Fish with cold walnut sauce

Ingredients :

4 dried chiles or 2-3 fresh rocoto chiles, seeds and stems removed and roasted.
3/4 cups of chopped green onions, both white and green sections
2 large cloves garlic
1 cup of walnut meat or roasted peanuts
1 cup of grated Muenster cheese
1/2 - 3/4 cup half-and-half
salt and pepper to taste
4 sea bass fillets or 4 whole trouts
1/3 cup all-purpose flour
2 tablespoons of butter
2 tablespoons of oil
Green olives or capers to garnish

Preparation :

Blend the chiles, the onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise.

Continue blending and add more half-and-half until the mix is like thick cream.

Season with salt and pepper to taste and refrigerate until needed.

Makes 3 cups of sauce.

Rinse the fish under cold running water and pat dry.

Season generously with salt and pepper, then dredge in flour, shaking off the excess.

Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.

Serve immediately with the cold nut sauce.

Garnish with olives or capers.

Grilled Flank Steak

11:17 AM
Ingredients :

1 2 lb flank steak
1/4 cup vegetable oil
1 bottle of beer
 1/2 cup orange juice
Juice of 3 limes
4 cloves of garlic
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
 1 teaspoon cumin
1 packet SazonGoya with achiote
Salt and pepper to taste

Marinated, grilled beef known as carne asada is a beloved staple in Colombia.

The marinade typically has orange juice or lime juice, as well as garlic, spices and beer.

Serve carne asada with an aji chile pepper sauce and some arepas, or use it as a filling for an arepa sandwich.

Preparation :

Whisk together the vegetable oil, 1/2 of the bottle of beer, orange juice, lime juice, vinegar and worcestershire sauce.

Whisk in the garlic, cumin, sazon and salt and pepper to taste.

Place the flank steak inside of a plastic bag, and more the marinade mixture into the bag with the steak.

Seal bag tightly, then leave steak to marinate overnight in the fridge.

Heat the grill to medium high.

Remove steak from marinade and grill for 5-8 minutes on each side, or until desired doneness.

Let steak rest for 5 minutes, then slice very thinly against the grain and serve.

Tuna and Goat Cheese Empanadillas

1:36 PM
Ingredients :

1 tablespoon of olive oil
5 tablespoons of minced onion
6 oz of canned tuna, packed in olive oil
4 oz of goat cheese
3 oz pimento stuffed olives, chopped
5 tablespoons of toasted pine nuts
5 tablespoons of capers, chopped
1 teaspoon of paprika
Salt and pepper, to taste
2 cloves of garlic, peeled and minced
16 oz puff of pastry, defrosted if frozen

Preparation :

Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers.

Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day.

Empanadillas, the smaller, pocket size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect as party food.

Heat the olive oil in a skillet over medium heat.

Add the onion and garlic and sauté for about 5 minutes or until softened.

Remove from the heat and set aside.

Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper.

Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness.

Using a 3 inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary.

Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent.

Pinch the edges of crescent to seal the dough closed.

Use the back of a fork to further press the edges of the dough together.
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