Chilean Recipes

Ingredients

2 lbs boneless chicken breast
2-3 cups onion
3 tablespoons olive oil
1 orange, zest of
1 green pepper, chopped
1 tablespoon coriander seed
1/2 teaspoon ground aniseed
more dried ancho chili powder
6 peppercorn
3 corn tortilla, torn
2 tablespoons sesame seed
4 teaspoons sugar
3-4 teaspoons cinnamon
1/8 teaspoon ground cloves
2 tablespoons raisins
1/4 cup unsweetened cocoa powder
2 tablespoons chunky peanut butter
4 cups broth
56 ounces chopped tomato
4 garlic clove, smashed
1 teaspoon salt
2 tablespoons oregano
1/4 teaspoon cayenne

Directions

Fry onions,garlic,seeds (ground and whole),add all other ingredients,stir often and simmer 30 minutes,taste.

Ingredients

1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese

Directions

Cut squash in half lengthwise and scoop out seeds.Bake cut sides down at 425° 45- 50 min.or until very soft at thick end.Let squash cool and scrape out of the shell; mash as smoothly as you can.Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350°.Stir beaten eggs into mashed squash.Add corn, sautéd veggies and grated cheddar; stir to mix well.Bake 20 min.covered; uncover and bake 20- 30 min.

Ingredients

5 young carrot
1 garlic clove, finely minced
1/4 cup fresh-queezed lemon juice
1 tablespoon finely minced fresh cilantro
salt
finely ground black pepper, to taste
1 tablespoon vegetable oil

Directions:

Peel and grate carrots.Combine all ingredients in serving bowl. Sere cold.

Ingredients

4 large tomato, cut into eighths
1 large onion (Oso Sweet halved, thinly sliced)
1 garlic clove, minced
1 bunch fresh cilantro, chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon lime zest
salt and pepper
1/4 cup olive oil

Directions

In a large salad bowl, combine all the ingredients.Toss well; chill for an hour, garnish with cilantro sprigs.

Ingredients

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup orange juice
1/2 teaspoon salt
1 cup quinoa
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
2 tablespoons currant
2 teaspoons orange zest

Directions

In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.Add orange juice, 1 cup water and salt. Bring to a boil.Add quinoa and stir once. Quickly return to a boil.Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

Ingredients

4 mushroom
1 pinch hot chili powder
1 (400 g) can chopped tomato
1/2 (250 g) can baked beans
1/2 teaspoon onion powder
1/2 (250 g) a packet quorn mince
1/3 pint vegetable stock
rice

Directions

Fry the mushrooms.Put tinned tomatoes in a pan and bring to heat.Add chili powder to taste.Add mushrooms.Add mince and baked beans.Add vegetable stock and onion powder.Simmer for 15 minutes.Boil rice and serve straight away (garlic bread is a great side dish!).

Ingredients

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radish, thinly sliced
2 scallion, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Directions

In a small bowl,mix the garlic,chili powder,1 tablespoon of the lime juice,the cumin,and salt until well combined.Massage this mixture into both sides of the hanger steak.Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.Meanwhile, bring a medium pot of salted water to a boil.Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.Position the broiler rack 4 inches from the heat and preheat the broiler.Place the hanger steak on a large lipped baking sheet.Broil, turning once, about 3 minutes each side for medium.Transfer the steak to a cutting board and let stand for 5 minutes.Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Ingredients

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

Directions

Churrasco:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.

Prepare broiler.Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

Pebre:
Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic clove, minced
1 lb ground pork
1 lb ground chuck
1 (14 1/2 ounce) can beef broth
1 (28 ounce) can whole canned tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 tablespoon salt
1/4 cup pimento stuffed olive, halved
1/4 cup blanched slivered almond
2 cups cooked black beans
2 cups cooked white rice

Directions

Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.Add the pork and beef, and cook until browned then drain off the excess fat.Add the beef broth and tomatoes, squashing each tomato by hand before adding it.Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Ingredients

Dough

* 1 kg plain flour
* 3 cups milk, tepid
* 125 g butter, melted
* 2 tablespoons baking powder
* 1 tablespoon salt

Filling

* 300 g onion, diced
* 500 g minced meat
* 4 egg, boiled
* 100 g olives, pitted
* 100 g sultana
* 2 garlic clove
* 1 teaspoon paprika
* 1 teaspoon cumin
* 200 ml oil
* 2 teaspoons salt
* pepper

Directions

Preheat Oven to 180c.

Dough:On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.Lightly dust with some flour and then place a tea towel over your dough and let it rest.

Making the filling:In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cumin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.

Assembling:Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.

Place about 3 tbsp of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.Brush a bit of egg wash on half the dough and fold the dough over like a pastries. Then twist and fold the edges together.Place on a oiled tray and baste with some egg wash.Bake for about 15-25 minutes, or until golden brown.

Ingredients

For the chimichurri relish

* 1 bunch flat leaf parsley, leaves only
* 3 garlic clove, peeled
* 3 tablespoons red wine vinegar
* 1/2 lime, juice of, only
* 3 tablespoons chopped oregano leaves
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 120 ml extra virgin olive oil
* 1 red chili, halved and seeded

For the steak

* 1 (200 g) rib eye steak
* 1 tablespoon oil

To serve

* 1 bunch watercress
* cooked potato, sauted with
* ground cumin

Directions

For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.

For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.

Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.

Ingredients:

* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 7/8 cup butter
* 3 egg yolks
* 1 cup milk

* 2 (14 ounce) cans sweetened condensed milk
* 1 cup chopped walnuts
* 1/4 cup brandy
* 1/4 cup water

Methods:

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
2. In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9 inch circle. Place on cookie sheets and prick with a fork in several places.
3. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set aside.
4. Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. In a small measuring cup, combine the brandy and water.
5. Place one cookie layer on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.

Ingredients:

* 3 cups ice cubes
* 1 cup pisco
* 1 cup orange juice
* 1/2 cup sweetened condensed milk
* 1/4 cup sweet vermouth
* 4 lemon twists for garnish

Methods:

Place ice, pisco, orange juice, milk, and vermouth in the bowl of a blender. Blend for a minute until smooth, then pour into serving glasses and garnish with a lemon twist.

Ingredients:

* 10 cloves garlic, peeled and slightly crushed
* 1/2 cup grapeseed oil or olive oil
* 1 1/2 pounds large shrimp, peeled and deveined
* 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
* 3 tablespoons pisco or brandy
* salt to taste
* cayenne pepper to taste
* 1 lime, cut into wedges, for serving

Methods:

1. Place the garlic cloves and grape seed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chili pepper. Continue to cook until shrimp is pink and firm.Pour in pisco, and cook for 30 seconds to let the alcohol evaporate.Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper,and garnished with lime wedges.

