Foods from Chile?!


Question: what are some breakfast, lunch, and dinner dishes served in Chile..i'm making a menu and i need some foods from Chile so i can make as if u were in Chile eating in a restaurant there ..
thnks


Answers: what are some breakfast, lunch, and dinner dishes served in Chile..i'm making a menu and i need some foods from Chile so i can make as if u were in Chile eating in a restaurant there ..
thnks

Here is just a few but I found a website..

BREAKFAST::

Baked Eggs in Creamy Corn Sauce with Basil (Huevos con Pilco de Choclo)

INGREDIENTS:
1 tablespoon butter
3 tablespoons finely chopped onion
4 cups fresh or frozen corn kernels
1-1/2 cups whole milk or half-and-half
salt and freshly ground black pepper, to taste
1 tablespoon finely minced fresh basil
4 or 8 eggs (1 or 2 per person)
2 tablespoons butter


Preheat the oven to 400 F (205C). Butter 4 individual earthenware dishes or 1 large one.
2 Melt the butter in a medium saucepan over low heat. Add the onion and saute until softened but not browned, 4 minutes. Add the corn and milk. Bring to a boil, reduce the heat, and simmer, uncovered, stirring occasionally, until the corn is tendeer and most of the liquid is absorbed, 10 to 15 minutes. (Frozen corn will take a little longer than fresh because it releases more water.) Season generously with salt, black pepper, and basil. (The dish can be prepared in advance up to this point. Reheat the corn mixture, adding a little milk if necessary, before continuing.)
3 Spoon the corn mixture evenly into the prepared dishes. Make an indentation in the corn mixture in the center of each dish for the eggs. Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation. Season with salt and black pepper, and dot with the butter. Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft. Serve immediately.

LUNCH::
Braised Chicken with Cilantro (Pollo con Cilantro)
3 tablespoons vegetable oil
1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
salt and freshly ground black pepper, to taste
1 cup coarsely chopped onion
4 cloves garlic, minced
3/4 teaspoon dried oregano
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup dry white wine
1 cup packed finely minced cilantro leaves
1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)

1 Heat the oil in a large casserole or Dutch oven over medium heat. dd the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter.
2 Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce.


DINNER::
Pork Loin, Chilean Style (Chancho a la Chilena)
1/4 cup vegetable oil
4 pounds boneless pork loin
2 medium onions, sliced
2 cloves garlic, chopped
1 carrot, scraped and sliced
1 stalk celery, cut into 1-inch pieces
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon ground cumin
salt, freshly ground pepper
1/2 cup red wine vinegar

Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours. Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.
2 Serve the pork sliced with Salsa de Aji Colorado (Red Pepper Sauce). In Chile the pork slices would be covered with the sauce. But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.





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