CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
ARGENTINEAN EMPANADAS
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
Provided by Sephardi Kitchen
Categories Lunch/Snacks
Time 1h55m
Yield 15-20 empanadas, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, mix the sifted flour and salt in a large bowl.
- Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- Cover the dough and allow to sit in a cool place for at least an hour.
- Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- Preheat the oven to 375ºF/200ºC.
- Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8
PINA ASADA
Sometimes you can get this as street food in Latin America. Sometimes it is combined with Recipe #170308 for a very elegant dessert--with the custard filling the center of the pineapple ring and fresh mint garnishing the plate.
Provided by Chef Kate
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the broiler (this can also be made on an outdoor grill).
- Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
- Turn the pineapple on its side and slice it into 1/2" rounds.
- Using a paring knife or a biscuit cutter, core the slices.
- Arrange the pineapple rings on a sheetpan covered with foil.
- Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
- In a small bowl, mix the remaining ingredients together.
- Brush the pineapple with half the mixture and broil it for about two minutes.
- Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
- Enjoy!
Nutrition Facts : Calories 358.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 4.5, Carbohydrate 40.4, Fiber 2, Sugar 35.9, Protein 0.9
SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA
Provided by Roberto Santibañez
Categories Sauce Roast Vegetarian Quick & Easy Cinco de Mayo Pineapple Healthy Vegan Party Cilantro Chile Pepper
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
- Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
- Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
- This salsa keeps in the refrigerator for up to one day.
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