Ingredients:

* 4 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup milk
* 1 cup butter, melted
* 3 tablespoons butter, melted

Methods:

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.
3. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter.Fold each circle in half and then in half again,into triangles; press firmly to seal the layers.Place the rolls on the prepared baking sheet.
4. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

Ingredients:

* 1 quart whole milk
* 1 cup white sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking soda

Methods:

Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour. Stir in baking soda. Continue cooking until the milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

Ingredients:

* 9 ounces zapallo squash
* 4 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 10 tablespoons butter, melted
* 2 cups canola oil for pan-frying

Methods:

1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Ingredients:

5 young carrots, peeled and coarsely grated
1 clove garlic,finely minced
1 tablespoon finely minced fresh cilantro
1/4 cup freshly squeezed lemon juice
salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil (optional)

Methods:

Combine all the ingredients in a serving bowl. Serve at once.

Ingredients:

2 pounds honeycomb tripe
1/2 cup paprika oil
1 medium onion,finely chopped
1 red bell pepper,seeded and chopped,or 2 canned pimientos,chopped
1/4 cup parsley,chopped
1/2 teaspoon oregano
1 fresh hot red pepper,seeded and chopped, or 1/2 teaspoon cayenne
salt, freshly ground pepper
1 cup fresh breadcrumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 hardboiled egg, sliced

Methods:

1. Put the tripe into a large saucepan or flameproof casserole with cold, unsalted water to cover, bring to a boil, lower the heat,and simmer,covered, until the trope is barely tender, about 1 to 2 hours.Taste during the cooking period as tripe varies greatly.Drain, cut the tripe into strips about 1/2 inch by 2 inches, and set aside. Reserve the stock.
2. Heat the paprika oil in the saucepan and add the onion and bell pepper. If using pimientos, add later with the parsley. Saute until the onion and pepper are soft. Add the parsley, oregano, hot pepper or cayenne, salt and freshly ground pepper to taste, and the pimientos, if using. Stir to mix, and simmer, uncovered, for about 5 minutes, or until well blended.
3. Put the breadcrumbs and milk into a small saucepan and cook, stirring from time to time, for about 5 minutes. Puree in a blender or food processor.This step is not absolutely necessary but it does give a finer textured sauce. Add the breadcrumb sauce to the casserole, stirring to mix. Add the tripe. If the sauce is very thick, thin with 1/2 cup or more of the reserved tripe stock. Simmer, uncovered, over very low heat, stirring from time to time, for 20 minutes to blend the flavors. Pour into a heated serving dish. Sprinkle with the grated cheese and garnish with the hardboiled egg slices. Serve with crusty bread and a green salad.

Ingredients:

2 pounds beef and/or veal bones, with some meat attached
2 quarts cold water
1 carrot, peeled and quartered
1 onion studded with 2 cloves
2 small celery ribs with leaves, 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string

Methods:

1. 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.
2. 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.
3. 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.

Ingredients:

2 tablespoons vegetable oil
2-1/2 pound rabbit,cut into serving pieces
2 medium onions,finely chopped
1 clove garlic,chopped
1-1/2 cups dry white wine
1-1/2 cups orange juice
salt, freshly ground pepper
1 tablespoon flour
1 tablespoon butter
2 eggs, lightly beaten
1 hardboiled egg, finely chopped
1 tablespoon chopped parsley

Methods:

1. 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.
2. Work the flour and butter into a paste. Add it to the liquid in the casserole and cover over low heat, stirring, until it is lightly thickened. Beat 1/2 cup of the sauce into the eggs, then pour the eggs into the casserole,stirring constantly.Do not let the sauce come to a boil, as it will curdle. Pour the sauce over the rabbit and sprinkle with the egg and parsley. Serve with rice, potatoes or noodles, and a green vegetable.

Ingredients:

2 pounds boneless lamb for stew,cut into 2-inch pieces
1 onion,coarsely chopped
1 leek,sliced
1 carrot,scraped and sliced
small stalk of celery with leaves
1/2 teaspoon oregano
pinch of ground cumin
1 sprig parsley
1 bay leaf
6 small potatoes,peeled,or 3 large potatoes,peeled and halved
1/2 pound winter squash,peeled and cut into 1-inch cubes
salt, freshly ground pepper
3 small zucchini,cut into 1-inch slices
1/2 pound green beans,cut into 1-inch pieces
2 cups fresh corn kernels

Methods:

1. Put the lamb,onion,leek,carrot,celery,oregano,cumin,parsley,and bay leaf into a large saucepan or casserole.Pour in enough water to cover,about 6 cups, bring to a boil,skim off any froth that rises to the surface,lower the heat,cover,and simmer until the meat is almost tender, about 1-1/2 hours.Lift out the pieces of lamb onto a plate and set aside.Strain the stock, pressing down to extract all the juices.Discard the solids.Rinse out and dry casserole.
2. Return the lamb pieces to the casserole and add the potatoes and winter squash.Pour in the strained stock, adding a little water if necessary to cover the lamb and vegetables. Season to taste with salt and pepper and simmer 15 minutes. Add the zucchini, beans, and corn, and simmer until the beans are tender, about 10 minutes.
3. Whisk a cup of the hot stock gradually into the eggs, then pour the mixture into the saucepan, stirring to mix. Do not let the liquid boil, as the eggs will curdle. Cook over very low heat until the eggs have thickened the sauce. The winter squash will have disintegrated, also thickening the sauce slightly. Serve in soup plates, making sure that each serving has a little of everything.
2 eggs, lightly beaten

Ingredients:

4 tablespoons softened butter
3 tablespoons freshly squeezed lemon juice
1 clove garlic, finely minced
salt and freshly ground black pepper, to taste
1 (3-1/2 to 4 lb) roasting chicken,cut into 6 serving pieces, rinsed and patted dry
1/2 cup finely minced fresh parsley
1/3 cup vegetable or olive oil
2 tablespoons red wine vinegar
12 chicken livers,trimmed of fat and discolored spots,rinsed and patted dry
12 thin slices of smoked bacon
3 scallions,each cut into 4 pieces, or pickled onions

Methods:

1. In a small bowl, combine the softened butter with the lemon juice,garlic,salt and black pepper.Spread this mixture evenly over the chicken. Place the chicken in a deep plate,cover, and refrigerate for up to 4 hours.
2. In a small bowl, combine the parsley, oil,and vinegar.
3. Season the chicken livers with salt and black pepper.Wrap each liver tightly with a slice of bacon. Thread the wrapped livers, alternating with the scallions, on 3 or 4 skewers. (If you will be serving pickled onions on the side, omit the scallions.)
4. Place the chicken liver brochettes and the chicken pieces on the grill.Grill the livers, turning the skewers several times, until rosy inside,8 to 10 minutes. Baste with the parsley mixture when they’re done.Pass the livers around.
5. In the meantime,keep an eye on the chicken.Adjust the rack over the hot coals; do not let it burn. Remember that chicken takes a while to cook. Baste with the parsley mixture every now and then. When the chicken is cooked through and nicely colored, baste generously with the parsley mixture before serving.

