‘The Morbid Chef’ Heavy Metal Holiday Recipe #4 — 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 make sure to check out the buttons at the bottom of the post for her previous ones!
"Rocoto Relleno (Stuffed peppers)
The following is recipe #4 of my Peruvian Metal Food Christmas special! Before leaving Peru, my good friends Julio and Tania from Reino Ermitaño invited me for dinner, and asked me what kind of Peruvian food I wanted to eat before leaving. I had often seen "Rocoto Rellenos" (stuffed peppers) in supermarkets and such, but had never tried it... so here was my chance! Julio made 'em, and they were to die for. He said the peanuts were the secret ingredient to perfect Rocoto Relleno's! Anyway, this particular dish is from the town of Arequipa (north of Peru), and is usually made with the distinctive spicy "rocoto" Andean pepper. Of course, it is nearly impossible to find in markets, so we will substitute them with large red peppers. Enjoy!
Portions: 4
Ingredients:
8 rocoto peppers OR 4 red bell peppers, seeded and with tops cut off under the stem (keep the tops for later!)
2 tbsp of vegetable oil
1 lb (450 g) ground beef
½ cup of beef broth
½ cup queso fresco, diced OR cottage cheese mixed with ½ cup gouda/parmesan/mozzarella, grated
½ cup dried raisins
1/4 cup of ground peanuts (you may crush them with the weapon of your choice!)
2 boiled eggs, cut into quarters
8 seeded black olives
1 big red onion, finely diced
4 garlic cloves, minced
Salt and Pepper to taste
1 baking tray, lined with aluminum foil
Preparation:
Preheat oven to 350º F (150º C). Fill up a big pot with water, bring it to a boil, and cook the pepper bottoms in it until they are almost tender (5-8 minutes). While the peppers are cooking, take a large pan, heat vegetable oil and sauté onions until soft. Add garlic and ground/crushed peanuts and cook until it smells like garlic everywhere in the house. Add beef to the mixture until brown, then add raisins and beef broth. Cook for 15 minutes until all liquid has evaporated. Season with salt and pepper to taste!
Now, take your pepper bottoms (which you have drained), and fill them halfway with the meat mixture. Add a quarter of a boiled egg and a black olive each, a little bit more meat mixture to hide the egg and olive, and then fill up with cheese. Close with the top of the pepper.
On a baking tray lined with aluminum foil, place peppers side by side and cook them for 30 minutes until the peppers are fully cooked and a bit roasted. Serve with papas a la huancaina (see recipe #2!)
Note: You may use tomatoes instead of peppers – but do not boil them in advance or else they will fall apart!"
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