THE CUISINE
Peruvian food is simple and a fusion of Latin and Asian flavors.
THE COCKTAIL
Rogers kicked off the evening with a welcome cocktail—the El Capitan. The cocktail contains a few ingredients: Pisco (Peruvian Spirit), Sweet Vermouth, and Angostura Bitters, and it is garnished with a skewered pitted Amarena Wild Cherries. It’s potent and delicious! This is a classic riff on a sweet Manhattan. The combination of vermouth and Pisco dates back to the 1850’s when vermouth was first introduced to Peru with the arrival of Italian immigrants. Pisco was the dominant spirit, and it was a natural progression to mix with the fortified wine. The origin of El Capitán is unknown but is probably from the 1920s when it was popular with army captains in southeastern Peru.
THE STARTER
We served Shrimp with Garlic and Mushrooms accompanied by homemade Marraqueta (a traditional Chilean/Peruvian bread) as our starter. Similar to the concept of NOLA BBQ shrimp. Cooked in garlic-infused olive oil and served with bread for dipping in the sauce.
THE MAIN
Peru’s famous dish — Lomo Saltado. Sirloin steak is cut into bite-sized pieces and marinated in soy, cumin, oregano, and vinegar. The steak is then stir-fried in a wok with tomatoes, onions,and peppers. We served it with white rice and Yuca fries. The dish is typically served with french fries, but we wanted something more unique — the yuca fries were fabulous dipped in the Spicy Aji Amarillo Sauce!
THE DESSERT
Rogers dessert was over-the-top! He made Frejol Colado — a black bean pudding. I would have never imagined black beans in a dessert—so creamy and delicious. I have never experienced anything close to the flavors of this dessert — A sweet little taste of Peru!
THE WINE
Quinta Das Carvalhas Douro Tinto. This Douro Tinto hails from Portugal with tones of black fruits, black olives, ink, and peppercorns. It’s medium-to-full-bodied with sleek tannins and pairs well with red meats and hard cheeses.
THE TABLE
The temperate climate was the inspiration behind this month’s tablescape. The idea started with the beautiful tropical runner featuring colorful tigers, deer, birds, and flora. I balanced this with a simple khaki and cream striped tablecloth. The vase was given to me by one of our children at Christmas. The design is reminiscent of aboriginal art, featuring an orange snake and concentric circles of blue and green. A quick trip to Michael’s Arts and Crafts gave me an artificial bird of paradise and colorful succulents. I purchased the battery-operated candle set a few autumns ago. I love the faux wood grain in them. They lend a subtle naturalness that ties in my mother’s vintage woven wood bread bowl. The main large succulent and the bird of paradise dictated the fringed orange linen napkins. Simple oval ceramic plates,seated on black slate chargers, allow the food to present well. I love these bottle green coupe and tall wine glasses.They are simple elegance.
SHOPPING LOCAL
Joey Lagneaux of Lagneaux’s Meat Market. Joey hand-cut the beautiful sirloin that went into the main course. We also purchased the Gulf Shrimp for our starter from Lagneaux’s.Lori Babineaux from City Girl Farms supplies local restaurants with micro-greens and edible flowers. Find Lori out at Hub City Farmers Market every Saturday morning. Michael King from the Royal Mushroom Company for supplied the mushrooms for the shrimp starter. We use Graze Acadiana Olive Oils exclusively in our kitchen and they play an important role in our Sunday Dinners — head over the Graze and check out their huge selection of premium Oils and Vinegar. Playlist: Peruvian Classics on Spotify.
SHRIMP WITH GARLIC AND MUSHROOMS
INGREDIENTS:
¼ cup olive oil
4 garlic cloves, finely sliced
1 lb. shrimp, cleaned
1 lb. mushrooms, sliced
Salt and pepper
½ teaspoon chili pepper (optional)
1 tablespoon parsley, chopped
Rosemary sprigs to garnish
Thick bread slices
INSTRUCTIONS:
1. Heat the olive oil in a skillet. Add the garlic and fry until lightly golden. Don´t let them turn brown because they will turn bitter. Transfer the garlic to a plate.
2. Add the shrimp and sauté for 3 minutes, just until they turn pink. Season with salt and pepper. Transfer to the plate with the garlic.
3. Add the mushrooms to the skillet and stir until they look cooked, (about 5 minutes) and juicy. Season with salt and pepper.
4. Incorporate the shrimp and garlic, add the chili pepper, if using, and heat through. Add the parsley right before serving.
5. Put the shrimp in a dish, top with rosemary sprigs, and serve with bread on the side.