From the Tropics: Tree Tomato Salsa - Salsa de Tomate de Arbol
The Tamarillo, Tree Tomato, or Tomate de árbol (Cyphomandra betacea) belongs to the flowering plantSolanaceae. It grows as a small tree or shrub, bearing edible egg-shaped fruit with a thin skin and a soft flesh (when ripe), with dark-colored seeds occupying about one third of the interior. The fruit closely resembles a tomato, hence its name. The tamarillo and tomato are in the same family, Solanaceae, but the tamarillo is in the genus Cyphomandra while the tomato is in the genus Solanum. (From Wikipedia)
I was first introduced to this unique and colorful fruit in one of my trips to Ecuador a few years back. 
There, this fruit is very well loved, consumed almost in a daily basis when it's in season. In Quito I tried it as a very refreshing fruit juice offered by friends or at restaurants and in a very intriguing looking hot sauce at a seafood restaurant. I say intriguing just because it was a sassy sauce!
All About The Sassy Fruit
It was LOVE at first sight. My senses indentifyed a delicate ripe mango aroma packed in a tomato skin with the soul of a passion fruit and the sexy red of pomegranate juice dancing around the seeds. Far from trying to confuse you, I am reinventing this fruit which I suspect is unknown or underestimated by many. When was the last time you had a Tree Tomato? Hmm, right...That is exactly what I thought! LOL. You haven't had the pleassure of trying it at least once, YET! :D
I was so involved in the sauce-production process that I forgot to save the seeds to plant them so as to have my own Tree Tomato trees. Well, that's not all bad...now I have an excuse to visit the market and get more, always more---I know, It sounded selfish! Sometimes fruits bring up some very unusual feelings.
Chef Jeremy from Stir The Pots, send me a recipe to prepare "Poached Tamarillos in Red Wine and Chile Syrup" Now, THAT sounds exciting...I would have to explore that idea, maybe with the next batch I get. I'll keep you posted.
How to Prepare the Sauce
First, go to the market; it would be a great opportunity to enjoy some fresh air outside of your computer room and kitchen. Get the freshest fruit available. Enjoy its exotic beauty and aroma. Back in the kitchen, lightly score a cross through the skin at the pointed end of the fruit. Bring water to a boil and add the tree tomatoes for 10 seconds. Remove from the stove and drain the water carefully. Let them cool for a few minutes before peeling the skin off. Put them in the blender with a little water and make a puree. Pass it through a sieve to collect the little seeds. Add some olive oil and lime juice to taste. Combine the puree with chopped onion, sweet peppers and hot peppers. Season the mixture with salt and pepper...Then, time to enjoy!
TIP: This sauce keeps well for 3 days stored in the fridge in an air tight container. Use it as a salad dressing, or serve it with rice, chips and grilled chicken, fish or seafood.
Have a delicious week!
Chef Melissa
Patacones 101 - Tostones (ES / EN) Twice Fried Plantains
If you have ever wondered how to prepare patacones, this post is for you. If you have dreamed enough about a crunchy patacón and salivated while others prepare this tropical delicacy, this is your lucky day. We have prepared this pictorial, step by step tutorial that will make you the star of the kitchen. People will rave about you and your patacones! The best part is that patacones are delicious by themselves or as a side dish with your favorite meat, fish or chicken dish.
Este post se lo dedico a mis lectores que desde hace rato quería una guía para hacer patacones. Este es su día de suerte! Hoy aprenderán a preparar unos crujientes, doraditos patacones que los convertirán en los reyes o reinas de la cocina. La mejor parte es que, los patacones se disfrutan solitos o como acompañante de su plato preferido de carne, pescado o pollo.
- #1: (EN) Preparation is very simple! Get a couple of green, firm, fresh plantains. If the plantains are large, you will get about 5 patacones from each plantain, enough for one hungry person. This is probably the most important step, selecting the plantain. If you use yellowish plantains the patacones won't be crunchy. Some plantains are really curved, that will only make the peeling of the skin more difficult, so try to get them as straight as possible. Wash them and pat them dry with paper towels.
- #1: (ES) La preparación es muy sencilla! Seleccionar platanos verdes, firmes, frescos y que no esten tan curvos pues eso solo dificultaría el proceso de pelarlos. Si los plátanos son grandes, uno rendirá aproximadamente 5 patacones, suficiente para una persona con hambre. Para que queden crujientes, evitar los plátanos pintones o amarillos. Enjuagarlos y secarlos con papel toalla.
