Tag: Latin American
Brazilian Style Lamb Chops
Brazilian Style Grilled Lamb Chops
This happens to be the recipe for the lamb chops at one of my favorite restaurants, Fogo de Chao. This and their leg of lamb are in my opinion, is some of the best lamb I’ve ever eaten. The lamb chops that I’m preparing are loin chops. At Fogo, they grill double bone rib chops off the rack of lamb. For 2” thick chops, grill for 5 minutes a side for medium rare.
Equipment
- Blender or food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 8 lamb loin chops 2” thick; or 8 double bone rib chops
- 1 cup white wine Chardonnay
- 1 tbsp lemon pepper
- 1/2 lemon juiced
- 1/4 cup olive oil
- 1/2 cup mint leaves
- 1/2 tbsp salt
Instructions
- In a blender or food processor, blend the wine, olive oil, lemon pepper, lemon juice, mint leaves, and salt. Save a 1/2 cup of the marinade for basting.
- Marinate the lamb chops for 20 minutes.
- Start your charcoal in a chimney starter until the are gray. Pour in the grill and place on the grate. Place the lamb chops directly over the charcoal
- Grill for 5 minutes on the first side. Brush with the marinade and flip to the other side. Grill for another 5 minutes. Let rest for 5-10 minutes before serving.
Pastel de Choclo (Shepherds Corn Pie)
Pastel de Choclo (Shepherds Corn Pie)
This traditional Chilean corn pie casserole has been around for over 200 years. This just might be one of the most ultimate comfort foods I’ve ever eaten. The ground beef layer has a slightness of heat, while the top layer is like a fluffy corn tamale. In between all of that is a layer of hard boiled eggs. What’s better than that? I’ll tell you. Nothing. Other then having to cook the corn layer separately, it all finishes in a cast iron skillet. Almost a one pot meal. Still by one pothead.
Servings: 4
Equipment
- food processor
- cast iron skillet
Ingredients
Meat Filling
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium onion chopped
- 6 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 1/4 cup cold water
Corn Topping
- 3 cups corn
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil chopped
- 1 cup whole milk
- 1/2 cup corn flour
- 3 hard boiled eggs sliced into 4
Instructions
- Heat up cooking oil in a cast iron pan over medium high heat. Brown the ground beef for 5 minutes.
- Add in the onions and garlic. Cook for another 5 minutes.
- Add in all of the dried spices.
- Pour in the beef stock. Simmer for 5 minutes.
- Pour in the slurry you made with the cornstarch and water. Stir continuously until the sauce thickens. Take off the heat and set aside.
- Pulse the corn in a food processor until it is chopped, but not a paste.
- Melt butter in a pot over medium heat. Add in the corn. Cook for 5 minutes, continuously stirring.
- Season with salt, pepper, and the chopped basil. Cook for a minute. Pour in the whole milk.
- Bring to a simmer. Stir in the corn flour. Take off the heat.
Assembly
- Preheat the oven to 400 degrees. Layer the hard boiled eggs across the ground beef mix like so.
- Spread the corn layer evenly over the top ove the ground beef. Bake for 25 minutes.
Bocoles
Bocoles
Bocoles are fried masa cakes. They can be eaten for breakfast, lunch, or dinner. They can be eaten plain, topped with cheese, sour cream, and salsa, or split in half, stuffed, and eaten like a gordita.
Equipment
- tortilla press
Ingredients
- 1 cup masa flour
- 4 tbsp lard or butter
- 1/3 cup queso fresco crumbled
- 1/2 tsp salt
- 3 tbsp cilantro chopped
- 3/4 cup warm water
- 3 tbsp vegetable oil
Instructions
- Mix together the masa flour, lipid of your choosing, queso fresco, salt, cilantro, and warm water. Knead for 5 minutes.
- Form the dough into 6-8 balls.
- Place a piece of wax paper on a tortilla press. Place a dough ball in the center, followed by another piece of paper over the top.
- Flatten to a 1/3” thick.
- Flatten the rest of the dough balls.
- Heat up cooking oil on a griddle over medium high heat. Place a few of the patties on the griddle.
- Cook for 2-3 minutes a side.
