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Venezuela (Venezuela Recipes)

World Cuisine Recipes

   Typically Venezuela food is fish and shellfish which both have a very high quality. The national dish is pabellon which consists of stewed and shredded meat accompanied by rice, black beans and banana. This dish is absolutely okay but rather put your money on fish and shellfish which maybe is a little more expensive, but tremendously fresh and tasteful. One of the most significant foods in Venezuela is the Arepas, which is a kind of bread. This unique dish is made of corn flour, water and salt.
Tostones (Fried Plantains)
1 green banana
Cooking Instructions:
Peel the banana. cut into 1 inch cylinders. fry these cylinders until the banana is a pale yellow colour. remove from the heat. place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick Use salt to your own taste and fry until they are crispy. Serve hot with guasacaca sauce or garlic"mojo".
Servings: 12
2 lb all-purpose flour
4 x egg yolks
1/2 lb butter room temperature
1 cup water
1/2 tsp salt
1 tbsp sugar
2 lb farmer's cheese
Cooking Instructions:
Dissolve the salt and sugar in the water. Mix all ingredients except the cheese together. Knead to form a dough. Let rest. Meanwhile, cut cheese into sticks about 2" x 1/2" x 1/2". Stretch the dough with a rolling pin, as thin as possible. Cut in strips about 1" x 6" . Wrap each strip around a cheese stick, going around the stick in a spiral, overlapping each turn so that the cheese is completely covered. Pinch the ends so that the cheese is fully covered and can't run out when fried. Roll each tequeno in flour, to keep them from sticking. Deep fry the tequenos in very hot oil, until golden in color. After you have wrapped the cheese in dough, dust the uncooked"teque with flour and fry them in oil. These should fry on med heat. Once they begin to lightly golden one one side turn to the other. I usually do not always deep fry these but rather use a large frying pan and enough oil to fill the bottom of the pan and enough to see that they are half way covered while frying. That's why you have to turn them over to fry. Less oil is better. Also when they are done place on paper towels to absorb the excess oil. Cooking time depends more on how many can you fit in a large pan. These are (obviously) fattening, but they are delicious! Serve right away. Should be eaten piping hot, so that the cheese runs out when bitten.

4 cup tender corn kernels (canned corn may be used)
3 tsp salt
3/4 x to 1 cup of water (depending on how tender the corn is)
3/4 cup sugar
Cooking Instructions:
Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).
Pan de Jamon (Ham Bread)
Servings: 10
For the yeast:
1 1/2 cups water
1 teaspoon sugar
For the dough:
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
For the filling:
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olives
5 teaspoons granulated yeast
1/2 kg raisins
1 egg, to "varnish"
Cooking Instructions:
In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head". Add the butter to the warm milk, the sugar and the salt. Pour the milk onto the flour, mix and add the yeast. Make a dough and knead for 15 minutes. Beat down on a table and put in an oiled bowl and cover with a damp cloth. Set aside for an hour. Roll out the dough with a rolling pin. Coat with butter. Arrange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. Bake at 350F for 3/4 of an hour. Serve cool. Can be kept in fridge for up to 4 days. Sprinkle with water and heat up on a low heat before serving.
Guasacaca Sauce
Servings: 6
2 ripe avocados
3 tomatoes
1 onion
1/2 red chili pepper
1/2 green chili pepper
1 tablespoon chopped parsley
1 tablespoon chopped coriander ( cilantro)
1/4 cup wine vinegar
1/2 cup oil
2 1/2 teaspoons salt
1/4 teaspoon pepper
Cooking Instructions:
Peel tomatos and dice them, along with the chille peppers and the onions. Mix the tomatos, onions, chilles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon. Peel the avocadoes, purree the most ripe one, cut the other one into dice. Add to the other ingredients and place the avocado pip in the sauce, so it does not go black. Before you serve remove the pips.
Arepas de queso fritas with Cheese

2 cups coarseley ground cornflour
1 egg yolk
3 cups water
1 teaspoon salt
Grated strong cheese , cream cheese, ham, anything you want to fill them with
Oil, for deep frying
Cooking Instructions:
Mix the water and the egg yolk. In a large bowl mix the flour and the egg/water mixture. Mix and kneed the dough for about 5 minutes until it is compact. Cover with a damp cloth and set aside for 5 minutes. Meanwhile heat a deep fryer to 170C, or fill a frying pan with lots of oil and heat. Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick. Fry until golden brown, turning regularly. Turn out onto crumpled absorbent paper and leave to cool slightley. Split them open (Lilke a Pita Bread) and fill with cheese, ham, butter, honey or whatever you wish. Serve inmediatley, they dont keep and dont re-heat.