- #2 (EN): Heat the oil in a deep saucepan, or deep fryer. The oil has to be abundant. For suggestions on the Best Oils for Cooking read our previous post on the subject. With a sharp knife take the end tips off the plantains, then cut it in half. Make a transverse cut of the green skin, make sure it is only deep enough to cut the skin. Then, with the help of the knife loosen the skin in one side and pull with your hand in order to take it all off. Remove any remaining skin with the knife. Once you have peeled the plantains, cut them in 2 inches pieces.
- #2 (ES): Calentar el aceice en una paila, cacerola o en un deep fryer. El aceite tiene que ser abundante. Con un cuchillo filoso cortar las puntitas de los extremos del plátano. Cortar por mitad y pasar una linea transversal con el cuchillo en la cáscara. Asegurarse de que el corte sea sólamente a la cáscara. Desprender la cáscara con la mano, o con la ayuda del cuchillo desprender la misma por el corte que se hizo. Remover cualquier rastro de cáscara que haya quedado.
- #3 (EN): Fry the pieces of plantain in abundant hot oil or lard until they are golden colored, 2-3 minutes. You've got to be there watching all the time, never leave unattended. Be careful with the hot oil, if you are using tongs, do not leave inside the pan. Once the plantain pieces acquire the golden color, remove them from the hot oil and drain the excess of oil on paper towels.
- #3 (ES): freir las piezas de plátano en abundante aceite caliente hasta que adquieran un color amarillo-dorado, de 2-3 minutos. Tiene que estar bajo supervisión constante, y ser muy cuidadosos con el aceite caliente. Si están utilizando tenazas o cucharas de metal, nunca las dejen dentro del aceite caliente. Una vez que el plátano adquiera el color deseado, remover del aceite caliente y escurrir el exceso de aceite en papel toalla.
- #4 (EN): with the help of a press to make patacones (like one pictured above), press them flat. If you do not have one of these handy tools, you can use a glass or bottle bottom, covered with aluminum foil and then sprayed with cooking oil. My great grandmother used to have a round black river rock in the kitchen that was the perfect kitchen tool at the time, for making patacones and crushing spices and garlic.
- #4 (ES): aplastar los trozos de plátano fritos con una prensa para hacer patacones. Si no tienen una, pueden utilizar una botella o vaso, cubierta la base con papel de aluminio y luego rociado con aceite en spray. Mi bisabuela solía tener una piedra negra de río en su cocina para aplastar los patacones y tambien para triturar ajo y especias para condimentar.
This is another type of patacones press. They are really handy to make patacones baskets to serve as snacks or appetizers in parties. I have seen the little baskets filled with ceviche, seasoned meats, salads, relishes, etc.
Esta es otro tipo de prensa para hacer patacones. Son muy útiles para preparar canastitas de patacones que luego serán rellenas con salsas, ceviche, carnes deshilachadas, ensaladillas, etc.
- #5 (EN): now it is time to fry the patacones for the second time, it would make them crunchy. The oil must be hot and abundant too. This time they will puff up a little bit and aquire a dark yellow color, it would take a couple of minutes only. Remember not to leave it unattended! Once it reaches the desired color, remove from the hot oil and drain the excess grease on paper towels. Add salt to taste and serve with your favorite dipping sauce or hot sauce.
- #5 (ES): ahora les toca freir los patacones por segunda vez, lo que los hará crujientes. El aceite deberá estar caliente y ser abundante. En esta ocasión los patacones se inflarán un poco y adquirirán un color amarillo oscuro, lo que tomará un par de minutos. Favor recordar no desatender la estufa! Una vez que hayan alcanzado el color y textura deseada, removerlos cuidadosamente del aceite y escurrir el exceso de aceite en papel toalla. Agregar sal al gusto y servir con su salsa favorita.
Enjoy your patacones!
