*sigh*
A bunch of excommunicated Priests. who have all done some pretty bad stuff, are shoveled off to a secluded town to not embarrass the Catholic Church. It was OK. Not great, not bad, just worthy of a seal of OK-ness.
Saturday, February 25, 2017
Chile Film - The Club / El Club ( (2015)
*sigh*
A bunch of excommunicated Priests. who have all done some pretty bad stuff, are shoveled off to a secluded town to not embarrass the Catholic Church. It was OK. Not great, not bad, just worthy of a seal of OK-ness.
Chile Recipes
http://blog.ingredientmatcher.com/recip-the-national-dish-of-chile-cazuela-de-ave/
The national dish of Chile is Cazuela de Ave. Why not make it on September 18 when Chile celebrates their independence day (as part of Fiestas Patrias). Here’s what our country chef Christina says about the national dish of Chile:
Cazuela de Ave may seem like any other stew, but it is not. The chicken is succulent and falls off the bone as you serve it. The vegetables are soft and sweet, melting in your mouth. All of the ingredients and spices mix perfectly on your palate and warm your heart. This stew is delicious, easy to make and very inexpensive.
RECIPE: THE NATIONAL DISH OF CHILE - CAZUELA DE AVE
1 hour 30 mins
Serves: 6
INGREDIENTS
1 whole chicken cut into 6-8 pieces
3 liter water
1 cube chicken stock
1 large onion
3 large carrots
3 garlic cloves
2 pinches of salt
black pepper
1 bunch coriander
1 tsp paprika powder
1 butternut squash or pumkin
6 potatoes
150 g rice (long grain white rice)
3 corncobs
INSTRUCTIONS
If you bought a chicken with the skin on, first you must take a knife, skin it and trim off any excess of fat. This will save you from needing to remove the fat from your chicken stock later on.
Add the skinned chicken pieces and 3 litres of water to a large stock pot.
Turn the burner on low to medium heat and cover the chicken and water with a lid. Cook the chicken for about 30-40 minutes, keeping an eye on it to make sure it doesn’t come to a hard boil. If it starts to boil, move the lid slightly to the side of the pot. Keep the lid on, entirely or partially, during the entire process.
While the chicken is cooking, peel and chop the carrots, onion, garlic, coriander, squash and potatoes.
Once the chicken is close to being done, around 30 minutes, you should have a nice chicken stock in the pot. Add all chopped carrots, chopped onion, minced garlic cloves, a small pinch of chopped coriander, salt, pepper and a pinch of paprika (if you desire) into the pot with the chicken and stock. Crumble your cube of chicken bouillon into the pot.
There is no need to stir anything at any time. Just make sure that all of your ingredients are completely submerged into the chicken stock.
After about 8 minutes, the carrots should start to soften. This can be tested by piercing one with a knife or fork. If it enters the carrot easily, it is ready.
Now add the chopped squash and potatoes. Again, make sure that they are submerged into the stock but don’t stir. Now is also a good time to do a little taste test of the chicken stock to check if more salt or pepper is needed.
Cut the corncobs into 5-6 cm long chunks
After 8-10 minutes, test the squash and potatoes with a knife or fork. If they are starting to get soft, it is time to add the rice and pieces of corncob.
The rice and corn should take approximately 10 to 15 minutes. The rice should be soft.
To serve, put one chicken quarter into each bowl. Add to that some vegetables and rice, then ladle some of that delicious broth overtop it all. Garnish with a pinch of coriander. For a traditional food experience, serve them up in clay pots like the Chileans do!
https://www.thespruce.com/chilean-style-beef-empanadas-3029728
Chilean-Style Beef Empanadas - Empanadas de Pino
Chilean Empanadas - Empanadas de Pino. Marian Blazes
65 mins
(25)
BY MARIAN BLAZES
Updated 02/02/17
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In Chile, the most traditional empanada filling is called "pino," which is a seasoned mixture of ground beef, onions, raisins and black olives and are topped with hard-boiled eggs.
Empanada dough is quick and easy to make and can be prepared ahead and stored in the refrigerator. Pino tastes best if it's made the day before and allowed to rest overnight before filling the empanadas. The more you can do ahead of time, the easier it is!
What You'll Need
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions, finely chopped
2 cloves garlic, minced
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube, dissolved in 1/4 cup hot water
Salt and pepper to taste
2 tablespoons flour
1/2 cup raisins
1/2 cup chopped black olives
Empanada dough, chilled
2 hard-boiled eggs, sliced
1 egg yolk
2 tablespoons milk
How to Make It
Prepare the Beef Filling
Melt the vegetable oil and butter in a skillet over medium-low heat. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
Add the garlic and cook for 1 minute more.
Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.
Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3 minutes.
Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
Assemble the Empanadas
Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
Let the dough balls rest for 5 minutes.
On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.
Add 1 tablespoon of the beef filling and a slice of hardboiled egg to the middle of the circle.
Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.
Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.
Bake at 350 F for 25 to 30 minutes or until golden brown.
The national dish of Chile is Cazuela de Ave. Why not make it on September 18 when Chile celebrates their independence day (as part of Fiestas Patrias). Here’s what our country chef Christina says about the national dish of Chile:
Cazuela de Ave may seem like any other stew, but it is not. The chicken is succulent and falls off the bone as you serve it. The vegetables are soft and sweet, melting in your mouth. All of the ingredients and spices mix perfectly on your palate and warm your heart. This stew is delicious, easy to make and very inexpensive.
RECIPE: THE NATIONAL DISH OF CHILE - CAZUELA DE AVE
1 hour 30 mins
Serves: 6
INGREDIENTS
1 whole chicken cut into 6-8 pieces
3 liter water
1 cube chicken stock
1 large onion
3 large carrots
3 garlic cloves
2 pinches of salt
black pepper
1 bunch coriander
1 tsp paprika powder
1 butternut squash or pumkin
6 potatoes
150 g rice (long grain white rice)
3 corncobs
INSTRUCTIONS
If you bought a chicken with the skin on, first you must take a knife, skin it and trim off any excess of fat. This will save you from needing to remove the fat from your chicken stock later on.
Add the skinned chicken pieces and 3 litres of water to a large stock pot.
Turn the burner on low to medium heat and cover the chicken and water with a lid. Cook the chicken for about 30-40 minutes, keeping an eye on it to make sure it doesn’t come to a hard boil. If it starts to boil, move the lid slightly to the side of the pot. Keep the lid on, entirely or partially, during the entire process.
While the chicken is cooking, peel and chop the carrots, onion, garlic, coriander, squash and potatoes.
Once the chicken is close to being done, around 30 minutes, you should have a nice chicken stock in the pot. Add all chopped carrots, chopped onion, minced garlic cloves, a small pinch of chopped coriander, salt, pepper and a pinch of paprika (if you desire) into the pot with the chicken and stock. Crumble your cube of chicken bouillon into the pot.
There is no need to stir anything at any time. Just make sure that all of your ingredients are completely submerged into the chicken stock.
After about 8 minutes, the carrots should start to soften. This can be tested by piercing one with a knife or fork. If it enters the carrot easily, it is ready.
Now add the chopped squash and potatoes. Again, make sure that they are submerged into the stock but don’t stir. Now is also a good time to do a little taste test of the chicken stock to check if more salt or pepper is needed.
Cut the corncobs into 5-6 cm long chunks
After 8-10 minutes, test the squash and potatoes with a knife or fork. If they are starting to get soft, it is time to add the rice and pieces of corncob.
The rice and corn should take approximately 10 to 15 minutes. The rice should be soft.
To serve, put one chicken quarter into each bowl. Add to that some vegetables and rice, then ladle some of that delicious broth overtop it all. Garnish with a pinch of coriander. For a traditional food experience, serve them up in clay pots like the Chileans do!
https://www.thespruce.com/chilean-style-beef-empanadas-3029728
Chilean-Style Beef Empanadas - Empanadas de Pino
Chilean Empanadas - Empanadas de Pino. Marian Blazes
65 mins
(25)
BY MARIAN BLAZES
Updated 02/02/17
Share
Pin
In Chile, the most traditional empanada filling is called "pino," which is a seasoned mixture of ground beef, onions, raisins and black olives and are topped with hard-boiled eggs.
Empanada dough is quick and easy to make and can be prepared ahead and stored in the refrigerator. Pino tastes best if it's made the day before and allowed to rest overnight before filling the empanadas. The more you can do ahead of time, the easier it is!
What You'll Need
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions, finely chopped
2 cloves garlic, minced
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube, dissolved in 1/4 cup hot water
Salt and pepper to taste
2 tablespoons flour
1/2 cup raisins
1/2 cup chopped black olives
Empanada dough, chilled
2 hard-boiled eggs, sliced
1 egg yolk
2 tablespoons milk
How to Make It
Prepare the Beef Filling
Melt the vegetable oil and butter in a skillet over medium-low heat. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
Add the garlic and cook for 1 minute more.
Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.
Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3 minutes.
Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
Assemble the Empanadas
Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
Let the dough balls rest for 5 minutes.
On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.
Add 1 tablespoon of the beef filling and a slice of hardboiled egg to the middle of the circle.
Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.
Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.
Bake at 350 F for 25 to 30 minutes or until golden brown.
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