Cooking the South American Way by Helga Parnell

Author:Helga Parnell
Language: eng
Format: mobi, epub, pdf
Tags: South America
ISBN: 9780822509257
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

Seafood Salad/ Ensalada de Mariscos (Chile) 4 medium tomatoes

1. Carefully scrape out the pulpy

centers of the tomatoes and set

o c. mayonnaise*

aside.

o c. sour cream*

2. Mix mayonnaise, sour cream, lemon

1 tbsp. lemon juice

juice, salt, pepper, and pulp of

Y= tsp. salt

tomatoes.

o tsp. pepper

3. Add shrimp or crab and mix well.

Y= lb. fresh shrimp or crabmeat

4. Fill the tomatoes with the seafood

mixture.

12 lettuce leaves

5. Arrange three lettuce leaves on each

1 avocado, peeled and sliced**

of four plates. Place a filled tomato

4 sprigs parsley or cilantro

in the center of each plate and

garnish with avocado slices, parsley

16 to 20 black olives

or cilantro, and olives.

Preparation time: 25 minutes

Serves 4

*To reduce the fat content of this dish, substitute nonfat plain yogurt

for the mayonnaise, sour cream, or both. If you choose to replace the

mayonnaise, add a tablespoon of Dijon mustard for flavor.

**To prepare the avocado, use a knife to cut it in half lengthwise.

Twist the two halves in opposite directions to split the avocado in half.

Use a spoon to remove the pit.Then scrape the fruit from the peel,

place on a cutting board, and cut into strips.

36

Salad Platter/ Ensalada de Legumbres (Chile) 4 carrots, blanched* and sliced

1. Arrange vegetables on a platter

2 c. green beans, blanched and ends

2. Pour dressing over them evenly.

trimmed

(See recipe below.)

2 red peppers, seeded and sliced in

Preparation time: 15 minutes

strips

Serves 4

1 small zucchini, sliced

1 small cucumber, sliced

4 to 5 mushrooms, sliced

2 to 3 cherry tomatoes

* To blanch vegetables, bring a pot of

water to a boil and carefully add the vegetables.

2 small potatoes, peeled, cooked,

Boil for a minute or two and drain. Rinse the

and sliced

vegetables in cool water.

3 to 6 celery stalks, sliced in strips

6 to 8 asparagus spears, blanched

Dressing/ Alino (Chile)

Y= c. olive oil

1. Combine all ingredients in a

small jar.

2 tbsp. lemon juice

2. Cover tightly and shake well.

1 large clove garlic, minced

Y= tsp. salt

Preparation time: 10 minutes

Makes about Y= cup

o tsp. pepper

37

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