'The Morbid Chef' Heavy Metal Holiday Recipe #2 -- Exclusive
To help celebrate the holidays, Annick 'The Morbid Chef' Giroux has teamed up with Noisecreep to give our readers some tasty recipes that are perfect for this time of year.
Giroux's 'Hellbent for Cooking: The Heavy Metal Cookbook,' is the ideal gift for the metalhead foodie on your holiday list. For the book, Giroux called out on her friends throughout the international heavy metal community for recipes. The 224-page book features recipes from members of Sepultura, Kreator, Anthrax, Nuclear Assault, and many others. Giroux also maintains a must-read blog where she talks about her traveling and food experiences called Into the Void that we heavily recommend.
Check out Giroux's exclusive recipe for Noisecreep below and stay tuned for more of these holiday treats in the coming days!
"This is recipe number two in my Christmas menu, featuring powerful Peruvian metal cuisine to break our necks and warm up our hearts and stomachs! I discovered this recipe along with Condenados (Chilean doom metal band) bassist Matías Hernández, while we were playing gigs together in Lima, Peru. I had read that I had to try papas a la huaincaina but had no idea what it was, really. We both ordered a plate, and absolutely went crazy with 'em. The meal itself is very simple; slices of boiled potatoes drowned in cheesy yellow pepper sauce, and served with black olives and a quarter of a boiled egg... but it just tastes absolutely fantastic. It becomes a nice side-meal to add to our heavy metal menu. Like Matías and me, you will find yourself liking the plate off its sauce, and serve yourself more!"
Papas a la Huancaína (Potatoes in a Creamy Spicy sauce)
Servings: 4 to 6
8 small potatoes (Yukon gold or Russet if possible)
1 cup of queso fresco (fresh cheese – see Latino food markets) OR ricotta cheese/feta
1 cup of evaporated milk (or half and half/heavy cream)
2-4 tbsp of ají amarillo paste (see Latino food markets again!) OR fresh minced yellow chile/yellow pepper
½ tsp of turmeric (optional)
1 garlic clove , crushed
4-8 unsalted soda crackers
3 tbsp olive oil
4 eggs, hard boiled and cut in quarters
10 black olives, pitted
Romaine lettuce leaves
Put unpeeled potatoes in a large pot, and cover with cold, salted water until tender but firm (around 20 minutes). Drain, cool, peel the potatoes and slice into rounds.
Put the cheese, evaporated milk, peppers and garlic into a blender and puree until smooth. Add the crackers one by one until you reach a thick yogurt constituency, then add the oil. If the sauce is too thick, add some more milk. Season to taste with salt (taste before adding, it might be enough salty if you used feta cheese!)
In a plate, put lettuce leaves, and then add the cooled potatoes on top. Spoon the sauce over the potatoes, and then garnish with egg quarters and black olives.
As you see, there are many different variations on the ingredients in this recipe – it will never taste the same as made directly in Peru with fresh ingredients, but it will taste damn close! Also, this recipe is usually served cold or at room temperature, but I also had it warm – and it was just as good! The sauce can also be used on other things like chicken, in sandwiches, or even as a dipping sauce for veggies or chips. The Peruvians LOVE it... and you will too!"