HOGS Tours Latin America

In a blender, fill 1/2 with watermelon, a 1/3 crushed ice, and a slice or two of pineapple. Add enough skim milk to liquefy. Serve in high ball glasses.

Sautéed Plátanos (Sautéed Plantains)

Serving Size : 3 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ripe plantain (black)

Olive oil

Peel plantain and slice diagonally into half inch wide slices. Saute in olive oil until golden brown. Serve warm.

Arroz De Coco (Coconut Rice)

Recipe By :

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Long-Grain Rice

2 C Coconut Milk

Cook the rice in your regular manner, substituting coconut milk for water.

Empanadas De Horno (Pies of the Oven)

Recipe By : Chilean Kitchen

Serving Size : 16 Preparation Time :3:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

----Meat and Onion Filling----

3 Tbsp Vegetable Oil

6 C Onions -- chopped fine

2 Cloves Garlic -- minced fine

1 Tbsp Sweet Paprika

2 1/2 Tsp Ground Cumin

2 1/2 Tsp Dried Oregano

1/2 Tsp Cayenne Pepper

3/4 Lb Ground Beef

1 Tbsp All-Purpose Flour

3/4 C Beef Broth

Salt And Pepper

----Dough----

8 C All-Purpose Flour

4 Oz Good-Quality Lard

1 Tbsp Salt

2 C Water -- warmed

----Assembly----

4 Eggs, Hard-Boiled -- shelled & quartered

48 Raisins

32 Whole Olives -- pitted

1 Egg Yolk

1 Tbsp Water

To make the filling:

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened but not browned, 5 minutes. Add the garlic, paprika, cumin, oregano, salt, and cayenne. Add the meat and cook, stirring occasionally; 5 minutes. Sprinkle 1 tablespoon flour over the meat mixture and mix well.

Stir in the broth. Cook uncovered over medium heat, stirring occasionally, until most of the juices have evaporated, 10 to 15 minutes. The mixture should be moist but not runny. Season with salt and black pepper to taste.

To make the dough:

On a clean work surface, sift the flour. Make a well in the center, add the lard and some of the salted water: add more water as needed. Using a wooden spoon, combine all the ingredients as quickly as possible, adding water as necessary: knead very well about 5 minutes, until a soft dough is formed. Overworking the dough will result in a tough pastry. Wrap the dough in a clean kitchen towel to keep it warm and workable; let it rest 15 minutes.

Meanwhile, set up a station for filling the empanadas. Have all the ingredients ready: the cold meat mixture, eggs, raisins, olives, and glaze.

Preheat the oven to 400F.

Shape the dough into a large sausage, and slice into 12 equal pieces. Work with one piece at a time, keeping the remaining dough covered. Roll out each piece of dough into an 8-inch round about 1/4 inch thick. Spoon about 1/4 cup of the filling onto each circle, leaving a 3/4-inch margin. Top each with 1 egg quarter, 3 raisins, and 2 olives. Brush the margins all around with water, and fold the circles in half. Seal the edges with your thumb by making a deep imprint.

Brush each empanada with the egg yolk mixture. With a toothpick, prick 3 to 4 holes in each one to prevent it from opening up while baking. Bake 15 to 20 minutes, until the pastry is nicely browned and the filling is piping hot.

Serving Ideas : Serve with Indonesian chili and garlic sauce.

NOTES : Make the filling the day before and chill. Warm the pies at the dinner in the microwave.

La Fonda Del Sol's Seviche

Recipe By : Internet - www.angelfire.com

Serving Size : 10 Preparation Time :5:30

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb White Fish, Firm-Fleshed -- boned

1 C Lemon Juice

1/3 C Lime Juice

1/2 C Orange Juice

2 Tbsp Ketchup

1/4 Tsp Salt

1 C Red Onion -- finely chopped

1 Red Pepper -- chopped

1/2 Small Yellow Hot Chili Pepper -- finely minced

1/3 C Canned Corn Kernels

4 Sprigs Cilantro

Parsley

Leaf Lettuce

About 5 hours before serving, remove all skin and dark meat from fish. Slice across fish (or scallops) making strips about 1 1/2 inches long by 3/4 inch wide, no thicker than 1/8 inch. Place fish in bowl; pour about 3/4 cup lemon juice over fish. Cover with plastic wrap and marinate at room temperature about 1 hour. Stir occasionally; let marinade reach all pieces. Meanwhile, prepare other marinade. Combine remaining 1/4 cup lemon juice, lime and orange juices with ketchup, salt, onion, and finely chopped red and green peppers; reserve two slices of peppers for garnish. Add hot chili pepper, if available, to this mixture. Drain and discard first lemon marinade; cover fish with seasoned marinade, using airtight container (onions emit a powerful aroma). Refrigerate 4 hours. Turn fish occasionally. Serve seviche over a bed of lettuce leaves on a chilled platter. Include chopped vegetables but drain most of the juice from fish. Garnish with sliced red and green pepper circles, corn kernels, finely chopped cilantro, and parsley. Provide toothpicks. Makes about 50 bite size servings.

