Chicago Style< Peruvian Flavor

 Our new pope is a Chicogoan.It's a huge honors for,the USAalong with Illinois and CHicago Pope Leo XIV is probably missing that good Chi-town food despite being in a culinary paradise.Chicago food is influence dby Italian and other ethnic groups who settled in the Windy City.

There are already POpe Leo themed dishes.An iconic CHicago  restaurant chain ,Portillo's has already created a dish for the pontiff born Robert Prevost .Its' Italian beef sandwich already has been named "The Leo".This is shredded beef smothered  with three kinds of peppers and a rich beef gravy .It's sandwiched between half a loaf of Italian bread. Bennison Bakery in nearby Evanston has baked a butter cookie with the pope;s image on it. The Pope also grew up with such CHi-town classics as deep dish pizza,  a spin on pizza rustica.It's loaded with sausage pepperoni and generous helpings of tomato sauce and mozzarella. There is also Chicago thin crust pizza which has an ultra fine thin crust and is cut into squares instead of wedges.There;s also Chicago style hot dogs or "dragged through the garden" dogs. This is a Vienna beef hot dog that;s topped with sliced tomatoes, relish, chopped white onions and a green pickle. A dash of celery salt and a stripe of mustard is added for more flavor. Ketchup is never ever used on these weiners. That's sacrilege to any Chicogoan!

The Pope spent a great deal of time in the seaside town of Chiclayo in northwestern Peru.His favorite dish was goat with beans and rice.He was also fond of ceviche, raw seafood "cooked in lime juice.Tje acid in the juice changes' the meat's composition while preserving its' raw ,briny taste.It can be made at home with either raw or cooked fish.Red onion and cilantro are also added for more flavor.Pope Leo also likes second which means dry in Spamish but is also a rich, savory stew.It's usually made from beef or kid macerated in vinegar. This is not quite marinating but softening the meat ,Yellow potatoes are added to thicken it.The recipe varies throughout South America. Ecuadorians also add avocados and ripe plantains along with achiote, a red spice sort of like cinnamon.The Pope may have also enjoyed a variety of potatoes too.A Peruvian staple quinoa is now an everyday American dish that can be made into a delicious bowl .It;s usually cooked with veggies for a healthy lunch or dinner.

POpe Leo has had a very good culinary background. First there was Chicago, then Peru and now Rome. He couldn't;t have asked for a better diet.

Taei Peruvian Mustard A Good Kind Of Hot

 What goes with a hot dog on a chilly day? Tari's Peruvian Hot Sauce ! This is a great condiment nor just for dogs and brat s but also for chicken and even pasta, pizza and chili.

I really like this mustard/ I enjoyed it on a tofu turkey sausage for lunch. There are two kinds of hot sauce. 

One is a more mustardy type , with a fiery bite. This is perfect on hot dogs and even hamburgers. The milder sauce (whichresembles Thousand Island dressing) has a milder creamier flavor.

Both sauces are pure Peruvuan (hence the very cute llama logo) and made with Peruvian peppers. They're unique to Peru, a bright yellow with a fruity spicy flavor. It works Wells in a sauce. I can see this on chicken tenders along with a great dip for fish and chips.You can add a few drops to tomato sauce and give some zing to pasta and pizza.I also planning on adding some to homemade chili too.

ANother Peruvuan who likes this is Paddington. He may have a fondness for orange marmalade but he may change his mind after tasting these sauces.

If you want to add some flavor to your cooking, then try Tari Peruvian Hot Sauce.It;s versatile.It can top hamburgers and hot dogs. It can be added to sauces. Try and enjoy the heat during these cold January days.

Lima Bean Season

Late August and early September bring forth the lima bean. This is a versatile bean that you can use in soups or side dishes. Buy them fresh off the stand or canned from your supermarket.

Lima beans actually do come from Lima Peru where the Mochitas, the indigenous people used them in ancient rites. Also known as the butter bean. this legume has been around since 2000 BC. Thanks to various cross pollination , the bean became smaller in size at around 800 AD. The name Lima bean came about from their containers which were stampedLIMA PERU on them. Originally called Lima, Peru beans th e name was quickly shortened. They became a hit in this country with farms now growing them in North America, particularly in New Jersey.

Lima beans are a good source of fiber and manganese.The first helps lower cholesterol and the second is a much needed trace element. Lima beans also contain chemicals that reduce the effect of sulfites (that chemical they spray over salad bars to keep the food fresh). The beans also contain folate and magnesium which promote heart health.

If anything love lima beans for their taste. They have a nuttiness that plays well with other vegetables such as corn and carrots (hence the great invention of succotash). You can also puree limas with milk and Parmesan cheese for a side dish. One of my favorite dishes is just steamed limas with butter or margarine melting on top of them. Add a few grains of sea salt and cracked pepper and it's a masterpiece.

Now is the season for lima beans. You can easily buy them at your local produce stand or Farmer's market. If you can't then get them at your grocery store. Either way, you'll have a rich , nutty,good for you bean.