Well, I figured that if I cannot give you pictures of the dinner, I would give recipes:

ORANGE SALAD

As many types of greens as you can handle/wash appropriately

3 oranges

Pepper

Slice oranges and place delicately on top of tossed salad.  Sprinkle or grind pepper lightly on top.   Serve with orange vinaigrette dressing, candied nuts, and pickled onions (recipes found below)

ORANGE VINAIGRETTE SALAD DRESSING

Juice of three oranges

2/3 cup vinegar

1/2 cup olive oil

lemon pepper

sugar

Mix that ish up.  Dump it on things you want to taste good.  

CANDIED PEANUTS

2 cups peanuts or other nut

1 cup sugar

1/3 cup water

Wax paper or silpat

Place wax paper or silpat on flat surface.  This will be the cooling location.  In large frying pan dissolve sugar in water.  Add all peanuts (or other nut) and stir constantly as sugar mixture reduces until there is no more fluid.  Immediately dump nuts on cooling surface and spread out, breaking up and chunks.  Cool completely and serve.  

NOTE: If using in salad serve separately as a garnish: long exposure to dressing will melt off the candy coating.  

PICKLED ONIONS

1 lb red onions (about 2 med or 1 large), thinly sliced

1 1/2 cups white vinegar

1/2 cup sugar

2 cinnamon sticks

10 cloves

2 bay leafs

Dash red pepper flakes

Soak red onions in for 2 minutes. Drain in colander.

In a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.

Add drained onions to the vinegar mixture. Simmer for 1 minute.

Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.

SUSHI Makes 6 large sushi rolls.  

Rice:

2/3 cup rice

1 1/3 cup water

4 tbsp vinegar (preferably rice)

1 tsp Salt

Wash rice until water runs clear.  Bring appropriate amount of water to boil, add rice, reduce to covered simmer.  When water has disappeared (via the magic of evaporation) transfer to flat surface (cookie sheet) to cool.  Once warm to touch mix in vinegar and salt.  Let cool completely.

Sushi:

Nori

Cup of water

Suggested fillings:

Carrots

Cucumber

Green onion shoots

Avocado

Tempura’d sweet potatoes

Slice fillings to 1/2 cm wide strips which are as long as your nori.  

Putting two and two together:

Use fingers and hands to smear Nori with thin layer of rice, leaving only 2 cm open at the top of the nori.  near bottom of the roll start stacking your fillings.  Roll gently, using a cup of water to dampen the open nori so that it will stick.  Slice with wet, sharp knife to serve with soy  sauce, wasabi, and pickled ginger.

NOTE: if serving sushi with tempura’d anything it is best to prepare and serve immediately so that the texture is present.   

TEMPURA SWEET POTATOES

Batter:

1 1/2 cups seltzer water

1 cup flour

1 Tbsp Cornstarch

Salt to taste

Turmeric

Pepper

Oil for frying

Paper towels for drying

Prep:

For batter:  Essentially just mix everything together well and salt/spice to taste.  

For edible delight: Scrub and slice Potatoes as long as possible (hotdog style!).  They can certainly be thick cut - boiling oil will, in fact, cook anything.  Coat them lightly in tempura batter and lay gently in about 1/2 cm of oil.  Turn judiciously, place on paper towels to dry/try.  

NOTE: a number of sources use an egg in the batter as well - this supposedly makes for a fluffier dough.

PICKLED GINGER

2 lb fresh young ginger (shin shoga)

2 tsps salt

3 cups rice vinegar

2 cups sugar

Prep: Peel ginger.  Slice THINLY.  Salt ginger. Leave salted ginger slices in a bowl for about one hour. Dry the ginger slices with paper towels and put them in a heat-resistant container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (If you are using old ginger, it might not turn pink naturally.) Cover the jar and store it in the refrigerator.

PAPAS RELLENAS Makes 5 large Papas

1 kg potatoes

2 tbsp butter

2-3 eggs

Flour

Salt, pepper, cayenne other seasonings to taste.

Fillings:

Carrot

Tempura’d sweeet potato

Green onion shoots.  

