In the Kitchen ~ Feeling the Spark: Potatoes and Chile

Being in the kitchen doesn't always energize me, but yesterday it did. We had planned to go to the local food trucks and have dinner there in the park. It's a nice setup with music. You can bring a blanket, chairs; or just sit directly on the lawn, throw your shoes off and relax. The food trucks draw a good sized crowd crowd, and by looking at all the people and families, you can see their having a nice time and are willing to wait in long lines for their favorite food.

Since I knew I had some time before I left the house to meet hubby at the food trucks, I tried to get a little nap in. Just as I started to nod off, the sound of an incoming text roused me from my slumber. Change of plans: No food trucks, and it sounded like hubby would take care of himself for dinner because he was going to be late; and I would take care of myself. 

I wanted so much to just go back to my nap. It was a hot day and my body felt heavy. Instead, I felt inspired to prepare a Peruvian dish that we recently enjoyed at a barbecue. It's a simple, but satisfying dish that was served as an appetizer by my hubby's cousin's cousin's husband: Yukon gold potatoes boiled then cut into thick lengthwise slices that were spread with freshly made jalapeño chile on top. 

So I woke myself up and went to the grocery store. I decided I would get a frozen dinner (bad, I know) for myself and hubby could have leftover pasta if he didn't eat dinner out. He could also munch on potatoes and chile. 

When I was done grocery shopping, I went home feeling a spark in my step. First, I needed to get that frozen dinner into the microwave because I was very hungry. Next I needed to wash the dishes in the sink. Not my favorite activity, but I kind-of enjoyed the zen-ness of it yesterday. 

Everything was in order. I was ready to be happy in the kitchen, replicating this tasty dish. I got the potatoes peeled and into the pot with water. 

I love potatoes as it is. With the chile slathered on top, I love them that much more, and they've shown me a new aspect of their personality. I'm excited to look at a couple of books on Peruvian cooking that were available at the library. Something so simple was able to provide the needed spark that I needed and pique my curiosity to explore a new cuisine. 

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To make the chile, place 10 jalapeño chiles, 2 Serrano chiles , salt to taste, and enough oil to get the ingredients to move in the blender. Puree until smooth, but not liquid. It will have some body. That's it. Simple, fresh, tasty. Serve with cold sliced potatoes or anything else you'd like to top it with. You can also heat the potatoes back up. Either way.

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There is also another recipe that he told us about that involves cheese. He didn't prepare that one, so we didn't try it. Different variations can be found on the web.