Ingredients:

2 pounds fillets of scrod or cod, cut into 4 pieces
salt
freshly ground pepper
2 tablespoons lemon juice
3 tablespoons butter
1 teaspoon sweet paprika
1 large onion,finely chopped
4 medium tomatoes,peeled and chopped
4 slices firm white bread,fried in butter,or 1 pound potatoes,boiled and sliced
2 hardboiled eggs,sliced
1 sweet red pepper,seeded and cut into strips
1/2 cup milk (optional)
1 tablespoon chopped parsley

Methods:

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.

Ingredients:

2 pounds cod, cut into 4 steaks
salt
1/4 cup lemon juice
2 carrots,scraped and thinly sliced
2 pounds small potatoes,peeled and thinly sliced
2 medium onions,halved and thinly sliced
2 cloves garlic,chopped (optional)
freshly ground pepper
1/4 teaspoon oregano
1 cup dry white wine
4 cups fish stock
4 tablespoons olive oil

Methods:

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 potatoes, 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.

Ingredients:

1 large Spanish or Vidalia onion,halved lengthwise and very thinly sliced
1 tablespoon salt
5 large ripe tomatoes,peeled and sliced
1 serrano or jalapeno chili, seeded and finely minced
1 tablespoon minced fresh cilantro or parsley
3 tablespoons vegetable or extra-virgin olive oil

Methods:

1. Place the onion slices and salt in a bowl; cover with cold water,and soak for about 10 minutes.Drain in a colander and rinse briefly under cold running water.Shake well.This step will eliminate most of the sharpness of the onion.
2. Arrange the tomatoes on a platter.Salt generously.Top with the onion,chili,and cilantro. Sprinkle the oil evenly over the salad,toss to combine,and serve at once.

Ingredients:

3 tablespoons vegetable oil
1 (3 to 4-lb) chicken,rinsed,patted dry,and cut into 8 serving pieces with all visible fat removed
salt and freshly ground black pepper,to taste
1 cup coarsely chopped onion
4 cloves garlic,minced
3/4 teaspoon dried oregano
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup dry white wine
1 cup packed finely minced cilantro leaves
1/2 tablespoon serrano or jalapeno chili, seeded and minced (optional)

Methods:

1. Heat the oil in a large casserole or Dutch oven over medium heat.Add the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter.
2. Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chili into the sauce.

Ingredients:

2 tablespoons vegetable oil
1 (3 to 4-lb) chicken,rinsed,patted dry,and cut into 8 serving pieces with all visible fat removed
salt and freshly ground black pepper,to taste
1 large onion,coarsely chopped
4 cloves garlic,minced
1 red bell pepper,cut into 1/2-inch strips
1 carrot,peeled and cut into 1/2-inch pieces
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 cup water
1 cup dry white wine or rich chicken broth
2 tablespoons tomato paste
1 pound fresh green peas,shelled, or 1 (10-oz) package frozen peas,thawed
2 tablespoons finely minced fresh parsley

Methods:

1. 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.
2. 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.
3. 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.

Ingredients:

1-1/2 cups white vinegar
3/4 cup water
1 teaspoon whole peppercorns
4 bay leaves
1/2 teaspoon salt
4 swordfish or shark steaks,rinsed and dried (5 to 6 ounces each)
salt and freshly ground black pepper,to taste
all-purpose flour for dredging
about 1/2 cup of vegetable oil
1 large onion,halved and thinly sliced
1 carrot,peeled and thinly sliced
1/2 red bell pepper,thinly sliced
1 serrano or jalapeno chili,halved and seeded

Methods:

1. Bring the vinegar,water,peppercorns,bay leaves,and salt to a boil in a non-aluminum saucepan.Let cool.
2. Season the fish steaks with salt and pepper,and dredge in the flour,shaking off the excess. Heat the oil in a large skillet over medium-high heat.
3. Add the fish,and fry until brown on both sides,turning once,3 to 5 minutes. Drain on paper towels.
4. Arrange half of the sliced vegetables in a shallow earthenware dish.Place the fish fillets on top, and cover with the remaining vegetables.Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.

Ingredients:

1/4 cup vegetable oil
1 tablespoon sweet paprika
2-1/2 pound rabbit,cut into serving pieces
2 large onions,finely chopped
1 clove garlic 1 cup roasted peanuts,finely ground
salt, freshly ground pepper to taste
1/2 teaspoon ground cumin
1 tablespoon white white wine vinegar
1-1/2 cups chicken stock
1-1/2 cups dry white wine

Methods:

Heat the oil in a heavy casserole and stir in the paprika, taking care not to let it burn. Add the rabbit pieces and saute lightly. Lift out and set aside. Add the onions and garlic to the casserole and saute until the onions are softened. Return the rabbit pieces to the casserole. Add all the other ingredients, mix well, cover, and simmer until the rabbit is tender, about 1-1/2 hours. Serve with rice and a salad.

Ingredients:

2 large untreated thick-skinned oranges
3-1/4 cups water
1/4 cup sugar

Methods:

1. With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne.
2. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain.
3. In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.

Ingredients:

1/2 onion, sliced
1 leek, trimmed and sliced
1 carrot, peeled and sliced
1 small bunch fresh parsley
1 tablespoon whole black peppercorns
salt, to taste
4 (about 1 pound) rainbow or salmon trout,ready to cook,or 1 (3 to 4 lb) piece of salmon, tail end if possible
cucumber slices
lemon slices
lettuce leaves
2 cups Salsa Verde

Methods:

1. Place the onion,leek,carrot,parsley,and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by 2 inches.Season generously with salt. Bring to a boil, reduce the heat,and simmer 15 minutes. Add the fish,and simmer over low heat until the fish just begins to flake.For every 1 inch of thickness,measured at the thickest point,allow 10 minutes of cooking time.
2. Carefully transfer the cooked fish to a rack and let cool to lukewarm.Peel off the skin, and arrange the fish on a decorative platter.Garnish with the cucumber,lemon slices,and lettuce. Serve the Salsa Verde on the side.

Ingredients:

1 cup Salsa de Aji Colorado a la Chilena or ground fresh chile paste, sambal oelek, or harissa sauce
2 large cloves garlic, finely minced
1 tablespoon dried oregano
4 pounds pork ribs

Methods:

1. Combine the salsa de aji, garlic, and oregano in a small bowl.
2. Place the ribs in a nonreactive dish; rub the chili mixture over all surfaces, cover the dish, and refrigerate for at least 12 hours or up to 2 days. Return to room temperature before cooking. Bake the ribs, if desired.
3. Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours.
4. When the fire is ready, place the grill rack about 4 inches away from the hot coals. It’s important that the ribs cook slowly and that the fat tenders.Avoid flare-ups, because the chili mixture will become bitter. Turn the ribs frequently,and grill for about 1 hour if they were pre-baked or 2 hours if they were not, until the pork is cooked through and fork-tender when pierced between the ribs. It’s important to keep the charcoal at an even, moderate heat the whole time.
5. When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot.

