Easily prepare a delicious meat

The meat, when done well, are always very appreciated, regardless of the type and form of preparation.

And when stuffed become even more attractive and tasty, and sophisticated for any party or occasion.

The filling can make any meat dish a simple elegant and refined.

Try this delicious recipe for preparing meat and packed Lizard like family and friends.

Ingredients:
1k of lizard (or other meat of preference)
half cup of red wine
2 tablets of broth
400 grams of salami 3 tablespoons (soup) of oil

Method of Preparation:
First open the flesh, to look like a great steak. Then heat the wine and it dissolves the slabs of meat broth. Then pour this liquid over the meat of wine with broth, rubbing on both sides of the meat.

Filled with salami, or other filling of preference, and wrap and tie the ends of the meat with string. In a saucepan heat the oil and place the meat leaving gild from all sides. Then put a cup of water and let it boil. When you begin to boil to enter the pressure cooker, cover and let cook for about an hour, always checking if there is a need for more water.

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic.

Ingredients:
36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

Preparation:
First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Finally, serve with a nice cold beer and enjoy!

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination.

Ingredients:
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste

Preparation:
In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown.

Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper.
Serve with steamed rice.

Carving Turkey, Step by Step

By:  
Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

• Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
• We used a long carving knife with oval indentations along the blade to reduce friction.
• Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

Turkey Mercedes

9. Related Links:

How to Carve a Turkey (Video)

Making Perfect Gravy

Turkey 101

Get Stuffed

More Thanksgiving Advice

Link to the Peruvian Cuisine

Do you like the Peruvian Cuisine? Millions around the world feel the same about it. Support the growing of the peruvian gastronomy by adding a link to our site in your own web page or blog. You can use this code:

Try the <a href="http://peruvian-cuisine.blogspot.com/"><b>Peruvian Cuisine</b></a>, the most delicious and diverse of the world.

Promote your restaurant

Thousand of tourist in Peru and the rest of the World visit us every day. If you have a restaurant in Peru, and would like to promote it in our website, you must read this information. We have two options for you:

1. Free Inclusion

You can have your restaurant included in our Guide of Restaurants in Peru for free. We will include:
1. Restaurant name
2. Short description
3. Address
4. Telephone.
5. Web site.

All you have to do is to add a link to our site in your own website. You can use the following code:

<a href="http://peruvian-cuisine.blogspot.com/"><b>Peruvian Cuisine</b></a>


Once you have added the link, email us to:You should send the following information: Type of inclusion (in this case it would be Free Inclusion), Restaurant name, short description, address, telephone and web site URL. Your restaurant will be listed as long as our link in your site is shown. We must also mention that we will evaluate if your restaurant qualifies for this inclusion, according with your website quality and pagerank.

2. Premium Promotion

Your restaurant will be listed in the Guide of Restaurants in Peru in premium positions (above the free ones). You can show this information:

1. Restaurant name
2. Short description
3. Address
4. Telephone.
5. Web site.
6. Location map.

We will also place a JPG banner (169 x 200 px) in the side bar, linking to your restaurant. And we will also write an article about your restaurant (you can send your own article if you prefer) including 3 pictures and a location map.

We have special prices for the Premium Promotion:
3 months: $28.00
6 months: $51.00
1 year: $84.00

To sign for this promotion, you should send the following information:
• Type of inclusion (in this case it would be Premium Promotion) and how many months you are going for.
• Your full name.
• Your email.
• Restaurant name.
• Short description.
• Address.
• Telephone
• Web site URL.
• 3 pictures of your restaurant.
• Location map.
• Article (optional).

You must send this info to the following email:We will send you the payment options, and your restaurant will be included as soon as we confirm the payment.

Guide of Restaurants in Peru

This is the most complete guide of restaurants in the different peruvian cities. Definitely, the best way to enjoy the peruvian cuisine.

If you have a restaurant in Peru, and would like to promote it in our website, read our Promotion Options.

RESTAURANTS IN LIMA

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night.

Ingredients:

1 5–6-lb. stewing chicken or hen
2 leeks, trimmed, roughly chopped,
and washed well
2 ibs celery, roughly chopped
2 carrots, roughly chopped
1 1" piece ginger, peeled and smashed
1 head garlic, halved crosswise
6 medium yukon gold potatoes, peeled
and left whole
6 oz. dried egg noodles
Kosher salt, to taste
6 hard-boiled eggs, peeled and halved
2 tbsp. chopped cilantro
4 scallions, thinly sliced
2 limes, quartered
1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped

Preparation:

We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours.

Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.

As you do the last step, you also have to remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.

Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.

Peruvian Ceviche Wallpaper for your desktop

Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it.

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Machu Picchu Wallpaper

One of the most important ruins in the world and the most visited spot of Peru, Machu Picchu is truly amazing and mystical. Take this incredible feelings to your desktop with this outstanding and classy wallpaper. Click on the image to expand it, then right click on it to save.

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Drink recipe: Chicha Morada (Purple chicha)

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer.

Ingredients:

• 1 ½ lb (¾ k) purple corn
• Peelings from 2 lb (1 k) cooking apples
• Peelings from 1 large pineapple
• 4 key limes
• 1 cup sugar, or to taste
• 4 whole cloves


Preparation:


To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain.

Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids.

Finally, add sugar and lemon juice. Serve chilled.

Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.

Recipe: Arroz con Leche (Milky Rice pudding)

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:

Ingredients:

* 1/2 cup of rice
* 3 cups of water
* 2 1/2 cups of sweetened condensed milk (2 cans)
* 1 3/4 cups of evaporated milk
* 1/4 cup of port wine
* 1 stick cinnamon
* Skin of 1/2 orange
* Powdered cinnamon

Preparation:

First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin.

Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon.

We should add the port wine and continue boiling for 3 minutes more. Then let it cool down.

As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.