Cheese Empanadas

Ingredients (15 medium size or 25 small empanada discs):

3 cups all purpose flour
¼ teaspoon salt
6 oz unsalted butter (1 ½ sticks), cold and cut into 12 pieces
1 egg
4-5 tbs water

Directions:

1. Mix the flour and salt in a food processor.
2. Add the butter, egg and water until a clumpy dough forms.
3. Form a ball and chill in the refrigerator for about 30 minutes.
4. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
5. Use immediately or store in the refrigerator or freezer to use later.

Ingredients (filling):

3 cups crumbled fresh queso or grated mozzarella
½ white onion, chopped finely
1 egg, white and yolk separated and lightly whisked
2-3 tbs demerara (natural brown) sugar

Directions:

1. Mix the cheese and onion together.
2. To assemble the empanadas spoon the cheese and onion mixture on the center of the empanada discs.
3. Brush the edges of the empanada discs with the egg whites (this is will help them seal better and keep the filling from leaking while baking).
4. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
5. Lightly brush the top of the empanadas with the egg yolk, this will give a nice golden glow when they bake.
6. Sprinkle the demerara sugar on the top of the empanadas.
7. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
8. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
9. Serve immediately.

Chilean Sea Bass With Moho Sauce 

Ingredients (sauce):

4 large garlic cloves, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onions
1/2 teaspoon ground cumin
salt & freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
6 tablespoons fresh lime juice
1/2 teaspoon white wine vinegar

Ingredients (sea bass):

2 fillets of chilean sea bass OR any firm white fish ( about 1 pound each)
4 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
2 large garlic cloves, peeled and pressed
1 ripe avocados, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Directions:

1. Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
3. In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
4. Preheat the oven to 450°F.
5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
6. Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
10. To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

Chilean Salad

Ingredients:

3 cups sliced tomatoes
1 cup finely sliced sweet onions or 1 cup red onions
salt & freshly ground black pepper
3 tablespoons olive oil
1 teaspoon lemon juice
1 tablespoon chopped coriander leaves ( or to taste)

Directions:

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.
3. Sprinkle with coriander leaves on top.

Chilean Rice

Ingredients (rice):

2 cups basmati rice
water
1 chopped onions
vegetable oil ( for frying)

Ingredients (topping):

1 peeled and chopped cucumbers
2 cups chopped tomatoes
1/2 cup thinly sliced onions
1 cup chopped cilantro leaves
lemon juice
salt
vegetable oil

Directions:

1. Clean rice.
2. Cover with plenty of water and boil until done.
3. Drain and rinse with cold water.
4. Saute chopped yellow onion in bottom of deep pot.
5. When soft, add rice and salt and combine.
6. Reduce heat to low and let simmer awhile.
7. Prepare vegetable topping and let marinate.
8. Dish rice and top with vegetables.
9. This dish is very good with Dal Curry (see below).

Dal Curry

Ingredients:

1 cup red lentils
1/4 tsp turmeric powder
1 tomato chopped
1 tsp ginger chopped
1/4 tsp garam masala

Ingredients (garam masala, if desired):

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Directions (garam masala):

1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
2. Salt to taste

Ingredients (for tempering):

1/2 tsp mustard seeds
1/4 tsp cumin seeds
pinch of chili powder
pinch of turmeric powder
curry leaves
dried red chilies
oil

Directions:

1. Soak red lentils for 15 minutes, drain and cook it covered for 20 minutes(or until it is done),adding 2-4 cups of water, turmeric powder and salt. Mash it with back of a spoon. Add chopped tomatoes ginger, garam masala, and cumin seeds. Simmer for another 10 minutes. Add 1/2 cup water if necessary.
2. Tempering: Heat oil in a pan and add mustard seeds. When they pop up, add curry leaves, dried red chiles and toss it well. Switch off , add spice powders mix well and pour over the curry and serve warm

Caramelized Plantains with Vanilla Ice Cream

Ingredients:

4 ripe plantains (ripe plantains are black)
1 tablespoon vegetable oil
1 1/2 tablespoons sugar

Directions:

1. Slice plantains 1/2 inch wide.
2. Heat skillet over medium heat and add oil.
3. When oil is hot add plantains and fry until golden brown and slightly crisp. About 5-8 minutes.
4. Sprinkle with sugar and wait until it caramelizes.
5. Remove from skillet and drain oil. Cool for 10 minutes before serving with vanilla ice cream on top.