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Chimichurri Sauce

Serves 4 Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. Ingredients: 3/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 1/2 cup olive oil 1/4 cup chopped red onion 1/4 cup red wine vinegar 2 Tbsp water 5 garlic cloves, crushed 1 tsp salt 1/4 tsp red pepper flakes 1/4 tsp pepper Method: 1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved. 2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature. Chimichurri Sauce Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. CourseAppetizers & Snacks LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeSauces & Dressings Servings Prep Time 4 people 10 minutes Passive Time 30 minutes Servings Prep Time 4 people 10 minutes Passive Time 30 minutes …

Potato and Corn Casserole | Pastel de papa con eliote

Makes one 8×8 casserole Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn? NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter. Ingredients: 5 russet potatoes (3 lbs), peeled and boiled 1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy) 3/4 cup melted butter 2 tsp garlic salt pepper salt 2 cups frozen corn, thawed 2 Tbsp minced parsley Method: 1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy. 2. Put potato mixture in a buttered casserole dish. 3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk …

Crepes with Milk Fudge | Panqueques de Dulce de Leche

Serves 4 Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material. Ingredients: For the crepes: 1 cup flour 1 cup milk 2 eggs 1 1/2 tsp vanilla extract butter For the dulce de leche: Recipe Method: For the crepes: 1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture. 2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe. 3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat …

Roasted Acorn Squash Salad with Arugula and Chevre

Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 acorn squash (or pumpkin – whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh oregano 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper bunch baby arugula 8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute) Method: 1. Preheat the oven to 400F. 2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. 3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance. 4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. …

Baked Brown Sugar Bananas

Serves: 4 Baked bananas are delicious in brown sugar and butter. Serve hot over ice cream, making sure everyone gets a little of the sauce. NOTE: not all rum will light. I had coconut rum on hand and it does not flambe (however, it did add great flavor to the bananas). You will need to buy Bacardi 151 for this. Also try Benin’s Baby Bananas in Orange Sauce. Ingredients: 6 ripe bananas peeled 1/2 cup brown sugar 4 Tbsp melted butter 2 ounces coconut rum 1 ounce bacardi 151 (to light it on fire) Vanilla ice cream Method: 1. Preheat the oven to 350F. 2. Lay bananas in a casserole dish. In a small bowl combine brown sugar with butter. Spoon mixture over bananas. 3. Bake for 20 minutes (longer if bananas are firmer). 4. Transfer bananas to a serving dish. Pour rum over the bananas and carefully light on fire. CAUTION: You can burn yourself. Don’t do that! 5. Serve immediately with vanilla ice cream. Baked Brown Sugar Bananas Votes: 0 Rating: 0 You: …

Sparkling Grapefruit Breeze

Serves 4 Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. No drinky and drivey. Ingredients: 1 cup grapefruit juice 1 cup pineapple juice 1 cup coconut rum 1/4 cup grenadine 1/3 cup lime juice 3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods) Optional Ingredients: sugar cane swizzle sticks (available at Whole Foods) pineapple rings, for garnish Method: 1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly. 2. Immediately before serving, add Ting and stir to combine. 3. Serve chilled. With your feet in the sand, if possible. Sparkling Grapefruit Breeze Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. CourseDrinks LifestylePotluck Friendly, Vegan, Vegetarian Food …

Spicy Mango and Avocado Salad

Serves: 4-6 My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! Ingredients: 2 large mango, cubed 2 large avocado, cubed 2 limes, juiced 1/4 cup thinly sliced red onion 1-2 Tbsp minced jalepeno (mild-hot) salt pepper Method: 1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled – the flavors are more intense at room temperature. Spicy Mango and Avocado Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeFruit, Sasha’s Favorite Recipes, Spicy, Vegetables Servings 4-6 people Servings 4-6 …

Coconut Dessert | Cocada Angolana

Serves 4-5 Cocada Angolana is an intensely sweet dessert. Make sure to add plenty of cinnamon; the warm spice rounds out the flavor. Ingredients: 1 cup water 2 cups sugar 4 whole cloves 4 cups grated coconut 1 1/2 cups whole milk 1-2 Tbsp cinnamon Method: 1. In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F). 2. Using a spoon carefully discard cloves. 3. Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes. 4. Spoon into serving dishes and refrigerate at least 30 minutes. 5. Sprinkle with cinnamon. Serve chilled. Coconut Dessert | Cocada Angolana Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Cocada Angolana is an intensely sweet dessert. Make sure to add plenty of cinnamon; the warm spice rounds out the flavor. CourseSweets Lifestyle5-ingredients or less, Gluten-Free, Vegetarian Servings Prep Time 4-5 People 5 minutes Cook Time Passive Time 10 minutes 30 minutes Servings Prep Time 4-5 People …

Yucca/Cassava Sticks | Bâton de Manioc

Serves 8 What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Note: Do NOT shred the tough fibers in the center of the cassava, as these are unfit to eat and may contain traces of cyanide (just like apple seeds). Ingredients: 2 lbs cassava tubers banana leaves or aluminum foil Method: 1. Peel tubers. 2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. Rinse off. 3. Using a grater, shred the tubers into a large bowl. Again, be careful NOT to shred the tough fibers in the center, as these are unfit to eat. Then, using a pastry cutter (or potato masher), pound into a paste. NOTE: If you have a large enough mortar and pestle, you can use this as well. 4. Place about 1/4 cup of the paste …

Cream Roll | Brac de Gitano

Serves 4-6 Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. Ingredients: Cake: 4 eggs, separated 1/2 cup sugar 1/2 cup flour pinch salt 1 oz butter 1 tsp almond extract Filling: 1 cup whipping cream 1/2 cup plus 5 Tbsp apricot or peach jam 1/4 cup powdered sugar 1/4 cup cocoa powder 1/3 cup almonds Method: For the cake: 1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides) 2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract. 3. Add egg whites to a medium bowl, beat until stiff. 4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites. 5. Pour into pan and bake for 25 minutes or until golden brown. 6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into …

Bread with garlic & tomato | Pa amb Tomaquet

Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast. 3. Drizzle with olive oil. Season with salt and pepper. 4. Enjoy while still warm! Pa amb Tomaquet (Bread with garlic & tomato) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Quick, Vegan, Vegetarian Food TypeBreads, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes, Vegetables Servings 4 people Cook Time 4 minutes Servings 4 people Cook Time 4 minutes …

Warm Spinach and Mushroom Salad

Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …