Milanesa alla Napolitana

 Milanesa a la napolitana is a typical dish of Argentinian cuisine consisting of fried breaded beef topped with tomato sauce, ham and mozzarella.

Ingredients

• 4 beef cutlets sirloin, tenderloin, (½ inch / 1 cm thick), tenderized
• 2 cups breadcrumbs
• 4 eggs beaten
• 1 clove garlic minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon oregano
• 4 slices ham
• 3 tablespoons grated parmesan
• 4 slices mozzarella
• ½ cup tomato coulis
• Vegetable oil for frying

Instructions

• Season the beef with salt, pepper, parmesan, garlic and oregano, rubbing well with the hands so the meat soaks up the flavors.
• Dip the beef cutlets in the eggs, then coat with the breadcrumbs.
• Heat a large volume of vegetable oil in a frying pan to a temperature of 340 F (170ºC).
• Fry the beef cutlets on both sides until they are golden brown.
• Set them aside on a plate lined with paper towel to remove excess oil.
• Preheat the oven to 350 F (180ºC).
• Pour the tomato coulis into a large bowl.
• Dip all the freshly fried cutlets in the coulis and place them on a baking sheet lined with parchment paper.
• On each slice of meat, place a slice of ham and a slice of mozzarella.
• Bake 5 minutes in the oven or until everything is browned.
• Serve with French fries or white rice and a green salad.

Tchaka (Haitian bean and smoked pork stew)

 Tchaka (tyaka, chaka or tiaka) is a very nutritious traditional Haitian dish made with corn, red beans and salted smoked pork.

Ingredients

• 1 cup dry corn kernels
• 1 cup red kidney beans
• 2 smoked salted pork trotters , cut into slices (or salted smoked pork)
• 1 small bunch thyme
• 3 tablespoons chopped parsley
• 8 cloves garlic , peeled and chopped
• 1 medium onion
• 1 goat pepper (or habanero pepper)
• 3 bay leaves
• 2 bitter oranges , squeezed
• 1 lime , squeezed
• 2 tablespoons olive oil
• Pepper

Equipment

• Pressure cooker
• Dutch oven

Instructions

• Soak corn kernels and red kidney beans in plenty of cold water for 10 hours.
• Discard the water.
• Add the corn and red beans in a pressure cooker.
• Add the parsley, half the garlic, half the thyme, onion, chili, and pepper.
• Cover with water, close and lock the pressure cooker and cook over medium heat for 15 minutes after it comes to a boil. Drain and reserve the cooking water.
• Rinse the pig's trotters with plenty of water and place them in a pressure cooker.
• Add the rest of the garlic, thyme, and parsley, pepper and the juice of the bitter oranges.
• Cover with water, close the pressure cooker and cook for 45 minutes. Drain the pig's trotters and reserve the cooking water.
• In a Dutch oven, heat the olive oil and brown the pig's trotters. Add the cooking water from the pig's trotters.
• Add the red bean and corn mixture and their reserved cooking water.
• Add the bay leaves and the whole goat pepper.
• Cover and simmer over low heat for about 2 hours, or until the tchaka thickens.
• At the very end of cooking, add the lime juice.

Majerete

 Typical of Lent and Holy Week, majarete or manjarete, is a dessert from Latin America and the Caribbean that’s made from coconut and cornmeal.

Ingredients

• 14 oz (400ml) coconut milk
• ½ cup whole milk
• ½ cup powdered panela
• Rind of a small lime (without the pith)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves (or freshly grated nutmeg)
• ¼ teaspoon fine salt
• 1 oz (30g) coconut , freshly and finely grated
• 2½ (70g) oz precooked cornmeal

To serve

• Grated coconut
• Ground cinnamon

Equipment

• Whisk

Instructions

• In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
• Add the grated coconut and beat well with a whisk.
• When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
• The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
• Remove the pan from the heat, remove the lime rind.
• Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
• To serve, unmould, and sprinkle with ground cinnamon and grated coconut.

