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Recipes
Churrasco Con Pebre Chilean Recipes
By mahto
Chilean Recipes
- Churrasco:
- cooking spray
- 4 cups sliced onion
- 1/2 teaspoon sugar or brown sugar
- 1 (1 1/2 lb) center-cut beef tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- Pebre (Chilean Cilantro Sauce)
- 2/3 cup low sodium vegetable broth
- 1/2 cup minced fresh cilantro or minced fresh parsley
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 1/4 cup white vinegar or red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (less or to taste)
- 1/2 teaspoon black pepper
- 4 garlic clove, minced
Okonomiyaki
By mahto
Put flour in a large bowl
- For toppings:
- 2 cup all purpose flour
- 1 1/4 cup dashi soup stock or water
- 4-6 eggs
- 1 - 1 1/2 lb cabbage, finely chopped
- 4-6 Tbsp chopped green onion
- 1/2-3/4 cup tenkasu (tempura flakes)
- 12-18 strips of thinly sliced pork or beef
- vegetable oil
- ao-nori (dried seaweed powder)
- okonomiyaki sauce
- mayonnaise
- katsuobushi (dried bonito flakes) *optional
- beni-shoga (pickled red ginger) *optional
Lobster with Fideos
By mahto
Bring a large, heavy pot of water to a boil
- Six 1 1/4-pound lobsters
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 large sweet onions, chopped
- One 35-ounce can peeled whole tomatoes, drained and chopped
- 1 1/2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- 1/2 cup brandy
- 3 quarts water
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground pepper
- 1 1/2 pounds fideos or angel hair pasta, broken into 3-inch lengths
Cole Slaw
By mahto
In a large bowl, combine cabbage, green onions and carrots
- 6 cups shredded cabbage
- 1 cup shredded carrot
- 1 cup mayonnaise or 1/2 cup & 1/2 cup miracle whip
- 1/4 cup white wine vinegar
- 2 tbsp. horseradish
- 1 teaspoon celery seed
- 4 green onions, thinly sliced
- 1/4 cup sugar
- Salt and pepper
Kiwi-Melon Coolers
By mahto
In a blender, combine apple juice, honeydew, and kiwi
- 1 1/4 cups light apple juice, chilled
- 2 cups chopped honeydew melon, frozen
- 1 kiwifruit, peeled, chopped, and frozen
- Honeydew and kiwifruit wedges (optional)
Mulled Red Wine with Muscovado Sugar
By mahto
Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with...
- Two 750-milliliter bottles (or the equivalent) fruity red wine, such as Zinfandel or Merlot
- Zest strips from 1 orange
- 1 1/2 cups muscovado sugar or other dark brown sugar
- 2 teaspoons black peppercorns, lightly crushed
- One 3-inch cinnamon stick, broken into pieces
- 3 bay leaves
- 1 teaspoon fennel seeds, lightly crushed
Avocado-Feta Dip
By mahto
Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes
- 1/2 diced red onion
- 1 diced seeded jalapeno
- 1 diced avocado
- 1 cup cilantro
- 3/4 cup crumbled feta
- 1/4 cup lemon juice
- 3 tablespoons vegetable oil
- salt to taste
Oyster Dressing "Grand-Mère"
By mahto
Preheat the oven to 350°
- 2 ounces slab bacon, cut into 1/4-inch dice
- 1 stick unsalted butter
- 1 celery rib, cut into 1/4-inch dice
- 1/2 green bell pepper, cut into 1/4-inch dice
- 1/2 small onion, finely diced
- 2 large garlic cloves, minced
- 2 tablespoons sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
- 4dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
- 2 scallions, minced
- 2 tablespoons chopped parsley
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
Mushroom Rice Salad
By mahto
PREHEAT oven to 325 degrees F
- Serves 8
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 cups shiitake mushroom caps, thinly sliced
- 2 large carrots, chopped
- 1 shallot, chopped
- 2 celery stalks, chopped
- 1/4 tsp sea salt
- 1/2 tsp freshly ground pepper
- 3 cups black rice, cooked according to package instructions
- 2 Tbsp balsamic vinegar
- 2 scallions, thinly sliced
Juancho's Mustard Rub
By mahto
Put all ingredients in a non-reactive bowl and mix everything thoroughly
- 2 tablespoons Sea Salt, no iodine, ground medium coarse
- 2 tablespoons Black Peppercorns (ground medium-coarse)
- 4 tablespoons Brown Sugar (packed tight)
- 2 tablespoons Garlic Powder
- 6 tablespoons Mustard Seed, yellow or brown, ground coarse to medium coarse