Chilean Good Food Recipes  | |
Beef and Tomato Stew (Tomatican) INGREDIENTS: 4 tablespoons paprika oil. 1-1/2 pounds lean, boneless beef, cut into 1-1/2-inch cubes. 1 large onion, chopped. 1 clove garlic, chopped. 1/2 teaspoon oregano. 1 tablespoon parsley, finely chopped. salt, freshly ground pepper. 8 medium tomatoes, peeled and chopped. 4 medium potatoes, peeled and quartered. 1 cup corn kernels. Directions: Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes. Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1-1/2 hours. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer. Stir in the corn and cook for 5 minutes longer. If liked, the dish may be garnished with slices of hardboiled egg. Some cooks fry the potatoes in oil before adding to the casserole. Courtesy of The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994 _________________________ Artichokes Stuffed with Tuna Fish and Celery Salad (Alcachofas Rellenas con Atun) Servings 4 INGREDIENTS: 8 large artichokes. 1 lemon, halved, and one-half cut into slices. 2 tablespoons salt. 6-1/2 ounces water-packed tuna, well drained. 1 hard-cooked egg, coarsely chopped. 2 tablespoons finely chopped onion. 3 tablespoons finely diced celery. 1/2 cup mayonnaise, preferably homemade. freshly ground black pepper, to taste. 8 lettuce leaves, patted dry. 1 ripe tomato, cut into 8 wedges. 2 tablespoons finely minced fresh parsley. Directions: 1) Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top. Rub the cuts with the lemon half. 2) Place the artichokes, stem side down, in a large nonreactive pot and cover with water. Add the salt and 4 lemon slices. Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes. To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done. Drain the artichokes upside doen in a colander or on a rack. 3) When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl. Scoop out the fuzzy choke with a small spoon. Trim the bottom to a nice round shape. 4) Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl. Add the mayonnaise and black pepper; toss gently with a fork. Adjust the seasoning. 5) Stuff the artichoke bottoms with the tuna and celery salad. Arrange the lettuce on a serving platter. Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley. _________________________ Cauliflower in Almond Sauce (Coliflor en Salsa de Almendra) Servings 6 INGREDIENTS: 1 medium-sized cauliflower, about 8 inches across. salt. 1 recipe Bechamel (White Sauce). 1/2 cup finely ground almonds. Directions: 1) Trim the cauliflower and cut a cross in the bottom of the stem end. This speeds up the cooking of the stalk so that it is tender at the same time as the flowerets. Drop, stem end down, into a large saucepan of boiling salted water, cover, and simmer for 15 to 20 minutes, or until just tender. Lift out and place in a serving dish, preferably round, to show off the cauliflower. 2) Meantime make the Bechamel. Stir in the ground almonds, and cook, stirring, over low heat for about 2 minutes to blend the flavors. Mask the cauliflower with the sauce and serve as an accompaniment to any plainly cooked meat, poultry, fish, or shellfish. _________________________ Seafood Seviche (Cebiche de Gambas y Ostiones) Servings 4 INGREDIENTS: 1 pound very fresh bay scallops or small peeled raw shrimp. 1 cup freshly squeezed lime juice. 1 to 2 jalapeno or serrano chiles, seeded and finely minced, or to taste. salt, to taste. 1/2 red onion, cut into 1/4-inch dice. 1/2 red bell pepper, cut into 1/4-inch dice. 1 tablespoon finely minced fresh cilantro. 2 ripe Haas avocados. lettuce leaves. Directions: 1) Place the scallops in a glass dish. Add the lime juice, chile peppers, and salt. Cover, and refrigerate about 2 hours. 2) Stir in the onion, bell pepper and cilantro; combine. Refrigerate 30 minutes more. 3) Just before serving, peel the avocados, remove the pits, and cut into 1/4-inch dice. Stir into the seafood mixture. Line individual plates with the lettuce leaves, and spoon the seviche over top. Serve at once. 4) VARIATION: Cut the avocados in half, remove the pits, and peel. Spoon the seafood into the avocado shells. The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999 _________________________ Spicy Pork Ribs, Chilean Style (Costillas de Chancho a la Parrilla) Servings 4 INGREDIENTS: 1 cup Salsa de Aji Colorado a la Chilena or ground fresh chile paste, sambal oelek, or harissa sauce. 2 large cloves garlic, finely minced. 1 tablespoon dried oregano. 4 pounds pork ribs. Directions: 1) Combine the salsa de aji, garlic, and oregano in a small bowl. 2) Place the ribs in a nonreactive dish; rub the chili mixture over all surfaces, cover the dish, and refrigerate for at least 12 hours or up to 2 days. Return to room temperature before cooking. Bake the ribs, if desired. 3) Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours. 4) When the fire is ready, place the grill rack about 4 inches away from the hot coals. It's important that the ribs cook slowly and that the fat renders. Avoid flare-ups, because the chile mixture will become bitter. Turn the ribs frequently, and grill for about 1 hour if they were prebaked or 2 hours if they were not, until the pork is cooked through and fork-tender when pierced between the ribs. It's important to keep the charcoal at an even, moderate heat the whole time. 5) When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot. _________________________ Chilean Sauce (Salsa Chilena) Servings 2-1/2 cups INGREDIENTS: 2 cups beef stock. 1 medium onion, finely chopped. 2 medium tomatoes, peeled and chopped. 2 tablespoons lemon juice. salt, freshly ground pepper. 1/4 cup olive or vegetable oil. Directions: 1) Put the stock and onion into a saucepan and simmer, uncovered, over moderate heat until the onion is tender. Pour into a blender or food processor and reduce to a puree. Set aside. 2) Put the tomatoes into the blender or food processor and reduce them to a puree. Pour the puree into a small saucepan and cook, stirring, until it is thick. Stir the tomato into the stock and onion mixture. Add the lemon juice and salt and pepper to taste. Allow to cool, then gradually beat in the oil. The sauce should be thick. If necessary, beat in more oil. _________________________ Cold Avocado Soup (Crema Fria de Palta) Servings 4 INGREDIENTS: 2 large or 4 small ripe avocados, diced (about 2 cups).2 cups good-quality cold chicken broth. 2 cups cold milk. 1-1/2 tablespoons freshly squeezed lemon juice. salt and freshly ground black pepper, to taste. pinch of cayenne pepper. 2 tablespoons finely minced fresh cilantro or chives. 1 tomato, peeled, seeded, and finely diced. Directions: 1) Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors. 2) Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly. The Chilean Kitchen _________________________ Hearty Lentil Chowder with Chorizo (Sopa de Lentejas de la Tia Julita) Servings 8 INGREDIENTS: 2 tablespoons vegetable oil. 5 ounces chorizo sausage, peeled and sliced into 8 parts. 1 cup coarsely chopped onion. 1 cup 1/4-inch pieces pumpkin. 2 leeks, white and light green parts only, sliced into 1-inch rings. 5 cloves garlic, coarsely chopped. 1 large tomato, peeled, seeded, and coarsely chopped. 1-1/2 cups lentils, pickled over and rinsed. 1 small celery rib with leaves, 3 sprigs parsley, and 2 bay leaves, tied together with kitchen string. 2-1/2 to 3 quarts water. salt and freshly ground black pepper, to taste. 4 small potatoes, peeled and cut into 1/4-inch dice. 2 tablespoons finely minced fresh parsley. Directions: 1) Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more. Add the lentils and the herb bundle. 2) Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 30 minutes. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 20 minutes. If necessary, add more water. 3) Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley. _________________________ Poached Trout with Green Herb Salsa (Truchas en Salsa Verde) Servings 4 INGREDIENTS: 1/2 onion, sliced. 1 leek, trimmed and sliced. 1 carrot, peeled and sliced. 1 small bunch fresh parsley. 1 tablespoon whole black peppercorns. salt, to taste. 4 (about 1 pound) rainbow or salmon trout, ready to cook, or 1 (3 to 4 lb) piece of salmon, tail end if possible. cucumber slices, lemon slices, lettuce leaves. 2 cups Salsa Verde. Directions: 1) Place the onion, leek, carrot, parsley, and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by 2 inches. Season generously with salt. Bring to a boil, reduce the heat, and simmer 15 minutes. Add the fish, and simmer over low heat until the fish just begins to flake. For every 1 inch of thickness, measured at the thickest point, allow 10 minutes of cooking time. 2) Carefully transfer the cooked fish to a rack and let cool to lukewarm. Peel off the skin, and arrange the fish on a decorative platter. Garnish with the cucumber, lemon slices, and lettuce. Serve the Salsa Verde on the side. Chilean Kitchen _________________________ Swordfish en Escabeche (Escabeche de Pescado) Servings 4 INGREDIENTS: 1-1/2 cups white vinegar. 3/4 cup water. 1 teaspoon whole peppercorns. 4 bay leaves. 1/2 teaspoon salt. 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each). salt and freshly ground black pepper, to taste. All-purpose flour for dredging. 1/2 cup of vegetable oil. 1 large onion, halved and thinly sliced. 1 carrot, peeled and thinly sliced. 1/2 red bell pepper, thinly sliced. 1 serrano or jalapeno chile, halved and seeded. Directions: 1) Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan. Let cool. 2) Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. 3) Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes. Drain on papper towels. 4) Arrange half of the sliced vegetables in a shallow earthenware dish. Place the fish fillets on top, and cover with the remaining vegetables. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours. Chilean Kitchen _________________________ Fish with Tomatoes and Onions (Congrio en Fuente de Barro) Servings 4 INGREDIENTS: 2 pounds fillets of scrod or cod, cut into 4 pieces. salt, freshly ground pepper. 2 tablespoons lemon juice. 3 tablespoons butter. 1 teaspoon sweet paprika. 1 large onion, finely chopped. 4 medium tomatoes, peeled and chopped. 4 slices firm white bread, fried in butter, or 1 pound potatoes, boiled and sliced. 2 hardboiled eggs, sliced. 1 sweet red pepper, seeded and cut into strips. 1/2 cup milk (optional). 1 tablespoon chopped parsley. Directions: Season the fish with salt, pepper, and lemon juice, and set aside. Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until it is soft. Add the tomatoes and saute for a few minutes longer. Butter an earthenware casserole and put a layer of the tomato mixture, then the fish, more tomato, the fried bread or potatoes, and more tomato. Repeat until all these ingredients are used up. Or you may have a casserole large enough to hold the fish in a single layer. Top with the sliced hardboiled eggs and pepper stips. Cover and bake in a preheated moderate (350 F.) oven for 30 minutes. If the dish seems to be drying out during cooking, add up to 1/2 cup milk. This should not be necessary if the tomatoes are fully ripe and juicy. Sprinkle with parsley and serve. The Book _________________________ Jerusalem Artichoke Soup (Sopa de Topinambut) Servings 4 INGREDIENTS: 3/4 pound Jerusalem artichokes. 1 large onion, finely chopped. 3-1/2 cups chicken stock. salt, freshly ground white pepper. 1 cup heavy cream. 2 tablespoons fresh coriander (cilantro) or parsley, chopped. Directions: Wash and scrape the artichokes and slice thinly. Put into a saucepan with the onion and the chicken stock, bring to a boil and simmer, covered, until the artichokes are soft, about 20 minutes. Reduce to a puree in a blender or food processor and pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and heat through. Pour the soup into bowls and garnish with the chopped coriander or parsley. The Book of Latin American Cooking _________________________ Poor Man's Pork Chops (Chuletas a lo Pobre) Servings 4 INGREDIENTS: 6 tablespoons vegetable oil or butter. 2 large onions, halved lengthwise and thinly sliced.1-1/2 pounds baking potatoes. Vegetable oil for frying. 4 (1-inch-thick) center-cut pork chops. 4 eggs. Directions: 1) Heat 3 tablespoons of the oil in a large skillet ovr medium-low heat. Add the onions, and cook, stirring occasionally, until slightly caramelized, about 25 minutes. Season with salt and black pepper, and keep warm. 2) Bring the oil in a deep-fryer to 325 F (165C). Peel the potatoes, cut into thin fries, and dry thoroughly in paper towels. Fry the potatoes, about 1 cup at a time, 3 to 4 minutes. They should not be brown at this point. 3) Heat the remaining 3 tablespoons of oil in a large skillet over medium heat. Season the pork chops with salt and black pepper. Add the pork to the skillet, and cook until brown on both sides, about 2 minutes per side. Reduce the heat, and cook, turning, until cooked through, 4 to 6 minutes more. Be careful not to overcook pork, as it will become dry and tough. Transfer the porkto a plutter and keep warm. 4) Again, bring the oil in the deep-fryer to 375F (190C). Meanwhile, fry the eggs, sunny side up, in the meat drippings. While the eggs are cooking, add the potatoes to the oil in batches, and fry until golden brown, 1 to 3 minutes. Drain on paper towels, salt, and serve them at once. 5) Place a pork chop in the center of a dinner plate, and top with an egg. Place caramelized onions on one side and crusty fries on the other. The Chilean _________________________ Spicy Potato and Tomato Casserole (Picante de Papas) Servings 4 INGREDIENTS: 3 tablespoons vegetable oil. 1 medium onion, thinly sliced. 1 clove garlic, minced. salt, to taste. 5 medium potatoes, cooked, pared, and sliced (about 1-1/2 pounds). 4 tomatoes, peeled and sliced. 2 serrano or jalapeno chiles, seeded and finely minced, or to taste. 2 tablespoons freshly grated Parmesan cheese. 1/4 cup grated Gouda cheese. 1 cup half-and-half or whole milk. Directions: 1) Preheat the oven to 400F (205C). Oil a medium earthenware or glass baking dish. 2) In a small skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, and saute, stirring occasionally, until softened but not brown, 5 minutes. Add the garlic, and cook 1 minute more. Season with salt. 3) Scatter half of the sauteed onion on the bottom of the prepared dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and half of the cheeses on top. Repeat the layers, ending with the cheeses. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the half-and-half has been absorbed and the cheese is brown. Serve at once. The Chilean |  |
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