Tag Archives: Chilean

Fish and Seafood

Chupe de Camarones

Chilean shrimp stew

1-1/2 lbs jumbo shrimp in shells
1/4 cup olive oil
1 cup chopped onion
1 lb. whitefish heads and trimmings
2 cloves garlic, minced
1 large tomato, chopped
1 tsp. chopped chiles
1/2 tsp oregano
2 tsp salt
1/4 tsp pepper
2 quarts water
2 large potatoes, cubed
2 potatoes, halved lengthwise
1 lb. green peas
1/2 cup long grain rice
2 ears of corn, cut in thirds
3 eggs
1 cup milk
2 tbsp chopped parsley

Clean the shrimp, saving shells. In a casserole, heat the oil. Add onion, shrimp shells, fish trimmings, and garlic. Cook, stirring, for 6 minutes.

Stir in tomato, chile, oregano, salt and pepper. Cook 3 minutes. Add water and diced potatoes. Cover and simmer 30 minutes, or until potatoes are tender. Pour into a sieve over a bowl and force through with a spoon. Discard the pulp. Return puree to casserole, bring to a boil and add potato halves and rice. Simmer for 25 minutes.

Add peas and corn. Simmer, covered, for 5 minutes. Drop in shrimp and cook 5 minutes. Meanwhile, beat eggs. Pour eggs slowly into the stew. Add milk and simmer to heat through. Season and sprinkle with parsley.

Meat and Poultry

Pastel de Choclo: Corn and Chicken Casserole

Pastel de Choclo is a typical corn and chicken casserole from Chile, with a sweet corn crust hiding a savory mixture of chicken, olives, raisins, and hard-cooked eggs.

Ingredients for Pastel de Choclo

  • 1 lb. boneless chicken breast
  • 3 large onions, chopped
  • 3 cloves of garlic, crushed
  • salt and cumin to taste
  • raisins
  • black olives
  • 2 hard cooked eggs, quartered
  • oil

Corn layer:

  • 6 medium cobs of corn, or 2 cans of sweet corn
  • 1 large sprig of basil
  • sugar

Saute the onion and garlic in oil. Add the chicken and cook over low flame until done. Season with salt and cumin.

Scrape corn from the cobs and grind in a blender or food processor with the basil. Cook a few minutes over low flame to thicken. If it is too thick add a little milk and if too thin, thicken with some cornstarch.

Spread the chicken in one layer in the bottom of an oven-proof casserole.  Sprinkle with raisins  and olives and then a layer of the quartered hard-cooked eggs. Spread the ground corn over top. Sprinkle sugar over the top of the corn layer.

Place in a 350 F oven until crust is golden

White corn

Desserts and Sweets

Maria Teresa’s Apple Pudding

María Teresa’s Very Special Apple Pudding from Chile

This recipe is so simple, has absolutely no flour in it (though it does have all that sugar in the sweetened condensed milk), and is scrumptious. It is one of those concoctions that you see one moment, and the next, it’s gone, it gets eaten so fast.

  • 2 lbs. of apples, peeled, cored, and halved
  • 1 can sweetened condensed milk
  • 1/2 cup pecans, coarsely chopped
  • 2 t baking powder
  • 4 egg yolks
  • 4 egg whites beaten stiff with 2 t sugar

 

In a blender or food processor, mix the milk, apples, egg yolks, and half the nuts. When well blended, add the baking powder. Stir in the rest of the nuts by hand (to avoid grinding smaller in the blender).

Turn into a buttered, oven-proof dish. Place in a 350 F oven for 15 to 20 minutes, or until set.

Meanwhile, make a meringue with the egg whites and sugar. Spread on top of the pudding and return to oven until meringue is golden.

This pudding is good chilled before serving (if it lasts that long).

Note from Maria Teresa, Oct. 21, 1982

Maria Teresa's Apple PuddingIn her note, Maria Teresa states that her Apple Pudding normally serves 8 unless Juan Esteban eats the whole thing first…

Meatless Main Dishes

Porotos Granados

A Chilean white (cranberry) bean stew with fresh corn kernels and savory basil. This is the version Maria Teresa prepared on cold days in Santiago de Chile.

The Mapuche people, among others, have cultivated beans since pre-hispanic times and most of its ingredients are native to the Americas. The stew receives its name from its main ingredient, ripe harvested Cranberry (cargamanto) beans, originated in Colombia, but also is common among the Aymara people. The word poroto, unique to Chile, southern Peru and Argentina, originally comes from the quechua word for bean purutu.

Wikipedia contributors. “Porotos granados.” Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 3 Feb. 2016. Web. 13 Apr. 2016.

Ingredients for Porotos Granados

  • 2 lbs. cranberry or other white beans
  • 2 bouillon cubes
  • 4 or 5 large fresh basil leaves
  • 1 lb. yellow squash, cubed
  • 1/2 onion, minced
  • 1/4 cup oil
  • 1 t paprika
  • 1 t finely chopped parsley
  • 1/4 t oregano
  • 2 cups kernel corn (best freshly cut off cobs)
  • Salt and pepper

Cook beans in 6 cups water with the bouillon cubes and basil. When about half cooked, add the squash and allow to cook over medium heat until tender.

Heat oil in a separate pan and add paprika to release its fragrance. Stir for 1 minute and add onion, parsley, and oregano. Season with salt and pepper. Add the onion mixture to the cooked beans. Add the corn and simmer for 15 minutes.

Servings: 6

If prepared with vegetable broth, which, traditionally, it often is, this recipe is vegetarian/vegan

 

Desserts and Sweets

Chilean Corn Pudding

  • 10 cobs corn
  • 4 oz. butter
  • 2 cups milk
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 beaten egg whites
  • 1/2 t salt
  • extra milk, sugar and butter

Grate cobs of corn. Place in frying pan with butter. Slowly add 1 cup milk. Cook 30 minutes, stirring. Remove from heat. Add sugar and egg yolks beaten with a little milk and salt.

Beat egg whites to soft peaks and fold into mixture. Place in individual molds, sprinkle with sugar and dot with butter. Brown in hot oven.