Arepa de Huevo or Empanada con Huevo

While this dish, conceived in Cartagena- Colombia was originally named "Empanada con Huevo", it is most commonly known as "Arepa de Huevo" in other Colombian cities and abroad.

Recipe

Total Time: 60 min

Servings: 10

Ingredients for the dough
2 cups yellow corn meal
1 tsp salt
vegetable oil

Ingredients for the stuffing
8 oz lean ground beef

1/4 white onion, minced
1 tomatoes, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp vegetable oil
10 eggs
salt to taste

Other ingredients
3 cups vegetable oil

Steps
1. In a pot pan, heat 2.5 cups of water. Bring to a boil
2. Add the corn meal to a large bowl and slowly pour in the boiling water and 1 tsp salt while carefully mixing with a spoon
3. Mix thoroughly with the spoon. As soon as it cools off, start kneading with your hands. Use extra water if it is too dry or extra corn meal if it is too moist
4. Let the dough rest and set aside
5. In the meantime, heat a frying pan over highe heat. Add oil and beef, stirring constantly

6. Add onions and tomatoes as soon as the beef is cooked. Keep stirring until onions have changed color and the tomato water has been absorbed
7. Add 1/2 tsp salt and 1/4 tsp pepper. Mix well and set aside

8. Divide the dough into 10 equal size portions and form each portion into a ball by rolling between the palms of your hands

9. Pour a little bit of oil on a chopping boar. Place a ball on the board and flatten gently with your hands. Round the edges with the palms of your hands, trying to get a circular shaped and flatten dough of about 1/4 inch thick. Repeat this same procedure with the other 9 balls

10. Heat about 2-3 cups of vegetable oil in a pot pan (enough to deep fry the arepas, one by one)
11. Add the arepa to the oil and fry until it floats and inflates. This should take about 3-5 minutes. Turn it over for about 30 seconds and carefully remove from oil using a slotted spoon

12. Drain on a paper towel. When it is cool enough to handle, with a sharp knife, make an opening about 1.5 inches long, on the edge side of the arepa. This should look like a mouth or a pocket
13. Crack an egg and divide the yolk and the white. Add a pinch of salt to both yolk and white

14. Add about 1 tbsp cooked beef into the arepa through its "mouth". Pour in the yolk and next the white
15. Quickly place the arepa again in the hot oil with the opening up, it will start to slowly fall into the oil. You can close the opening with some dough before placing it in the oil, but if you like the egg white crispy, leave its "mouth" open. It is ok if some of the white comes out, it will remain sticked to the arepa in a crunchy browned form. Leave it in the oil for about 3-5 minutes to cook the egg

16. With a slotted spoon, remove the arepa from the oil. Drain on paper towel and serve immediately. Repeat this procedure with the other 9 arepas
17. Accompany with hot sauce, suero (a typical colombian sour cream,) hogao (a typical colombian tomato and onion sauce) or ketchup

Plantain Chips

Recipe

Total Time: 20min

Servings: 6

Ingredientes

2 green (unripe) plantains

Salt

2 cups vegetable oil or enough to deep fry the plantains

If you buy the green plantains to cook the next day, store them in the fridge. This will help stop the ripening process. On the next day, place the plantains in a large bowl and cover with hot water for about 10 minutes. This will help you remove the shell easily. If you are using the plantains the same day, proceed directly with the steps below. 

Steps

1. Remove the top and bottom of the plantains

2. Remove the shell

3. Heat oil in a pot pan over high heat

4. Thinly slice plantains

5. Deep fry plantains slices until golden brown

6. Remove from oil and dry with paper towel

7. Add salt to taste and serve

Serve with 

Dijon and Honey Chicken (Published May 1 2013)

Wine Chicken

Savor a classic and easy preparation, in many fashionable presentations. This tasty recipe can be served as an appetizer or light dish over bread toasts or baguettes. It can also be served as a main course over orzo, rice or pasta.

