SOUTH AMERICAN EDIT
Source of Recipe
Ethnic Recipes
Ajiaco Bogotano (Medellin, Columbia)
1 (3 pound) chicken, cut into small pieces
2 quarts cold water
1 large onion, peeled and halved
1 bay leaf
1/8 teaspoon ground cumin
1/8 teaspoon thyme
1 tablespoon salt
1/4 teaspoon pepper
4 medium potatoes, peeled and halved
1 pound tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-inch rounds
1 cup plus 2 tablespoons heavy cream
2 tablespoons capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly sliced or cubed
In a heavy 5-quart pot, combine the chicken and water. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add the onion, bay leaf, cumin, thyme, salt and pepper. Reduce the heat to low; cover and cook for about 30 minutes or until the chicken is tender.
Transfer the chicken to a platter. Remove the onion and strain the stock through a fine sieve. Remove the skin from the chicken and discard. But the chicken meat into strips. Return the strained stock in the pot to a boil over moderate heat; add the potatoes. Cover and cook for 30 minutes or until the potatoes are soft. Mash them against the side of the pan until the soup is thick and fairly smooth. Add the corn and chicken and simmer uncovered for 5 to 10 minutes, depending on the tenderness of the corn.
To serve, pour 3 tablespoons of cream and 1 teaspoon of capers into each of 6 deep soup bowls. Ladle the soup into the bowls and float the avocado on top.
Serves 6.
Recipe: cerdo con frutas
category: south american
id: 3794
title: cerdo con frutas
recipe:
Cerdo con Frutas (Venezuela)
Serve chops with hot cooked rice, sliced avocado and the fruited pan juices. Pass some hot crusty bread.
6 (1 1/2 inch thick) pork loin chops
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricots
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh ginger root
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
In a large heavy skillet, melt butter with olive oil over medium-high heat and quickly brown chops on both sides.
Remove chops to a deep casserole with a lid. Mix together all other ingredients and add to casserole. Cover and bake at 350 degrees F for 45 minutes, until pork is tender.
Serves 6.
Recipe: chicken breasts brazilia
category: south american
id: 3795
title: chicken breasts brazilia
recipe:
Chicken Breasts Brazilia
Wrap boneless chicken breasts around hearts of palm stalks and attach with a wooden pick. Place each seam side down in a buttered pan and cover with melted butter. Season with salt and pepper. Bake at 400 degrees F for 25 minutes.
To serve, top with hollandaise sauce and chopped chives.
Recipe: chicken pot pie with corn crust
category: south american
id: 3796
title: chicken pot pie with corn crust
recipe:
Chicken Pot Pie with Corn Crust (Pastel de Choclo con Pollo - Chile)
Chicken Filling
1 1/2 pounds bone-in chicken breasts
1 pound chicken thighs
1 small yellow onion, peeled
2 cups homemade chicken broth
1 bay leaf
1/4 cup golden seedless raisins
3 tablespoons olive oil
2 medium yellow onions, peeled and minced
1 medium clove garlic, minced
1/2 teaspoon sweet paprika
1/2 teaspoon dried powdered oregano
1/4 teaspoon ground cumin
Salt, to taste
Freshly-ground white pepper, to taste
2 hardboiled eggs, each cut into 8 wedges
12 medium pitted black olives, coarsely chopped
Put chicken breasts and thighs, the whole onion, chicken broth and bay leaf in a large stockpot; bring to a low boil over medium-high heat. Reduce heat, cover and simmer until the chicken is tender, about 30 minutes.
Transfer the chicken pieces to a large plate. When the chicken is cool, remove skin and pull the meat from the bones. Discard skin, bones and bay leaf. Dice the chicken meat. Reserve the chicken cooking liquid and onion.
Soak raisins in a small mixing bowl with enough warm water to cover so that they soften.
Meanwhile, heat olive oil in a large skillet over medium heat and saut? minced onions and garlic, stirring occasionally, until just brown, about 10 minutes.
Drain raisins and stir them in along with the diced chicken, 1/2 cup of the reserved chicken cooking liquid, paprika, oregano and cumin. Cook for 5 minutes.
Taste and season with salt and white pepper, as needed. Remove the filling from the heat and keep warm.
Corn Topping
5 cups fresh or frozen (defrosted) corn kernels
1 cup milk
1/2 cup butter
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly-ground black pepper, or to taste
1 teaspoon sweet paprika
1 tablespoon confectioners? sugar, or to taste
Pur?e corn kernels and milk with the reserved onion in a food processor or electric blender until smooth. Melt butter in a large skillet over medium-high heat. Stir in the corn pur?e and cook, stirring occasionally, for 5 minutes, or until it is as thick as oatmeal. Taste, then season with salt and black pepper as needed.
