A Dish For a King, Part 2

"NOW THAT YOU TAUGHT ME HOW TO PLAY CHESS, I WILL SHARE A RECIPE.."

ATAHUALPA TO HERNANDO DESOTO

The legend continues...

Atahualpa, the last Inca emperor is captured by Pizarro and is held prisoner from November 1532 until July 26 1533. During those eight months, Pizarro and his conquerors planned in getting the most Gold from Cuzco, harassing Atahualpa and keep him worried about the future of the Tahuantinsuyo, or Inca Empire.

There were times that this Inca would surprise his captors with thoughtful questions like, " how come your God let you kill my people with those weapons?"

Around February of 1533, Hernando DeSoto became close friends with the Inca, to the point of teaching him how to play chess. The Emperor got the knack and clever moves instantly learnt from his captors. Some were worried of his Intelligence and the dangerous situation in holding him prisoner for so long.There were actually from 10 to 20,000 loyal armed Inca army subjects ready to storm the compound at Cajamarca, the city where he was captured on November 16, 1532.


Even translator Felipillo wanted him dead.

One morning Pizarro and Desoto are cooking a piece of calf on the brass holding it with a sword and turning around to get it cooked. Atahualpa makes a sign to DeSoto who comes to him and opens his cell to let him out on the patio.

"There is a better way of cooking that meat," says Atahualpa, as he looks for a pot or something close to a casserole. On the corner lays an sliced piece of rock and makes himself a natural bench with other bigger solid rocks. Finally the Conquerors see the first man made grill. Atahualpa moves the fire and add more wood to the new fire under that 'bench'.

Source


Pizarro observes curiously and ready for any surprise, since the Emperor is too close to one of their Spanish Swords.

Two small Indian servants come with Onions and potatoes and one of the servant's wife show up with Tomatoes, red and juicy.( Pizarro allowed the captured King to keep 3 or 4 of his closest assistants)

"instead of dealing with the fire and getting burnt. why don't you use this big sliced piece of rock that will make up for a natural bench for cooking," says Atahualpa in his own language.

"the main secret is to brush this hot bench with grease from your own cattle. Afterwards the pieces of this young calf (tender sirloin) will produce its own juice and the cooking will take place"

" But in Spain we are used to season our meat, or probably add salt and pepper...," responds DeSoto, while Pizarro sees the servants peel the onions and chop the tomatoes after this meat is well cooked you can add the onions and tomatoes,and stir the whole mix until the onions sucks the juice from the meat and from the sliced tomatoes..." Finishes elegantly the Emperor as one of his servants crown his head with a 'Mascaipacha' or royal headband. The servant's wife cleans Atahualpa's hands and slowly after bowing themselves they leave.

"And what's that purple juice they left for you?" asks Desoto. "Is our equivalent to your own wine...is called chicha and is basically made from purple corn powder."

PIzarro, himself starts stirring more the Sauted meat and grabs some with his fingers and starts degusting the meat.

"Dios! delicious, by King Charles!! Long live to our King! Senores mios!"

PERUVIAN SAUTED SIRLOIN

INGREDIENTS

1 pound of beef tenderloin (TENDERLOINS TIPS MIGHT HELP AS WELL)

2 ONIONS PEELED AND chopped

FRENCH FRIES OR FRENCH FRIEDS

LITTLE STRIPS OF HABANERO, IF YOU LIKE IT SPICEY

2 JUICY RAW TOMATOES CUT IN PIECES (EIGHTHS)

SERVING WHITE RICE (FROM THE CHINESE RESTAURANT MIGHT HELP)

A SPOON OF MINCED GARLIC

SALT





COOKING INSTRUCTIONS:

IN A GOOD SIZE FRYING PAN, SKILLET OR WOK HEAT 2 SPOONS OF OIL


ADD GARLIC AND SALT ( A SPOON OF GARLIC AND SALT AS NEEDED)


DROP YOUR CHOPPED MEAT IN... AND STIR AT WILL


AFTER YOU SEE THE RAW COLOR DISSAPEARS IN THE JUICY


PREPARATION YOU ADD THE ONIONS AS PETAL,


STIR AGAIN AND MAKE SURE ALL THE ONIONS GET


SOAK WITH THE SIZZLING SAUCY MEAT


FINALLY ADD THE TOMATO SLICES. WE DO THIS LAST BECAUSE TOMAOTES


WILL COOK FAST, AND WE JUST MIX THOROUGHLY


IF YOU WANT , YOU CAN ADD THE HABANEROS, IS UP TO YOU



SERVING:

HALF OF YOUR DISH PLATE MIGHT HAVE RICE AND THE OTHER 1/4 Some french fries.



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Comments 5 comments

stayingalivemoma profile image

stayingalivemoma 5 years ago from Tempe, Arizona

I am going to try this recipe. I am always looking for ways to spice up my boring dinners.


Terishere profile image

Terishere 5 years ago

Hi Lord, as you see I found the recipe :)

I love the story...and the recipe, well, I love beef!! I'm going to bookmark this and definitely try it.

Thanks!

I voted up, interesting and useful!

Terri


Lord De Cross profile image

Lord De Cross 5 years ago Author

lol! had a hard time telling you!! thanks TERRY,

You are such blessing to our community, pass it on!

LORD


Terishere profile image

Terishere 5 years ago

Thanks Lord, so are you...and I will. The recipe does look good!


AEvans profile image

AEvans 5 years ago from SomeWhere Out There

I am soooooooo hungry right now and its almost midnight! ugh! This popcorn isn't doing it. You have made me hungry and looking at that plate, it looks delicious! :D

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