Savor the flavors of South & Central America

With miles and miles of coastline in South & Central America, many countries in the region specialize in entrees made with fresh fish. Rice dishes, exotic stews, and grilled meats in special marinades are also cooked up daily in the many fine restaurants. Desserts are generally simple, such as everyone's favorite, flan, a creamy custard with caramel sauce. Delicious! A variety of ethnic groups in these countries have blended to create the delicious culinary diversity that South & Central America enjoy.

Belizean Potato Salad

Ingredients

• Boiled potatoes (red are best)
• 1 can mixed vegetables
• Heinz Salad Cream (Can't find it in the grocery store? Try amazon.com)
• Salt and Pepper
• Milk (canned or fresh)
• Several boiled and sliced eggs.

Instructions
Slice & cube potatoes as preferred. Stir in mixed vegetables & Salad Creme. Miracle Whip can be substituted for Heinz Salad Crème, if necessary. Moisten with milk until creamy & garnish with sliced boiled eggs. A nice twist on an American favorite!

Source: http://www.belizenorth.com/cooking.htm

Traditional Guatemalan Soup

Ingredients

• 5 whole black peppercorns
• 5 cummins
• 1 piece clove
• 6 tomatoes
• 6 raw mil tomatoes (husk tomatoes)
• Coriander, well ground
• 1 cup rice, uncooked
• 3 cups meat broth

Instructions
Soak rice in enough water to cover. After rice has absorbed the water and softened, drain.

Combine all ingredients and grind well. Add meat soup stock as desired and mix well.

Simmer until all ingredients are cooked. Serve piping hot.

Serves 4.

Source: http:/www.maryknoll.org/EDUCA/CORNER/guatemala/guatefood.htm#soups

Pork Tenderloin With Costa Rican Coffee Glaze

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chili, chopped
• 1 1/2 tablespoons molasses
• 1/2 cup dark rum
• 4 cups hot brewed coffee
• 1 tablespoon regular grind coffee
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons unsweetened cocoa
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon salt 2 lbs pork tenderloins

Instructions
Heat oil in a big skillet over medium-high heat. Add in onion, stir/sauté for 5 minutes.

Add ginger, garlic, and serrano pepper and stir/sauté 2 minutes. Next, stir in molasses.

Remove pan from heat and carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil and cook until reduced to 1 1/2 cups (about 20 minutes). Remove pan from heat, let cool. Transfer mixture to the a blender and process until smooth. Stir in butter and salt. Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips. Thread pork strips onto 8 (10-inch) skewers. Prepare grill and place kebabs on grill rack that has been coated with nonstick cooking spray. Grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture. Enjoy!

Source: http://www.recipezaar.com/

Chilean Empandas

Ingredients

• 1 tablespoon olive oil
• 1/2 lb lean ground beef
• 1/2 green bell pepper chopped
• 2 tablespoons chopped garlic
• 1/3 cup raisins
• Chopped 1/4 cup pimento stuffed olives
• Chopped 1 1/2 tablespoons red wine vinegar
• 1 tablespoon flour
• 1 3/4 teaspoons allspice
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 cup monterey jack cheese
• Grated 1/3 cup cilantro
• Chopped 2 (12 ounce) packages refrigerated buttermilk biscuits 1 egg beaten with 1 tablespoon water

Instructions
Heat oil in heavy skillet over medium heat. Add beef, bell pepper and garlic.

Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.

Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.

Season to taste with salt and pepper and then mix in cheese and cilantro.

Preheat oven to 375º. Roll out one biscuit on lightly floured surface to 4-inch circle.

Brush half the dough with egg wash. Place 1 rounded tablespoon filling on dough.

Fold over to crate half circle; press edges to seal. Using fork, crimp edges.

Place on large baking sheet. Brush with egg wash.

Bake until golden brown, about 12 minutes.

Source: http://www.recipezaar.com/

Brazilian Seafood Stew (Vatapa)

This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil as slaves.

Ingredients

• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 to 5 Serrano chiles, seeded and finely chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 2 tablespoons olive oil or vegetable oil
• 3 cups coconut milk (usually found in the specialty aisle of large grocery stores)
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft bread crumbs
• 1 cup natural peanut butter
• 3 tablespoons olive oil or vegetable oil
• 1 pound raw shrimp, shelled and de-veined
• 1 pound cod fillets, cut into 1 1/2-inch pieces
• 1/4 cup minced fresh cilantro

Instructions
Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve. Cook and stir onion, chilies, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in breadcrumbs and peanut butter until well blended and mixture is the consistency of thick sauce - keep warm over low heat. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp and add to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired. Yields 8 servings

Source: http://www.recipegoldmine.com/

Peruvian Ceviche de Pescado (Appetizer)

Ingredients

• 2 pounds of white fish (Mahi Mahi is an excellent choice)
• 1 cup of lime juice
• 1 clove of crushed garlic
• 2 red peppers, diced
• 2 finely diced jalapeno peppers (to your preference)
• Salt and pepper to taste
• 1 large onion, finely chopped
• 2 stalks of celery, finely chopped
• Bunch of finely chopped cilantro
• 2 lettuce leaves per plate
• 12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
• 3 or 4 sweet potatoes, boiled and peeled
• 6 to 8 lemons cut in half and placed in center of table

Preparation
Wash and de-bone fish and cut in 1/2 inch chunks. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour (the lemon juice actually "cooks" the raw fish). Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes. A Peruvian favorite!

Source: http://www.peru-travel-adventures.com/peru-recipes-food.html