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
2 cups cornmeal
Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
Stir in tomatoes, dried fruit, olives, almonds and chili powder. Cover and simmer for 10 minutes.
Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon into 13 x 9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes.
Cut into squares to serve.
Serves 12.
Greens with Bacon (Couve a Mineira)
2 pounds collard greens or kale
6 slices bacon, cut into 1-inch pieces
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Freshly ground black pepper
Remove stems from collard greens; cut leaves into 1/2-inch wide strips. Pour boiling water over collard greens. Let stand 5 minutes. Drain thoroughly.
Fry bacon until crisp; remove with slotted spoon and reserve. Stir garlic and collard greens into bacon fat; cook and stir 2 minutes.
Cover and cook over low heat until collard greens are tender, about 15 minutes longer. Stir in salt and pepper. Garnish with reserved bacon.
Yields 6 servings.
Fried Fish in Pungent Sauce (Escabeche de Pescado Frito)
Escabeche means "pickled" in Spanish, referring to the sweet and sour flavor obtained with brown sugar, ginger and vinegar. This is usually served as an appetizer.
1/4 cup olive oil or vegetable oil
1 1/2 pounds fish fillets, cut into serving pieces
3/4 cup water
2 medium carrots, thinly sliced
2 small onions, sliced
1 small green bell pepper, cut into rings
1 clove garlic, finely chopped
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup vinegar
2 teaspoons cornstarch
Heat oil in skillet until hot. Pat fish dry. Cook over medium heat until fish flakes easily with fork, turning carefully, 8 to 10 minutes.
Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling in 1 1/2-quart saucepan; reduce heat. Cover and simmer 5 minutes.
Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour vegetable mixture over fish.
Yields 8 servings
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 in South American markets in the United States. Extra-fine yellow cornmeal may be substituted.
If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor. Pour the ground corn and its liquid into a large mixing bowl. If using defrosted corn kernels, coarsely grind in a meat grinder or food processor, then place the ground kernels in a large mixing bowl and ad the 1 tablespoon milk.
Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in the butter thoroughly and stir the batter until it is smooth. Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin pan (2 3/4 inches wide at the top). Bake in a preheated 425 degree F oven until the arepas are lightly browned and have set, about 30 to 40 minutes.
Serve warm with butter, cheese or guacamole.
Guacamole
2 large avocados
1 large tomato, diced
1 tablespoon lemon juice
1 fresh scallion, finely chopped
1 tablespoon canned green chiles, chopped
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/8 teaspoon garlic salt
Peel the avocados and mash the pulp in a bowl. Add remaining ingredients. Let the mixture sit for 30 minutes. Mash all into a semi-smooth paste.