Ingredients:

4-pound roasting chicken, cut into serving pieces
1 cup vegetable oil
1/2 cup white wine vinegar
1 teaspoon salt
6 peppercorns
1 bay leaf
2 medium onions,thinly sliced
2 carrots,scraped and thinly sliced

Methods:

Place all the ingredients in a large kettle or heavy casserole, cover, and cook over very low heat until the chicken is tender, about 1-1/2 hours. Allow to cool.Place the chicken pieces on a serving platter with the vegetables arranged around them.Remove and discard the peppercorns and bay leaf. Pour the liquid in the casserole into a bowl, then spoon off all the oil (it is easier to do it this way). Save the oil, incidentally,for sauteing other meats and poultry. Pour the stock over the chicken pieces and refrigerate.The liquid will set into an aspic. If a firmer jelly is preferred, add to the stock 1/2 tablespoon unflavored gelatin softened in water and stir to dissolve, over low heat, before pouring it over the chicken. In very hot weather I find this is sometimes necessary. If any oil escapes being spooned off, it will separate out when the jelly sets. Just top the dish and pour it off, or remove it with a piece of blotting paper or towel.

To serve, decorate a platter with lettuce leaves, sliced tomatoes, cooked green peas and beans, and sliced pimiento or other suitable vegetables such as artichoke hearts.

Ingredients:

2-1/2 pounds baking potatoes, peeled and cut into pieces
1/3 cup milk, warmed
3 tablespoons mild vegetable oil
2 tablespoons butter
salt, to taste
2-1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chili paste, such as the sambal oelek or harissa sauce

Methods:

1. 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.
2. 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.

Ingredients:

2 cups dried white beans, great northern beans, white kidney beans, cranberry beans, or black-eyed peas
1 teaspoon baking soda
1 chicken bouillon cube, crumbled
salt,to taste
3 tablespoons lard or vegetable oil
1/2 cup finely chopped onion
3 tablespoons red bell pepper
1/4 carrot,peeled and very finely diced
1/4 carrot,peeled and coarsely grated
1 clove garlic,finely minced
1/2 cup long-grain rice paprika oil

Methods:

1. Pick through the beans,and remove any small stones or other foreign objects.Rinse the beans, and place in a large bowl.Add about 2 quarts of cold water,and soak overnight in a cool place.
2. Drain the beans, and place in a heavy pot.Add enough water to cover the beans by 1 inch, and bring to a boil over high heat.Add the baking soda, and boil 1 minute. Drain, and rinse the beans under cold running water.Hold the beans in a bowl of cold water, while you peel them by rubbing them between your palms.
3. Return the beans to the pot. Add enough hot water to cover by 1-1/2 inches. Add the bouillon cube and salt. Bring to a boil over high heat, reduce the heat, and simmer covered until the beans are soft but still hold their shape, 15 minutes.
4. Meanwhile, heat the lard in a small skillet over medium heat.Add the onion, bell pepper, diced and grated carrot, and minced garlic; saute over medium heat until softened and fragrant but not brown, 5 minutes. Season with salt.
5. Add the onion mixture and the rice to the beans; simmer covered until the rice is tender, 20 minutes.Add more water if necessary; the dish should be almost soupy. Taste and adjust the seasonings.
6. Meanwhile, make the paprika oil.
7. To serve,spoon the beans into earthenware bowls or deep plates, and drizzle with the hot paprika oil.

Ingredients:

1 medium-sized cauliflower, about 8 inches across
salt
1 recipe Bechamel (White Sauce)
1/2 cup finely ground almonds

Methods:

1. Trim the cauliflower and cut a cross in the bottom of the stem end.This speeds up the cooking of the stalk so that it is tender at the same time as the flowerets. Drop, stem end down, into a large saucepan of boiling salted water, cover, and simmer for 15 to 20 minutes, or until just tender.Lift out and place in a serving dish, preferably round, to show off the cauliflower.
2. Meantime make the Bechamel.Stir in the ground almonds,and cook,stirring,over low heat for about 2 minutes to blend the flavors.Mask the cauliflower with the sauce and serve as an accompaniment to any plainly cooked meat, poultry, fish, or shellfish.

Ingredients:

1 tablespoon butter
3 tablespoons finely chopped onion
4 cups fresh or frozen corn kernels
1-1/2 cups whole milk or half-and-half
salt and freshly ground black pepper, to taste
1 tablespoon finely minced fresh basil
4 or 8 eggs (1 or 2 per person)
2 tablespoons butter

Methods:

1. Preheat the oven to 400 F (205C). Butter 4 individual earthenware dishes or 1 large one.
2. 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 tender 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.)
3. 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.

Ingredients:

8 large artichokes
1 lemon, halved, and one-half cut into slices
2 tablespoons salt
6-1/2 ounces water-packed tuna, well drained
1 hard-cooked egg, coarsely chopped
2 tablespoons finely chopped onion
3 tablespoons finely diced celery
1/2 cup mayonnaise, preferably homemade
freshly ground black pepper, to taste
8 lettuce leaves, patted dry
1 ripe tomato, cut into 8 wedges
2 tablespoons finely minced fresh parsley

Methods:

1. 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.
2. 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 done in a colander or on a rack.
3. 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.
4. 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.
5. 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.

Ingredients :

2 lb fresh baby lima beans in the pod OR 3 cups shelled lima beans
3 tbs vegetable oil divided
1 lrg ripe tomato OR 3/4 c peeled seeded chopped tomato and drained
3 lrg fresh basil leaves chopped
4 cup defatted chicken broth or less as needed
1/2 lb pumpkin-squash 1/4-inch cubes
Salt to taste
1 1/2 cup corn kernels
1/2 x red bell pepper very finely diced
1 tbs finely minced fresh basil

Method :

* Shell the lima beans, rinse, and drain.
* Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.
* Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.
* Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.
* Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.
* Heat the remaining 2 tablespoons of oil in a small pan over medium heat.
* Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.
* Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.

Ingredients :

1/3 cup minced onions or scallions
1/2 cup fresh cilantro finely chopped
4 med tomatoes finely chopped
2 tbs hot sauce (such as Tabasco)
(2 Tbs vegetable oil optional)
1 tbs vinegar
1 tbs fresh lemon juice
1 x garlic clove minced
salt and pepper

Method :

* Mix all of the ingredients together in a medium bowl and refrigerate. (If using onions instead of scallions, you may want to minimize their “bite”. Sprinkle them with salt and let sit for a few minutes. Then press them gently in a sieve and rinse well in running water.)