Recipe

Total Time: 60 min

Servings: 6

Ingredients

4 skinless, boneless chicken breasts halves

12 tbsp butter 

1 tsp vegetable oil

2 tbsp sugar

6 garlic cloves, minced

5 tbsp all purpose flour

1 bottle white wine

1 large red onion, chopped

1 tsp freshly ground black pepper, divided

2 tsp salt, divided

Steps

Dissolving flour

1. Season chicken with 1/2 tsp pepper and 1 tsp salt

2. Heat oil and butter in a large pot pan or dutch oven 

3. Cook the chicken until golden brown on each side. Chicken doesn't need to be thoroughly cooked at this stage

4. In the meantime, boil 1 cup of water in a separate pot. Remove from heat. Dissolve flour using a fork or small whisk

Cooking chicken

5. Add wine, onion, garlic and the flour runny paste to the chicken pot. Cook over medium heat until chicken is tender, for about 30 minutes

6. Remove chicken, leaving the liquid mix in the pot 

7. Let the chicken cool and  cut into cubes with scissors

Chicken cubes

8. Place the chicken cubes in the liquid mix

9. Add sugar, 1/2 tsp pepper and 1 tsp salt and stir until thoroughly mix

Garnish with parsley or basil leaves. Serve over bread, rice, pasta or orzo for a moist texture and rich flavor!

Guacamole

Delight your guests during the holidays with an easy, fast and authentic Mexican guacamole. This is the perfect appetizer to keep them entertained while enjoying a cozy conversation. 

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1.5 cup white onion, minced

1.5 cup roma tomato, minced

1 cup cilantro leaves, minced

1 cup green onion, minced

6 hass ripe avocados

1-2 tbsp jalapeño, minced

2 tsp salt

1 tsp freshly ground black pepper

1 tbsp lime juice

Steps

1. Cut avocados lengthwise around the seed. Open the 2 sides of each avocado, exposing the pits

2. Use a spoon to scoop out the pit

3. With a small knife gently make cuts in the avocado flesh in a cross-hatch pattern (Don't brake through the avocado peel)

4. Scoop out the avocado pieces with a spoon and place them in a large bowl.  Place a few pits in  the bowl so the avocado doesn't turn brown

5. With the exception of the jalapeños, add all other ingredients and mash with a potato masher or thoroughly mix with a fork

6. There's plenty of variation among individual jalapeños. Some are hotter. Start adding the jalapeños little by little. Thoroughly mix and taste before adding any more

7. Accompany with corn chips

Tuna and Avocado Tostadas

This recipe was given to me by my closest and most loved real chef: my sister-in-law Nathy. Our love for cooking has made us share very special moments and tips! I'm really proud of her for many reasons, but especially for recently graduating as a chef!

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1 raw tuna steak, finely chopped

1/2 cup freshly squeezed lime juice, divided

1/2 tbsp honey

1 tbsp dijon mustard

1.5 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

Hot sauce, to taste

1/2 tbsp extra virgin olive oil

1/2 tbsp tequila

1 green apple, peeled and finely chopped

1.5 to 2 hass avocados, peeled, pitted and finely chopped

6 mexican tostadas or crackers

Cilantro twigs for garnish

Steps

1. Marinate tuna with 1/4 cup lime juice, honey, mustard, .5 tsp salt, pepper, hot sauce, olive oil and tequila

2. On a separate bowl keep the peeled and chopped green apple soaked in water with1/4 cup lime juice

3. Drain the apple as soon as the avocados are chopped 

4. Mix apple, avocados and 1 tsp salt

5. Place the apple-avocado mixture over the crackers-tostadas

6. Top with tuna pieces and garnish with cilantro twigs 

Creamy Butternut Squash Soup

Recipe

Total Time: 30 min

Servings: 4-6

Ingredients

1 butternut squash, peeled and seeded

2 cups whole milk

1.5 tsp salt

1/4 tsp freshly ground black pepper

6-10 drops Worcestershire sauce

2 tbsp butter

2 bay leaves

3/4 cup white wine, divided

8 tbsp Parmesan cheese, shaved

4 tbsp heavy whipping cream 

Steps

1. Cut squash into chunks

2. Place chunks in a large pot and cover with water

3. Bring to a boil and cook until tender for about 20 minutes

4. Place chunks in a blender and puree with 1 cup of the water in which these were cooked

5. Pour puree in the large pot and add milk, salt, pepper, Worcestershire sauce, bay leaves, 1/2 cup white wine, butter and Parmesan cheese

6. Stir over medium heat until ingredients are fully combined. Set aside

7. In a small bowl beat heavy whipping cream and a dash of salt. Set aside

8. Just before serving the soup, add and stir 1/4 cup white wine

9. Remove bay leaves and serve on individual plates. Garnish with Parmesan cheese, minced green onion or parsley and a tbsp whipping cream

Brie Cheese Pastry

The recipe was given to me by my dear friend Catalina who always delights her guests with this loved-by-all, unusual appetizer! Enjoy it over the holidays and on special occasions with an exquisite glass of unforgettable champagne! 

