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Chile (Chilian Recipes)

║ World Cuisine Recipes ║

Artichokes Stuffed with Tuna Fish and Celery Salad (Alcachofas Rellenas con Atun)
Ingredients:
8 large artichokes
6-1/2 ounces water-packed tuna, well drained
3 tablespoons finely diced celery
8 lettuce leaves, patted dry
1 lemon, halved, and one-half cut into slices
1 hard-cooked egg, coarsely chopped
1/2 cup mayonnaise, preferably homemade
1 ripe tomato, cut into 8 wedges
2 tablespoons salt
2 tablespoons finely chopped onion
freshly ground black pepper, to taste
2 tablespoons finely minced fresh parsley
Cooking Instructions:
Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top. Rub the cuts with the lemon half. Place the artichokes, stem side down, in a large nonreactive pot and cover with water. Add the salt and 4 lemon slices. Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes. To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done. Drain the artichokes upside doen in a colander or on a rack. When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl. Scoop out the fuzzy choke with a small spoon. Trim the bottom to a nice round shape. Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl. Add the mayonnaise and black pepper; toss gently with a fork. Adjust the seasoning. Stuff the artichoke bottoms with the tuna and celery salad. Arrange the lettuce on a serving platter. Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.

Baked Eggs in Creamy Corn Sauce with Basil (Huevos con Pilco de Choclo)
Ingredients:
1 tablespoon butter
1-1/2 cups whole milk or half-and-half
3 tablespoons finely chopped onion
Salt and freshly ground black pepper, to taste
4 cups fresh or frozen corn kernels
1 tablespoon finely minced fresh basil
Cooking Instructions:
Preheat the oven to 400 F (205C). Butter 4 individual earthenware dishes or 1 large one. Melt the butter in a medium saucepan over low heat. Add the onion and saute until softened but not browned, 4 minutes. Add the corn and milk. Bring to a boil, reduce the heat, and simmer, uncovered, stirring occasionally, until the corn is tendeer and most of the liquid is absorbed, 10 to 15 minutes. (Frozen corn will take a little longer than fresh because it releases more water.) Season generously with salt, black pepper, and basil. (The dish can be prepared in advance up to this point. Reheat the corn mixture, adding a little milk if necessary, before continuing). Spoon the corn mixture evenly into the prepared dishes. Make an indentation in the corn mixture in the center of each dish for the eggs. Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation. Season with salt and black pepper, and dot with the butter. Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft. Serve immediately.

Beef and Tomato Stew (Tomatican)
Ingredients:
4 tablespoons paprika oil
1 clove garlic, chopped
salt, freshly ground pepper
1-1/2 pounds lean, boneless beef, cut into 1-1/2-inch cubes
1/2 teaspoon oregano
1 large onion, chopped
1 tablespoon parsley, finely chopped
4 medium potatoes, peeled and quartered
8 medium tomatoes, peeled and chopped
Cooking Instructions:
Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes. Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1-1/2 hours. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer. Stir in the corn and cook for 5 minutes longer. If liked, the dish may be garnished with slices of hardboiled egg. Some cooks fry the potatoes in oil before adding to the casserole.

Hot Mashed Potatoes (Pure Picante)
Ingredients:
2-1/2 pounds baking potatoes, peeled and cut into pieces
2 tablespoons butter
1/3 cup milk, warmed
3 tablespoons mild vegetable oil
2-1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chile paste, such as the sambal oelek or harissa sauce
Salt, to taste
Cooking Instructions:
Place the potatoes in a large saucepan, cover with salted cold water, and bring to a boil over high heat. Reduce the heat to medium, and cook until tender, 15 to 20 minutes. Drain. Press the potatoes through a food mil or crush with a potato masher. Return potatoes to the pan; add the warm milk, oil, butter, salt, and salsa de aji, and mix to combine. Serve at once.

Cabbage Soup (Sopa de Repollo)
Ingredients:
1 small green cabbage, weighing about 1 pound
3 tablespoons butter
1 cup coarsely grated Munster or similar cheese
1 large or 2 medium potatoes
4 cups beef or chicken stock
1 large leek
Salt, freshly ground pepper
Cooking Instructions:
Wash and finely shred the cabbage. Peel the potato, slice thinly, then cut each slice into 3 or 4 fingers. Trim the leek and split it lengthwise. Wash thoroughly, then slice finely. heat the butter in a saucepan large enough to hold all the ingredients. Add the cabbage, potatoes, and leek and cook, stirring with a wooden spoon, until the vegetables have absorbed the butter and the cabbage and leek are wilted, about 3 or 4 minutes. Pour in the stock, season to taste with salt and pepper and simmer, covered, over moderate heat for 30 minutes, until the cabbage is tender. Stir in the cheese, and serve in soup bowls.