Ingredients :

4 x Chilean sea bass fillets - (6 oz ea)
2 tbs olive oil
Salt to taste
Freshly-ground black pepper to taste

Yellow Pepper Gritz:
3 lrg yellow peppers
4 tbs olive oil
1 tbs unsalted butter
1 lrg Spanish onion finely chopped
3 x garlic cloves finely chopped
1 tbs chipotle puree
2 can hominy - (16 oz ea) drained
1 cup heavy cream
1/2 cup grated white Cheddar

Poblano Pepper Sauce:
3 x poblano peppers roasted, peeled,seeded and chopped
1/4 cup red wine vinegar
3 tbs chopped cilantro
2 tbs honey
Salt to taste
Freshly-ground black pepper to taste
1/2 cup olive oil

Method :

* Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin-side down, for 3 to 4 minutes or until golden brown.Turn over and continue cooking for 2 to 3 minutes for medium-well doneness.
* Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
* Yellow Pepper Grits: Preheat oven to 400 degrees.
* Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
* Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
* Place the hominy in a food processor and process until smooth.Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.Add the onions, season with salt and pepper,and cook until soft.
* Add the garlic and cook for an additional 2 minutes.Add the hominy,yellow pepper puree, and heavy cream. Season with salt,pepper,and chipotle puree.Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
* Poblano Pepper Sauce: Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

Ingredients :

3/4 lb Chilean sea bass steaks skinned, boned,and cut into 1″ cubes( or use halibut steaks)
3 tbs lime juice divided
1/8 tsp freshly-ground black pepper
4 lrg tomatoes seeded and diced
1 lrg onion diced
3 lrg garlic cloves finely minced
2 x serrano peppers - (to 3) seeded, and finely chopped
Nonstick olive oil cooking spray as needed
2 tbs chopped fresh cilantro
3 cup hot cooked rice

Method :

* Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
* Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
* Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
* Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
* Serve over rice. Garnish, if desired.

Ingredients :

1 lb Chilean sea bass fillet very fresh
1 oz loose oolong tea ground fine in the blender
Salt and fresh ground pepper

Method :

* With a sharp knife slice the Chilean sea bass into a very thin sheet.
* Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic.

Ingredients :

1 lb Chilean sea bass fillet - (to 1 1/2 lbs) bones removed,cut in serving pieces
Salt to taste
Freshly-ground black pepper to taste
1/4 cup flour more if needed
2 tbs olive oil
1 sm onion minced
3 x garlic cloves - (to 4) minced or pressed
1 1/2 lb tomatoes chopped
1/4 cup lemon juice
2 x bay leaves
1 tsp dried rosemary crushed
1 tsp dried oregano
1/2 tsp coriander seeds or ground coriander (optional)

Method :

* Rinse the Chilean sea bass with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.
* Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
* Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8 to 10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.

Ingredients :

2 cup lobster stock
2 cup clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 tsp dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tbs grain mustard
1/4 tbs aji amarillo
2 x Chilean salmon fillets - (6 oz ea) cut thin slices
1 x yellow tomato diced
1/2 bn scallions sliced
1/2 bn cilantro leaves chopped
1 bn chives chopped
3 x sweet potatoes peeled,steamed,and sliced to 1/4″ pieces

Method :

* Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice,dry mustard,mayonnaise,heavy cream,whole grain mustard,aji amarillo; then add it to the stock.
* In a medium mixing bowl,combine the salmon,tomato,scallions,cilantro, and chives and add in the stock juice.
* On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

Ingredients :

1 x red wine
1 x strawberries
1 x sugar

Method :

* Combine red wine, sliced strawberries and sugar to taste and serve.

Ingredients :

1 lb Jersualem artichokes (or “sunchokes”)
1 x onion finely chopped
4 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1/2 cup heavy cream

Garnish:
1 tbs minced cilantro or parsley (to 2 tbsp)

Method :

* Peel the sunflower rhizomes and slice them thinly.Put them in a medium saucepan with the onion and stock - bring to a boil and simmer,covered,about 30 minutes.
* Puree in a blender,solids first,then pour back into the saucepan.Season to taste with salt and pepper,stir in the cream,and reheat.
* When ready to serve,ladle into individual bowls.Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight.Top with minced cilantro or parsley.

Ingredients :

1 lrg can sliced peaches
1 lrg can plums or pears
1 lrg can apricots
1 lrg can bing cherries
1/4 cup butter
2 cup sour cream
1 cup dark brown sugar

Method :

* An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it. DO NOT STIR! Let it stand at room temperature. The sugar will melt and bubble on top of the cream. Drain all the fruit, reserving the juices mixed together. Gently mix all fruits, and put in a large, deep casserole dish.
* Fill the casserole 3/4 full with the blend of fruit juices. Dot with butter on top. Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot. Serve hot, and pass the sour cream mixture to each person to top his or her portion. Be sure to dip down to the bottom to get both the cream and the brown sugar.

Ingredients :

2 x onions,diced
1/4 cup vegetable oil
3 tbs flour
1 cup boiling water
1 x bouillon cube
2 can cream style yellow corn
1 x egg, beaten with 1/2 cup light cream
1/2 cup raisins
12 x ripe olives
2 tbs sugar
Salt and pepper to taste
1 tsp oregano

Method :

* Fry onions in the oil. Add meat and continue cooking until browned. Add bouillon cube dissolved in water. Add raisins and olives and mix well.
* Remove from heat. Mix corn with milk and egg mixture. Add sugar and stir well. Place meat mixture in a well greased casserole. Cover with corn mixture. Bake at 350 degrees until corn mixture is firm and nicely browned.
* Add salt, pepper, and oregano.

Ingredients :

1 sm green cabbage - (abt 1 lb) finely shredded
2 med potatoes peeled,sliced thin,and cut into fingers
1 lrg leek washed,and sliced finely
4 tbs butter
6 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1 cup coarsely-grated Muenster cheese

Method :

* Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.
* When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
* Serve hot as a first course to 6 people - or a light meal to four.

Ingredients :

2 qt whole milk
Sugar to taste
1 tbs instant coffee or more to taste
5 whl cloves
2 x cinnamon sticks
1/2 x vanilla bean split open, scraped
Peel of 1/2 lemon
Peel of 1/2 orange
1/2 bot Chilean pisco

Method :

* Place the milk,sugar,cloves,vanilla,cinnamon,lemon and orange peels in a large pot.Bring to a soft boil over medium heat. When the milk begins to boil add the instant coffee, dissolved in some warm milk.Stir to mix and turn off the heat and allow to cool covered.
* Strain into a bowl or pitcher. Add the pisco little by little, while stirring with a wooden spoon. Store in glass bottles and refrigerate. Traditionally, cola de mono is prepared the day before it is to be served.

Ingredients :

1/4 cup plus 3 Tbsp. butter
1/4 cup plus 3 Tbsp. sugar
1 x egg, beaten
3/4 cup plus 2 Tbsp. flour
1 can condensed milk

Method :

* Cream together butter and sugar; add egg and flour and mix well. Drop by scant teaspoonfuls onto cookie sheet.Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges.
* Sandwich two cookies together with cooked condensed milk.To cook condensed milk, place entire, unopened can in a large saucepan, cover with water.Bring to boil and simmer about 2 hours. This turns it into caramel.

Ingredients :

1 lb Ground caribou
1/4 cup Butter
2 lrg Onions, chopped
1/2 cup Chopped olives
1/2 cup Chopped celery
2 x Jalapeno peppers, chopped
Salt and pepper to taste
2 tbs Vinegar
1 sm Can tomato sauce
2 tbs Worcestershire sauce
1 x Recipe pie crust pastry

Method :

* In a large skillet,melt butter,and brown meat.Add other ingredients and simmer about 20 min. Remove from the stove and chill.
* Make your favorite pie pastry,cut in circles about the size of a cup.Place the meat mixture in center and fold over,pricking with fork.
* Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.

