Colombia (5/5/14)
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Recipes contributed by Rocio Matthews.
Coconut was the star of this menu, featuring as the main ingredient in the rice dish and the dessert. Seasoned shredded beef added some hearty zest, and bollos have to rank among the ultimate comfort foods, with their creamy, buttery, cheesy goodness steamed in a blanket of cornmeal dough. Roll up your sleeves and get ready for a coastal Colombian feast! Click here to download these recipes. Want to try more Colombian recipes? Click here for the archive from the program in 2012. Click here for the archive from the progrma in 2016. Click here for the archive from the program in 2017. Click here for the archive from the program in 2018. Click here for the archive from the program in 2022. |
Arroz con Coco (Coconut Rice)
Did you know that a coconut has three eyes - and that one of them is softer than the others? This bit of trivia might come in handy when you're preparing coconuts for this delicious dish!
Ingredients:
1 or 2 coconuts to make 4 cups of coconut milk (although Rocio recommends making at least the first milk from scratch, you can substitute coconut concentrate – the Titoté brand can be found at a Colombian store in Chicago: Joe's Food & Liquors, 3626 W. Lawrence Ave., Chicago, IL 60625 – or canned coconut milk)
salt to taste
1 tablespoon sugar (to taste or optional)
1 lb of rice.
raisins (optional)
Steps:
1. Make the coconut milk:
- Open the small hole in the coconut, extract the water, then break it open. Grate the coconut meat.
- Add 2 cups of water to the grated coconut. Place the pulp in a colander and press it to get the first milk. Set aside the first milk. (Or you can chop the coconut in small pieces and liquefy in the blender.)
- Add the rest of water to the grated coconut, and press in the colander to make the second milk for the rice (or use all the coconut in the blender with the rest of the water to get the rest of the milk). For one pound of rice, you will need 1 ½ or 2 cups of liquid.
2. Put the first milk in a pan and let it boil until the milk is evaporated to get the coconut oil. Leave the oil in the pan, and scrape the pan.
3. Add the second milk, rice, salt, sugar, and raisins. Cook over medium heat until the rice begins to dry. Cover until done. Enjoy.
Ingredients:
1 or 2 coconuts to make 4 cups of coconut milk (although Rocio recommends making at least the first milk from scratch, you can substitute coconut concentrate – the Titoté brand can be found at a Colombian store in Chicago: Joe's Food & Liquors, 3626 W. Lawrence Ave., Chicago, IL 60625 – or canned coconut milk)
salt to taste
1 tablespoon sugar (to taste or optional)
1 lb of rice.
raisins (optional)
Steps:
1. Make the coconut milk:
- Open the small hole in the coconut, extract the water, then break it open. Grate the coconut meat.
- Add 2 cups of water to the grated coconut. Place the pulp in a colander and press it to get the first milk. Set aside the first milk. (Or you can chop the coconut in small pieces and liquefy in the blender.)
- Add the rest of water to the grated coconut, and press in the colander to make the second milk for the rice (or use all the coconut in the blender with the rest of the water to get the rest of the milk). For one pound of rice, you will need 1 ½ or 2 cups of liquid.
2. Put the first milk in a pan and let it boil until the milk is evaporated to get the coconut oil. Leave the oil in the pan, and scrape the pan.
3. Add the second milk, rice, salt, sugar, and raisins. Cook over medium heat until the rice begins to dry. Cover until done. Enjoy.
Shredded Beef
Ingredients:
4 lb. of beef flank steak.
3 beef bouillon cubes
2 red onions (1 cut in four pieces and the other one finely chopped)
8 stalks of green onion, finely chopped,
4 sweet green peppers, finely chopped.
6 garlic cloves, chopped
1 or 2 sachets of Sazon Goya (coriander and Annatto). You can get this at the International Grocer at 703 NE Perry Ave. in Peoria, or at Kroger.
salt to taste
1/4 cup of olive or vegetable oil to sauté the vegetables
Steps:
1. Cut the beef in squares and cook in water with the first onion and the beef cubes until tender.
2. When the beef is done, let it cool and shred it finely.
3. Mix the finely chopped onion, the green onion, and the garlic. Sauté in hot oil over medium heat for 5 or 10 minutes or until tender. Add the shredded beef and cook 5 or 10 minutes more.
