SOURS recipe, the national drink of Peru
2 parts Pisco (a type of brandy)
1 part lime juice
1 part simple syrup (granulated sugar melted in water)
1 egg white
3 parts ice
Angostura bitters
Blend together Pisco, lime juice, simple syrup, and egg white with ice. Strain mixture into old-fashioned glasses. Top with a few drops of Angostura bitters.

We are not sure how many more chances we will have to visit and host parties at the beach house. It is for sale. Check it out if you have several million and would like a fantastic house on the beach along the Monterey coast.


Anonymous said...

I've never prepared Peruvian, I shall try these recipes, thanks.

..:: YNAGER ' 65 ::.. said...

Sounds like a great time. LOVE the dining table.

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