Young Chicken Stew with Peas and Tomatoes (Pollo Arvejado)
Ingredients:
2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 carrot, peeled and cut into 1/2-inch pieces
1 cup water
1 pound fresh green peas, shelled, or 1 (10-oz) package frozen peas, thawed
1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
4 cloves garlic, minced
1 teaspoon sweet paprika
1 cup dry white wine or rich chicken broth
2 tablespoons finely minced fresh parsley
Salt and freshly ground black pepper, to taste
1 red bell pepper, cut into 1/2-inch strips
1 teaspoon dried oregano
2 tablespoons tomato paste
Cooking Instructions:
Heat the oil in a large Dutch oven over medium heat. Add the chicken, in batches, and cook until golden brown all over, about 7 minutes. Remove the chicken to a platter, and season with salt and black pepper. Discard all but 2 tablespoons fat from the Dutch oven. Add the onion, garlic, bell pepper, carrot, and paprika; cook, stirring frequently, over medium heat until softened but not browned, 3 to 4 minutes. Season with oregano, salt, and black pepper. Add the water, wine, and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan. Arrange the chicken over the vegetables, cover partially, and simmer 30 minutes. Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more. Taste for seasoning. Sprinkle with fresh parsley just before serving.

Fish with Tomatoes and Onions (Congrio en Fuente de Barro)
Ingredients:
2 pounds fillets of scrod or cod, cut into 4 pieces
3 tablespoons butter
4 medium tomatoes, peeled and chopped
1 sweet red pepper, seeded and cut into strips
Salt, freshly ground pepper
1 teaspoon sweet paprika
4 slices firm white bread, fried in butter, or 1 pound potatoes, boiled and sliced
1/2 cup milk, optional
2 tablespoons lemon juice
1 large onion, finely chopped
2 hardboiled eggs, sliced
1 tablespoon chopped parsley
Cooking Instructions:
Season the fish with salt, pepper, and lemon juice, and set aside. Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until it is soft. Add the tomatoes and saute for a few minutes longer. Butter an earthenware casserole and put a layer of the tomato mixture, then the fish, more tomato, the fried bread or potatoes, and more tomato. Repeat until all these ingredients are used up. Or you may have a casserole large enough to hold the fish in a single layer. Top with the sliced hardboiled eggs and pepper stips. Cover and bake in a preheated moderate (350 F.) oven for 30 minutes. If the dish seems to be drying out during cooking, add up to 1/2 cup milk. This should not be necessary if the tomatoes are fully ripe and juicy. Sprinkle with parsley and serve.

Fish Soup (Caldillo de Congrio)
Ingredients:
2 pounds cod, cut into 4 steaks
2 carrots, scraped and thinly sliced
2 cloves garlic, chopped (optional)
1 cup dry white wine
Salt
2 pounds small potatoes, peeled and thinly sliced
Freshly ground pepper
4 cups fish stock
1/4 cup lemon juice
2 medium onions, halved and thinly sliced
1/4 teaspoon oregano
4 tablespoons olive oil
Cooking Instructions:
Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer. Season with salt and the lemon juice. Cover with a layer of carrots, then a layer of half the potaotes, then the onions and garlic, and the rest of the potatoes. Season with salt, pepper, and oregano. Pour in the wine, fish stock, and olive oil. Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes. Serve in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.

Rabbit in Orange Sauce (Conejo en Salsa de Naranja)
Ingredients:
2 tablespoons vegetable oil
1 clove garlic, chopped
Salt, freshly ground pepper
2 eggs, lightly beaten
2-1/2 pound rabbit, cut into serving pieces
1-1/2 cups dry white wine
1 tablespoon flour
1 hardboiled egg, finely chopped
2 medium onions, finely chopped
1-1/2 cups orange juice
1 tablespoon butter
1 tablespoon chopped parsley
Cooking Instructions:
Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned. Transfer to a flameproof casserole. In the oil remaining in the pan, adding a little more if necessary, saute the onions and garlic until the onions are softened. Add to the casserole. Pour the wine into the skillet and scrape up all the brown bits. Pour into the casserole. Add the orange juice to the casserole and season to taste with salt and pepper. Cover and simmer until the rabbit is tender, about 1-1/2 hours. Transfer the rabbit pieces to a serving dish and keep them warm.

Rich Beef Broth (Caldo de Huesos)
Ingredients:
2 pounds beef and/or veal bones, with some meat attached
1 onion studded with 2 cloves
2 quarts cold water
2 small celery ribs with leaves, 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string
1 carrot, peeled and quartered
Cooking Instructions:
Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat. Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible. Reduce the heat and add the carrot, onion, and herb bundle. Simmer partly covered over low heat, skimming occasionally, 2 to 2-1/2 hours. Strain the broth, and let cool, if possible, over a bowl of ice. Refrigerate overnight, and remove the fat that has congealed on the surface. This broth will keep 3 to 4 days refrigerated or up to 6 months in the freezer. Remember that this broth is unsalted.

║ World Cuisine Recipes ║