This area of South America includes three distinct regions: coastal areas, abundant in fish and fruit; the sierra, or highlands, where potatoes, rice and meats are abundant; and the Amazon, rich with rainforest-friendly fruits and vegetables, such as coconut, mango, avocado and guava.
In the highlands of Bogota, Colombia, a typical Chicken Soup includes plentiful potatoes and root vegetables and is served with a classic salsa known as aji. To the east in Venezuela, part of the Amazon, you'll find Pabellon Criollo, a hearty pulled-beef dish cooked until the meat is falling apart. Locals pair the tender meat with simple white rice and black beans. Over in Ecuador's lowlands, Chupe de Corvina y Camarones is a satisfying stew of striped bass and shrimp. And across all South America, thick round corn cakes, arepas, are a staple.
Colombian Chicken Soup
Ingredients
- 1 chicken, 3 1/2 to 4 pounds, skinned and cut into 8 pieces, plus 1 whole chicken breast, skinned and cut in 1/2
- 1 medium onion, quartered
- 2 medium carrots, cut into 4 pieces
- 1 medium rib celery, cut into 4 pieces
- 1 bay leaf
- 3 cloves garlic, pressed or minced
- 1/2 bunch fresh cilantro, stems only (leaves reserved for soup)
For the soup:
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and finely chopped
- 1 medium rib celery, finely chopped
- 2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
- 1 lemon or lime, juiced
- 2 cloves garlic, minced
- 1/2 bunch cilantro, leaves only, finely chopped
- 2 scallions, finely chopped
- 3 tablespoons olive oil
- 1/4 teaspoon Bijol (available at Spanish grocery stores) or a pinch each of ground cumin and saffron threads
For the salsa:
- 1 large very ripe tomato, halved, seeded, and finely chopped
- 1 scallion, finely chopped
- 1 clove garlic, crushed and mashed into a paste with 1/4 teaspoon salt
- 1/2 lemon or lime, juiced
- 1 jalapeno pepper, seeded and very finely minced
- 2 tablespoons minced cilantro leaves
- Salt
Directions
Combine all the ingredients for the stock in a large soup pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender. Add water, as necessary, to keep the stock ingredients covered.
Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot. Remove the chicken from the bones and shred into small pieces. Set aside.
Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol, and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well. Season, to taste, with salt just before serving.
When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine. Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving. Serve garnished with a spoonful of the salsa.
Pulled Beef: Pabellon Criollo
Ingredients
- 7 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 onions, chopped
- 1 (1 1/2 pound) flank steak
- 1 bay leaf
- 2 red bell peppers, chopped
- 4 cloves garlic, chopped
- 1 (28-ounce can) whole tomatoes, drained and hand-crushed
- Kosher salt and freshly ground black pepper
- Black Beans, recipe follows
- Cooked white rice, as an accompaniment
- Cilantro leaves, for garnish
Directions
In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves.
Black Beans in a Pressure Cooker:
- 4 tablespoons extra-virgin olive oil
- 1 ham hock, about 1 pound
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups (about 1 pound) dried black beans, picked over and rinsed
- 6 cups water
- Kosher salt and freshly ground black pepper
In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
Yield: 4 to 6 servings
Spicy Black Beans and Yellow Rice
Ingredients
* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* Freshly ground black pepper
Yellow Rice:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf
For the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 1 1/2 pounds striped bass fillets
- 1/4 cup vegetable oil
- 3 tablespoons butter
- 1 large onion, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 2 sweet potatoes, peeled and cubed
- 3 cups shrimp or fish stock
- 2 cups heavy cream
- 1 cup grated Muenster cheese
- 1 pound small or medium shrimp
- 2 hard boiled eggs, sliced lengthwise into 6ths, garnish
- Chopped green onions, garnish
- Chopped fresh parsley, garnish
Directions
In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Arepas: Arepas de Choclo
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
Directions
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.
Source: Food Network
