World Recipes

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.

Rum Custard Cake

Orange cake
4 eggs, separated
1 cup granulated sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hot water
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 teaspoon cream of tartar

Orange-Rum Syrup
6 tablespoons granulated sugar
6 tablespoons water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum

Custard
4 eggs
1/3 cup granulated sugar
1 pint half and half
1 1/2 teaspoons vanilla extract
2 tablespoons light rum
1 cup whipping cream

Frosting
1/2 cup whipping cream
Sugar

Grease and lightly flour a 9- to 10-inch springform pan, at least 2 3/4 inches deep. In a large bowl, beat egg yolks until thick and light-colored; gradually beat in sugar, beating until thick and pale. Sift flour with baking powder and salt. In small bowl, combine hot water, lemon juice, and orange peel. Add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition.

Using clean beaters, beat egg whites with cream of tartar until soft peaks form. Stir a fourth of the beaten egg whites into flour mixture, then fold in remaining egg whites carefully but thoroughly. Pour batter into prepared pan.

Bake at 350 degrees F for 40 to 45 minutes or until cake is golden brown and begins to pull away from the sides of the pan and springs back when touched lightly in the center. Let cool completely in pan on wire rack.

To make syrup, combine sugar, water, orange peel, and lemon peel in a small pan over high heat. Bring to a boil then cook rapidly for 3 minutes. Remove from heat and let cool. Blend in the 1/3 cup rum.

To make custard, place eggs and sugar in the top of a double boiler and mix thoroughly. Scald half and half; gradually stir into egg mixture. Place double boiler over gently simmering water. Cook, stirring constantly, until custard coats a meta spoon in a velvety smooth layer (10 to 15 minutes). Remove from heat and mix in vanilla extract. Place top of double boiler into ice water to stop cooking; stir custard frequently until cool. Stir in rum. Whip 1 cup of cream until soft peaks form when beaters are lifted. Fold into cooled custard.

To assemble dessert, remove pan side from cake, leaving cake on base. Carefully cut cake horizontally into 3 equal layers and lift off the top two layers. Replace the pan sides around pan bottom holding the remaining cake layer.

Drizzle cake bottom layer with a third of the syrup, then cover with a third of the custard. Carefully place the middle layer of cake in the custard, sprinkle this layer with another third of the syrup, then another third of the custard. Set top cake layer in place. Sprinkle with remaining syrup, pour on remaining custard, and spread evenly. Cover cake lightly to protect top. Refrigerate for at least 6 hours or until the next day.

Remove pan sides. Whip the 1/2 cup whipping cream until stiff. Sweeten slightly with sugar and spread on cake top and sides. Cut into wedges.

Makes 10 to 12 servings.

Zucchini Omelet (Frittata di Zucchine)

A variety of vegetables may be used in place of zucchini.

6 eggs
1/4 cup water
3 tablespoons minced parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch slices
All-purpose flour
Grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic.

Heat oil in 8-inch broiler-proof skillet over medium heat until hot. Coat zucchini with flour; cook until golden, about 2 minutes on each side. Pour egg mixture over zucchini. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese.

Set oven to broil or 550 degrees F. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes. Loosen edge with spatula; slip omelet, cheese side up, onto serving plate.

Yields 3 servings.

Guacamole (Guasacaca - Venezuela)

This is used as a marinade, spread and relish. As a marinade, it is slathered on beef, chicken, fish and shellfish before grilling. As a spread, it is generally put on crusty corn cakes (arepas de choclo).

1/3 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar or freshly squeezed lime juice
2 medium ripe Haas avocados
1 medium ripe tomato, finely minced
1/4 cup finely minced red or yellow bell pepper
2 tablespoons finely minced red onion
1 serrano or jalapeno chile, seeded and finely minced
Salt, to taste

Mix olive oil and vinegar thoroughly in a bowl to make a dressing.

Cut avocados in half lengthwise, peel off the skin, then remove pits. Cut the avocado flesh into chunks and fold into the dressing. Mash the avocados with a fork until smooth. Stir in tomato, bell pepper, onion and chile. Taste and add salt, if needed.

Serve at once.

Wine Custard (Zabaglione)

Eat this thin custard freshly made and warm. It is also a wonderful sauce for fresh berries, plain cake or fruit-filled crepes.

4 egg yolks
1 egg
1/3 cup granulated sugar
1/3 cup Marsala wine or sherry
Dash of salt

Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes.

Gradually beat in sugar, scraping bowl occasionally. Beat in wine and salt on low speed. Pour mixture into top of double boiler. Add enough hot water to bottom of double boiler so that top does not touch water. Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes. The water in the double boiler should simmer but not boil.

Remove from heat. Serve immediately.

Yields 4 to 6 servings.

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.

Veal with Tuna Sauce (Vitello Tonnato)

This is a Northern Italian classic.

1 (4 pound) leg of veal, boned, rolled and tied
1 (2 ounce) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley

Make 10 to 12 deep cuts down length of meat with small knife. Cut 3 anchovy fillets into 3/4-inch pieces. Cover and refrigerate remaining anchovies for Tuna Sauce. Stuff a piece of anchovy and a slice of garlic into each cut. Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in Dutch oven. Heat to boiling; reduce heat. Cover and simmer until meat is tender, 1 1/2 to 2 hours. Skim foam if necessary. Remove from heat; cool.

Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce. Prepare Tuna Sauce. Pat meat dry; cut into thin slices. Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish. Arrange meat slices in sauce. Spoon remaining sauce over meat slices. Cover and refrigerate at least 3 hours.

Arrange meat slices on platter; spoon Tuna Sauce over meat. Sprinkle with snipped parsley.

Yields 10 to 12 servings.

Tuna Sauce
1 (3 1/2 ounce) can white tuna, drained
1 (3 1/4 ounce) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth

Place tuna, capers, oil, lemon juice, egg yolk, garlic and remaining anchovies in blender container. Cover and blend on low speed just until well blended, about 45 seconds. Season with salt and white pepper. Add whipping cream and reserved broth; blend on low speed just until well blended, about 30 seconds.

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