Un abrazo,
Melissa
Related posts in the blogosphere:
- Nika's Culinaria: How-2 guide on how to make platanos, EN
- The Cooking Adventures of Chef Paz: Plantain, how do I love thee? Let me count the ways #2 - Simple Fried Plantains, EN
- La Gringa Blogcito, from Honduras: Tostones recipe (twice fried plantains), EN
A tasty video from Argentina: Making Empanadas
We've got a treat for you today! The first video was taken at the San Pedro de Yacochuya Winery in Cafayate, Salta, Argentina. I have written a little about this fantastic winery and you are invited to learn about it HERE. Our hostess, Ma. Cecilia de Etchart, is an extra charming wonder woman. Not only does she takes care of the PR of this winery, traditionally known for the excellence of its wines. She also is the mother of two beautiful babies.
The empanadas prepared in this mud oven were part of the delicious lunch we enjoyed at the Etchart family house. They were not only yummy, but beautiful and so fragrant. I Do not even recall how many I had! LOL!
The second bonus video was taken when we were in our way to visit the Iguazu Falls (Cataratas del Iguazu), in Argentina. The video is an aerial view from our plane. If this doesn't seduce you to go to this beautiful country, I do not know what would do it. Well, anyhow...I'll keep trying.
Have a wonderful weekend!
Chef M
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Smoked Ostrich Carpaccio + Etchart Cafayate Cabernet Sauvignon (2004)
Simply delicious, what a find! I was greately surprised when I found the little deli during our last day in Colonia del Sacramento in Uruguay, just a few hours before we took the ferry back to Buenos Aires, Argentina. Exploring every inch of the cozy place, like a child would do in a candy store, I was in total state of bliss. Then, almost when my basket was close to the top, filled with all kinds of local spices, herbs, locally-made alfajores and marmalades...there I found the shiny, elegant stand that impecably showed off the delicious delicacy. I suddenly was in "smoked ostrich heaven."
So now you know where I've gotten this precious meat.
I have heard there is an ostrich farm here in Panama, somewhere in the countryside. One of these days I'll visit them, BUT, in the meantime...I've plenty. ;D
The basic recipe to prepare Ostrich Carpaccio could be found HERE. To add my personal touch I added some balsamic vinegar and served it with baby greens. If you are a Parmesan cheese lover like me, just add as much as you want.
From the Wine Tour - Discover New Wines:
Etchart Cafayate Cabernet Sauvignon (2004) - Etchart, Argentina
Here the traditional Calchaqui winery re-initiated by Pernod Ricard has reached an elevated mark in high-altitude Cabernet Sauvignon, a worthy legacy from Jose Luis Mounier for the house in which he worked for so long. With its overwhelming price-quality ratio, this great wine will help show the world that Argentina has other wonders besides Malbec and other optimal terroirs besides Cuyo. (Vineyards, Wineries & Wines of South America 2006 - 70 Top Wines)
Cabernet Sauvignon is one of the world's noblest of grapes. You will find this red wine to have an aristochratic character, with such an intense perfume, and an essence with overtones of raspberry and other wild berries. Enjoy with hard cheeses, grilled steaks, and in this opportunity: Smoked Ostrich Carpaccio with baby greens.
Have an extra-tasty week!
Best,
Melissa
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
New Year's Dinner Recipe & Photo Swap: The Results!!!
This event has been great in so many ways, and I am glad we did it. It has been a fantastic way to portray the food traditions around the globe, to receive the New Year, and to learn a bit more about what our blogging friends do. They have opened the doors of their houses and lives through the computer monitor. Do not forget that. Many people talk about the "proliferation" of food blogs, yes it is true, but to tell you the truth I think it is fantastic because, as a friend pointed out a few days ago, there is not a better way to get interested in a culture than learning about their food.
We are planning on organizing similar events for other international holidays, and we will keep you posted about it with enough time for you to make plans and not miss the deadline to submit your entry. It is great to join the fun since the beginning, do not you think? Please e-mail me with your suggestions or post them here.
Now that finally we have counted, and counted again a few times more, the winners have been found. The winners are:
Happy Holidays with plenty love, the LATINO way!
There is something about having "Latino blood" in our veins. There is something very special about being born in a Latin American country. My heart has deep roots of love and tears that travel deep,...to the center of our planet Earth. There is a cry of the long gone times that took away many of our traditions and childhood friends. There is a song with perfume of roses, and a thousand butterflies that travel along with the wind in this precious land.
