Columbia Film - No One Writes to the Colonel/ El coronel no tiene quien le escriba (1991)

https://www.amazon.com/One-Writes-Colonel-English-Subtitled/dp/B00OC0MPMU/ref=cm_cr-mr-title

"They never taught me to beg."
"Only life does that."
This movie is about people who are really really old and really really poor who are trying to live up to their ideals despite the odds. They are willing to let themselves starve to death rather than dishonor the memory of their dead son. It was painfully to watch. The reason we are giving it one star is that there is not a real arch to the story and the ending feels like they ran out of film. We both said, "That can't be the ending can it?" and then "Fin." Selma Hayek has about ten speaking lines in this film and was fairly close to being an extra.

Columbia Pictures

Columbia Recipes

http://www.foodnetwork.com/recipes/arepas-arepas-de-choclo-recipe

Arepas: Arepas de Choclo

Yellow Corn Arepas (02:35)

Total:

1 hr 5 min

Active:

25 min

Yield:

4 servings

Level:

Intermediate

Ingredients

·         1 (16-ounce) bag frozen corn kernels

·         1 cup milk, plus more if necessary

·         2 tablespoons sugar

·         3/4 teaspoon salt

·         Freshly ground black pepper

·         2 cups fine yellow cornmeal

·         4 tablespoons unsalted butter

·         4 slices mozzarella cheese

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Directions

Watch how to make this recipe.

Defrost the corn by placing it in a colander and rinsing it under cold water. Drain well and set aside for about 10 minutes.

Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste. Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter.

Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat.

Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten. Spread the batter into a 3 to 4-inch circle. Cook arepas for about 8 minutes or until the bottom is golden brown. Flip arepa and cook for an additional 4 to 5 minutes until crisp. Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary.

With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm. Lay 1 slice mozzarella cheese over cut out arepa. Top with another cut out arepa to create a sandwich.

Recipe courtesy of Ingrid Hoffmann, 2007

http://www.mycolombianrecipes.com/moms-colombian-tamales-tamales-colombianos-de-mi-mama

Ingredients

(12 tamales)

·         Marinade

·         1 large onion, chopped

·         4 garlic cloves

·         1 large red bell pepper, chopped

·         1 large green bell pepper, chopped

·         4 scallions, chopped

·         4 tablespoons ground cumin

·         3 tablespoons sazon Goya with azafran or Color

·         Salt

·         2 cups water

·         Filling

·         1 pound pork belly, cut into 12 pieces

·         1 ½ pounds pork meat, cut into 12 pieces

·         2 pounds bone in pork ribs, cut into pieces

·         3 large potatoes, peeled and diced

·         1 cup peas (fresh or frozen)

·         1 cup carrots, peeled and diced

·         Masa

·         1 pound yellow precooked corn meal (masarepa)

·         5 cups water

·         Salt

·         ½ cup marinade

 Coupons

·         2 tablespoons sazon Goya with azafran or color

·         Wrapping

·         2 pounds banana leaves, cut into pieces about 15 inches long

·         String

·         Water and Salt to cook the tamales

Directions

1.   Place all the marinade ingredients in the blender and blend until smooth. Reserve ½ cup of the marinade to prepare the masa.

2.   In a large plastic bowl place all the meat, add 1 ½ cups of the marinade. Mix well, cover and refrigerate overnight.

4.   To prepare the masa: Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and reserved marinade. Mix well with a wooden spoon or your hands.

5.   Wash the leaves well with hot water and set aside.

6.  

7.   To assemble the tamales: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

8.   Spread ¾ cup of masa in the center of the banana leaves, at the point where they connect and form a cross. Place 1 piece of pork, 1 piece pork belly and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 tablespoon of carrots and 2 tablespoons of potatoes on top of the meat.

9.   Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the tamales are wrapped and tied.

10.   Bring a large pot with salted water to a boil. Add the tamales and then reduce the heat to low. Cover and cook for 1 hour and 45 minutes. Remove the tamales from the pot and let them sit for about 5 minutes before serving. Cut the stirring and serve in the leaves. Serve hogao on the side if desired.

http://www.mycolombianrecipes.com/rollo-rojo-de-guayaba-colombian-red-roll-cake-with-guava

Ingredients

(1 roll)

·         4 eggs, separated

·         1/2 cup sugar + 2 tablespoons

·         1 teaspoon vanilla extract

·         1/2 cup all purpose flour, sifted

·         1/2 teaspoon baking powder

 Coupons

Filling:
1 cup guava jelly or jam, stirred well

Red food color
Sugar for garnish

Directions

1.   Preheat the oven to 375 degrees F. Butter a baking sheet. Line the baking sheet with parchment paper and butter the parchment paper, then brush with red food color all over. Set aside and lay a clean kitchen towel on a work surface and dust with sugar.

2.   With an electric mixer, beat egg whites in a bowl until stiff and set aside. In another bowl, beat the egg yolks until pale. Gradually add the sugar and vanilla extract.

3.   In another bowl sift together the flour and baking powder. Add the flour mixture to the egg yolk mixture and mix well.

4.   Fold in the egg whites into the flour-egg mixture.

5.   Spread the batter evenly over the colored parchment paper.

6.   Bake for 12 minutes or until the cake is golden.

7.   Run a table knife around the edges of the cake and invert the cake onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together, into a log. Cool completely on a wire rack.

8.   Unroll the cake and remove the towel, spread the jam over the cake. Roll up the cake and transfer, seam side down, to a serving plate. Sprinkle more sugar and when ready to serve, cut the roll into thick slices and arrange on a platter.

http://www.mycolombianrecipes.com/shrimp-creole-camarones-la-criolla

Ingredients

(4-6 SERVINGS)

·         2 pounds shrimp, peeled and deveined

 Coupons

·         1 tablespoon butter

·         1 tablespoon vegetable oil

·         2 cups chopped tomato

·         4 garlic cloves, minced

·         1 cup chopped onions

·         ¼ cup chopped parsley

·         ¼ cup chopped cilantro

·         1 cup chopped red pepper

·         ¼ teaspoon ground cumin

·         Salt

·         1 bay leaf

·         Fresh ground pepper

·         2 cans coconut milk

Directions

1.   In a large pot, bring water to a boil. Turn off the heat, add the shrimp and cover. Leave the shrimp in the hot water for 1 minute, drain and set aside.

2.   In a large saucepan over medium heat, melt the butter and vegetable oil. Add the onions, tomato, red pepper, garlic, ground cumin, salt and pepper. Cook about 10 minutes, stirring occasionally.

3.   Add the coconut milk to the saucepan, bring the sauce to a simmer and then reduce the heat to medium low. Add the shrimp and cook in the sauce for 5 minutes, Remove from the heat and add the chopped parsley and chopped cilantro. Add salt and pepper if necessary and discard bay leaf.

4.   Serve each portion in a bowl with rice.