Chile… {potluck!}

Saturday, April 28 –

Chile was done as a potluck because there were too many delicious recipes to even begin to only choose one. So there were twelve of us total for this dinner, and everyone brought something to eat and/or drink: ZombieMode (aka Wonderful Boyfriend) {prosciutto wrapped kiwi and cucumber}, Roommate Extraordinaire {rabbit in orange sauce}, Mr. Hero {cilantro chicken}, BabyBear, MoneyShot {naan}, SlotMachine {wine}, WingWoman {salmon with lemon butter sauce}, LightsOn {fish with mango habanero sauce and corn salsa}, RubsWithLove {sangria}, Ser VJ {Chilean sea bass ceviche}, SpicyLady {salsa and chips}, and me {pork empanadas and lemon dill yogurt sauce}.

The prosciutto wrapped kiwi and cucumber was an interesting combination of flavors, slightly salty with the sweet and crunchy textures in the middle. I’m not sure I’d chose to make them again, but they were fun to try. The rabbit in orange sauce was rich, sinful, and delicious. The rabbit was salty but tender and the sauce was a creamy gravy with orange tones. While he was making it our whole house smelled amazing and it didn’t disappoint when it was done. The cilantro chicken is a dish I would make for dinner any time. The chicken was tender, the sauce was the happy medium between thick and thin – just gooey enough to want to smack your lips while you’re eating it. So were the salmon, corn salsa, and the fish with mango habanero sauce. The salmon was buttery and flaky. The fish with mango habanero sauce was surprisingly spicy (in a good way) but if you weren’t ready for it the sauce probably would have been too much. The corn was a good cut to the sweet and hot flavors. The sangria was sweet with a bite at the end – just the way I hope sangria will be every time. The ceviche was ridiculously good. The fish was buttery with buttery avocado with hints of other veggies and flavors. The homemade salsa was super spicy but I kept going back for more. My empanadas were on the dry side but the flavors were ok. If I had to do it over again I would slow cook the pork and cook them for slightly less time. Once I had made the yogurt sauce to go with them they were much better.

At the end of the evening, Sir VJ inspired everyone to try a Chilean specialty – tiger’s milk. This is where you take vodka and the juice from the ceviche and you make a shot out of it (picture is below). I didn’t work up the courage to try it, but they kept going back for more so it couldn’t have been too awful!

I know the photos below don’t do this dinner justice, but I was trying to take them quickly before everything was devoured! The next two dinners will also be potlucks: China (Fri. 5/4) and Columbia (Sat. 5/12). So stay tuned for more amazing dishes!

{Chilean sea bass ceviche}

{tiger’s milk – vodka with ceviche juice}

{salmon with lemon butter sauce}

{corn salsa}

{rabbit in orange sauce}

{mango habanero sauce}

{spicy salsa}

{cilantro chicken}

{pork empanadas}

{prosciutto wrapped kiwi and cucumber}

Chile

(recipes borrowed from the cooks at: www.foodnetwork.com and chileanrecipe.com)

Piggy Pie Spicy Pork Empanadas

Filling:

  • 1 tablespoon olive oil
  • 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions
  • 1 serrano chile, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1/4 cup fresh lime juice
  • 6 tablespoons chopped toasted almonds
  • 3 tablespoons sour cream
  • 1/2 teaspoon chipotle powder

Dough:

  • 1 cup all-purpose flour
  • 1 cup masa harina (cornmeal)*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces (1 stick)unsalted butter, melted, cooled
  • 1/2 cup plus 1 tablespoon water
  • 2 large eggs

Directions:

For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.

For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.

Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

Kiwi-on-a-Stick

  • 4 large kiwi fruit,peeled
  • 1 small diameter cucumber (yield 12 slices) washed with end removed
  • 3 oz. Proscuitto, 6thin slices, cut in half lengthwise
  • 3 tablespoons lemon juice
  • 1/4 garlic powder
  • 12 short 5 or 6-inch skewers

Methods:

1. Stroke kiwi fruit and cucumber lengthwise with fork to decorate. Carefully slice in slices of equal thickness. Kiwi should yield 6 slices each, cucumber 12 slices.

2. Stack one slice of cucumber in between two slices of kiwi fruit, matching diameter of slices. Carefully wrap each kiwi stack with a half-slice of proscuitto and mount diagonally on the tip of a skewer. Proceed with remaining skewers.

3. Brush all with combined lemon juice and garlic powder mixture and allow to chill, covered, until ready to serve.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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