When I was growing up, I used to ask my mom WHY I had freckles in my face. With a smile, every time she said..."you got them from me, and you can not change that.... In the family we all have freckles: we got them from your great great grandmother who came from France." I probably was ten years old or younger when I began questioning about my "turkey-egg-like" freckled face. I tried all the fading creams I could afford with the weekly saving of my daily allowance. None of them worked. Then, one day I woke up and realized I was wasting my time with all that nonsense imaginary war I had started with the freckles of my great great granny. Since that day everything made sense and I loved every sassy little caramel colored shade in my face. I loved my roots.
Too far the Land of Long Ago! BUT the people, the same people who one day came from far away lands and made Panama their home; they have brought gold to our culture. THIS time, I am not talking about "GOLD", the one that holds the atomic number 79. This time I am referring to the kind of "gold" that enriches a culture, the one that in silence shines (...sometimes loud too!) and shares the goodness of many lands in just only one.
This is our country: Welcome to Panama! And now, it is yours too! :)
I have been working on an article with plenty delicious recipes to honor and celebrate the "Sweet Tooth" from Panama and Latin America, and I will post it soon...before the new year arrives. BUT, today after seeing what my friend and colleague, Chef Elena from the "El Amor por la Cocina" blog has rescued from her family memoirs and traditions, I thought it was a fantastic idea to share with you the LOVE and lust for our roots we have engraved in every cell of our body.
Today you will learn how to prepare: "MY FATHER'S NEW YEARS DAY BARBECUE" (or How to roast a pig the Cuban way). Including:
- Lechón Asado a la Cubana (Roast Pork, Cuban Style)
- Arroz Congrí (Red Beans with Rice)
- Yuca con Mojo (Boiled Cassava with Garlic Sauce)
We hope you enjoy the beautiful holiday season, with delicious meals featuring food from all over the world (including our recipes, of course!).
Stay tuned and make sure to come back to get a fantastic selection of holiday desserts from Latin America.
Do not forget to participate in our worldwide campaign "A Menu For Hope II", to help the people affected with the earthquake in the Kashmir region of Pakistan. Just donate $5 for a chance to participate in the raffle of fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II".
God bless you!
Chef Melissa
Tags: a menu for hope, food blog events, cookingdiva, chef, panama, unicef, holiday menu, recipes, new years dinner, panamanian chef, roast pork, barbacoa
Panama: Mother's Day Message & 1 Delicious Recipe!
Today is Mother's day in Panama. It seems to me that not even in a day like this I can stop talking about food. Maybe that's good, because it will give me the opportunity to tell you a little story. Here I go:
Many, many years ago, when in Panama City you could purchase a delicious "shaved ice" for five cents or less, there was a beautiful woman with a bright smile and big eyes full of life. She was quite young and madly in love. One day, she woke up to find her heart all covered with "chocolate dipped red rose petals". She was "expecting."
She was so happy, but somehow the chocolate melted and disappeared along with her lover. Then, all by herself, she" baked the bun." Eventually the lover came back and they baked together more bread; everyone knows that. But, the first one was especially difficult: she was all by herself, the oven was new and came with no instructions.
That was the story of my mother, the "accidental baker." I am really grateful she baked that first bun to the end! I am also grateful she let me snack on her roses and didn't tell my great grandmother that I was eating hers too :)
Gifts from the Bounty: "Breadfruit, the cannonball shaped fruit"
This beautiful cannonball shaped fruit with the bland taste and versatile use of a potato is deliciously included in this recipe to prepare crab rolls with a twist! To make it even more delectable, serve it with a colorful guacamole salad.
But, first, lets go through some very interesting facts to uncover the beauty and wonders of this unique food from the tropics:
When the crew of the H.M.S. Bounty mutinied in the South Pacific, it was carrying "breadfruit". Captain Bligh's goal had been to transport the seedlings from Tahiti to the Caribbean, so that natives there would have a substantial source of food.
Breadfruit seeds, leaves, and blossoms are also eaten. The seeds have a pleasant nutty flavor. Only very young leaves may be eaten. If the blossoms are picked when just ripe, before they are brown and hard, they may be eaten also.
Traditional methods of preparing breadfruit include baking in ground ovens or roasting over hot coals. It may be fermented by burying it in layers between leaves. The fermented breadfruit is removed from the pit, mixed with coconut cream, and baked into a sour bread.
