World Recipes

Pabellon Criollo (Venezuelan Steak in Tomato Sauce)

This is great served with any rice dish or over noodles.

1 (2 pound) lean sirloin steak, cut 1/2 inch thick
1/3 cup olive oil
1 cup coarsely chopped onions
1 teaspoon finely chopped garlic
6 medium tomatoes, peeled, seeded and chopped,
    or 2 cup drained, chopped canned tomatoes
1/2 teaspoon ground cumin seed
1 teaspoon salt

Broil the steak under a preheated broiler for about 5 minutes on each side, or until the steak is medium rare.

Using a knife or your fingers, cut or pull the meat into pieces approximately 1/2 inch long and 1/4 inch wide.

In a heavy skillet heat the oil over moderate heat and add the onions and garlic. Cook for about 5 minutes until the onions are transparent but not brown. Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered for about 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree.

Add the strips of beef and mix them well with the sauce.

Serves 4 to 6.

Chimichurri Steak (Argentina)

1 medium size onion, cut up
3 cloves garlic
2 cups packed fresh parsley leaves
3/4 cup extra-virgin olive oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground red pepper
1 (1 3/4 pound) top round beef steak
Chopped fresh parsley leaves (optional)

Prepare chimichurri sauce. In food processor fitted with chopping blade, process onion and garlic until finely chopped. Add parsley and oil; process until pureed. Add lime juice, vinegar, salt and red pepper. Process just until mixed and set aside.

In shallow nonmetal baking dish or sealable large plastic food storage bag, pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce. Cover dish or seal bag and refrigerate steak to marinate at least 4 hours but no longer than 24 hours. Pour remaining sauce into jar; cover and refrigerate to serve with steak.

Just before serving, heat broiler or grill. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness, turning once. Discard marinade from dish or bag.

Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into thin slices. Sprinkle with additional chopped parsley, if desired, and serve with remaining sauce.

Yucatan Chili Spice Mixture

1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 cloves garlic, crushed
1 square bitter chocolate
1 tablespoon granulated sugar
Salt
Pepper

These measurements are for a pot of chili using 1 pound of meat and serving 4 to 6 people. Multiply them accordingly if you are increasing the volume of the recipe.

Turkey Mole

Pumpkin seed and chocolate-spiked chili sauce is an ancient Aztec combination that keeps the turkey moist.

1 (8 to 10 pound) turkey, cut up
2 medium onions, chopped
3 cloves garlic, minced
1/4 cup butter or margarine
4 (6-inch) tortillas, torn into pieces and dried*
4 squares unsweetened chocolate, chopped
1/3 cup slivered almonds
1/3 cup peanuts
1/3 cup shelled pumpkin seeds or sunflower nuts
1/4 cup toasted sesame seed
1/2 to 3/4 cup chili powder
2 to 3 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon aniseed
1 (2-inch) stick cinnamon, broken

Heat turkey and enough salted water to cover to boiling; reduce heat. Cover and simmer until thickest pieces are done, about 1 1/2 hours. Drain; reserve 4 cups broth. Place turkey in 2 ungreased baking dishes.

Cook and stir onions and garlic in butter until onions are tender. Place 1 cup of the reserved broth, tortilla pieces and onion mixture in blender container. Cover and blend on high speed until smooth. Pour into large bowl. Place 1 1/2 cups of the turkey broth, chocolate, almonds, peanuts, pumpkin and sesame seeds in blender container. Cover and blend until smooth. Add to onion mixture in bowl.

Place remaining 1 1/2 cups turkey broth, chili powder, sugar, cumin, salt, aniseed and cinnamon in blender container. Cover and blend until smooth. Add to onion mixture in bowl. Mix all ingredients thoroughly. The mixture will be the consistency of chocolate sauce. Pour sauce over turkey. Bake, uncovered, at 300 degrees F until hot, 30 to 40 minutes.

Yields 10 servings.

* To dry tortillas, let pieces stand at room temperature until dry and brittle, 1 to 2 hours.

Uruguayan Marinated Chicken (Pollo en Escabeche)

2 chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 teaspoon each thyme and marjoram
18 whole black peppercorns
Salt, to taste
3 cup white wine or cider vinegar
1 1/2 cups olive oil

Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat. Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices. Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.

Remove from the heat and allow to come to room temperature. Chill well in the refrigerator and serve cold.

Serves 6 to 8.

Avocado and Tomato Salad (Ensalada de Guacamole)

6 slices bacon
3 tablespoons vegetable oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops red pepper sauce
2 medium avocados, peeled and cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped
Salad greens

Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours. Just before serving, place on salad greens with slotted spoon.

Yields 4 to 6 servings.

Peruvian Marinated Shrimp (Seviche de Camarones)

1 to 1 1/2 pounds cooked shrimp, peeled and deveined
1/2 cup each lemon juice, lime juice, orange juice
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped
1/4 cup chopped cilantro or parsley
Finely chopped red or green hot chile pepper, to taste
Salt and freshly-ground pepper, to taste
2 to 3 avocados, halved and pitted (optional)

Combine all the ingredients except the avocados in a glass or ceramic bowl and stir to combine thoroughly. Chill for at least 1 hour before serving.

Serve mounded on the avocado halves, or on a bed of lettuce.

Serves 4 to 6.

Ensalada Criolla (Argentina)
2 tomatoes
2 onions
2 green bell peppers
2 tablespoons vinegar
4 tablespoons vegetable oil
Salt and pepper, to taste

Cut all the ingredients in small pieces, then add the dressing. Chill until serving time.

Serves 4 to 6.