Daily Archives April 24, 2015

red pepper paste

Red Pepper Paste (Massa de Pimentao – Portugal)

This paste is used as a dry marinade for a wide variety of meats and poultry. It is usually rubbed on the meat prior to roasting. Though the Portuguese do not use it in this manner, it also makes a wonderful savory spread for toast and crackers, a delicious sauce for pasta, and an excellent dip for raw vegetables.

8 to 10 red bell peppers, cored, see...

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brazilian black bean stew

Brazilian Black Bean Stew (Feijoada)

1 (3 to 4 pound) smoked beef tongue
8 cups cold water
2 (12 ounce) packages dried black beans
1/2 pound dried beef
4 smoked chorizo links
1/2 pound sliced bacon, cut into 1-inch pieces
Sauce
1 large orange, thinly sliced
Hot cooked rice

Place beef tongue in Dutch oven; add enough water to cover beef. Heat to boiling; reduce heat...

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ensalada criolla

Ensalada Criolla (Argentina)

2 tomatoes
2 onions
2 green bell peppers
2 tablespoons vinegar
4 tablespoons vegetable oil
Salt and pepper, to taste

Cut all the ingredients in small pieces, then add the dressing. Chill until serving time.

Serves 4 to 6.

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cream cheese flan

Cream Cheese Flan (Flan de Queso – Guatemala)

Cream Cheese Flan
16 ounces cream cheese (at room temperature)
7 large eggs
1 (14 ounce) can sweetened condensed milk
1 cup whole milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Whip cream cheese, eggs and condensed milk in a blender or food processor. Add milk, sugar and vanilla extract; process until smooth.

Caramelized Sugar
1 cup granulated ...

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swedish meatballs

Swedish Meatballs

1 teaspoon instant coffee
3/4 cup hot milk
1 1/2 cups soft breadcrumbs
1/4 cup minced or finely chopped onion
1/4 cup vegetable oil
1 pound lean ground beef
1/4 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, slightly beaten
1/4 cup all-purpose flour
1 cup evaporated milk
1 teaspoon instant coffee
1 1/2 tablespoons all-purpose flour
2 tablespoons water

Dissolve c...

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