Showing posts with label Recetas de Sumito Estévez. Show all posts
Showing posts with label Recetas de Sumito Estévez. Show all posts

TEQUEÑOS (Venezuelan cheese sticks)

TEQUEÑOS (Venezuelan cheese sticks)

Ingredients:

  • 950 grams of all-purpose flour (~2 pounds)
  • 1 cup + ¼ cup of milk 
  • 1 cup + ¼ cup of water
  • ½ cup of oil
  • 15 grams of salt (~0.5 ounces)
  • Queso palmita (Venezuelan Palmita Cheese) (Cut it similarly to the size of a large French fry, about 8 cm x 1.5 cm, or ~3 inches x 0.5 inches)

 

Hallacas venezolanas / Venezuelan Hallacas (corn dough stuffed with a meat filling and wrapped in plantain leaves)

English Translation

Ingredients for 50 hallacas 

MEAT

  • 2.5 kilograms of pork (~5.5 pounds)

HEN

  • 2 hens of 2 kilograms each (~4.5 pounds each)

GUISO (filling for the hallacas)

Step 1

  • 1 cup of oil
  • 6 cups of onions
  • 4 cups of leek (the white part)
  • 2 cups of green onions (green and white parts)
  • ½ cup of garlic cloves
  • ½ cup of capers 

Step 2

  • 4 cups of diced red bell peppers
  • 4 ½ cups of diced tomatoes
  • 5 sweet peppers, finely chopped
  • 1 tsp of hot pepper, finely chopped
  • 250 grams (~1/2 pound) of pickled vegetables
  • 2 cups of marsala
  • ¾ cups of balsamic vinegar
  • 125 cc (~4 oz) of Worcestershire sauce 
  • 250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")  
  • 1 and ½ tbsp of paprika
  • 1 tbsp of freshly ground black pepper
  • 3.5 tbsp of salt
  • 2 cups of chicken or hen broth
  • ¾ cups of mustard

DOUGH

Step 1

  • 2.5 kilograms (~5.5 pound) of bacon slab diced
  • 1 and ½ cups of water
  • 2 tsp of salt

Step 2

  • 1 and ½ cups of annatto seeds

Step 3

  • 1750 grams (~3.85 pound) of pre-cooked cornmeal
  • ~3 and ½ tsp of salt
  • Chicken or hen broth
  • 2 and ½ cups of pork fat

TOPPINGS

  • 1 kilogram (~2.25 pound) of grilled bell peppers
  • 75 grams (~0.16 pound) of peeled whole almonds
  • 500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
  • 125 grams (~0.27 pound) of small capers soaked in water to remove salt
  • 375 grams (~0.82 pound) of pitted green olives through water
  • 250 grams (1/2 pound) of black raisins

For each hallaca:

  • 2 thin slices of grilled bell peppers
  • 2 almonds
  • 2 onion wheels
  • 8 small capers
  • 2 olives
  • 6 raisins

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

English Translation

INGREDIENTS:

DOUGH:

  • 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
  • 125 grams of liquid milk (warm)
  • 75 grams of egg
  • 1 tablespoon of yeast (activated in 50 grams of water)
  • 100 grams of sugar
  • 5 grams of salt
  • 75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
  • 100 grams of butter
  • Lard for the tray

FILLING:

  • 300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
  • 3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
  • 30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
  • 38 grams of olives stuffed with pepper (cut into wheels) 



Empanadas de pisillo de pescado con guasacaca de ajo / Empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)

English Translation

Ingredients for 10 empanadas

DOUGH

  • Pre-cooked cornmeal, 2 cups
  • Water, 2 and ½ cups
  • Salt, 1 teaspoon
  • Oil (to fry the empanadas), ½ liter

SOFRITO

  • Oil, ½ cup
  • Annatto seeds, 1 tablespoon
  • Finely chopped cilantro roots and stems, ¼ cup
  • Finely chopped garlic, 2 cloves
  • Finely diced onion, 1 small one
  • Finely diced red bell pepper, ½ cup
  • Tomato paste, 2 tablespoon
  • Boiled fish fillet, 250 grams
  • Salt, 2 teaspoon

AVOCADO SAUCE

  • Finely chopped garlic, 1 clove
  • Cilantro leaves, ½ cup
  • Salt, 1 teaspoon
  • Mayonnaise, ½ cup
  • Milk, ½ cup
  • Avocado, 1 small one

And here's my fish pisillo that I used to make the empanadas and bollos pelones, another traditional Venezuelan dish made out of pre-cooked cornmeal.

Y aquí está mi pisillo de pescado que usé para hacer las empanadas y unos bollos pelones, otro plato típico venezolano hecho con harina de maíz precocida.