Ingredients :

4 x 1-inch thick fillet steak
1 tbs chopped fresh coriander
1 tbs chopped fresh basil
1 tbs shopped fresh mint
2 tsp chopped garlic
1 tbs lime juice
1 tsp Asian hot sauce
1/2 cup orange juice
1/4 cup olive oil
kosher salt and freshly ground pepper to taste

Method :

* Place steaks in a baking dish or sealable plastic bag.Combine coriander,basil,mint garlic, lime juice,hot sauce,orange juice and 2 tablespoons oil, reserving remaining oil.Pour over steaks. Marinate 1 hour on the counter or 4 hours refrigerated.Drain marinade and pat steaks dry. Season steaks with salt and pepper.Place skillet over high heat, add remaining oil and fry steak about 3 to 4 minutes per side or until medium rare.
* Place steaks on a carving board and slice into 1/2-inch slices.
* Make a mound of Plantain Fried Rice and place beef slices around it.
* Serve with Chilean Pebre.

Ingredients :

1lb Chilean sea bass fillet - (to 1 1/2 lbs) bones removed,cut into serving pieces
3/4 cup orange juice
3 tbs tomato paste
2 tbs vegetable oil
2 tbs vinegar
1 tbs brown sugar or honey
2 x garlic cloves minced or pressed
1 tsp grated orange zest
1 tsp ginger ground
1/2 tsp dried hot red pepper flakes

Method :

* Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated. Cover and marinate in the refrigerator for 1 to 3 hours.
* Preheat a charcoal grill or the broiler. Grill or broil the fish about 4 inches from the heat until well browned on one side, 3 to 5 minutes; brush with more marinade and cook on the other side until the fish is no longer opaque in the center, about 5 minutes longer.

Ingredients:

2piece Chilean sea bass - (7 oz ea) or any firm white fish

Ginger Snap Crumbs:
6 oz butter softened
1 cup sugar
3 tbs molasses
1 x egg
2 1/4 cup sifted flour
3/4 tbs ground ginger
3/4 tbs ground cinnamon
2 tsp baking soda

Kiwi Lime Sauce:
1 cup white wine
1/2 tbs minced shallots
2 tsp fresh minced ginger
8 x kiwis peeled
2/3 cup fresh lime juice
1/4 cup honey

Method :

* For the Ginger Snap Crumbs: Cream together butter,sugar,molasses, and egg until light and fluffy.Combine dry ingredients and gently stir into the mix.Form dough into small ball shapes.Bake at 325 degrees for 12 to 15 minutes.Remove from the oven and let cool. Puree cookies into a fine meal in food processor.
* For the Kiwi Lime Sauce: Combine wine,shallots,and ginger in saucepan and bring to boil. Reduce mixture down by half.Add kiwis,lime juice,and honey to the mixture in the saucepan and simmer for 15 minutes.Remove from heat and puree in food processor. Strain.(Makes about 3 cups)
* Dredge bass in crumbs; coat on both sides.Bake at 350 degrees for 12 to 15 minutes or until firm. Serve with 2 ounces of kiwi lime sauce.

Ingredients :

1 lb tomatillos
2 cup water
Nonstick cooking spray
1 x garlic clove minced
1/4 x onion chopped
1 x serrano chili minced
2 tsp oil
1 tsp salt
2 tsp lime juice
4 x Chilean sea bass fillets, 1″ thick (4 oz ea)
1/4 cup low-fat sour cream
Chopped cilantro for garnish

Method :

* Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan.Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
* Coat skillet with cooking spray.Saute garlic, onion and chili in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
* Put fillets into 4 individual baking dishes.Pour tomatillo sauce over fish. Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes.
* Just before serving, spoon sour cream over fish and sprinkle with cilantro.

Ingredients:

3 cups quinoa
⅓ cup raisins
½ cup dark rum
3 cups milk
2 cups heavy cream
2 cups sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup grated dehydrated coconut
4 egg yolks
Cinnamon powder to sprinkle
Sweetened whipped cream or sour cream

Methods:

1. Put the quinoa in a strainer and wash under cold running water,drain.In a large pot, put the quinoa and cover with cold water;bring to a boil over high heat,stirring occasionally. Remove from the heat and drain in a colander; rinse under cold running water. Return the quinoa to the pot and cover with cold water gain.Boil again until the grains open; remove from the heat, drain and set aside.

2. In a small bowl, place the raisins and rum, soak for 10 minutes.

3. In a saucepan, place the reserved quinoa,milk,cream,sugar,salt,cinnamon and cloves;bring to a boil over low heat stirring occasionally to prevent from sticking. Reduce heat and place a bread toaster under the saucepan; cook for 15-20 minutes constantly stirring until the liquid has completely evaporated and the mixture thickens. Add the raisins, soaking water and the grated coconut. Cook while stirring for another 5-10 minutes or until the liquid evaporates and the bottom of the saucepan can be seen. Remove from the heat and beat the egg yolks into the mixture until completely blended.

4. On a serving platter pour the mixture and sprinkle the surface lightly with ground cinnamon; let cool at room temperature and serve with whipped or sour cream. Once the dessert has cooled down it can be kept covered and refrigerated for up to one week.

Ingredients:

Custard:
1 cup sugar
5 egg whites
½ cup lúcuma purée

Vanilla cream (1 cup):
3 egg yolks
¼ cup sugar
1 cup milk
Vanilla extract

Methods:

1. put the sugar and ½ cup of cold water in a small saucepan.Stir over medium heat until sugar dissolves, increase heat and boil without stirring,to hard-ball stage.

2. Bear the egg whites in a bowl until stiff and gradually pour in the hot syrup whisking constantly until the meringue is cold and shiny.Fold in the lúcuma purée.

3. Pour the mixture into a buttered mold and bake in an oven at medium heat for 15 minutes or until puffed and golden. Remove from the oven, allow to cool and unmold on to a serving platter.

4. While the custard is baking,prepare the vanilla cream.Beat the egg yolk and the sugar in a bowl until the mixture is pale and frothy. Boil the milk in the saucepan, remove from the heat and slowly stir in the egg yolk,mixing constantly.Return the custard to the pan and heat gently.Stir constantly with a wooden spoon without letting it boil until the custard thicken slightly and coats the spoon with a light film.Remove from the heat and add the vanilla; allow to cool.Serve in a sauce boat together with the custard.

Ingredients:

12 whole dried peaches
Sugar
Cinnamon stick
250 grs. (¼ lb.) wheat mate or 250 grs. wheat

Methods:

In bowl soak peaches in cold water overnight.Next day place in saucepan with soaking water; add sugar to taste and cinnamon. Cook until tender; let cool in cooking liquid.

