Peruvian Potato & Chicken Salad (Causa Rellena) – Behold The “Giver Of Life”

Peruvian Potato & Chicken Salad (Causa Rellena) – Behold The “Giver Of Life”

There’s nothing very unusual, or interesting about serving a chicken or potato salad at a cookout, which is why this truly unique, Peruvian potato and chicken salad will cause such a stir. Or should I say, “causa” a stir, since in Peru that’s what this gorgeous dish is called. I’m told the name comes from the Inca word for “giver of life,” which is exactly what this will do to your summer picnic table.

Above and beyond the bold, vibrant flavors, this is unlike any other potato-based salad, in that we’re using mashed potatoes instead of cubes, or chunks, but it really does work beautifully, and the smooth, silky texture makes this even more refreshing to eat. Keep all that in mind the next time a heat wave rolls through your area.

I went very minimal with the cherry tomato garnish, but my Peruvian friends are letting me know that olives are a very traditional garnish, as are hardboiled eggs. If you do an image search, you’ll see all kinds of elaborate presentations, and that’s half the fun of making something like this, so go nuts. Regardless of how you dress yours up, or what ends up in your salad, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Appetizer-Sized Portions (in 6-oz ramekins):

For the potato mixture:

1 1/4 pound Yukon Gold potatoes, or russet

2 tablespoons Aji Amarillo chili paste, or to taste (see note below)

2 tablespoons olive oil

1 or 2 limes, juiced, or to taste

salt and cayenne to taste

For the chicken salad:

1 large cooked chicken breast, diced or shredded

1/4 cup green peas

1/4 cup cooked diced carrots

2 tablespoons finely diced roasted red pepper

1 teaspoon minced shallot, or red onion

2 tablespoons freshly chopped cilantro

1 teaspoon lime juice

1/4 to 1/3 cup mayo, or as needed

salt and cayenne to taste
1 ripe avocado for layering with the salad

For the sauce:

1/3 cup mayo

1 tablespoon sour cream, optional
1 small crushed garlic clove
2 teaspoons Aji Amarillo chili paste, or to taste
a splash of water to adjust the thickness

Please Note: If you can’t find Aji Amarillo, you can make a paste from some fire-roasted and peeled orange or red bell peppers, and red Fresno chilies for some heat. While this does get you close, you should definitely try to find a jar of the real stuff, since it does have such a unique flavor.

-->

Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

When I roast, or smoke a pork shoulder outside on the grill, I usually break a few rules, and by a few, I mean pretty much all of them. I use too high a heat; I don’t wrap my meat halfway through; or even bother mopping the meat with a marinade; and yet despite ignoring all those best practices, I’m always thrilled with how it comes out.

Maybe it’s the brine, or that I’m just easily satisfied, but it’s been my experience that if you season aggressively, and cook the meat over smoky coals to an internal temp of 195 F., you’ll be rewarded with tender, moist, and very flavorful meat. By the way, this was inspired by the famous al pastor taco’s spice blend, and pineapple element, but I wouldn’t want anyone to expect this to taste exactly like that magical meat.

Having said that, this particular flavor profile really works here, especially when the pulled pork is topped with grilled pineapple salsa. In fact, that stuff was so delicious, you should make it even if you’re not barbecuing the shoulder. It’s great on anything, including ice cream; so don’t let the last of those hot coals go to waste.

The only real challenge here is maintaining a steady temp in your grill of between 300 and 325 F. I try to keep it just above 300 F., which is accomplished by adjusting the vents under, and on top of the grill, or smoker. I also like to start with a good amount of (real) charcoal, so I don’t have to reload it halfway through, but that depends on your set-up. Thanks to the brine, and spice rub, even if you end up having to do this in the oven, I still think it comes out quite well. In any event, there’s nothing like a juicy, pulled pork sandwich, and this is one of my favorite versions, which is why I really hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1 bone-in pork shoulder (about 9-10 pounds)

For the brine:

1 cup kosher salt

1 quart pineapple juice

3 quarts water

For the Rub (will make extra):

2 tablespoons kosher salt

1/4 cup ancho chili powder, or any ground chili pepper

1 tablespoon ground chipotle

1 tablespoon garlic powder

1 tablespoon cumin optional

1 tablespoon dried oregano

2 teaspoons cinnamon

For the Pineapple Salsa:

2 cups chopped grilled pineapple

1 finely diced Serrano chili pepper

2 tablespoons diced roasted red pepper

1/4 cup chopped cilantro

1/4 cup rice vinegar

1 teaspoon spice rub, or to taste

additional salt to taste

-->