Prep: slice potatoes into 2-3 cm chunks.  Boil until just soft enough to mash (IMPORTANTLY, do not over boil - they will get overly mushy and hard to work with later).  Vigorously mash them, adding butter and spices.  Let cool, then mix in eggs.  If they seem too mushy (as happened to happen) add flour until you reach a consistency that you believe to be workable.  Later, with floured hands, hold a clump of potatoes in one hand and lay filing on top.  Slap on another mound of potato and form into a ball/oval/tube/whatever shape you like.  Roll the finalized shape in flour and lay in pan with hot oil to fry, rolling/turning to fry all sides evenly.  

ROASTED TOMATO SOUP Serves 6

Adopted from: http://www.cookbetterthan.com/2013/04/04/tomato-and-carrot-curry-soup/

9 whole small tomatoes

3 regular carrots

2 medium onions

2 cups chicken or vegetable broth

(½ cup white wine) - not used in Peru

2-3 cloves of garlic

½ tsp ground cumin

2 tbsp butter

Salt and pepper to taste

A smoky spice, like chipotle or smoked peppers

(Sour cream or Greek yogurt for garnish) - not used in Peru

Prep: On a large sheet pan put the whole tomatoes, peeled carrots and the peeled and halved onions, drizzle them with olive oil and sprinkle with salt. Let them roast underneath a broiler or in oven as hot as peru-possible (400 degrees F max)  for about 30-40 minutes giving them a flip halfway through (turn tomatoes frequently to “burn” all sides).

Once the veggies are tender and nicely roasted, don’t be afraid of them browning, that’s flavor. Put them in a soup pot on the stove. And add the wine, broth and spices.  Allow the pot to simmer until the carrots are very tender, about 10-15 mins.  Blend and add spices to taste.  Don’t forget to garnish each bowl with chives/parsley and a dollop of sour cream.

NOTE: we caramelized the onions with the spices, boiled some broth in the carmely stuff to get all the delicious bits off the bottom, then added the roasted tomatoes and carrots.  

GARLIC BREAD

Bread

Butter

Garlic - liquidy

Basil

Chives

Prep: slice bread into thin strips, squaring off the ends.  Save end pieces to make croutons.  Mix garlic into butter along with various desired spices.  Spread garlic butter mixture onto both sides of cut bread and pan fry on medium heat.  

LEMON PEPPERED CROUTONS

Leftover bits from above garlic bread

Butter

Lemon pepper

Prep: melt butter with spices, drizzle over bread crumbs.  Pan fry on low heat until dry.  

PAN FRIED POLENTA Serves 20

Loosely based on: http://justbento.com/handbook/recipe-collection-mains/soft-polenta-dinner-fried-polenta-cakes-bento

As prepared in Peru:

6 cups corn flour

9 cups water

3 large onions

1/2 kg cheese (preferably parmesan but andean does well here)

Cheese

4 tbsp butter

Garlic

Salt

Pepper

8x13 baking dish x 2

Wax paper

(NOTE: in well equipped grocery stores you should find medium grain corn meal and use a meal:water ratio of 1:3 or 4 instead of 2:3).

Prep: begin by slicing onions thinly and caramelizing with garlic.  Set aside.  Cube/grate cheese and set aside.  dice chives and set aside

Add flour and water to large pot, bring to boil while stirring constantly.  Once boiling reduce to simmer and continue stirring until grains are thoroughly cooked.  The polenta should be thin enough that your spoon stands up easily when left.  Add butter and season to taste with pepper and salt (polenta will neutralize salt so you may end up with more than you think).  At this point stir in grated/cubed cheese, chives, onions.  

Once well mixed transfer to baking dish which has been lined with wax paper and cool in refrigerator overnight.  On day of service slice into 2-3 cm thick slices and fry in 1 cm of oil until both sides are crispy.  

Serve covered in some sauce or another.  

ROASTED RED PEPPER COULIS

As prepared in Peru:

9 large red bell peppers

3 large onions

1 L broth or salty/tasty water

Garlic

(OPTIONAL: replace 1/2 of broth with white wine)

Prep: core and seed bell peppers.  pace on cooking sheet with pepper and oil and roast under broiler or in hot oven until nicely wrinkled and browned.  Set aside, do not peel.  

While peppers are roasting caramelize thinly sliced onions with garlic.  Set aside.

When peppers are roasted add to large pot with broth, wine, and onions.  Boil until all are tender, blend like crazy.  Serve as topping to fried polenta cakes, as described above.   

PEANUT BUTTER CORN CAKE

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