St. John Salad
Ensalada de San Juan - St. John Salad
A salad of the Andes region of Venezuela. This recipe is almost forgotten, yet it deserves prepared, 'cause is a fresh and tastefully salad.
INGREDIENTS
1 small lettuce
1 or 2 Grapefruit (seeded and diced)
1 or 2 oranges(seeded and diced)
Goat Cheese
1 or 2 Green Mango (diced)
1 cup white corn boiled or a can of sweet corn
Corn oil
vinegar
salt
PREPARATION
Cut the lettuce into small pieces and serve with fruits, corn, and diced cheese. Dress with oil, vinegar and salt. Serve.
Rice Soup
Sopa de Arroz - Rice Soup
INGREDIENTS
1 cup of rice
2 eggs
1/4 cup vegetable oil
1/2 cup grated or small diced white fresh cheese
Garlic, onion,chives, and coreander
1/2 cup grated or small diced white fresh cheese
Garlic, onion,chives, and coreander
Salt and pepper
4 cups of Chicken broth (preferably with bones)
4 cups of Chicken broth (preferably with bones)
PREPARATION
Cut tiny coreander and chives, crush garlic and cut into small dices the onion. Fry the garlic and onion in oil, then add the rice and move constantly about 3 minutes. Add the chicken broth and chives. Add salt and pepper and cook over medium heat until the rice is tender. If you want the soup has more liquid add a little broth or water. Add eggs and leave to cook in the broth. finished adding coreander and cheese before serving.
Quesillo
Quesillo
Ingredients
1 can of sweetened condensed milk
4 eggs
Milk (same measure of the can of condensed milk)
Rum
Sugar
Vanilla
Preparation
Use a metal pan with lid, directly in that mold to prepare a caramel with a handful of sugar, when it golden take it away from heat and move the pan to distribute the caramel evenly over the sides and bottom. Separately in a blender, beat eggs, milk, condensed milk and flavorings (rum & vanilla). Pour over caramelized pan, cover and bring water bath for 30 minutes starting from a boil. Then move to the refrigerator until completely cool. Unmold and serve.
Tajadas & Tostones (Patacones)
Tajadas & Tostones (Patacones)
Two specials side dish with only one special ingredient: Plantain.
Two specials side dish with only one special ingredient: Plantain.
Tajadas:
Are thin slices of ripen plantain fried.
Tostones or Patacones:
Are the same tajadas, but with green plantain. Also this preparation it’s a little hard than the tajadas.
Ingredients:
1 green plantain
1 cup of corn oil o vegetable oil
Salt
Preparation
Peel the plantain, cut into round pieces a little thick and fry until it begins to brown. Remove plantain from the frying pan and place on absorbent paper in order to remove the excess fat.
Then crush one by one. For what can be placed in a damp towel and then crush with a rolling pin, mallet or hand. Once the plantain becomes crushed, fry again in hot oil until they are golden brown and crisp. Finally, seasoned with salt.
enjoy!
Liver steak with onions
Higado Encebollado - Liver steak with onions
INGREDIENTS
beef liver steak
salt
black pepper
oil
medium onion
Worcestershire sauce
cumin
PREPARATION
Season the liver steak with salt and pepper. Slice onion. In a frying pan with oil, fry the steaks over high heat for 1 minutes per side.
Lower the heat, add to the more oil and sauté onions over medium heat until they are translucent. Stir in the Worcestershire sauce and cumin. re-fry the steaks with the onions and cook for 1 or 2 minutes more. Served with onion on top.
Serve with white rice and salad.
My Friend @Vekcer prefer this dish with Spaghetti and "Tajadas" in this way it's little gross but don't taste bad! ;-)
Perico
Perico
Recipe of typical Venezuelan breakfast, usually accompanied by Arepa, cheese, butter and other products. Its name means literalmete "parakeet". This recipe is for one person.
INGREDIENTS:
oil
1 very ripe tomato
1/2 onion
1 sweet chili
2 cloves garlic
Coriander
2 eggs
salt and pepper
PREPARATION:
Cut the tomato into dices, cut into small cubes (Brunoise) the garlic and onion. In a hot frying pan put to fry with little oil the onion and garlic until golden, add the tomato and fry until is practically undone.
Add eggs well trodden and lower the heat to low, starts to break down the mixture with a spoon to dry it. At the end add the sweet chili in brunoise and cilantro, a pinch of salt and pepper, stir, put out from heat and serve.
Enjoy
Arepas Andinas
Arepa Andina - Andinian Arepa
Arepa typical of Los Andes, differs from the other arepas, because this not used cornmeal.
INGREDIENTS
4 cups flour
3 tablespoons butter
3 tablespoon sugar
1 teaspoon salt
1 ½ cup warm water (or milk)
1/2 teaspoon baking powder
PREPARATION:
Mix in a bowl the flour, sugar, salt and baking powder.Add to the butter mixture at room temperature.
Go slowly adding warm water and knead to form a ball.
Pass the mixture into a smooth surface and knead until the flour is compact and smooth. Form a ball, cover with a cloth or paper envoplast and leave on for 15 minutes.
Form a strip with flour and cut into small pieces to make arepas.
Take a portion and begins to stretch into a circle, you can help with the roller.
Place on a hot griddle or skillet until cooked on both sides. You can do some pricks with a fork to help cooking.
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