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Recetas

 

  •         MIS RECETAS DE COCINA CHILENA               

Ximena Catepillán


[Print Version (word)]

 

 

CHILEAN WHITE BEANS

 

 

1 and ½  cup Great Northern beans
3 Hillshire Farms Hot Links sausages (sliced ¼ inch thick)
2 cups butternut squash peeled and diced
2/3 jar of Classico red sauce “Chunky Garden” style
½ cup chopped parsley
1 cup diced zucchini with skin
½ diced red pepper (no seeds)
½ diced green pepper (no seeds)
1 yellow onion diced
2 minced cloves of garlic
salt, fresh ground pepper, cumin

 

PREPARATION

 

Soak beans overnight in 3 cups of water. Do not drain water. Boil beans in the water for ½ hour. In another pot sauté the onion and garlic with 1/8 cup of olive oil. When the onion is translucent add the peppers, squash, zucchini and condiments. Cook for 5 min. and add the beans with the boiling water. Allow to come to a boil and reduce heat (medium low) for 15 min. Add sausage, parsley and red sauce and let simmer in low heat until beans are cooked and squash creamy.

 

 

 

CHILEAN POTATO SALAD

 ½ lb. baby carrots boiled until tender and sliced with skin to 1/8 inch. coins
8 medium red potatoes boiled with skin
1 red pepper chopped
1 green pepper chopped
1 yellow onion diced
½ cup chopped cilantro
1 large aji chopped without seeds
salt, fresh ground pepper

 

 

PREPARATION

Peel the potatoes when cold and dice to large cubes. Mix with all the ingredients in a bowl. Before serving  add mayonnaise, salt and fresh ground pepper to taste

 

MAYONNAISE

 1 egg and 1 yolk
1 cup Mazola corn oil
1 tsp white vinegar
¾ tsp salt

 

PREPARATION

Stir eggs in the processor adding slowly the oil. Add vinegar, salt and stir with hand.

 

XIMENA’S BREAD

 

6 cups flour
1 and 3/4 tsp salt
4 tbsp Crisco butter flavor
2 tsp active dry yeast Fleischmann’s
½ tsp sugar

 

PREPARATION

In 2 cups of warm water put the yeast and sugar and leave for 10 min. Use hands to work Crisco into flour and salt. Add yeast mixture, make dough and add warm water as needed. Let rise for 3 hours covered. Form 2 loaves (do not use a pan). Slice them slightly on top with a knife to avoid blistering. Bake on top of foil paper for 55 min. oven at 315*

 

 

PEBRE

 

 1 large ripe peeled and diced tomato
½ cup finely chopped cilantro
½ finely chopped parsley
3 aji chopped (1 with seeds and 2 without seeds)
4 minced garlic cloves
1 tsp salt
1 and ½ tbsp white vinegar
Mazola corn oil

 

PREPARATION

 

Mix all the ingredients in a bowl, cover with Mazola oil and stir.

 

NUT CAKE WITH DULCE DE LECHE

Cake Batter:

½ kg. Sugar
¼ kg. bread crumbs
¼ kg. shelled walnuts (chopped in the processor)
4 tsp Calumet
8 large eggs

 

PREPARATION

 

Beat whites to stiff peaks while adding sugar slowly. Add yolks one by one stirring with a wooden spoon. Add bread crumbs, walnuts, and Calumet while slowly stirring.  Put batter into two greased 9-inch spring form pans. Oven 25-30 min at 350*
Let the cake cool and sprinkle with rum mixed with water.

Filling and frosting:
2 cans of dulce de leche to make a 2-layer cake.
Use chopped walnuts to sprinkle the cake

 

DULCE DE LECHE 1

 2 cans of condensed milk

Put cans in pot covered with water so that water is 2 inches above top of cans.
Boil for 2 hours. Remove cans carefully from hot water and let them cool.
DO NOT use cold water to cool cans because they may explode. DO NOT open the cans until room temperature.
Add milk if dulce de leche is too stiff to spread.

 

DULCE DE LECHE 2

 

1lt. whole milk
1 cup sugar

Boil milk add sugar and stir continuously (approximately 4 hours) on medium/low heat until it has the desired consistency and looks light brown. Add milk if needed.

 

 

CARNE ASADA

 

 

2 lb. eye o-round
1 frozen hot-smoked Hillshire Farm sausage
2 cloves of garlic cut in long thirds
1 cup of red wine
1 yellow onion cut into 8 wedges
12 oz. mushrooms
½ lb. baby carrots
salt
1 tsp cumin
1 tsp pepper
2 tbsp balsamic vinegar

 

 

PREPARATION

 

Insert frozen sausage in roast. Stab roast in various places to insert garlic pieces. Rub outside of roast with salt, cumin, pepper and balsamic vinegar.
Sear the roast in very hot 1/8 cup of olive oil and onion. Add 1 cup of hot water and wine. When mixture boils place the pot in the oven for 5 hours at 200*. Frequently spoon liquid on top of meat while cooking. Then cook 2 hours more with the mushrooms and carrots at 300*  Meat is ready to carve. Make gravy with the remaining liquid by adding 2 tbsp of flour diluted in ½ cup of cold water, cook for 10 min stirring.

 

 

CHUPE

 

1lb. sea scallops (washed thoroughly from any sand)
½ lb. peeled shrimp
¾ cup onion diced
bread crumbs
whole milk
fresh ground pepper
mozzarella cheese
chopped parsley
salt
2 tbsp Mazola corn oil

 

PREPARATION

Sautee the onion in 2 tbsp of Mazola corn oil until onion looks very translucent. Add the scallops and shrimp and cook for 5 min. Cover completely with milk and allow to come to a boil. Reduce heat to medium. When the seafood is cooked add bread crumbs,  condiments and salt to taste stirring until creamy. Put in an oven pan, cover with slices of cheese. Oven for 15 min at 400* until cheese is golden brown and bubbling. Serve with parsley on top.

 

 

CARNE MECHADA

 

2 lb. eye o-round
1 frozen hot-smoked Hillshire Farm sausage
2 cloves of garlic cut in long thirds
1 cup of red wine
1 yellow onion cut into 8 wedges
12 oz. mushrooms
½ lb. baby carrots
salt
1 tsp cumin
1 tsp pepper
2 tbsp balsamic vinegar

 

 

PREPARATION

Insert frozen sausage in roast. Stab roast in various places to insert garlic pieces. Rub outside of roast with salt, cumin, pepper and balsamic vinegar.
Sear the roast in very hot 1/8 cup of olive oil and onion. Add 1 cup of hot water and wine. When mixture boils lower the heat to minimum and cook slowly for 7 hours at least.  Frequently spoon liquid on top of meat while cooking. Add the mushrooms and carrots after 6 hours of cooking. Meat is ready to carve. Make gravy with the remaining liquid by adding 2 tbsp of flour diluted in ½ cup of cold water, cook for 10 min stirring.