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Talk Food Festival: Ingrid Hoffmann

Posted on Sep 16, 2013 10:45am

Ingrid Hoffmann, author of "Latin D'Lite" and host of "Simply Delicioso," made a delicious Peruvian-inspired meal to celebrate Hispanic Heritage Month. With these recipes, you can also make a meal that's Simply Delicioso!

 

Peruvian Anticucho Beef Skewers

Makes 8 to 10 servings

 

¼ cup mild ají panca paste

¼ cup distilled white vinegar

12 garlic cloves, minced

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2½ pounds sirloin steak, cut into 2 x 1-inch cubes

10 metal grilling skewers, or use bamboo skewers, soaked in water for 30 minutes, drained

nonstick olive oil cooking spray
 

1. Mix the ají panca paste, vinegar, garlic, cumin, oregano, salt, and pepper in a large bowl. 

2. Put the beef in a large zip-tight plastic bag and pour in the vinegar mixture. Squeeze out the air and close the bag. Refrigerate, turning occasionally, for at least 8 hours and up to 16 hours. (Or, if you are pressed for time, marinate the beef at room temperature for 1 hour.)

3. Prepare an outdoor grill or preheat a grill pan over medium-high heat.

4. Thread equal amounts of the beef onto the skewers. Spray the skewers with cooking spray.

5. If grilling, brush the grill grates clean. If using a grill pan, you will have to grill the skewers in batches. Grill or pan-grill the skewers, turning occasionally, until browned, about 8 minutes for medium rare. Transfer to a platter and serve immediately.

 

Yellow Quinoa

Yield: 4-6 Servings

 

1 ½ cups quinoa

2 ½  cups water

1 medium onion, chopped

2 garlic cloves, chopped

¾ teaspoon Peruvian Aji Amarillo paste

2 tablespoons Delicioso adobo (recipe below)

3 tablespoons flat leaf parsley roughly chopped

1 green pepper, chopped

2 tablespoons extra virgin olive oil

2 tablespoons butter

Salt to taste

 

1. Rinse the quinoa very well and drain it in a colander.

2. Place it in a medium saucepan, add the water and let it cook for 20 minutes or until the quinoa is popped. Drain.

3. In a separate large frying pan, put the oil and the butter. Add the onion, garlic and green pepper and cook until onion is transparent; approximately 5 to 7 minutes.

4. Add the Aji Amarillo paste, the Delicioso Adobo, the parsley (reserving some for decoration) and the salt to taste. Add the drained quinoa and mix thoroughly. Serve hot sprinkled with the remaining chopped parsley.

 

Delicioso Adobo Seasoning


  1. 1 tablespoon lemon pepper

  2. 1 tablespoon garlic powder

  3. 1 tablespoon onion powder or flakes

  4. 1 tablespoon dried oregano

  5. 1 tablespoon dried parsley flakes

  6. 1 tablespoon achiote powder

  7. 1/2 tablespoon ground cumin

  8. 1 tablespoon salt


Mix all ingredients and keep in an airtight jar and use in your favorite recipes.



Classic Latin Avocado and Tomato Salad

Makes 6 servings

 

2 Hass avocados, peeled, pitted, and cut into 1-inch chunks

2 medium tomatoes, cored and cut in 1-inch chunks

4 scallions, white and green parts, cut into ½-inch lengths

1 cup fresh cilantro, coarsely chopped

3 hard-boiled eggs, peeled and cut into ½-inch dice

1 jalapeño, seeded, ribbed, and finely chopped

3 tablespoons distilled white vinegar

kosher salt

freshly ground black pepper

1 head of Boston or Bibb lettuce, leaves separated into cups

 

1. Gently mix the avocados, tomatoes, scallions, cilantro, eggs, and jalapeño in a medium bowl. Drizzle the vinegar over the mixture and toss gently, seasoning with salt and pepper. 

2. To serve, place a lettuce cup on each plate and fill each with equal amounts of the salad. Serve immediately.
 

 

Classic Pisco Sour

Serves 4

 

1/2 cup Pisco or other brandy

1/4 cup lime juice (from about 2 limes)

1 tablespoon simple syrup

1 egg white (optional)

2 dashes Angostura bitters

Ice for serving


1. Place the brandy, lime juice, simple syrup, egg white (if using) and bitters in a blender. Blend until the mixture is frothy. Serve over ice.



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