Today, it can be prepared by traditional methods, or baked, steamed, or fried. The fruit is pricked with a fork before baking or roasting it, so that it does not explode. Bake it in a moderate oven (180°C or 350°F) until soft, about 1½ hours. When steaming or boiling breadfruit, peel it first. Mature grated breadfruit may be used instead of wheat flour in some recipes.
All varieties can be divided into two classes:
Edible Flowers: The Red Velvet Rose of Love
I discovered flowers were edible back in my early pre-chef adventures, when I had the perfect height to hide in my great grandmother's garden and eat her favorite miniature white roses without being found. Those were great days full of pure innocent adventure and joyful rewards from mother and father nature.
The diversity and mystery of our tropical rainforest always captured my attention. Learning the value of natural medicine through my life, the healing benefits of plants and flowers, have helped me develop a natural instinct to preserve the traditional knowledge that has been carried by our cultures over the ages.
In the kitchen, this beautiful flower has a very important roll. It might sound a little odd because of the rose's romantic connotations, but in fact, roses have been eaten since ancient times. Romans were used to sprinkle rose petals on food, the table, and all over the banquet hall.
Rose petals, fresh, dried and crystallized can be added as a garnish to a salad, made into an infusion for tea and other beverages, desserts, as well as prepared into candies, marmalade, sauces, rose sugar, and soups. Rose petals, rose water and rose syrup are still widely used in the cuisines of the Middle East. Greek baklava, for instance, is originally served with a drizzle of rose syrup.
What's cooking in my kitchen?
There is a beautiful Thanksgiving poem waiting for you. Hope you like it!
I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!
In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.
Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!
Will be back with the recipes SOON!
Hugs,
Melissa
Tags: seafood, recipe, cookingdiva, chef, panama,
Dinner last night!
To show you a proof of it, take a look at my dinner plate last night. The plate was not small, ...the hand was just too big! Will be back with my delicious recipes SOON!
Dinner last night!
Hola desde Panama! as many of you know, I am on a diet program :)
Hugs,
Melissa
My 10$ Gem: Pairing the TRIO Cabernet Sauvignon with my delicious empanadas & chimichurri salsa
My dearest friend, Beau, from "BasicJuice" tagged me for a great meme: The Ten Buck Gem, and to tell you the truth I couldn't resist!It was a delicious coincidence that yesterday was the first day of the two day wine event at my favorite wine store in Panama City, Felipe Motta Wine Store. You can take a look at the invitation here. You would be amazed of how many great gems you could get for $10 or less here!
Just to make sure I was going to write about and cook something delicious with a wine that Beau had not reviewed, I went through her list of South American vinos, and was thrilled NOT to find the one I had in mind.
We chefs have the eye to find other chefs, so...the first person I recognized at the event was my friend and colleague Rafael Julio Ciniglio, from the "Vino Club" and Trattoria de America. I didn't purchase the $20 passport that allowed me to taste all the wines, ... because I was driving and had to cook lots once home. So I had to make sure I returned in one piece and with all the wine and specialty meats and dessert ingredients! BUT, we are planning to go back there today, purchase a $20 passport and enjoy!
I talked to many of the vendors from all over the world and specially had a long and educational conversation with Paula Hernandez, the On-trade Manager L.A. for Concha y Toro from beautiful Chile. Did you know they have a new line called TRIO? I tried them sometime ago when I first saw them at the shop, ...I am always after trying a new wine and better if it comes with a beautiful label.
So, yesterday I purchased one of each TRIO variety wines and finally decided to feature the Trio Cabernet Sauvignon 70%, Cabernet Franc 15%, and Shiraz 15%. The price for each variety is $6.95 per bottle. Nice.
South America is one place I love, one of the reasons is because we share the same blood. Once we were part of the same -country-: La Gran Colombia (Venezuela, Colombia, Ecuador, Panama y Granada). Now, we are all over the place, but we still share the same blood and the love for food. That is why you sometimes find the same type of dishes with variations from north to south.