Butter a shallow 2-quart casserole with 1 tablespoon butter. Spread the chicken filling on the bottom of the casserole. Press the egg wedges and chopped olives into the filling. Spread the corn topping over the chicken and smooth it with a rubber spatula. Sprinkle the top of the pie with the paprika and then the confectioners' sugar.
Bake the pie in a preheated 350 degree F oven until the top is firm and light golden, about 45 minutes.
Broil the pie under a preheated broiler about 4 inches from the heat until the top has browned, about 4 minutes. Serve at once.
Serves 4 to 6.
Recipe: chicken with pineapple
category: south american
id: 3797
title: chicken with pineapple
recipe:
Chicken with Pineapple (Pollo en Pi?a - Guatemala)
2 tablespoons olive oil or vegetable oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion, chopped
2 cloves garlic, chopped
1 pineapple, pared and cut into 1-inch pieces, or
1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pepper
2 medium tomatoes, coarsely chopped
Hot cooked rice
Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken.
Cook and stir onion and garlic in oil until onion is tender. Return chicken to skillet.
Mix remaining ingredients except tomatoes and rice; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Add tomatoes; simmer uncovered until thickest pieces of chicken are done, about 20 minutes longer.
Serve with rice.
Yields 6 servings.
Recipe: chorizo-stuffed beef roast
category: south american
id: 3798
title: chorizo-stuffed beef roast
recipe:
Chorizo-Stuffed Beef Roast (Bola)
1 (3 pound) beef boneless eye of round
roast or rolled rump roast
1/2 pound bulk chorizo
2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 large green bell pepper, coarsely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 (8 ounce) can tomato sauce
Cut a narrow (1-inch) X shape all the way through the center of the beef roast with long, thin sharp knife. Fill X cuts with sausage. Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides, about 15 minutes; drain fat.
Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Remove bay leaves. Slice beef; arrange on platter. Skim fat from sauce. Pour some of the sauce over beef.
Serve beef with remaining sauce and hot cooked black beans or rice, if desired.
Recipe: coconut milk
category: south american
id: 3799
title: coconut milk
recipe:
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.
Recipe: coconut-raisin pudding
category: south american
id: 3800
title: coconut-raisin pudding
recipe:
Coconut-Raisin Pudding (Dulce de Coco - Brazil)
3 cups shredded fresh coconut
1 cup granulated sugar
2 cups milk
Dash of salt
3 eggs, beaten
1/2 cup raisins
3 tablespoons rum
Heat coconut, sugar, milk and salt to boiling in 3-quart saucepan over medium heat, stirring frequently. Stir at least half of the hot mixture gradually into eggs. Blend into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture is thickened, 5 to 8 minutes.
Remove from heat; stir in raisins and rum.
Serve warm or cold.
Yields 6 servings.
Recipe: corn pancakes
category: south american
id: 3801
title: corn pancakes
recipe:
Corn Pancakes (Cachapas de Jojoto - Venezuela)
This is commonly used as a bread or wrapper with any number of dishes, just as Mexican Americans use tortillas.
1/2 cup yellow cornmeal
2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup half-and-half
1/2 cup buttermilk
1 large egg
1/2 cup fresh, canned or frozen (defrosted) corn kernels
Olive oil (for frying)
Mix together cornmeal, flour, baking soda and salt in a mixing bowl. Blend the half-and-half, buttermilk and egg in another mixing bowl. Stir the liquid into the dry ingredients, then fold in the corn kernels.
Heat approximately 1 tablespoon olive oil in a large skillet over medium-high heat. Stir the batter so that the kernels and cornmeal rise to the top. Spoon about 1 tablespoon batter into the skillet. Repeat until you have 4 or 5 pancakes in the skillet. As soon as bubbles form on the pancakes and their edges brown, flip them over and fry until golden on the other side, about 30 to 45 seconds. Continue with remaining batter, frying only 4 or 5 pancakes at a time and adding olive oil when necessary.
Makes 18 to 20 pancakes.
Recipe: cornstarch cookies
category: south american
id: 3802
title: cornstarch cookies
recipe:
Cornstarch Cookies (Biscoitos de Maizena - Brazil)
2 cups cornstarch
1 cup granulated sugar
2 teaspoons salt
1 whole egg, lightly beaten
1/2 cup unsalted butter ( no substitutions)
2 ounces coconut, freshly grated (optional)
Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
Sift cornstarch, sugar and salt together in a large mixing bowl. Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired. Knead well. Let stand for 10 to 15 minutes.
To prepare traditionally-shaped Biscoitos de Maizeana, roll about a 1-inch ball in the palms of your freshly cleaned hands and drop each cookie onto the prepared cookie sheet. Using the times of a fork, gently press the cookie flat with a crisscross pattern. You may also use a cookie press to drop cookies onto the cookie sheet.
Bake for about 8 to 10 minutes, depending on cookie size. Let cool and serve with a steaming cup of coffee. Store in an airtight container for up to 2 weeks.
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