Recipe

Total Time: 30 min

Servings: 8

Ingredients

1 puff pastry sheet 

1 cup all purpose flour

1 (13 oz) wheel brie cheese

6-8 tbsp fruit preserve (strawberry, apricot, cranberry, etc)

1/2 cup almond slices

1/4 cup dried cranberries

1 egg yolk

Steps

1. Thaw pastry sheet

2. Preheat oven to 400 degrees F

3. Toast almonds for approx. 4 minutes. Set aside

4. Pour flour on clean kitchen counter

5. Unfold pastry sheet and place over flour

6. Use a rolling pin (or a bottle of wine) and gently roll sheet to about a 1/4 inch thickness

7. Place brie wheel on top of the pastry sheet

8. Cover cheese with fruit preserve

9. Sprinkle toasted almonds and cranberries over the preserve

10. Gently wrap the wheel with the pastry sheet, removing excess sheet with a sharp utensil such as a knife or pizza wheel

11. Brush or cover the pastry with the egg yolk

12. Place pastry on a baking tray using a spatula

13.  Bake for approx. 20 minutes

Serve with crackers or bread

Tabouleh

This is an easy and delicious middle eastern salad that pairs perfectly with Arabic and Mediterranean recipes, but also with many other international dishes regardless of their country of origin. Just be prepared to chop, chop, chop...

Recipe

Total Time: 30 min

Servings: 10

Ingredients

Burghul

4 oz burghul (Dark cracked wheat #1)

1 1/2 cups packed parsley leaves, chopped

1/4 cup packed mint leaves, chopped

9 oz red onion, diced

9 oz roma tomato, chopped

4 oz green onion, chopped

2 tbsp lime juice

2 tsp salt

1 tsp freshly ground black pepper

6 tbsp extra virgin olive oil

Steps

1. Place burghul into a mixing bowl and add water just to cover. Let it rest for approx. 20 minutes

2. Use a fine mesh colander and your hands to drain, leaving the burghul as dry as possible

3. Thoroughly mix the burghul with all the remaining ingredients

4. Serve

Vegetables

Serve with

Toasted Almond Rice (To be published January 11 2013)

 

Middle Eastern Cabbage Rolls (To be published January 11 2013)

Flavorful Moist Shrimp Cocktail

Enjoy a sunny summer day with this mouth-watering shrimp cocktail. Perfect to offer as a provocative introduction for a glorious meal. Its moist and tasty sauce will leave your guests anxious for some more. You'll see them dipping the accompanying saltine crackers in the sauce or you might even see some of them wanting to drink it!

Recipe

Total Time: 15 min

Servings: 6

Ingredients
1.5 lbs small cocktail shrimp, frozen- cooked- peeled- deveined and tail-less

1 cup ketchup

1/2 cup mayonnaise

1/3 cup classic yellow mustard

4 garlic cloves, minced

2 tbsp real lime juice

2 tbsp white wine

2 tsp worcestershire sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

10 hot sauce drops or to taste

Steps

1. Thaw shrimps in cold water
2. In the meantime, mix all other ingredients in a bowl until well combined
3. Thoroughly drain shrimps in a colander and add them to the bowl
4. Mix the shrimps with the sauce
5. Cover the bowl and refrigerate until ready to serve

6. Present as single servings in martini glasses and garnish with lemon slices
7. Accompany with saltine crackers and enjoy!

Mouth-watering Sour Mango Cebiche

This unripe mango ceviche will make you smile while dropping some funny tears at the same time...Its catchy and strong flavors will not let you resist the temptation of taking "just one more bite"! It is great to offer as an outdoor pool party appetizer and spice up a sizzling summer day!

 Recipe

Total time: 15 min

Servings: 2

Ingredients

1 Large unripe mango

2 Small limes, freshly squeezed

1/4 tsp Freshly ground black pepper

1 1/2 tsp Salt

1/4 cup Yellow vinegar

Steps
1. Peel the mango (a potato peeler is a great tool for this)
2. Cube the mango leaving out the seed
3. Place the pieces of mango into a bowl and add the vinegar while mixing
4. Add the salt and fresh pepper and mix again. This order is very important so the salt and pepper aren't washed away by the vinegar
5. Serve the mango in individual bowls or cups. Add the lime juice on top of the mango cubes and garnish with a slice of lime or parsley