Today, the fantastic wine we are featuring is from Chile, a perfect member of the $10 buck gem society. So, in honor to the country of origin, I am preparing "Empanadas Chilenas" with chimichurri sauce from Argentina. Empanadas are perhaps, one of the dishes persistent in the diets of most of the South American countries, including Argentina, Chile, Brasil, Colombia and Panama. In every country you will find variations in the ingredients list of the filling and the method of cooking. Some of them are baked, others are fried. In general, "empanada" is a Spanish term meaning pie or turnover. It is used in referring to the final filled culinary creation. These flaky meat pies are a much loved snack. Although they can be filled with anything from fish to fruit, a meat filling is most common.
Why does this wine go perfectly with my empanadas? Well, we needed a wine that could stand up to the body of this dish that consists of almost 90% seasoned meat. For this reason I recommend, the one TRIO with a solid structure to the palate, combining Cabernet Sauvignon and the Shiraz that has fruity touches blended magicaly with earthy aromas. Its smooth and ample tannins marry perfectly with the multiple tastes of the queen empanada.
Now, la receta deliciosa!
Empanadas Chilenas con Salsa Chimichurri
Prep. Time: 45 minutes
Servings: 8-10 large empanadas
Ingredients for the dough (**See TIP below):
- 2 cups unbleached flour
- 1 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
Place in a large bowl or food processor:
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup vegetable shortening, cut into small pieces
Cut the butter add shortening into the flour mixture using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. If using the food processor, transfer the mixture to a large bowl. Then, drizzle over the top:
- 11-14 tablespoons ice water
Mix gently with a fork until the flour mixture is dampened enough to gather into a ball. Shape into a flat disk, wrap tightly in plastic and refrigerate for at least 45 min.
(**)TIP: To save time you can purchase "frozen pie crusts" and use it to make the empanadas dough. You can also use canned refrigerated buttermilk biscuits, or my favorite PUFF PASTRY dough. In any case follow directions to shape empanadas - below.
Mix with a fork or pulse until combined. Then add:
- 1 tablespoon olive oil
Add:
- 1 medium onion, diced
- 2 cloves garlic, minced
Cook, stirring, until the onion is translucent, about 5 minutes. Then, stir in:
- 1 pound lean ground beef
Cook until the beef is lightly browned, about 5 minutes. Then, stir in:
- 1 cup diced peeled potatoes
- 1 large tomatoes, cored and chopped
- 1/4 cup raisins or chopped prunes (optional)
- 1/4 cup coarsely chopped pitted green olives (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 teaspoon dried thyme
Cook covered, over medium heat until the potatoes are tender, about 15 minutes. ncover the pan, increase the heat to medium-high, and cook briefly stirring constantly to evaporate any pan juices. Remove from the heat and let cool completely.
Pre-heat the oven to 400 F.
Ingredients for the filling: Heat in a large nonstick skillet over medium heat:
- 1 large egg, lightly beaten
- 1 tablespoon milk
- pinch of salt
Bake until nicely browned, about 15 minutes. Let cool slightly on a rack and serve warm.
***If you're using canned refrigerated buttermilk biscuits: separate dough into 8 biscuits. Press or roll each to form 5" rounds. Spoon 3 slightly rounded tablespoons meat mixture in center of each round. Fold dough over filling; press edges with fork to seal. Place on greased cookie sheet. Brush with beaten egg. BAKE at 375 F for 11 to 16 minuts or until golden brown. Cool 5 minutes. Serve warm.
For the Chimichurri Sauce, whisk together throughly in a small bowl: - 1/2 cup olive oil
- 1/4 cup red wine vinegar
Stir in:
- 1 small onion
- 1/3 cup finely chopped fresh parsley or cilantro
- 4 cloves garlic, finelly chopped
- 1 tablespoon finely chopped fresh oregano (optional)
- Salt to taste
- 1/4 teaspoon ground red pepper or to taste
- 1/4 teaspoon ground black pepper or to taste
Cover and let stand fro 2-3 hours before serving to allow the flavors to mature.
This sauce will keep for up to 2 days (covered and refrigerated).
To Shape Empanadas:
Roll out the dough 1/8 inch thick on a lightly fluored surface. Make sure that is thin, it makes for a better empanadas. Cut 6 inch rounds from the dough (you'll have to re-roll the scraps to get the 10-12 rounds). The plastic top from a #3 coffee can makes a good cutter. Right away spoon about 1/4 cup of the filling onto one side of each round. Moisten the edges of the rounds with water, fold each round in half, and press the edges together to completely enclose the filling. Press the tines of a fork around the perimeter of the empanada to decoratively seal the edges. Place 2 inches apart on a baking sheet. Brush the following mixture over the tops of the empanadas:
Que lo disfruten!