Cachapas

 Cachapas are cheese-filled corn pancakes that are native to Venezuela. They’re called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.

Ingredients

• 1 lb fresh corn , frozen or canned
• ½ cup milk
• 2 eggs
• 2 tablespoons cornmeal (yellow or white)
• 2 tablespoons all-purpose flour (optional)
• 1 tablespoon caster sugar
• 1 tablespoon melted butter
• Melted butter (for the pan and for serving)
• 16 oz. queso blanco , cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
• 1 teaspoon salt

Equipment

• Blender
• Non-stick pan
• Pastry brush
• Ladle
• Large spatula

Instructions

• If the corn is frozen, thaw it completely.
• Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
• Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
• Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
• The texture should be quite crumbly, so rectify it if necessary: ​​all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
• Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
• Heat a non-stick skillet over medium heat.
• Brush the bottom of the skillet with melted butter.
• Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
• Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
• Repeat the operation until the batter is used up.
• As the cachapas cook, place a portion of cheese inside and fold them in half.
• Brush the cachapas with a little melted butter.
• Serve and enjoy hot.

Colombian doughnuts (Buñuelos Colombianos)

 Buñuelos Colombianos are popular donuts in Colombia that are among the most traditional Christmas delicacies.

Ingredients

• 7 oz queso costeño (Colombian cheese), or feta
• ½ cup cornstarch
• ¼ cup cassava starch
• 3 tablespoons caster sugar
• 2 eggs , beaten
• 1 teaspoon fine salt
• 1 tablespoon melted butter
• 1 tablespoon milk
• 1 teaspoon baking powder
• Vegetable oil , for frying

Equipment

• Stand mixer

Instructions

• Finely grate the cheese.
• In the bowl of a stand mixer, combine the grated cheese, cassava starch, cornstarch, sugar, salt and baking powder.
• Add the eggs, milk and melted butter and, using the dough hook or beater blade, mix until you get a homogeneous and smooth dough.
• If the dough is a little dry, add a little milk until it takes on the desired texture or, if it is too wet, add a little cornstarch.
• Cover with a cloth and let sit for 10 minutes.
• Form the dough into balls of around an inch (2 to 3 cm) in diameter.
• Pour a generous amount of vegetable oil for frying in a deep pan and bring it to a temperature of 300 F (150 ° C).
• Gently immerse the balls in the hot oil.
• Cover the pan and, after about 3 to 4 minutes, uncover and increase the heat to bring the oil to 340 F (170 ° C), and fry until the buñuelos are golden.
• Remove from the oil with a large slotted spoon and drain on paper towels or a cooling rack.
• Enjoy hot, accompanied by natillas and hot or cold chocolate.

Haitian Shrimp Creole

Recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.

Ingredients

• 2 lbs shrimp , peeled and de-veined
• ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
• ½ cup vegetable oil
• 2 onions , cut into strips
• 5 cloves garlic , crushed
• 1 red bell pepper , grilled, peeled, seeded and diced
• 1 yellow bell pepper , grilled, peeled, seeded and diced
• 3 tablespoons finely chopped cilantro
• ½ cup tomato sauce (passata)
• 2 tomatoes , peeled, seeded and mashed
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 tablespoon oregano
• 1 bay leaf
• 4 cups dry white wine
• 2 hot chillies (more or less, depending on taste)
• Black pepper , freshly ground

Instructions

• Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.
• Drain and dry lightly with paper towels.
• In a large skillet, heat half the olive oil.
• Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.
• Remove from the pan and set aside.
• Add the remaining olive oil to the pan and brown the peppers, onion and garlic.
• Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.
• Add the white wine, cumin, oregano and bay leaf to the pan.
• Cover, reduce the heat and cook the mixture until a thick sauce forms.
• Add the shrimp and cook for 10 to 15 minutes, stirring regularly.
• Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.