Aimez Vous Peru? Cookup - 11-01

We used to have "cookups" back in Sag Harbor where there was little else to do. We've been talking about doing it here (in Cincinnati). And we finally got around to it last month with Donald and Wendy (Wendy is a food critic from LA who's parked in Lexington). More about Donald later.

The theme was Peru. We had Seco de Res and Pisco Sours for the first time at Flor De Mayo on The Upper West Side. We've been back many times and, if you're ever in the area and you're hungry.. nuff said.


View Larger Map

Seco de Res was prepared by The Chief Cook. I made "green rice". Wendy made a bean dish on which I hope she'll elaborate as a comment below.

Seco de Res is a stew that's made with marinated beef (cilantro and dark beer - Negra Modelo seems to work well).


The Chief Cook has a technique for removing the leaves from the stems. That comb is part of Mandolin.



While the beans and Seco de Res cooked -- tapas and Pisco Sours! Ok tapas are not really Peruvian. But neither are we.

The mystery ingredient in Pisco Sour is pisco, a grape liquor. Sugar syrup, lemon (sometimes lime) are added and shaken with egg white. Sprinkle a few drops of bitters on top.

A bit of irrational exuberance followed. Donald, who is normally a pillar of rigorous rationality, was forced to participate. This was not a result of the Pisco. Probably a reaction to the egg whites.


I made green rice. Rice with a mixture of cilantro, garlic, oil, peas, carrots. Both the Seco de Res and the green rice contained peas and I know that the peas and carrots have a soup kitchen connotation. But it's authentic and it works.

Wendy made a bean dish. And I hope she'll describe it soon.


The table before....


....and during..



I guess the Asahi Super Dry connection could have something to do with Alberto Fujimori. But I doubt it.

We're gonna do this again. Maybe you're interested?