Preparing mote: In saucepan put wheat in water with ashes from eucalyptus or cypress tree; boil to loosen the skin.Drain and rub wheat with hands to remove skin; wash in cold water and boil again.Drain and cool.In a serving dish place peaches with juice and sprinkle with cooked mote. Serves 6.

Ingredients:

500 grs. (½ lb.) stewing meat, in cubes
3 teaspoons oil
2 cups potatoes, peeled and diced
1 cup pumpkin, diced
½ cup carrots diced
½ cup green beans, diced
½ cup fresh peas
½ cup fresh or canned fava beans, peeled
½ cup corn kernels
Salt and pepper
1 tablespoon rice
1 egg yolk
Lemon juice

Methods:

In large saucepan boil 2 quarts of water;add meat and cook over low heat 1 hour.Drain and reserve broth and meat.In saucepan heat oil and sauté the cooked meat; set aside.In the same pot sauté potatoes,pumpkin,carrots,green beans,peas,fava beans and corn for 2-3 minutes; season with salt and pepper. Add reserved broth,meat and rice. Cook over low heat until the rice is cooked, 30 minutes.In a soup tureen beat egg yolk; pour the hot soup and mix well. Serve hot with lemon juice.

Ingredients:

1 lobster (1 ½ lb.)
6 large mussels
10 pink shrimps
4 small crabs (blue crab)
1 cup milk
2 cups fresh bread crumbs
125 grs. (¼ lbs.) cheese (similar Monterrey Jack), sliced
4 tablespoons butter
2 eggs yolk
Salt and pepper
Tabasco sauce
4 tablespoons grated Parmesan cheese.

Methods:

Cook shellfish in water in separate pots; reserve cooking liquid.Clean shellfish,discarding shells;cut into small pieces and set aside.In saucepan put milk and bread crumbs;cook over medium heat until thick.Add reserved cooking liquid and cook sauce until medium - thick. Remove from heat and stir in cheese,butter yolks,salt,pepper and Tabasco sauce to taste; mix well.

In an oven-proof dish place shellfish in a layer; cover with the cheese sauce and sprinkle with Parmesan cheese.Bake in a 350ºF oven until lightly browned, 20-30 minutes.

Ingredients:

750 grs. (1 ½ lbs.) salmon, skinned and cut into small cubes
500grs. (1lb.) scallops, in cubes
2 cups lemon juice
2 cups tomatoes peeled and diced
1 cup green onions chopped
⅓ cup fresh green chili finely chopped
16 green olives, sliced
½ cup olive oil
¼ cup dry white wine
2 tablespoons white vinegar
Tabasco
1 teaspoon dried oregano
3 tablespoons chopped parsley
Lettuce and avocado

Methods:

In bowl place the salmon and scallops:add lemon juice and marinate at least 6 hours.In another bowl mix the rest of the ingredients. Drain salmon and scallops and mix with prepared dressing. Cover and refrigerate 2-4 hours. Serve over a bed of lettuce and garnish with sliced avocados.

Ingredients:

2 kgs. (4lbs.) fresh cranberry beans
¼ cup oil
½ teaspoon paprika
500 grs. (1lb.) butternut squash, peeled and cut in small cubes
2 cups chopped onions
2 garlic cloves crushed
2 fresh ears of corn, kernels only
5 leaves fresh basil
Salt

Methods:

In large saucepan cook beans in plenty of salted water for 1 hour or until tender.Drain and reserve 1 cup of cooking liquid.

In frying pan heat oil and paprika; add squash, onion and garlic and sauté until tender. Add this mixture and rest of ingredients, including reserved cooking liquid, to beans. Cook over low heat 1 hour or until beans are tender and soft. Add some chicken broth if necessary. Add corn 5 minutes before serving and cook. Serve hot with a tomato salad if desired.

Ingredients:

2 tablespoons oil
2 onions, feathered sliced
1 teaspoon paprika
3 tomatoes, peeled and thinly sliced
1 bay leaf
1 tablespoon chopped parsley
Salt and pepper
1 cup white wine
1 cup water
½ cup milk
1 ½ kgs. (2 ¼ lbs.) black kingklip or salmon, cut in serving pieces, skinned
3 tablespoons grated Parmesan cheese
1 egg yolk

Methods:

In large saucepan put oil, onions and paprika;cook until the onions are lightly browned.Add the tomatoes,bay leaf,parsley,salt and pepper; stir to mix.Add the wine and simmer 15 minutes. Stir in water and milk; place fish and simmer until fish is cooked.
Just before serving beat the egg yolk with some milk; pour over the fish and stir. Sprinkle with Parmesan cheese and serve hot.

Ingredients:

2 hot red peppers (chilies)
2 garlic cloves, peeled
2 cups fresh coriander, finely chopped
4 scallions, finely chopped
1 teaspoon dry oregano
2 tablespoons oil
2 tablespoons red wine vinegar
Salt and pepper

Methods:

In blender purée together peppers and garlic.Add coriander scallions,oregano,oil,vinegar,salt and pepper to taste. Blend well and add ¼ -½ cup water if sauce is too thick.
Makes 1 cup

Ingredients:

Dough
3 cups all purpose flour
1 1/2 tablespoon hot melted lard
1 tablespoon baking powder
3/4 cup hot milk
1 teaspoon sea salt
Vegetable oil to deep fry

Filling
1 onion peeled and finely chopped
2 tablespoons vegetable oil
Sea salt and freshly milled pepper
2 teaspoons hot chili sauce
1 teaspoon paprika or merquén
11/2 cups of seafood cooked and chopped (abalones, squids, octopus, clams, mussels, etc.)

Methods:

Dough:
Sieve the flour, the salt and the baking powder on a large surface
Make a well in the center
Pour the hot melted lard and the hot milk
Mix with the aid of a wooden spoon
Work the dough until soft and warm (10 minutes)
Wrap in a kitchen cloth
With a rolling pin, roll the dough very thin
Cut long stripes 3 inches wide
Put a small amount of the filling every 3 inches in the middle of the dough stripes
Wet the surface of the dough around each portion of filling
Bend the dough horizontally and press with your hand around the filling to seal
Cut in half circles with the aid of a pastry cutter
Make 1 or 2 a little holes (toothpick) on top of each turnover to prevent it from opening up while frying
Heat the oil and fry a few turnovers at a time
Turn when they are golden brown
Wait for 3 minutes and pick from the pan with the aid of a skimmer
Drain turnovers in a paper towel
Serve hot

Filling:
In a pan, heat the oil and fry the onions until transparent
Add chili sauce, paprika or merquén and the seafood
Season with sea salt and pepper
Add 1 spoon flour
Mix well
Reserve

Ingredients:

4 cups onions,finely sliced
4 cups tomatoes,peeled and finely sliced
Salt and pepper
3 tablespoons olive oil
¼ cup fresh coriander,chopped (optional)

Methods:

Rinse onions in cold water thoroughly; drain in bowl mix tomatoes with onions; season to taste with salt and pepper. Add olive oil and mix well. Sprinkle with chopped coriander and serve.

