Recipezaar: Chilean,Served Hot recipes

Salpicon

Mon, 11 Aug 2003 20:03:33 -0400

This composed salad of beef and purple potatoes originated in Santiago, Chile, where it’s often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won’t affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all. -- posted by Gingerbear

Porotos Con Pimenton Al Horno (Chilean Baked beans with peppers)

Fri, 26 Sep 2003 19:01:37 -0400

Sep 11, 2003 is the 30th anniversary of the US backed coup against the democratically elected government of Salvador Allende. In memory of the 3000 people who were tortured, murdered and who then disappeared, here is a recipe for a simple Chilean dish. -- posted by Missy Wombat

Adriatic Fish Stew over Angel Hair Pasta

Tue, 01 Jun 2004 19:59:25 -0400

This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe. Diabetic Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable -- posted by MizEmerilLagasse

Sweetcorn Parcels

Mon, 08 Aug 2005 22:19:50 -0400

a lovely chilean dish, gotta try it! :-) -- posted by goth girl

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Chilean Tilapia

Mon, 11 Dec 2006 16:28:14 -0500

A favorite style of cooking fresh white fish of Isabel Allende. Can be used with any white fish. -- posted by jafontenot