I eat Peruvian a lot and really love it. I've never had Tibetan food but am surprised by the idea that there would be much similarity. I was also surprised that there wasn't more seafood on that restaurant's menu. Only one ceviche dish?

What did you order anyway?

Agree with what Billy said. No doubt it was tasty- I see several dishes on the menu that I've had at various Peruvian restaurants ( a little joint on a a backstreet in San Jose, Costa Rica was the absolute best I've eaten). And, even though it's mentioned on the menu cover, no Inca Kola available? The horror..

We ordered:
•Chicken skewer appetizer (wife and little one were too squeamish to try the veal hearts)
•Skirt steak
•Lamb stew
•Sweet plantains
•Fried yucca

Just ate family-style, sharing all dishes. It was the perfect amount of food.

As far as the similarity between Pereuvian and Tibetian: the preparations are pretty different, but there are many of the same flavors. Tibetian has more soup-type dishes, though and there aren't nearly as many noodles in Peruvian dishes.

I think I've decided that an ear of corn, brushed with olive oil, and cooked on a grill is my favorite side dish/vegetable ever. Maybe it's just the summer or that we've been grilling more lately.

Also, I've recently discovered cebollitas. We brushed with olive oil and cooked on the grill until slight charred. Added sea salt and squeezed lime juice. Dynamite app.

On the Spain episode of Bourdain: No Reservations, these were eaten along with wine that was basically shot into the mouth Cancun-style via a spouted decanter called a porrón.

Todd, I'm trying to see the connection but it's not happening for me.

Can't see it. Gotta taste it.

Never heard the term "cebollitas" before, but I've cooked them, oblivious to that fact. Good stuff. Even better with baby Vidalias.

I'm guessing spicy meat (chili peppers in common) and root plants are the common flavors and textures.

chilis, yes.
and the meat is from sturdier animals that can live up in the mountains, or in higher valleys... goat, certain kinds of beef.
Also, yes, a lot of root vegetables.

Don't discount the fact that Peru has a huge shoreline- lots and lots of seafood in their cuisine. The absolute best seafood stew I've ever eaten ( mine is a close 2nd) was Peruvian in origin. Also, the HOTTEST condiment I've ever eaten prior to ghost peppers.

Hmmm... they didn't eat any seafood. Go back some time Todd and report.

Little one has extensive food allergies. So, we are not yet doing much seafood, despite no officially diagnosed allergies to anything from the sea (except for salmon). It's too easy for a kid like him to develop an allergy to stuff like that at his age. Maybe when he's older.

Last night I made some pork tenderloin cutlets with a wild mushroom ragout and asparagus.
It was yummy.

Made Fried Chicken and Potato Salad. Drinking some Sweet Tea I made yesterday with some Beam.

That's too bad because Peruvian seafood is to die for, and is what I mainly think of when I think of peruvian food. All the ceviches, seafood stews, fried fish fillets with incredible spicy aji pepper sauces, and a fantastic shrimp chowder that even beats chili on a cold rainy day.

I've read elsewhere that there are chinese influences in peruvian cooking but I've never noticed any. Perhaps because they aren't there in what I normally order. Its got to run deeper than spicy peppers, rice and root vegetables and sturdier animals because that describes a helluva lot of non-western cuisine. Goat is actually the most widely consumed meat in the world.



Daddy's Yummy Tenderloin?

you gonna make some?

I'm going to do a grill-fest on Sunday for maybe 12-15 people, and one of the things I've decided to do is kabobs. Problem is, I'm not in well-traveled territory on this, so who's got a killer marinade for sirloin chunks? Savory preferred over sweet. POD? Anyone?

If it were me, I'd use something malty/chocolaty. Abita Turbodog, New Belgium 1554 or Kona Pipeline Porter for instance.

1/4 cup Worcestershire sauce
2 tbsps. of lemon juice
2 tbsps. of olive oil
1/4 cup of minced onion
3/4 tsps. of salt
3/4 tsps. of ground black pepper
1/2 tsp. minced garic
2 tbsp. melted butter
1 tbsp. chopped parsley

It's simple but the citric acid in the marinade will tenderize the sirloin overnight.

You can sub in soy sauce or tamari for worcestershire, add 2 tbsps. rice vinegar, and 1 tbsps. minced ginger if you want a savory asian marinade.

Hope that helps.

Making oatmeal chocolate chip walnut cookies

That looks good. Might sub lime for lemon juice. And replace 1/2 the salt with ghost pepper salt that I have. 3/8 tsp of that stuff ought to give it some nice kick. Thanks, man.

Sounds like good sub ins.

I was thinking a jerk seasoning rub could be good on beef. I mean, i know it's mostly used on chicken and pork, but why not beef?

why sirloin?

skip that and do up some proper pork kabobs (souvlaki).

marinade:
2 pounds boneless pork, cut into cubes
1/2 cup lemon juice
1/2 cup olive oil
1/4 cup white wine
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh oregano
1/2 teaspoon dried thyme

tzatziki sauce:
2 cucumbers
2 (16 oz) containers sour cream
1 (16 oz) container Greek yogurt
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil
pinch of dill

- peel cucumbers and grate. wrap in paper towel and squeeze out excess water.
- stir cucumbers with mixture in a bowl
- chill for an hour or so