World Recipes

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 mild white cheese
Chopped parsley (for garnish)

Boil the potatoes in salted water until they are cooked through. Drain, peel and keep warm.

Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle with chopped parsley.

Serves 4 to 6.

Tortillas de Maiz (Corn Pancakes)

1 cup fresh corn kernels cut from 2 large
    ears of corn, or substitute 1 cup thoroughly
    defrosted frozen corn kernels
1/3 cup vegetable oil
8 eggs
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 to 6 tablespoons butter
1/2 cup sour cream
2 tablespoons finely chopped fresh parsley

With paper towels, pat corn kernels completely dry.

In a heavy skillet, heat oil over moderate heat until a light haze forms above it. Drop in the corn and cook, stirring frequently, for 10 minutes, or until the corn is golden brown. drain corn on a double thickness of paper towels.

In a large bowl, beat eggs until they are well combined and foamy, then beat in flour, salt and pepper.

Melt 1 tablespoon of the butter in a heavy skillet or crepe pan set over moderate heat. When the foam subsides, pour in 1/4 cup of the batter. As soon as the edges begin to set, sprinkle the tortilla with 2 tablespoons of corn. Then with a fork, push the edges of the tortilla toward the center of the pan and tip it slightly to allow the uncooked batter to run out and cover the exposed areas of the pan. When the tortilla is set and the bottom is light brown, turn it over with a spatula and cook for 1 minute to brown the other side. Slide the tortilla onto a heated platter and proceed in the same manner with the remaining batter, stirring the batter before making each tortilla. Add a teaspoon of the remaining butter to the pan for each one. As they are done, stack the pancakes one on top of the other.

Serve them on individual plates, topped with a tablespoon of sour cream and a sprinkling of chopped fresh parsley.

Stuffed Rolled Steak (Carne Rellena)

This is known as "matambre" (hunger killer) in Argentina.

1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 ounces thinly sliced fully cooked smoked ham
2 medium tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup dry bread crumbs
1 medium carrot
1 hardboiled egg, peeled and cut lengthwise into fourths
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 bay leaf

Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with 1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham.

Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt. Carefully roll up beef. Fasten with metal skewers or tie with string. If the beef separates when rolled, fasten with wooden picks.

Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.

Remove skewers. Cut beef into 1-inch slices; serve with cooking liquid.

Yields 8 servings.

South American Roast Turkey (Pavita Rellena a la Criolla)

1 medium onion, chopped
1 pound bulk sweet Italian sausage
2 eggs
4 cups soft bread crumbs
1/4 cup chopped pimento-stuffed olives
2 large peaches, peeled and coarsely chopped, or
    1 (16 ounce) package frozen unsweetened peach slices,
    thawed and coarsely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 pound) turkey, giblets and neck reserved
Olive oil
Gravy

Cook and stir onion and sausage in skillet over medium heat until sausage is brown; drain. Beat eggs with fork in 2 1/2-quart bowl. Add sausage mixture, bread crumbs, olives, peaches, oregano, salt and pepper; toss.

Remove giblets and neck from turkey; prepare for Gravy. Fill wishbone area of turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tuck drumsticks under band of skin at tail, or tie or skewer to tail.

Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast mead and does not touch bone. Brush with oil. Roast at 325 degrees F, brushing with pan juices every 45 minutes, until meat thermometer registers 185 degrees F, 3 1/2 to 4 hours. Let turkey stand 20 minutes before carving.

Prepare Gravy; serve with turkey.

Yields 12 to 14 servings.

Gravy
Giblets and neck of turkey
2 cups water
1/2 teaspoon salt
2/3 cup turkey drippings (fat and juices)
2/3 cup all-purpose flour
1/2 cup half-and-half
Salt, to taste
Pepper, to taste

Heat giblets, neck, water and 1/2 teaspoon salt to boiling; reduce heat. Cover and simmer 30 minutes. Remove giblets and neck; chop giblets and discard neck. Reserve broth for gravy. Pour and scrape all drippings from roasting pan. Pour 2/3 cup drippings into 3-quart saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is thick and bubbly; remove from heat.

Stir in reserved broth, half-and -half and chopped giblets. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper.

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 browning roast)
1 (15 ounce) can tomato sauce
1 to 1 1/2 cups red wine
Water
1 medium onion, chopped into 1 1/2-inch slices
Cornstarch mixed with water, as needed

Mash fresh garlic. Mix garlic well with cumin seed and 1 teaspoon each of salt and pepper to make a paste.

With a knife, cut 1-inch deep slices around roast (slices should be 1 1/2 inches apart. Stuff the slices with the garlic mixture.

In a large pot with a tight-fitting lid, heat the oil. Add the roast and brown it well on all sides. When the roast is browned, pour in the tomato sauce and wine and enough water to bring the liquid level to the middle of the roast. Add onion with 1 teaspoon each salt and pepper. Stir well, without removing the roast from the pan. Cover pan and bring to a boil. Lower heat and simmer over low heat, turning the roast every 15 to 20 minutes. When the meat is done, about 2 hours, remove it from the pot.

Add cornstarch mixed with water to gravy, as needed, to thicken. Serve sliced roast with gravy and mashed potatoes.

Makes 6 servings.

South American Coconut Pastries

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
5 tablespoons orange juice
1 egg white
Coconut Filling

Sift dry ingredients into bowl; cut in butter. Mix in orange juice, a little at a time, until ball of dough is formed (dough will be rather dry). Press together lightly. Wrap in wax paper and chill 1 hour.

Roll the dough 1/8 inch thick on a lightly floured board. Cut with a 3 1/2 inch cookie cutter. Put 1 teaspoon Coconut Filling on half of each round. Moisten edges and fold over. Seal edges with a fork. Arrange on greased baking sheet and brush with slightly beaten egg white. Bake at 425 degrees F for 10 minutes, or until delicately browned.

Makes 1 1/2 to 2 dozen.

Coconut Filling
1 1/2 cups flaked coconut
1 tablespoon cornstarch
1/3 cup granulated sugar
3/4 cup evaporated milk
2 egg yolks, beaten
3 tablespoons melted butter

Mix coconut, cornstarch, sugar and evaporated milk. Cook over low heat, stirring for 5 minutes. Add egg yolks and butter, stirring. Stir over low heat for 2 minutes. Cool.

Pork Stew with Beer (Seco de Chanco - Ecuador)

1 (2 pound) boneless pork shoulder
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (8 1/4 ounce) can whole tomatoes, drained
1 red serrano chile, minced
2 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 (12 ounce) can or bottle beer
1 large red bell pepper, cut into 1-inch pieces
Hot cooked rice

Trim fat from pork; cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes; remove with slotted spoon. Drain all but 2 tablespoons of fat from Dutch oven. 

Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chili, cilantro, salt, cumin and oregano; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Stir in pork and beer. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling; reduce heat. Simmer uncovered until pork is tender and sauce is thickened, about 15 minutes; skim off fat.

Serve with rice.

Yields 4 servings.

Plantain Chips (Patacones)

If sliced thinly, these are crispy chips. If thickly sliced, they have a creamy center and make a delicious vegetable side dish.

3 large green plantains, pared
    and very thinly sliced
Vegetable oil
Salt

Cover plantain slices with ice water. Let stand 30 minutes; drain. Pat dry.

Heat 1 to 1 1/2 inches oil to 375 degrees F. Fry 12 to 14 plantain slices at a time, turning occasionally, until golden brown, about 2 minutes. Remove with slotted spoon. Drain; sprinkle with salt.