Chef Melissa
Tags: wine, cookingdiva, empanadas, panama, chef
The Joy of Garlic: Olive Roasted Head of Garlic
Garlic joy..., that is what I feel right now! Oh my garlic..., Oh my delicious roasted garlic... There is nothing better than a fresh roasted head of garlic to have with a still warm loaf of French bread. And I say loaf, because when you start would be very difficult to stop! :)
Now, I am going to present you a list of reasons why this recipe is a MUST for your life:
- It is so easy to prepare, always a good thing to have in the fridge ready. A delicacy like this is very expensive to purchase already prepared..., just take a look at the gourmet shop near you, or at the supermarket..., and you will see what I mean.
- The health benefits of the garlic are widely known, including the fact that is considered a mosquito repellent (that in my case would be of great help, because they LOVE me!). It is believed that if you eat a large amount of garlic then it actually seeps out through the pores of your skin. Any intelligent mosquito which finds you will think twice before taking a bite. You can read more on the health benefits of eating garlic HERE.
- There are so many scrumptious recipes you could prepare with roasted garlic, why do not you try now?
The Ingredients:
4 heads of garlic
2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
Directions:
- Pre-heat the oven to 500 F. Trim the stems of the garlic heads by 1/2-inch.
- Place the garlic heads, cut side up, in a small baking dish and drizzle them with olive oil and season with salt and pepper. Then add the water to the baking dish and bake in the preheated oven for 30 minutes, or until the garlic is golden brown on top.
- Remove the baking dish from the oven and let the garlic cool completely. Then, squeeze carefully the garlic out from the skins.
- Serve with slices of French bread and garnish garlic with little olive oil and parsley on top.
Enjoy! Melissa
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La Receta del Dia: Yuca Croquettes with Chorizo and Broccoli filling, served with Orange Tamarind Sauce. YUM!!!
This is my non-entry for the Paper Chef February 2005, second recipe…contest. Specially designed for Owen. No point on asking for the -bonus points- because I am 1 day late---but anyways, I prepared this for lunch today, using the 4 extra ingredients: tamarind, chorizo, stale bread and broccoli. Hope you like it!
Yuca , cassava or mandioca (Manihot esculenta, Crantz) is a root originary from Brasil and Paraguay. It is an annual tuber crop grown widely in tropical and sub-tropical areas. It thrives in sandy loam soil low organic matter and can tolerate low rainfall and high temperatures. It is therefore a cash crop cultivated by smallholder farmers within the existin farming systems in many countries.
Ingredients for Croquettes:
1/2 lb (8 oz) yuca, peeled, cut in chunks and boiled for 15 mins
4 oz chorizo (I am using Panamanian chorizo from Las Tablas)
2 oz broccoli, cut, steamed and drained
Stale bread, grinded and seasoned with dry herbs
salt and pepper to taste
Directions:
- Once yuca is cooked, drain and pulse in the food processor until dough is uniform.
- Chorizo comes heavily seasoned most of the time, so there is no need to add spices to the filling this time. But, if you want to be sure…go ahead, taste and adjust seasonings to your liking :)
- Take two tablespoons of yuca dough aprox., make a ball and then flatten it to a disk. Put one layer of chorizo and one layer of broccoli in the middle and top with a second flattened disk of yuca dough. Seal the edges. Wet your fingers and rub the surface of the croquette with your hands to make it even and seal edges. It has to be smoth and beautiful.
- Roll over some bread crumbs (ground stale bread seasoned with herbs)
- At this point you have to choices: you can deep fry, or oven fry the croquette.
- Oven fry directions: after spraying them with some canola oil …I`ll oven fry these beauties for 15 minutes (350º pre-heated oven)
- While they are baking, prepare the sauce:
Heat 2 tablespoons olive oil, then add
1/4 cup red onion, chopped (or shallots),
1 tablespoon sugar
sautee until caramelized.
Then add 3 tablespoons tamarind concentrate
1/4 cup orange juice, and simmer for 3 minutes, or until it`s reduced to 1/2.
Adjust seasonings, and serve with croquettes!
Enjoy!
Chef M
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