World Recipes

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.

Miso Shiru (Miso Soup with Bean Curd and Spinach)

Posted by Tiffany at recipegoldmine.com 11/30/2001 12:25 pm

Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)

4 cups vegetable stock
24 well-washed spinach leaves
1/2 pound soft, medium or firm bean curd, cut into 3/4-inch cubes
2 scallions, cut into very fine rings (use both white and green portions)
2 1/2 to 4 tablespoons miso
Pinch of cayenne

Put the stock into a medium pot and bring to a simmer. Add the spinach leaves and bring to a simmer again. Cook until the leaves wilt, 1 to 2 minutes. Add the bean curd and scallions. Simmer for 30 seconds. Reduce heat to low.

Put the miso in a small sieve and lower it into the soup (you may have to move the bean curd pieces aside). Push the miso through with a spoon.

Turn off the heat, stir once, sprinkle with cayenne and serve.

Makes 2 to 4 servings.

Approximate values per serving: 144 calories, 5 g fat, 0 cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg sodium, 15 percent calories from fat

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.

Hiranaka Sukiyaki

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:31 am

1/4 cup granulated sugar
1/2 cup soy sauce
1/4 cup water or mushroom stock
3 onions, sliced thin
4 stalks celery, sliced thin
1 can bamboo shoots
2 bunches green onions, tops, sliced
1 pound beef, cut into strips
1 can mushrooms
2 bunches watercress
Small amount shiratake (translucent rubbery noodles)
2 teaspoons MSG

Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar. Allow meat to cook in sauce for about 2 minutes.

Add onion and celery and let cook for a couple more minutes.

Add mushrooms, bamboo shoots and green onions and cook from three to five minutes.
Push food to side of pan and add shiratake. Cook until shiratake absorbs some of the juice.

Add watercress and cook for one minute. Stir well and serve with rice.

Red Bean Cake

2 pounds red beans
2 ounces unflavored gelatine
1/4 cup water
4 cups granulated sugar

Boil beans approximately 3 hours. Rub through a sieve. Dissolve gelatine in the water. Add sugar and gelatine and cook slowly 6 to 8 hours.

Turn into an 8- or 9-inch square pan. Cool. Cut into 1 1/2-inch squares or rectangles. Wrap pieces in cherry leaves if desired.

Serve with tea.

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.

Teriyaki Beef Stir-Fry

Yield: 4 servings

1 (3/4 pound) flank steak
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon ginger
1 teaspoon oil
1 onion, chopped
2 cups chopped broccoli
1 green bell pepper, chopped
1 tomato, chopped

Trim fat from beef. Cut into strips. (It is easiest to partially freeze the beef before slicing. It makes it so much easier - or thaw just to the point where it can be cut easily.)

Combine soy sauce, water, honey, ,ginger and garlic in a shallow dish. Add meat and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.

Add oil to a wok or stir fry pan at medium high heat. Add steak and vegetables, except for tomato, and cook for 3 to 5 minutes.

Add tomato and cook for an additional 3 minutes or until done.

Per serving: 414 calories; 20% fat; 9.2 gm fat

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.