Sopa De Tomates Con Platanos (Tomato Soup with Plantains)

Recipe By :

Serving Size : 4 Preparation Time :1:00

Categories : Soup Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 Oz Tomatoes, Canned -- peeled

2 C Chicken Stock

1/2 Tsp Salt

2 Tbsp Vegetable Oil

2 Ea Onion -- chopped fine

4 Ea Green Plantains -- peeled, sliced thin

2 Tbsp Cornstarch

1/4 C Half and Half

1/8 Tsp White Pepper

2 Tbsp Coconut -- grated

In large saucepan, combine tomatoes, tomato liquid, stock, and salt. Bring to a boil - cover and simmer over low heat until tomatoes are soft.

Heat oil in saucepan. Add onions - sauté until transparent. Peel and slice bananas. Add banana slices to sautéed onions. Sauté - crushing slightly.

Strain tomato pulp through strainer - or puree in a blender or food processor. Stir puree into onion mixture.

In bowl, combine cornstarch and half & half. Stir in about 1/4 cup hot

tomato soup. Stir cornstarch mixture into remaining soup.

Stir constantly over low heat until soups thickens slightly. Season with white pepper. Pour into a tureen or serve in individual bowls.

NOTES : Reduce cornstarch depending on thickness of soup. May just add half and half if already thick.

Tomatos Rellenos De La Senora Chita Ponce (Stuffed Tomatoes)

Recipe By : Chilean Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Spanish Vegetable

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Beefsteak Tomatoes -- firm, ripe

4 Tbsp Butter

1/2 C Onion -- chopped fine

2 Large Garlic Cloves -- minced fine

2 1/2 C Long-Grain Rice -- cooked

5 Tbsp Fresh Parsley -- minced fine

5 Lg Basil Leaves -- minced fine

1/2 Tsp Fresh Oregano -- minced

Salt And Pepper

1/2 C Water

2 Basil Leaves

1/2 C Fresh Parmesan Cheese -- grated

Preheat the oven to 350F. Generously butter a glass or enameled baking dish just large enough to hold the tomatoes snugly.

Cut a thin slice off the stem end of each tomato, and reserve. Holding each tomato upside down in the palm of your hand, discard as much of the seeds as possible with your finger. Using a small spoon, scoop out the pulp. Coarsely chop the pulp and reserved tomato tops; set aside. Sprinkle the scooped-out tomatoes with salt and place upside down on a plate to drain.

Heat 2 tablespoons of the butter in a saucepan over medium heat. Add the onion, and sauté about 3 minutes. Add the garlic, and cook until translucent but not brown, 1 minute more. Add 1 cup of the tomato pulp, the rice, and minced herbs. Simmer, stirring, until the rice absorbs most of the juices, 4 to 5 minutes. Season generously with salt and black pepper.

Mix the remaining tomato pulp with the water; add the basil leaves, salt, and black pepper. Puree in a blender until smooth.

Fill the tomatoes with the herbed rice, sprinkle with cheese, and place in prepared pan. Pour pureed sauce around the tomatoes, and dot with the remaining 2 tablespoons butter. Bake 20 to 25 minutes, or until the cheese is nicely browned.

Porotos Granados Con Masa Morra (Black Beans with Corn)

Recipe By : Chilean Kitchen

Serving Size : 8 Preparation Time : 1:30 (plus soak time for beans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Black Beans (if dry beans used then soak overnight)

1 Cube Chicken Bouillon

1 Tbsp Vegetable Oil

2 Oz Spicy Chorizo -- crumbled

1 1/2 C Onions -- chopped fine

1/2 Red Bell Pepper -- diced

1 Carrot -- coarsely grated

Salt And Pepper

2 C Corn Kernels -- frozen

10 Large Fresh Basil Leaves

2 Tbsp Fresh Basil -- minced

Place the beans in a Dutch oven, and cover with 1 1/2 inches hot water. Add the bouillon cube, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the beans are tender, 1 hour. (Cooking times vary according to size and type of beans used.)

Meanwhile, heat the oil in a small skillet over medium heat. Add the chorizo and sauté 2 minutes. Add the onions, bell pepper, and carrot. Cook, storing frequently, 5 minutes. Season with salt and black pepper to taste. Add the onion mixture and corn to the beans and simmer 15 minutes. Top with minced basil and serve hot.

Carne Con Salsa De Frutas (Meat with Fruit Sauce)

Recipe By : Internet - www.recipehound.com

Serving Size : 6 Preparation Time :3:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Tbsp Vegetable Oil

1 Lg Onion -- finely chopped

3 Lb Beef Chuck Roast - Boneless -- 1-inch pieces

1 C Dry White Wine

1 C Beef Stock

Salt And Pepper

2 Quince -- peeled, cored, chop

2 Apple -- peeled, cored, chop

2 Pears -- peeled, cored, chop

2 Lg Tomatoes -- peeled & chopped

Sugar to Taste

1 C Heavy Cream

Heat 4 tablespoons of the oil in a skillet and sauté the onion until it is soft. Using a slotted spoon transfer the onion to a casserole. In the oil remaining in the skillet sauté the beef until it is browned on all sides. Add it to the casserole with the wine, stock, and salt and pepper to taste. Cover and simmer until the meat is tender, about 2 hours. Arrange the meat on a serving platter and keep warm. Reserve the stock.

