Chupe de Quinua
Quinoa Chowder serves 4
PROCEDURE
Quinoa Chowder serves 4
PROCEDURE
- 1 Heat butter over low heat, add onions, and cook for 10 minutes without coloring.
- 2 Make a paste with garlic, salt, and pepper.
- 3 Add garlic paste, cumin, and paprika to onions; cook 1 minute.
- 4 Add stock, quinoa, and potatoes; simmer 15 minutes or until potatoes are tender.
- 5 Add milk, corn, and beans; simmer until tender, 5 minutes. Do not boil after adding the milk. Adjust the consistency with more hot stock if necessary.
- 6 Add cheese and eggs, stirring constantly, until cheese has melted and eggs have set.
- 7 Correct seasoning and serve hot, garnished with mint, cilantro, and avocado.
Salada de Chuchu
Chayote Salad (Brazil) serves 4
PROCEDURE
Chayote Salad (Brazil) serves 4
PROCEDURE
- 1 In a mortar and pestle, blender, or food processor, combine the peppers and salt; process to a paste.
- 2 Gradually add onions and garlic and process to a paste.
- 3 Add lemon juice and oil to make dressing, correct seasoning.
- 4 Cook chayote in boiling salted water until just tender.
- 5 Drain and toss with half the dressing, cool.
- 6 Arrange on lettuce leaf and drizzle with remaining dressing.
Patata y Carne de vaca Empanadas
Potato and Beef Empanadas with Chimichurri Sauce (Argentina) serves 4–6 Dough yield: 20–24 roundsPROCEDURE
Potato and Beef Empanadas with Chimichurri Sauce (Argentina) serves 4–6 Dough yield: 20–24 roundsPROCEDURE
- 1 Dissolve salt in warm water.
- 2 Sift together flour and paprika. Add lard or vegetable shortening, blend fat and flour to a fine meal.
- 3 Add salted water until mixture forms a ball. Add more flour a tablespoon at a time if the dough is too sticky.
- 4 Shape dough into a ball; knead vigorously for 10 minutes on a lightly floured surface or until smooth and elastic. Reshape into a ball, refrigerate to let rest covered for at least 30 minutes (preferably 2 hours).
- 5 Roll dough to 1/8 inch (.3 cm) thickness on lightly floured surface and cut into 5-inch (12 cm) rounds. Stack rounds and cover to prevent drying.
Filling PROCEDURE
- 1 Heat oil over medium heat and add onion, bell pepper, red pepper flakes, paprika, white pepper, and cumin, cook 6 to 7 minutes or until onions are soft.
- 2 Add beef and cook, stirring, until meat is brown and cooked.
- 3 Correct seasoning; set aside to cool.
- 4 To cooled meat mixture, add cooked potatoes, raisins, olives, green onions, and egg; combine well.
- 5 Correct seasoning.
- 6 Preheat oven to 400°F (204°C).
- 7 To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the “rope” around edge, pinch ½ inch of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another ½ inch of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight.
- 8 Bake until golden brown, 15 to 20 minutes.
- 9 Serve warm with chimichurri sauce.
Chimichurri Sauce serves 4–6 PROCEDURE
- 1 Combine all ingredients; rest for at least 2 hours. This is best if prepared overnight. The parsley may be added just before serving to preserve the color.
Ceviche Mixto
Shellfish Ceviche
serves 4
PROCEDURE
Shellfish Ceviche
serves 4
PROCEDURE
- 1 Bring water and green onion to boil; let simmer 5 minutes. Add shrimp, remove from heat, and let stand 1 minute or until shrimp are just cooked. Remove from hot water (reserving the cooking liquid) and cool shrimp so they do not become rubbery.
- 2 Return cooking liquid to boil, add scallops, remove from heat, and let stand for 3 minutes, depending on size. Cut a scallop in half to see if it is cooked through (it should be milky white in the center). Drain and rinse under cold running water.
- 3 Bring wine, mussels, and clams to a boil over high heat. Cover and let cook until the shells are open, 3 to 5 minutes. Discard any clams or mussels that do not open. Remove clams and mussels from shells and discard shells. Cool shellfish.
- 4 Combine cooked shellfish with marinade and refrigerate for at least 2 hours.
- 5 Before serving, check seasoning for salt, sugar, and hot pepper sauce.
- 6 Divide seafood equally between four serving containers. Garnish each in the center with 1 teaspoon each chopped tomato, bell pepper, onion, cilantro, and parsley.
- 7 Serve with the side dishes.
Marinade
PROCEDURE
PROCEDURE
- 1 Combine all ingredients and mix well.
Garnishes
Feijoada
Bean Stew with Beef and Pork (Brazil)
serves 4–6
Reputedly introduced in Brazil by black slaves as early as the sixteenth century, feijoada—a bean potpourri type dish—is the Brazilian equivalent of American “soul food.” It is considered the Brazilian national dish. In uma feijoada legitima, thereal feijoada, every part of the pig is used: ears, tail, and snout.
PROCEDURE
Bean Stew with Beef and Pork (Brazil)
serves 4–6
Reputedly introduced in Brazil by black slaves as early as the sixteenth century, feijoada—a bean potpourri type dish—is the Brazilian equivalent of American “soul food.” It is considered the Brazilian national dish. In uma feijoada legitima, thereal feijoada, every part of the pig is used: ears, tail, and snout.
PROCEDURE
- 1 Place the beans in a large saucepot and cover with cold water. Bring to a boil and turn the heat down to simmer. Simmer until soft.
- 2 Combine ham hock, pork parts, chorizo, Canadian bacon, ribs, lean pork, and beef in saucepot; Add cold water just to cover; bring to a boil and cook 10 minutes or until meat is cooked.
- 3 Strain meat and retain liquid.
- 4 Heat oil over medium high heat and render diced bacon.
- 5 Add onion, garlic, and vinegar; cook until onions are caramelized.
- 6 Add ½ cup cooked black beans to onion mixture and mash together.
- 7 Add bay leaf and fry for two minutes remove bay leaf.
- 8 Combine cooked beans, onion mixture, and cooked meats.
- 9 Add one cup or more retained liquid from meat.
- 10 Cook meat and beans together, adding liquid as needed, until meat is tender.
- 11 Correct seasoning and hot sauce.
- 12 Serve over rice with Couve à Mineira.
Cuscuz de Tapioca Molho de Chocolate
Tapioca and Coconut Cake with Chocolate Sauce serves 4
PROCEDURE
Tapioca and Coconut Cake with Chocolate Sauce serves 4
PROCEDURE
- 1 Over medium-high heat, combine coconut milk, milk, sugar, and salt.
- 2 Stir to dissolve sugar and bring to a boil.
- 3 Combine tapioca and coconut.
- 4 Add tapioca mixture to milk mixture and simmer until tapioca is clear, 2 minutes.
- 5 Pour into molds or serving containers; let set up.
- 6 Serve with chocolate sauce.
Chocolate Sauce
PROCEDURE
PROCEDURE
- 1 Combine all ingredients over low heat; cook, stirring, until smooth and hot.
- 2 Let cool to room temperature.