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Would You Drink Chicha Beer?

YumSugar — Thu, 10 Sep 2009 16:15:36 -0700

"Off-centered stuff for off-centered people" is the slogan used on every beer at Dogfish Head Craft Brewed Ales, a Milton, DE-based craft brewery. Although the company is perhaps best known for its 60-Minute India Pale Ale, it's made headlines recently for being one of the few to produce chicha, a traditional Peruvian beer made out of corn that's been milled and moistened - in the brewer's mouth.

"Ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment," Dogfish Head founder Sam Calagione told the New York Times.

Although the beer's boiled for an hour and Calagione claims it's "completely sterile," I simply don't know if I can stomach a drink that has a stranger's saliva in it. What about you?

Source: Flickr User zieak

Homemade Ceviche Is Fresh, Flavorful, and Fabulous

partysugar — Sat, 30 May 2009 08:00:04 -0700

Ceviche is a cool and delicious dish in which raw fish is marinated in fresh citrus juice. The acid of the juice "cooks" the fish until it is firm and plump. It's a wonderful Summer course that can be served as an appetizer with tortilla chips or placed atop a bed of greens as an entree. Although it may not be the most authentic Peruvian recipe, this is my favorite rendition of ceviche. It's packed with vibrant colors and crunchy flavors. When making any variation of ceviche, it's important to purchase the most fresh fish available. Using fish that has been previously frozen won't yield the same results. If experimenting with this scrumptious dish popular in Latin America is of interest to you, check out this rewarding recipe and read more.

Ceviche
From Emeril Lagasse

Ingredients

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper*
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips*
Lime wedges, for serving

Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Serves 4.

*I used halibut and chose to serve the ceviche with tortilla chips.

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Happy Hour: Pisco Sour

YumSugar — Mon, 18 Aug 2008 14:00:46 -0700

The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.If you don't own pisco, you can find it at a well-stocked liquor store or online. The pisco sour and its namesake spirit have been at the center of a centuries-old battle between Chile and Peru, with both countries claiming it their own.

Note that this recipe calls for Chilean pisco, which is sweeter, with slightly lower alcohol content than Peruvian pisco. If you substitute Peruvian pisco, increase the amount of simple syrup and lemon juice according to your taste. To get the recipe to this lovely Latin libation, read more.

Pisco Sour
From Epicurious; inspired by a cocktail consumed at Nopa

Ingredients

1 egg white
2 1/2 ounces Chilean Pisco Capel
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Angostura Bitters

Directions

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice.
Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass.
Top with a few drops of bitters.

Makes 1.

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Definition: Pisco

partysugar — Tue, 07 Aug 2007 12:16:37 -0700

Pisco
A super potent brandy made from the distillation of Muscat grapes in Chile and Peru. Aged in special containers to prevent the liquor from absorbing either the color or flavor of the wood.

YumSugar's Best of the Tasting Tents: Food

YumSugar — Tue, 23 Jun 2009 03:30:15 -0700

The biggest event at the Aspen Food & Wine Classic is the Grand Tasting, which took place five times over the span of three days. Inside several vast tents, attendees could sample a wide variety of food, from Peruvian tiradito to Cypriot soutzouko. As delicious as the offerings tasted, half the fun was eating with my eyes. Keep reading to see my favorite foods of the tasting tents.

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Peru Reclaims Record For Largest Serving of Ceviche

YumSugar — Mon, 08 Dec 2008 15:00:41 -0800

Yesterday, the residents of Callao, Peru were up to something fishy. Four-hundred-fifty students and chefs were elbow-deep in whitefish, lime, onions, and peppers in an attempt to break the world record for the biggest serving of ceviche, a seafood dish in which raw fish is "cooked" by the acid of lime juice.

The dish weighed in at a record-breaking 6.8 tons, more than 2 tons heavier than the existing record of 4.5 tons, a record that was made in Mexico. The record is a huge feat for Peru, a country that claims ceviche as its own.

"In the name of Peru, we can take back the Guinness record," declared Alexander Kouri, Callao's regional president. A Guinness Book of World Records representative was present to make the count official.

Outside the stadium where the record was broken, hundreds waited to taste a plate of the prize.

