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 […]
Avocado Cream Soup (Sopa de Aguacate)
3 large ripe avocados, peeled, halved, seeded and diced 1 1/2 cups heavy cream 6 cups chicken stock, fresh or canned 1/4 cup pale dry sherry (optional) 1 teaspoon salt 1/2 teaspoon round white pepper 3 corn tortillas, quartered and fried until crisp
Purée the diced avocados in 3 batches, combining […]
Brazilian Black Bean Stew (Feijoada)
1 (3 to 4 pound) smoked beef tongue 8 cups cold water 2 (12 ounce) packages dried black beans 1/2 pound dried beef 4 smoked chorizo links 1/2 pound sliced bacon, cut into 1-inch pieces Sauce 1 large orange, thinly sliced Hot cooked rice
Place beef tongue in Dutch oven; add enough […]
Jocon (Chicken in Green Sauce - Guatemala)
1 chicken, cut into serving pieces, loose skin and fat discarded 4 cups water 1 teaspoon salt 2 tortillas, sliced 1 tablespoon pepitoria (squash seeds) 1/2 cup sesame seeds 1 cup cilantro, packed 1 cup sliced scallions, green part only 1/2 cup sliced tomatillos 1 […]
Colombian Potatoes with Tomato-Cheese Sauce (Papas Chorreadas)
4 to 6 large potatoes 2 tablespoons butter 1/2 cup finely chopped onion 1 clove garlic, finely chopped 1 scallion, green and white parts, finely chopped 1 cup chopped, peeled tomato Salt and freshly-ground pepper, to taste 1/2 cup heavy cream 1 cup grated Monterey jack, Muenster or other […]
Little Latin Meatballs (Albondiguitas)
2 jalapeño peppers 1 pound ground beef 1 egg 1/2 cup dry bread crumbs 1/4 cup milk 1/4 cup shredded Monterey jack cheese 1 small onion, finely chopped 1 teaspoon salt 1/4 teaspoon pepper Salsa
Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, […]
Bunuelos (Fritters) with Sweet Syrup (San Salvador)
1 cup all-purpose flour 1 teaspoon baking powder Pinch salt 1 cup water 1/4 pound butter 3 eggs Vegetable oil for deep-frying Sweet Syrup
Stir together the flour, baking powder and salt.
Combine the water and butter in a heavy-bottomed saucepan and bring to a boil. Remove from heat and, using […]
Chicken with Pineapple (Pollo en Piña - 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 […]
Flank Steak with Chimichurri Sauce
The Argentine gauchos grill meats marinated in a chimichurri sauce.
1 (1 1/2 pound) beef flank steak 4 cloves garlic, minced 1 cup vegetable oil 1/2 cup white wine vinegar 1/2 cup lemon juice 1/4 cup minced parsley 1 teaspoon crushed red pepper
Cut diamond pattern 1/8 inch deep into both sides of […]
Lean Picadillo Pie
1 1/2 pounds lean ground pork 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 (15 ounce) can tomatoes, cut up 3/4 cup chopped dried apricots or raisins 12 sliced pimento-stuffed olives 2 tablespoons chopped almonds 3 tablespoons chili powder 2 (14 1/2 ounce) cans chicken broth […]
Pastel de choclo (Chilean Corn Pie)
1 pound ground beef 1 large onion, chopped 1 to 2 teaspoons ground cumin 1/2 cup raisins Salt and pepper, to taste 2 hardboiled eggs, sliced Oregano 2 packages frozen corn Milk Confectioners’ sugar
Brown ground beef. Add onion, cumin, oregano, salt, pepper and raisins. Cook slowly until brown. Place in […]
Carne en Adobo (Beef in Tomato and Pepper Sauce - Guatemala)
1/4 cup vegetable oil 1 medium onion, chopped 3 cloves garlic, chopped 2 red peppers, seeded and chopped 3 pounds lean boneless beef chuck, cut into 1-inch cubes 10 ounces canned tomatillos 4 medium tomatoes, coarsely chopped 1 bay leaf 2 cloves 1/2 teaspoon oregano […]
Asado a la Peruana (Peruvian Pot Roast)
This is wonderful served with mashed potatoes and the wonderful gravy the roast makes while cooking.
10 to 12 cloves fresh garlic 1 teaspoon cumin seed 2 teaspoons salt, divided 2 teaspoons black pepper, divided 1 (4 to 4 1/2 pound) boneless round tip roast 1/4 cup vegetable oil (for […]
Paraguayan Corn Bread (Sopa Paraguaya)
1 1/2 cups boiling water 1 cup cornmeal 2 tablespoons butter or margarine, softened 3 eggs, separated 1/2 cup milk 1/2 cup cottage cheese 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon ground cumin 1/8 teaspoon ground allspice 1/8 teaspoon ground red pepper 1 (8 ounce) can whole-kernel corn, drained […]
Almond Cookies (Alfafores de Almendras - Argentina)
1 3/4 cups unbleached all-purpose flour 3/4 cup finely ground blanched almonds 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 tablespoon cognac 1/4 teaspoon almond extract 4 tablespoons heavy cream 3/4 cup slivered almonds
Mix thoroughly the flour, […]
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 […]
Tres Leches Cake (Cake of Three Milks - Nicaragua)
This cake must be served ice cold. If you do not have a rimmed platter large enough to hold this cake, then cut the cake in half and serve it on two platters.
Cake 9 egg yolks 2 cups granulated sugar 1 teaspoon vanilla extract 2 cups flour […]
Fresh Corn Arepas (Arepas de Choclo - Venezuela)
4 medium ears of corn, or substitute 1 1/2 cup frozen corn kernels (defrosted) plus 1 tablespoon milk 3/4 cup cornmeal (for arepas*) 1 teaspoon light brown sugar 1/4 cup butter, softened
* Brands of areparina, such as Goya, Iberia and Pan, are sold […]
Baked Plantains
4 ripe plantains Vegetable oil Butter or margarine, melted Salt
Cut tip off each end of plantains. Cut lengthwise slit through peel on one side of each plantain. Rub peel of plantains with oil. Arrange plantains, cut side up, in ungreased 13 x 9-inch baking dish. Bake uncovered at 350 degrees F until tender when […]
Cebiche de Camarones (Peruvian Marinated Shrimp)
Submitted to Recipe Goldmine by Julio Livia
Hello my dear friends, I’m a Peruvian guy who likes to eat very well. This is a very good (and real) Peruvian recipe for Cebiche, Seviche or Ceviche, as you like to write it.
1 to 1 1/2 pounds cooked shrimp, peeled and deveined Finely […]