Heat the remaining 2 tablespoons of oil in a saucepan and add the fruit, including the tomatoes. Cook for a few minutes, stirring. Add a little sugar, if liked. The sauce should be quite tart. Add enough of the reserved stock barely to cover, and simmer, stirring from time to time, until the mixture is thick and well blended. In the old days cooks had to work the mixture through a sieve, a tedious procedure; today a blender or food processor does the job. Return the puree to the saucepan and taste for seasoning, adding a little salt if necessary. Stir in the cream and cook just long enough to heat through. Pour the sauce over the meat.

Serving Ideas : Serve with rice

NOTES : peaches can be substituted for the quince

Pierna De Cordero Mechada (Stuffed Leg of Lamb)

Recipe By : Chilean Kitchen

Serving Size : 8 Preparation Time :1:40

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Onion -- chopped fine

6 Lg Garlic Cloves -- minced fine

2 Tbsp Dried Porcini Mushrooms

1 Tbsp Fresh Parsley -- minced fine

3 Tbsp Red Wine Vinegar

2 Tsp Salt

1/2 Tsp Black Pepper

4 Lb Leg of Lamb - Rump Part, Bone-In

4 Tbsp Vegetable Oil

1 Tsp Dried Oregano

1/2 C Hot Water

2 Tbsp Fresh Parsley -- chopped

In a small bowl, make adobo by mixing the onion, garlic, mushrooms, minced parsley, vinegar, salt, and black pepper. Place the lamb in a deep roasting pan. Using a sharp paring knife, make little slits in the meat and push some of the adobo inside each one. Rub the rest of the adobo into the lamb, covering it all over. Cover the pan with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 400F. Sprinkle salt and pepper on each side of the meat, and cover with lard. Dust with the oregano. Roast 10 minutes on a side; reduce the heat to 375F, and add the potatoes and water to the pan. Baste the meat with the drippings every 10 minutes. Roast 35 to 55 minutes, or until a meat thermometer reads 140F for medium-rare.

Remove the roasting pan from the oven, and wrap in foil to keep the lamb warm. Let rest 10 minutes before carving. Slice the lamb, and serve on a hot platter, and sprinkle with chopped parsley. Serve the drippings on the side in a sauceboat.

Tarta de Plátano (Banana Pie)

Recipe By : www.maria-brazil.org

Serving Size : 10 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Bananas - Just Turning Yellow

6 Egg Yolks And Whites Separated

1 C Sugar

1 Stick Unsalted Butter -- melted

Vegetable Oil

12 Tbsp Sugar

Preheat oven to 300° F. Peel and halve the bananas. Fry them in a little Canola oil and arrange them at the bottom of a round Pyrex bowl. Mix the egg yolks with 1 cup of sugar, add melted butter and mix well. Pour over the bananas. To make the meringue, beat the egg whites until stiff. Slowly add 12 Tbsp of sugar. Turn mixture (but do not beat) for 15 minutes. Pour meringue over the bananas, or use a piping bag to squeeze it decoratively over the bananas. Cook in oven for 30 minutes. Serve warm. If you make it in the summer, serve it cool.

NOTES : Bananas should not be green but not ripe either; just starting to turn yellow.

Tres Leche Torta (3 Milk Cake)

Recipe By : Emeril Lagasse

Serving Size : 10 Preparation Time :2:00

Categories : Dessert Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

----Cake----

6 Lg Eggs -- separated

2 C Granulated Sugar

2 C All-Purpose Flour

2 Tsp Baking Powder

1/2 C Whole Milk

1 Tsp Vanilla Extract

----Cream Topping----

1 Can Evaporated Milk

1 Can Sweetened Condensed Milk

1 C Heavy Cream

----Icing----

3 Tbsp Water

3/4 C Granulated Sugar

3 Lg Egg Whites

1 Ripe Mango -- thinly sliced

1 Ripe Papaya -- thinly sliced

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

Saturday, April 26, 2003

General Notes

1. Watermelon and Pineapple Drink and Sauteed Plantains - prepared at dinner.

2. Stuffed Tomatoes should be prepared and then baked at the dinner.

Batida De Watermellon Y Piña (Watermelon and Pineapple Drink)

Sautéed Plátanos (Sautéed Plantains)

Arroz De Coco (Coconut Rice)

Empanadas De Horno (Pies of the Oven)

La Fonda Del Sol's Seviche

Sopa De Tomates Con Platanos (Tomato Soup with Plantains)

Tomatos Rellenos De La Senora Chita Ponce (Stuffed Tomatoes)

Porotos Granados Con Masa Morra (Black Beans with Corn)

Carne Con Salsa De Frutas (Meat with Fruit Sauce)

Pierna De Cordero Mechada (Stuffed Leg of Lamb)

Tarta de Plátano (Banana Pie)

Tres Leche Torta (3 Milk Cake)