"What tacos are to Mexicans, ceviche is to us," said Ronald Espinoza, one of the students preparing the dish. "A Peruvian who does not eat ceviche is not Peruvian."

Source

All the News That's Fit to Eat - Jan. 21, 2009

YumSugar — Wed, 21 Jan 2009 12:30:12 -0800

Gastón Acurio, South America's preeminent chef, plans to introduce America to Peruvian cuisine. - Los Angeles Times
Goji berries may seem like a fleeting trend, but they've long been prized in Chinese culture. - Boston Globe
Want a dramatically different weeknight meal? Opt for pistachio-encrusted turkey burgers. - Chicago Tribune
Despite the global recession, airlines are spending more to add cachet to airline food. - Wall Street Journal
Favorite cocktails and spirits of presidents past and present. - Washington Post
The latest high-tech cooking tool is the cell phone. - New York Times
Pretzel chips have exploded onto the snack scene. Which brand is the best? - San Francisco Chronicle
Learning how to cut up a whole chicken will save you money. - The Oregonian

Source

Top 5 Flavor Pairing Predictions for 2009

YumSugar — Mon, 05 Jan 2009 11:16:02 -0800

At the onset of each year, American spice company McCormick offers its prediction for the top spice combinations. When we shared the company's top picks with you last year, your vote went to the vanilla and cardamom combo. Incidentally, throughout 2008, I encountered that flavor pairing in recipes and menu items from flan to peach pie. McCormick recently released its forecast for 2009. To see five of the new flavor combinations predicted to explode onto the food scene (and your tongue) this year, read more.

Toasted sesame and root beer
Chinese five spice and artisan-cured pork
Dill and avocado oil
Mint and quinoa
Smoked paprika and agave nectar

The Peruvian grain quinoa has been gaining popularity, and I've already seen recipes for it tossed with mint and other herbs. With the shift away from high-fructose corn syrup and toward natural sweeteners, I could see agave nectar and smoked paprika being a big hit. Toasted sesame and root beer? That's an interesting idea, but I'd have to try it in order to believe it will take off.

What are your thoughts on the flavor forecast?

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Simple and Quick Meal: Mediterranean Chicken Quinoa

YumSugar — Sat, 20 Sep 2008 08:00:16 -0700

Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content. Next time I make it (which will definitely be soon), I'll stir in the basil at the last minute to prevent wilting. If you're not a fan of raw garlic, sauté it for a minute to mellow out its flavors. To look at the recipe, read more.

Mediterranean Chicken Quinoa
Original recipe by YumSugar

Ingredients

Cooking spray
1 pound chicken breasts, butterflied
1 cup uncooked quinoa
1/4 cup chopped pitted Spanish Manzanilla olives
2 tablespoons chopped fresh basil
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, finely crushed

Directions

Spray grill or grill pan with cooking spray. Grill chicken until cooked through.
In a large pot, cook quinoa with 2 cups water until water is completely absorbed and grain appears soft and translucent, about 10 to 15 minutes. (It is normal to see the filament-like germ ring along the edge of the grain.)
In a large bowl, combine olives, capers, olive oil, lemon juice, salt, pepper, and garlic.
Cut chicken into bite-sized pieces and add to olive mixture. Add quinoa to olive mixture.
Just before serving, stir in basil.

Serves 4.

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Yummy Links: From Mario Batali to CornNuts

YumSugar — Fri, 14 Sep 2007 08:01:03 -0700

Mario Batali now has a regular online column. Does this mean he's become one of those food bloggers that he hates? - Serious Eats
Celebrity chef Rocco DiSpirito shares his family recipes. - Secret Sauce
Learn more about Ani Phyo, a true life raw foodist. - Culinate

The alstroemeria flower (aka Peruvian lily) will look great as your next floral centerpiece. - CasaSugar
When ultra cheap comfort food becomes gourmet, the prices go up too. - Will Work For Food
Don't put away that grill! If you do, you'll miss out on grilled pork tenderloin with herbed cornmeal rub. - Apartment Therapy: The Kitchen
According to Zagat, London tops the list of most expensive cities to eat in. - Yummr
Sick of fresh food going bad? Here are some food storage tips. - Fit Sugar
You've been eating them for years, but what exactly are CornNuts? - Chow