Pebre (Chilean Salsa)

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Chileans have this salsa in their homes for every meal and, why not? It can be used on everything but cornflakes! As prepared from this recipe, pebre commences with a nice side-cheek “glow,” proceeds on with a back of the throat grab and climaxes with a tip o’ the tongue tingle–all the while maintaining a tasty, lingering flavor.

Ingredients

  • ½ large onion, chopped

  • 1 clove garlic, minced

  • ½ teaspoon ground coriander

  • 1 small bunch cilantro, finely minced fine

  • Juice of 2 small lemons

  • 1 ½ tablespoons olive oil

  • 3 tablespoons Ají (chile) sauce, or substitute your favorite thick hot sauce

Instructions

Combine all the ingredients in a non-metallic bowl and let sit for at least an hour to blend the flavors.

Pastel de Choclo (Chilean Meat Pie)

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This delicious, spicy dish only needs a large green salad, sliced tomatoes, a baked potato, and a Chilean wine to create a feast. We have used lean, ground beef in this recipe, but coarsely ground chicken, rabbit, or pork could also be used.

Ingredients

  • 1 ½ pounds coarsely ground lean beef

  • 1 to 2 tablespoons vegetable oil

  • 1 cup chopped onion

  • 1 large dried ají chile pod, crushed, or substitute New Mexican

  • ½ teaspoon cumin

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • ½ teaspoon oregano

  • 10 black olives, cut in half

  • 2 cups fresh corn

  • 1 tablespoon milk

  • 1 ½ teaspoons sugar

  • 1 tablespoon vegetable oil

Instructions

In a heavy skillet, brown the meat, drain, and put it into a bowl. Add the oil to the skillet, and saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix. Then pack the meat mixture into a shallow 3 to 4 quart overproof casserole, and arrange the olives over the top.

Put the corn in a blender with the milk, ½ teaspoon of the sugar, and puree the corn. Heat the oil in a skillet, add the pureed corn, and simmer the corn, stirring, until the puree thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon of sugar.

Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.

 

Sawani (Lamb Shank Casserole with Cayenne)

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Typical of the Middle East, there are many variations on this dish, some with carrots instead of potatoes and some lacking tomatoes. Chopped fresh green chiles can be substituted for the cayenne if you wish.

Ingredients

  • 3 tablespoons olive oil

  • 2 pounds lamb shanks

  • 2 onions, sliced

  • 1 teaspoon ground cayenne, or more to taste

  • 2 cups lamb or beef stock

  • 2 tomatoes, peeled and chopped

  • 2 potatoes, diced

  • ½ cup sliced mushrooms

  • 1 cup wine

  • Salt and pepper to taste

  • Chopped Italian parsley leaves for garnish

Instructions

In a large saucepan, heat the olive oil and brown the lamb shanks. Add the onions and brown for 2 minutes. Add the cayenne and stock, transfer to a casserole dish, cover, and cook on low heat for 1 hour and fifteen minutes.

Add the tomatoes, potatoes, mushrooms, and wine and simmer, covered, for another hour, stirring occasionally. Add salt and pepper to taste just before serving and sprinkle with the parsley.

Hibachi-Grilled Goat with Spicy Seasonings

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This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, I have eliminated that step. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible.

Ingredients

  • 6 cloves garlic, crushed

  • 6 green onions, white part only, minced

  • 1/3 cup soy sauce

  • 1/4 cup smooth peanut butter

  • 1/3 cup tablespoon blackberry jam

  • 3 teaspoons sesame oil

  • 2 tablespoons Chinese chile sauce (or more to taste)

  • 1 ½ pounds goat meat (or substitute lamb), sliced as thinly as possible

Instructions

Prepare a fire in the hibachi using natural wood charcoal chunks.

In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks.

Shatah (Jordanian Harissa Sauce)

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This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.

Ingredients

  • 10 dried whole red New Mexican chiles, stems and seeds removed

  • Water

  • 2 tablespoons olive oil

  • 5 cloves garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • 1 teaspoon ground caraway seeds

Instructions

Cover the chiles with hot water and let them sit for 15 minutes until they soften.

Place the chiles and remaining ingredients in a blender and puree until smooth using the chile water to thin it. The sauce should have the consistency of a thick paste.