Our gastronomic tour this month takes us to South America, a beautiful continent full of rich culture and delicious cuisine. Influenced by the flavors of Native American, Spanish, African, Italian, Portuguese, and Indian-South Asian diets, food from this region is a true treat to the senses.
From simplicity to complexity, South American cuisine will never disappoint. Please enjoy these recipes and let us know how you enjoy them!
Breakfast – Venezuelan Arepas (4 servings)
Ingredients
2 1/2 cups of Harina pan (soft corn flour)
4 cups water
Pinch of salt
Directions
Mix the corn flour, water, and salt in a bowl.
With your hands, keep mixing until the dough is soft and there are no lumps.
Roll into balls and flatten. Cook in a cast iron pan over medium heat for about 10 minutes per side. There will be some black charred spots when fully cooked.
Note: These can be filled with eggs, sausage, peppers, or any breakfast food of your choice, or enjoyed plain!
Lunch – Peruvian Shrimp
Ingredients
1/2 cup dry white wine
2 tablespoons fresh squeezed lemon or lime juice
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1.5 tablespoons olive oil
1 pound raw jumbo shrimp, peeled and deveined
4 cloves garlic
chopped cilantro for garnish
Directions
In a bowl, mix the white wine, lemon or lime juice, and spices. Whisky together well.
Heat the oil in a pan over medium-high heat. Add the shrimp and garlic, cooking for about 5 minutes until the shrimp is cooked through. Set the shrimp and garlic aside.
Add the white wine sauce to the same pan and cook down until desired thickness. Add the shrimp back and toss to evenly coat.
Garnish with the cilantro if desired, and serve with rice.
Dinner – Skirt Steak with Avocado Chimichurri
Ingredients
Chimichurri:
1 cup cilantro leaves
1 cup parsley leaves
1 tablespoon chopped garlic
1/2 tablespoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 medium avocado, diced
Skirt Steak:
1 pound skirt steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Directions
For the chimichurri:
In a food processor, add the cilantro, parsley, garlic, salt, cumin and red pepper. Pulse until everything is coursely chopped. Add the red wine vinegar, and pulse. Add the olive oil and pulse. Transfer to a bowl and add the chopped avocado, gently stirring to combine. Keep in the frige until needed.
For the skirt steak:
Cut the steak across the grain into 2 or 3 smaller pieces. Pat the steaks dry on each side with paper towels and generously season each side with salt and pepper.
Heat a large pan over high heat for 3 minutes and add the olive oil. Using tongs, add the steaks to the pan. Sear until browned, about 2-4 minutes, then flip and sear another 2-4 minutes.
Rest the steaks on a cuttin board tented with foil for 10 minutes before slicing into strips. Place on a plate and cover with the chimichurri sauce.
Serve with any desired sides.
