Wines of South America
Ingredients
2 lbs shrimp -- peeled and deveined (2 to 3)
2 large tomatoes -- diced
1 red onion -- diced
1 bunch cilantro -- diced
1 serrano pepper or jalapeno -- diced
8 limes -- squeezed
8 lemons -- squeezed
2 oranges -- squeezed (preferably sour oranges)
2 large avocados -- diced
2 large cucumbers -- peeled and diced
Directions
Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold
water. Strain when cooled.
Cut shrimp into 1-inch pieces and add to bowl.
Add citrus juice and marinate for 2 hours.
Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
Add avocados and cucumber before serving.
Ingredients
DOUGH
2 cups lard or vegetable shortening (about 3/4 pound)
2 cups water
1/3 cup kosher salt
5 1/2 cups all-purpose flour
FILLING
2 Idaho potatoes
3 tablespoons vegetable oil
2 pounds beef sirloin -- cut into 1/2-inch dice
Salt and freshly ground black pepper
1 tablespoon unsalted butter
3 small onions -- thinly sliced
2 tablespoons mild chili powder -- such as ancho
1 tablespoon crushed red pepper
1 teaspoon ground cumin
1/2 cup water
4 scallions -- thinly sliced
1 cup black olives -- such as Calamata, pitted and coarsely chopped (about 6
ounces)
3 hard-cooked eggs -- chopped
Hot sauce (optional)
Directions
MAKE THE DOUGH: In a saucepan, combine the shortening, water and salt and simmer
over moderately high heat until the shortening melts and the salt dissolves.
Sift the flour into a large bowl, make a well in the center and pour in the
shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the
dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.
MAKE THE FILLING: In a saucepan, cover the potatoes with water and boil over
moderately high heat until tender, about 20 minutes. Drain and let cool, then
peel and cut into 1/2 -inch dice.
In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin
and cook over high heat without stirring until well browned on the bottom, about
3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season
with salt and pepper and transfer to a plate. Repeat with the remaining meat,
adding 1 more tablespoon of oil before browning the last batch.
In the skillet, melt the butter in the remaining 1 tablespoon of oil. Add the
onions and cook over low heat until softened, about 10 minutes. Add the chili
powder, red pepper and cumin and cook over moderate heat, stirring, until
fragrant, about 3 minutes. Add the water and simmer until slightly reduced,
about 3 minutes. Stir in the scallions, browned sirloin and any accumulated
juices. Transfer the filling to a bowl and let cool. Fold in the potatoes,
olives and eggs and season with salt and pepper.
Preheat the oven to 500°. Cut the dough in half and then cut each half into 9
equal pieces. Shape each piece into a ball. On a lightly floured surface, roll
each ball out to a 7-inch round. Moisten the outer edge of 1 round. Scoop a
rounded 1/3 cup of filling on one half of the round and fold the other side over
the filling. Press the edge down firmly, then fold it over onto itself at 1/2
-inch intervals to seal. Transfer the empanada to a baking sheet. Repeat with
the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
Bake the empanadas for about 25 minutes, or until browned. Serve hot or at room
temperature, with hot sauce.
MAKE AHEAD The baked empanadas can be refrigerated overnight or frozen for up to
2 weeks; rewarm in a 350° oven.
Ingredients
3 tablespoons extra-virgin olive oil
6 ounces chorizo -- sliced into 1/4-inch rounds
1 medium onion -- thinly sliced
Salt and freshly ground pepper
8 large eggs -- lightly beaten
2 tablespoons all-purpose flour
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped cilantro
1 scallion -- finely chopped
Directions
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Add the
chorizo and cook over high heat until crisp and lightly browned on both sides, 2
to 3 minutes. Transfer the chorizo to a plate. Add the onion, season with salt
and pepper and cook over moderate heat, stirring frequently, until softened and
lightly browned, about 5 minutes. Add the onion to the chorizo.
In a large bowl, beat the eggs with the flour, parsley, cilantro and scallion
and season with salt and pepper. Fold in the chorizo and onion. Heat 1 more
tablespoon of the oil in the skillet. Add the egg mixture, spreading out the
chorizo and onion. Cook the tortilla over moderate heat until just set around
the edge, about 2 minutes. Using a spatula, lift the edge of the tortilla and
tilt the pan to allow the uncooked eggs to seep underneath. Continue cooking
until the bottom is golden and the top is still a bit runny, about 5 minutes
longer.
