Tag: main course
Cranberry Bison Chuck Roast
A little about bison… Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc. Bison is lower in fat and calories as opposed to other red meat. Bison is the …
Pabellon Criollo
Pabellon Criollo
Pabellon criollo is a traditional Venezuelan dish consisting of beans, rice, and steak. It is served on a platter; arranged to resemble a flag representing Indigenous, African, and European culinary influences.
Ingredients
Venezuelan Steak
- 1 1/2 lbs flank steak
- 2 beef bouillon cubes
- 3 cups water
- 2 tbsp butter
- 1/2 medium onion diced
- 2 roma tomatoes diced
Beans
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 can black beans
- 1/2 cup water
- 1 tsp chicken bouillon
- 2 tsp ground cumin
- 1 tbsp vinegar
Rice
- 2 tbsp olive oil
- 3 garlic cloves minced
- 3 tbsp onion finely chopped
- 1 cup white rice
- 1 tsp salt
- 2 cups water
Instructions
Rice
- Sauté the onions and garlic for 3 minutes.
- Add in the rice, water, and salt. Simmer for 15 minutes over medium heat. Set aside.
Beans
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the beans, water, bouillon, vinegar, and cumin.
- Simmer for 10 minutes over medium heat until the liquid has reduced. Season with salt.
Venezuelan Steak
- Dissolve the beef bouillon in a pot of water. Add in the flank steak and garlic. Simmer for 90 minutes. Save the reserved beef stock.
- Chop the flank into pieces.
- Sauté the onions in the butter over medium high heat for 5 minutes.
- Add in the flank and tomatoes.
- Simmer for 5 minutes with 1/2 cup of the reserved beef stock.
Avocado Chicken Salad
Avocado Chicken Salad
Avocado chicken salad is a popular filling for arepas in Venezuela. You can use leftover roast chicken to make the salad or poach your own chicken breasts. Everything gets mixed together in a bowl and is ready that quick.
Ingredients
Poached Chicken
- 2 boneless skinless chicken breast
- 1/2 small onion
- 5 peppercorns
- 3 cloves
- 1 bay leaf
- 1 pinch salt
Avocado Chicken Salad
- 2 avocados ripened
- 2 tbsp lime juice
- 1/2 red bell pepper finely chopped
- 3 tbsp white onion finely chopped
- 3 tbsp cilantro chopped
- 1 jalapeños seeded; finely chopped
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Add the onion, cloves, peppercorns, bay leaf, and salt to a pot of water. Bring to a boil.
- Add in the chicken breast. Simmer for 5 minutes until the chicken is cooked through. Cool and chop.
- Mash the avocado with the lime juice in a large bowl.
- Stir in the rest of the ingredients. Chill until ready for use.
Venezuelan Street Dogs
Venezuelan Street Dogs
If you’re sick of the same old ketchup and mustard hotdog, I have something for you. Venezuelan style hotdogs, also known as asquerositos, are next level. These hotdogs are topped with shredded cabbage, onions, garlic sauce, salsa rosada, ketchup, fried potato stix, and cotija cheese. To make these hotdogs requires either a baguette or a hoagie bun. A regular hotdog bun won’t be able to hold all of the toppings. So change up your next barbecue and impress your guests. You too can and will be king wiener.
Equipment
- immersion blender
- mandolin
Ingredients
- 6 hotdogs boiled or grilled
- 2 large baguettes each cut into 3 pieces; toasted
- green cabbage finely shredded
- white onion finely chopped
- ketchup
- cotija cheese grated
Potato Stix
- 1 potato
- vegetable oil for frying
- salt to taste
Garlic Sauce
- 1 cup mayonnaise
- 5 garlic cloves
- 1/4 cup cilantro
- 1/2 lime juiced
- 1 tsp sugar
- 1/4 tsp salt
Salsa Rosada
- 5 tbsp mayonnaise
- 5 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Using an immersion blender, purée the garlic sauce ingredients until smooth. Keep in the refrigerator until ready for use.
- Mix together the salsa rosada ingredients. Keep in the refrigerator until ready for use.
- Slice your potato on a mandolin with the julienne attachment. Heat up 1/4” of vegetable oil in a small skillet over medium high heat. Add the potatoes to the oil.
- Fry for 3 minutes a side until crispy.
Hotdog Assembly
- Place the hotdogs down the center of a toasted baguette.
- Place shredded cabbage on one side; onions on the other.
- Spoon the garlic sauce on one side; the salsa rosada on the other. Squirt ketchup across the hotdog in a zig zag pattern.