1 (750 ml) bottle dry sparkling wine, such as cava
4 cups passion fruit juice
1 cup club soda
14 1/3 cups sugar
1 small orange, sliced
1 small lemon, sliced
1 star fruit, sliced
Cooking Instructions:
In a puch bowl or pitcher combine the wine, passion fruit juice, club soda and sugar. Add the orange and lemon slices. Place in refrigerator for at least an hour. Serve over ice. Garnish glass with star fruit slices.
Corn Pancakes With Cheese or Cachapas De Carabobo

5 cups corn
1/4 cup heavy cream
1 egg
2 tablespoons cornflour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 cup cooking oil
12 ounces gouda cheese, cut into 12 sticks
Cooking Instructions:
Puree corn and press through sieve to yield about 3 cups. To the corn add cream, egg, flour, sugar and salt, mix well before letting batter rest 15 minutes. Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake. Fry, turning once until lightly browned and firm on both sides. Remove from griddle and serve wrapped around a slice of cheese.
Arepas Con Queso

3/4 cup milk
2 tablespoons butter
1 cup corn kernel
1 cup cornmeal or arepa flour
1/3 cup sugar
1/4 teaspoon salt
1 cup grated mozzarella cheese
2 tablespoons butter
Mozzarella cheese or queso blanco
Cooking Instructions:
Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly. Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isnt one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour. In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky. Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned. To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.

Cachitos De Jamon (Ham Crescent Rolls)

1/2 tablespoon yeast (one package)
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup milk
2 1/3 cups flour
1 egg, lightly beaten
2 tablespoons butter, melted
1 cup ham, finely diced
Cooking Instructions:
Activate yeast. In a large glass bowl mix sugar, salt oil, milk and flour. Knead until mixed. Add the egg and continue kneading, adding the yeast last. Cover and let the dough rise in a warm place for two hours. Knead the dough again, and then divide it in half. Working with one half at a time, roll into a 10" circle. Cut the flattened dough into 8 triangles. Place ham in the widest part of each triangle. Then roll from the wide end to make a crescent. Place on a cookie sheet. Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit. Brush melted butter on each roll and bake 15 minutes or until they are light golden. Remove and brush with egg white. Return them to the oven until they are golden brown.
Latin Black Beans Habichuelas Negras

3 tablespoons olive oil
2 (15 ounce) cans canned black beans, undrained
1 1/2 cups water
1 green bell pepper, diced
3 garlic clove, minced
1 yellow onion, diced
2 sazon goya con culantro y achiote
1 dash oregano, to taste
Salt & pepper, to taste
1 teaspoon white vinegar
3 tablespoons sugar
Cooking Instructions:
In a medium sized saucepan, heat oil over Med/Hi heat. add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender. Add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar. Stir it all up and increase heat to High. Once boiling, lower heat to simmer for about 30 minutes. Add cap of vinegar and stir up. Serve over rice.
Rich Caramel Cheesecake

For the crust:
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
For the caramel:
1 cup sugar
1/4 cup water
1 lemon, zest of
1/2 cup whipping cream
For the cheesecake:
4 packages cream cheese, softened
1 cup light brown sugar, one cup packed
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 teaspoon salt
4 large egg, at room temperature
Whipped topping:
1 cup whipping cream, well chilled
Garnish Caramel Panes:
1 cup sugar
1/4 cup water
Cooking Instructions:
Preheat oven to 350 degrees.
   For the crust: Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
   For the caramel: Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
   For the cheesecake: Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated. Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
   Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill. Beat the 1 cup whipping cream till stiff and spraed on chilled cake. Optional. Garnish. Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan. When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times. Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration. Just before serving, placing panes vertically into the cheesecake.
Caribbean Pumpkin Fritters

1 1/4 lbs cooked pumpkin
1/2 cup sugar
3/4 cup flour
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1/2 >teaspoon baking powder
Oil , for frying
Confectioners' sugar, optional
Cooking Instructions:
Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well. Heat shallow amount of oil in a frying pan. Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side. Remove from pan and drain on paper towel. Dust with Confectioner's Sugar for a sweeter dish.
Torta De Platano Maduro (Ripe Plantain Cake)

7 tablespoons butter
2 plantain, very ripe, peeled and cut in half crosswise and cut lengthwise into 1/4-inch slices
2 cups queso blanco, grated or grated muenster cheese
3 tablespoons sugar
1 teaspoon ground cinnamon
3 egg white
3 egg yolk
1 tablespoon flour or dried breadcrumb
Cooking Instructions:
In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat. When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides. Transfer the plantains to a double thickness of paper towels to drain. In a small bowl, mix the grated cheese, sugar and cinnamon and set aside. In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater. In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks. Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible. Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon. Cover with a layer of plantains--using about one third of the slices. Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter. Repeat the layers two more times, ending with the egg mixture. Dot with the last tablespoon of butter and place in the middle of the oven. Bake for 35 minutes. Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion: Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds. Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
Venezuelan Beef Roast Marinade

1/2 cup white wine
1/4 cup olive oil, unflitered, sweet, and aromatic
1/4 fresh lemon, juice of or lime, juice of
1 teaspoon sea salt
1 teaspoon dry oregano
1/2 teaspoon crushed red pepper flakes
3 garlic clove, minced
Cooking Instructions:
Mix all of these ingredients. Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible. Refridgerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate. Roast meat dry at about 300 or grill and baste.
Salsa Guasacaca (Venezuelan Avocado Salsa)

1 small ripe tomato
1 large ripe avocado
2 garlic clove
1/4 cup olive oil
2 tablespoons vinegar
1 small fresh hot pepper, finely chopped with the seeds removed
1 teaspoon salt
1/2 teaspoon black pepper
1 cold hard-boiled egg, finely chopped
3 sprigs of finely chopped parsley
3 sprigs of finely chopped fresh cilantro
Cooking Instructions:
Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces. Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too. In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly. Serve fresh.

World Cuisine Recipes


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