Join mindfulness Chef Brisa from Peru for a virtual Happy Hour as you make your own cocktail and mini starters. Chef Brisa will teach you how to mix your own Pisco Sours using the Peruvian “brandy” to sip on while you prepare mini Seafood Causitas, a take on the traditional cold potato loaf called Causa. The perfect combo to spice it up in your home for a fancy “night out” or pre-Mother’s Day celebration!
Class Details
May 9th - 3:30 PM - 4:45 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: These recipes require a few items to prepare before class.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Preparation for Pisco Sour:
Just before class, gently juice limes and set juice in the fridge.
Homemade simple syrup — Up to 1 day in advance, place 1/2 cup of sugar in a small saucepan with 3 tablespoons of water. Bring the mixture to a low boil, and while stirring, cook until all the sugar has dissolved. Remove from heat and set aside to cool, then cover.
Preparation for Sea Food Causitas:
1 hour before class prepare the potatoes. Clean the potatoes and boil them until tender in a pot of salted water, about 15-20 minutes. Strain and cool until slightly warm and set aside for class.
Homemade pepper paste — make the roasted bell pepper paste up to a few days before class. To make the paste, roast 2-3 seeded bell peppers until slightly brown and let cool. Puree in a blender and pass through a strainer.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Pisco Sours & Causa
Pisco Sour
7.5 ounces Pisco
2.5 ounces key lime juice
2.5 ounces simple syrup (or make your own in advance using the recipe in the preparation notes above)
1 egg white
Ice
Angostura bitters for garnish
Causa
10 mini causita appetizers
10 pieces of shrimp (cleaned, no tails) or seafood of your preference
Potatoes
1 pound mashed Yukon gold potatoes (or any other starchy variety —see preparation notes)
1-2 tablespoons Aji Amarillo (Peruvian yellow hot pepper) paste (or make your own in advance using the recipe in the preparation notes above)
1 tablespoon olive oil or sunflower oil
Salt
Pepper
Garlic Mayonaise
1 tablespoon garlic paste
1/2 teaspoon salt
2 egg yolks
juice of 1/2 a lime
1 - 1 1/4 cup olive oil
Option* to use store-bought mayonnaise in place of olive oil and egg yolks
Spring Onion - Avocado Salsa
1 finely minced shallot
1 tablespoon finely minced parsley
1/4 - 1/2 an avocado peeled and finely minced
1/2 tablespoon olive oil
juice of 1-2 limes
Garnish
Black olives, finely chopped
Minced chives and parsley
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Food processor
Potato ricer or masher
Glasses for Pisco sours
General Steps
Prepare Pisco Sour.
Prepare causa while you sip on your Pisco Sour!
More Classes from Gaia
Please see below for all class options by this chef or email hello@thetablelesstraveled.com.