Set a large flat plate over the skillet and invert the tortilla onto the plate.
Heat the remaining 1 tablespoon of oil in the skillet. Slide the tortilla into
the skillet and cook over moderate heat until the bottom is set and browned,
about 2 minutes longer. Slide the tortilla onto a plate, cut into wedges and
serve warm or at room temperature.
Ingredients
2 TB olive oil
1/2 c red bell pepper -- chopped
1/4 c yellow bell pepper -- : chopped
2 c fresh corn kernels -- : approximately 4 cobs
2/3 c yellow onions -- chopped
1 TB pure chile powder
1 ts ground cumin
1/4 c rich chicken stock
3/4 c flour
1 ts baking powder
1/2 c yellow cornmeal
1/2 c milk
1 TB unsalted butter -- melted
2 TB cilantro -- chopped :
Salt and freshly ground : pepper to taste :
Vegetable oil for sautéing
Directions
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Add the
chorizo and cook over high heat until crisp and lightly browned on both sides, 2
to 3 minutes. Transfer the chorizo to a plate. Add the onion, season with salt
and pepper and cook over moderate heat, stirring frequently, until softened and
lightly browned, about 5 minutes. Add the onion to the chorizo.
In a large bowl, beat the eggs with the flour, parsley, cilantro and scallion
and season with salt and pepper. Fold in the chorizo and onion. Heat 1 more
tablespoon of the oil in the skillet. Add the egg mixture, spreading out the
chorizo and onion. Cook the tortilla over moderate heat until just set around
the edge, about 2 minutes. Using a spatula, lift the edge of the tortilla and
tilt the pan to allow the uncooked eggs to seep underneath. Continue cooking
until the bottom is golden and the top is still a bit runny, about 5 minutes
longer.
Set a large flat plate over the skillet and invert the tortilla onto the plate.
Heat the remaining 1 tablespoon of oil in the skillet. Slide the tortilla into
the skillet and cook over moderate heat until the bottom is set and browned,
about 2 minutes longer. Slide the tortilla onto a plate, cut into wedges and
serve warm or at room temperature.
Ingredients
1 lb. black beans
3 quarts water
2 bay leaves
1 cup extra virgin olive oil
2 large red peppers -- chopped
2 shallots -- chopped
2 medium onions -- chopped
8 cloves garlic -- chopped
1 tbls. ground cumin
2 tbls oregeno -- dry
1 oz. fresh oregeno -- chopped
1 oz. fresh parsley -- chopped
1 1/2 tbls. sugar
2 tbls. salt
Directions
Completely cover the beans with water and soak overnight. Strain the old water
and place the beans in a deep pot and add the 3 qts. of water and bay leaves,
bring to a boil then simmer 3 to 4 hours stirring frequently and adding more
water if necessary. In a sauté pan heat the olive oil and add the peppers,
shallots and onions cook until transparent, then add the garlic and then place
the ingredients in a blender and liquefy. Add this, the sugar and salt to the
beans and cook an additional 20 to 30 minutes.
Ingredients
2 flank steak -- (2 lb)
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 cup cold water -- (1 to 3)
THE STUFFING
1/2 lb fresh spinach -- washed,drained,and trimmed of stems
8 carrots -- scraped,cooked,6 to 8 inches long
4 hard-boiled eggs -- cut into quarters lengthwise
1 large onion -- sliced into rings
1/4 cup fresh parsley -- finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Directions
Butterfly the steaks by slicing them horizontally from one long side to within
1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12"x18" jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining
vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the
refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that
they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across
the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the
parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long
cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef
stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375° for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10
minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off,
refrigerate thoroughly, and slice as above.
Ingredients
1 1/4 pounds ground beef
1 large onion -- chopped
1 green bell pepper -- chopped
2 cloves garlic -- minced
1/2 cup beer
1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 pound baking potatoes (about 2) -- peeled and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup quartered and pitted green olives
Directions
In a large stainless-steel frying pan, cook the ground beef until it is no
longer pink. Add the onion, bell pepper, and garlic and cook, stirring
occasionally, until starting to soften, about 3 minutes.
Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper,
and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for
15 minutes.
Meanwhile, in a large nonstick frying pan,heat the oil over moderately high
heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to
10 minutes.
Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until
the potatoes are just done, about 10 minutes longer
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