Serve with coconut rice, white rice, or bollos. Enjoy!
4 lb. of beef flank steak.
3 beef bouillon cubes
2 red onions (1 cut in four pieces and the other one finely chopped)
8 stalks of green onion, finely chopped,
4 sweet green peppers, finely chopped.
6 garlic cloves, chopped
1 or 2 sachets of Sazon Goya (coriander and Annatto). You can get this at the International Grocer at 703 NE Perry Ave. in Peoria, or at Kroger.
salt to taste
1/4 cup of olive or vegetable oil to sauté the vegetables
Steps:
1. Cut the beef in squares and cook in water with the first onion and the beef cubes until tender.
2. When the beef is done, let it cool and shred it finely.
3. Mix the finely chopped onion, the green onion, and the garlic. Sauté in hot oil over medium heat for 5 or 10 minutes or until tender. Add the shredded beef and cook 5 or 10 minutes more.
Serve with coconut rice, white rice, or bollos. Enjoy!
Bollos
Ingredients:
1 lb. of white corn flour (P.A.N. brand is available at the International Grocer on Perry Ave. in Peoria and comes in a yellow package)
1 lb. of grated cheese (reserve 1/4 of the cheese for filling the bollos) - use a firm cheese, like fondue cheese, mozarella, or Mexican cheese made for melting
1 stick of butter
2 cups of hot water
salt to taste (if the cheese is too salty, I do not use salt)
wax paper to wrap the bollos, or use fresh corn husks
Steps:
1. Mix the corn flour, cheese, and butter. Add the hot water and knead into smooth dough. (Sometimes you may need less or more hot water.)
2. Form the dough into balls. Press a hole into each with your thumb. Fill the cavities with the reserved cheese.
3. Form into small tamale shapes with the palms of your hands.
4. Place in the wax paper (or corn husks) and twist the ends.
5. Place the bollos in double boiler steamer to cook on the stove for 20-30 minutes until done.
Enjoy!
1 lb. of white corn flour (P.A.N. brand is available at the International Grocer on Perry Ave. in Peoria and comes in a yellow package)
1 lb. of grated cheese (reserve 1/4 of the cheese for filling the bollos) - use a firm cheese, like fondue cheese, mozarella, or Mexican cheese made for melting
1 stick of butter
2 cups of hot water
salt to taste (if the cheese is too salty, I do not use salt)
wax paper to wrap the bollos, or use fresh corn husks
Steps:
1. Mix the corn flour, cheese, and butter. Add the hot water and knead into smooth dough. (Sometimes you may need less or more hot water.)
2. Form the dough into balls. Press a hole into each with your thumb. Fill the cavities with the reserved cheese.
3. Form into small tamale shapes with the palms of your hands.
4. Place in the wax paper (or corn husks) and twist the ends.
5. Place the bollos in double boiler steamer to cook on the stove for 20-30 minutes until done.
Enjoy!
Cocadas
Ingredients:
3 ½ cups of grated coconut
1 tablespoon butter
3 eggs, whites separated from yolks
1 teaspoon vanilla
1 pinch of salt.
Zest of one lemon
3 tablespoon sugar
14 oz. can of condensed milk
1/4 teaspoon of cinnamon
Steps:
Preheat the oven 300° F.
1. Whisk egg whites.
2. Mix butter, sugar, and the eggs yolks until creamy.
3. While still mixing, add the condensed milk and the coconut; add the whisked eggs whites, cinnamon, vanilla, lemon, and salt.
3. For individual servings, drop by teaspoons on baking paper.
4. Bake for 20 to 25 minutes or until golden.
3 ½ cups of grated coconut
1 tablespoon butter
3 eggs, whites separated from yolks
1 teaspoon vanilla
1 pinch of salt.
Zest of one lemon
3 tablespoon sugar
14 oz. can of condensed milk
1/4 teaspoon of cinnamon
Steps:
Preheat the oven 300° F.
1. Whisk egg whites.
2. Mix butter, sugar, and the eggs yolks until creamy.
3. While still mixing, add the condensed milk and the coconut; add the whisked eggs whites, cinnamon, vanilla, lemon, and salt.
3. For individual servings, drop by teaspoons on baking paper.
4. Bake for 20 to 25 minutes or until golden.