Rocoto BBQ Sweet Potato Steaks

BBQ Sweet Potato-2
This is a very light meal that is spicy and flavorful. The spicy BBQ sauce is perfectly balanced by the mild, creamy sweet potato, and the bean salad is packed with protein.

2 medium sweet potatoes

Preheat oven to 400 degrees. Wash sweet potatoes and rub skins generously with oil. Roast on a baking sheet until tender, about45 minutes depending on the size of the sweet potato. Remove the oven and allow to cool. Slice into 3/4″ thick “steaks.”
If you have a grill pan, heat it up and lightly oil. Grill the sweet potato steaks util both sides have grill marks and the steaks are hot all the way through.

Serve the steaks on a bed of the soltero bean salad (see recipe below) with some warm BBQ sauce and topped with salsa criollo. Drizzle with aji amarillo sauce (optional) (see recipe below).

For the Rocoto BBQ Sauce:
1 teaspoon extra virgin olive oil
1 medium onion, minced
4 cloves garlic, minced
1/2 teaspoon sea salt
1/2 Tablespoon cumin
1/2 cup pureed rocoto pepper (if you don’t have rocoto pepper, substitute any chili sauce, like sriracha)
1 28 oz. can whole peeled tomatoes
1/3 cup blackstrap molasses
1/3 cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon dijon mustard

In a large sauce pan, saute the onion in the olive oil on low heat for about 7 minutes till golden and translucent. Add the minced garlic and saute for about 1 more minute.
Add the rest of the ingredients (except the mustard) and cook for 30 minutes on low heat. Add the mustard and test for the balance of sweetness, acidity and salt. Adjust as necessary. Allow to cool and puree in a blender until smooth.
Warm a little of the sauce before serving.

For the Soltero Salad:
1 cup cannelini beans
1/2 cup cooked fava beans
1 small tomato, diced
1/4 cup red onion, minced
2 Tablespoons cilantro, chopped
1 cup fingerling potatoes, cooked and sliced in half
2 Tablespoons olive oil
salt and pepper to taste

Toss all ingredients together in a salad bowl with the olive oil and season with salt and pepper to taste. Refrigerate until ready to serve.

For the Salsa Criolla:
1/2 red onion
1 cup chopped cilantro
juice of 2 limes
salt and pepper to taste
1 small jalapeño, seeded and sliced

Toss all ingredients and set aside until ready to serve.

For the Aji Amarillo Sauce:
4 frozen aji amarillo peppers, defrosted (these are a traditional pepper in Peru that is used widely in their cuisine. If you can’t find it don’t worry, you can use another pepper or just skip this sauce altogether!)
2 Tablespoons olive oil
salt and pepper to taste

Puree everything until smooth.

BBQ Sweet Potato

Radish Carpaccio

Watermelon Radish Carpaccio

One of the first delicious crops of spring to enjoy are delicious radishes-crunchy, spicy and in so many shapes and colors. Try this simple and delicious radish appetizer at your next gathering! Horseradish and ginger complement radishes beautifully. WITH GINGER OIL AND HORSERADISH CASHEW CREAM Serves 4 For the carpaccio: 1 bunch watermelon radishes, thinly…

Read More »

Carrot-Cake

Carrot Cake

I received a request for this carrot cake recipe from an old customer of mine, and because it was one of my favorites I decided to post about it this week. This basic recipe works extremely well with all kinds of vegetables-I have used radishes, beets, parsnips and zucchini! 3 1/4 cups + 2 Tablespoons…

Read More »

Quinoa and Fresh Corn Polenta

Fresh Corn and Quinoa Polenta

This dish is wonderful for any meal, including breakfast! If you can get your hands on some heirloom corn, I recommend trying it. POLENTA 2 cups fresh corn 1/2 quinoa salt and pepper to taste 1/4 cup coconut milk 1 teaspoon chili powder Bring 1 cup of water to a boil and cook the quinoa…

Read More »

Potato Masa Cake

Potato masa cake

This gluten-free potato masa cake makes a delicious breakfast dish, but would work equally well as an appetizer or light dinner. The pepper cream sauce can be super spicy or mild depending on which kind of pepper you use! For the potato masa cake: 1 1/2 cups masa harina 1 cup water 1 teaspoon baking…

Read More »