Purple Peru Stew

Purple potatoes? Yup. Popular in Peru. This beef stew serves 4 plus leftovers. Brown 3 lbs. chuck stew meat in a little olive oil in a large stock pot. Brown in stages and remove meat to a bowl. Saute one chopped onion and one sliced leek in the pot until brown, deglaze with 1/2 cup red wine vinegar. Add the beef back in. Stir in 1 tsp. cumin, 1 tsp. coriander, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, 1 tsp. garlic powder, ground black pepper, salt to taste. Add 2 small thinly sliced aji amarillo or other hot peppers. Check for heat, adjust accordingly. Simmer for 1 hour.

While meat is simmering, par-boil 6 peeled purple potatoes. Cool. Cut into 1″ chunks. Add potatoes, 3 sliced carrots, 1 sliced parsnip, another sliced leek. Add a little chicken or vegetable broth if getting dry. Stir and simmer another hour. Warm up for dinner later, or cool and refrigerate. Better the next day. In summer, add fresh corn kernels.

I totally made this recipe up, so don’t blame anybody from Peru.

Fish · Recipes

Mad Monkfish

Our fishmonger brought in beautiful fresh monkfish loins. It’s a dense, meaty tough challenge. A moist braise is the key. Most fish gets dry with more roasting. Quite the opposite with this angler.

For 2. Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder. In a heavy skillet, sear them on all sides in olive oil on medium high heat. Add 1 finely minced shallot, and 1/4 cup  butter, deglaze with 1/2 cup dry white wine or broth. Reduce to simmer. Add juice of 1 lemon, 1 cup Cento coarsely chopped tomatoes (drained), a little dried basil and pepperoncini flakes to taste, 3 tbs. capers and/or chopped black olives. Cover, continue to simmer for 15 minutes.

Serve with crostini or pasta. Rasputin would be proud.

Chicken · Recipes


Dinner for 2. Preheat oven to 400. Slice 2 large zucchinis lengthwise. Place them in a pan skin-side down. Drizzle olive oil over them, sprinkle with ground black pepper and garlic powder. Roast for 15-20 minutes until soft inside. Shred leftover roast chicken on top of the zucchini halves, top with shredded cheddar or jack cheese and pop under the broiler for a couple minutes until the cheese is melted. Serve with sliced jalapeños and salsa. Yum.

Could use leftover flank steak instead of the chicken. Veggies can just skip the meat, sub sautéed beans, of course.


Chicken Bones

In my quest for new recipes, I’m testing all the time. Boneless, skinless chicken breasts are tough. Literally. It’s near impossible to cook them through while keeping the texture moist. When I substituted boneless skinless breasts for skin-on, bone-in recently, it didn’t work. Result was dry stringy chicken.

If you have a recipe that keeps the boneless, skinless breasts moist, let us know. Burmese Chicken on Meat Street page works pretty well, but it’s a slower braise. Bone-in is better, if you can put up with picking them out.

And, personally, I love crispy skin.



Dinner for breakfast. Breakfast for dinner. Either way. By Thursday, lots of leftovers. This week a lamb chop, part of a rib-eye steak. Could be chicken or pork. So, making a hash-like side with scrambled eggs.

Chop leftover meat into small pieces. Also chop half a red or yellow onion, a red or any color pepper. If there are other leftovers that make sense, like potatoes, mushrooms, chop up, too. In a skillet, sauté them all in a little olive oil and sprinkle with black pepper, a dash of thyme. Set the hash-ish in a bowl and put on warm in the oven. Use the same skillet to fry up scrambled eggs with dried chives and leftover swiss or cheddar shredded on top. Serve eggs and hash-ish topped with a dollop of leftover salsa.