Ingredients

Dough
7 to 8 cups of all-purpose flour
4 ounces (8 tablespoons) good quality lard or 4 tablespoons solid vegetable shortening plus 4 tablespoons butter, at room temperature
1 tablespoon salt dissolved in 2 cups warm water

Filling Ingredients
3 tablespoons vegetable oil
6 cups finely chopped onions
2 garlic cloves, finely minced
1 tablespoon sweet paprika
2 ½ teaspoons ground cumin
2 ½ teaspoons dried oregano
½ teaspoon cayenne pepper, or to taste
1 lb. beef for stewing, cut into ¼ inch cubes, or ground beef
1 tablespoon all-purpose flower
¾ cup beef broth (preferably homemade)
Salt and freshly ground pepper, to taste
3 hard boiled eggs, shelled and quartered
Raisins
Ripe whole black olives, pitted
1 egg yolk mixed with 1 tablespoon water, for glaze

Methods:

Preparation for the Dough:
On a clean wood surface, sift the flour. Make a well in the center, add the lard and some of the salted water, add more of the water as needed. Using a wooden spoon, combine all the ingredients as quickly as possible; knead very well for about five minutes until a soft dough is formed. Do not overwork the dough, it will result in a tough pasty. Wrap the dough in a clean kitchen towel and keep it warm and workable, let it rest for 15 minutes.

Filling Preparation
Heat oil in a large skill 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 stir well. Pour broth and 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.

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

Preheat oven to 400 F (205 C)

Shape 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 ¼ inch thick. Spoon about ¼ cup of filling onto each circle, leaving a ¾ edge margin. Top each one with 1 egg quarter, 3 raisins and 2 olives. Brush the margins all around with water and fold circles in half. To enclose the filling securely, fold each half circle into a square: place the straight edge of the half-circle towards you; then fold in left edge, then right edge, and lastly the top one to make a square. Seal the corners with your thumb by making a deep imprint in each one.

Brush each ready 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 in oven for 15 to 20 minutes until the pastry is nicely browned and the filling is piping hot. Serve at once. Baked empanadas can be easily reheated.

Ingredients:

2 cups Chilean Pisco (35º)
¼ cup sugar syrup
½ cup lemon juice
½ teaspoon finely grated lemon zest
1 egg white
Ice
Dash of Angostura bitters

Methods:

Combine all the ingredients, except the Angostura bitters, in the blender and blend a few minutes until the ice is melted. Serve at once.

Ingredients:

4 4 oz Chilean sea bass fillets; skin off
2 tablespoon Uncooked rice
4 Whole cloves
1 teaspoon Leaves from 2 Earl Grey tea bags; removed from; packets
¼ teaspoon Light olive oil with a dash of toasted; sesame oil
½ teaspoon Light olive oil with a dash of toasted; sesame oil
¼ cup Roughly chopped fresh lemon grass
2 tablespoon Finely chopped fresh ginger root
¼ cup Chopped green onion; white bulb only
Grated zest of 1/2 lime
3¾ cup Fish stock
1 Pinches freshly ground sea salt
10 ounce Instant couscous
1 cup Reserved seasoned fish stock
1 tablespoon Thinly sliced fresh ginger root
¼ cup Thinly sliced fresh lemon grass
3 tablespoon Freshly squeezed lime juice
1 tablespoon Low sodium soy sauce
2 tablespoon Light olive oil
¼ teaspoon Toasted sesame oil
2 tablespoon Fresh coriander leaves
12 Fresh mint leaves
2 teaspoon Arrowroot mixed with 4tsp reserved; (slurry); vinaigrette
1 5 inch piece fresh ginger root; sliced into 4 flat; pieces length ways,; up to 6
2 Green onions; sliced length ways; into thin pieces
1 Red bell pepper; cut into long; toothpick size; strips
½ English cucumber; cut into long thin; strips
1 Carrot; cut into long thin; strips
Mint leaves; sliced thinly

Methods:

The sea bass and tea smoke: rinse and pat dry the fish fillets with a paper towel. Cut 3 sheets of heavy duty aluminum foil into 15 inch squares. Roll the edges under to form a circle that fits in the bottom of a Dutch oven. The pot should not be made of a light alloy or alloy bonded to other metals. Cast iron, aluminum or steel pans work fine. You should have a foil “saucer” about 5 inches in diameter. When the edge is rolled to about 1 inch high, stop and flatten the foil. Depress the centre to hold the smoke ingredients. In the depression of the aluminium foil saucer, sprinkle the rice on the bottom, the cloves and then the contents of the tea bags. Place the foil dish in the bottom of the Dutch oven, cover the pan tightly and cook over high heat until the ingredients in the foil start smoking, about 5 minutes. Brush a long-legged steamer basket with the olive oil. Place the sea bass ion the steamer platform. Put into the Dutch oven over the smoke ingredients,cover, and continue smoking over high heat until cooked through, about 8 minutes.Remove from heat and let cool.The couscous: pour the oil into a medium saucepan and fry the lemon grass, ginger, green onion and lime zest for 2 minutes. Add the stock and bring to a boil.Turn the heat down and simmer for 10 minutes to allow for infusion and reduction. Strain into a large measuring cup - you want to have 3 cups of liquid. Reserve 1 cup for the vinaigrette.Pour the remaining 2 cups back into the saucepan and bring back to a boil. Stir in the salt and couscous, cover, remove from the heat and let stand for 5 minutes.

The vinaigrette: in a medium saucepan, combine the reserved stock, ginger and lemon grass and boil until reduced to 1/2 cup, about 10 minutes. Strain into a blender jar. Add the lime juice, soy sauce, olive oil, sesame oil, coriander and mint leaves and whiz for 2 minutes to emulsify continued in part 2

Ingredients:

3 ounce Chilean sea bass(or other fatty white fish)
1 Egg
¼ cup Heavy cream
Salt; to taste
Freshly-ground black pepper; to taste
½ pounds Crab leg meat; picked over
¼ cup Chopped chervil
Canola oil
12 large Shiitakes; cleaned(a combination of shiitakes And morels are also nice)

Tempura Batter:
2 cup Rice flour
Soda water

Edamame and Truffle Purre:
½ cup Sliced shallots
2 cup Chicken stock
1 cup Fresh edamames
1 tablespoon Truffle oil
1 tablespoon Butter
2 tablespoon Chopped black truffles
Salt; to taste
Freshly-ground white pepper; to taste

Shallot Broth:
2 cup Sliced shallots
1 tablespoon Canola oil
½ cup Sauterne wine
4 cup Dark chicken stock
2 Bay leaves
1 Thyme sprig
Salt; to taste
Freshly-ground black pepper; to taste

Methods:

In a food processor,puree fish with the egg and cream.Check for seasoning.In a chilled stainless steel bowl,fold in crab and chervil into the mousse.Place in a pastry bag and stuff each mushroom.Dip each mushroom in tempura batter and in a 375 degree fryer, fry until golden brown.

Tempura Batter: In a bowl