Alino para Ensaladas (Lemon Herb Dressing for for Porotitaos Verdes)

1 tablespoon lemon juice, freshly squeezed 3 tablespoons extra virgin olive oil freshly ground black pepper, to taste 1 pinch fresh, flat-leaf parsley or cilantro, chopped salt, to taste In a glass or ceramic bowl, use a whisk to mix all the ingredients and beat well to form an emulsion. Pour over salad 15 minutes … Read more

Porotitaos Verdes (Green Bean Salad with Lemon Herb Dressing)

Serves 6 Prep time: 30 minutes Green bean salad is another staple in Chilean summer menus and buffet meals. It is usually served with a tomato salad. 1 pound baby green beans (whole frozen beans may be used) 1/2 large onion, peeled and julienned 1/3 cup Alino para Ensaladas (Lemon Herb Dressing, recipe follows in … Read more

Palta Mollda (Avocado Dip)

Palta is the Chilean word for avocado. The Chilean avocados are smaller than the California avocados. However, the California avocado works just as well. Ingredients 1 large ripe avocado 1 small lemon 1 tablespoon extra virgin olive oil Freshly ground black pepper, to taste Salt, to taste Crackers for serving Instructions Peel the avocado and, … Read more

Bocadillos (Little Morsels)

This list of ingredients is flexible depending upon availability’. Serve on a tray wrt’h toothpicks. 1/2 cup smoked mussels or oysters (The canned variety is used but make sure to drain them well before using. Keep in refrigerator until ready to serve.) 1/2 cup stuffed green olives 1I2 cup black olives, pitted 1/2 cup marinated … Read more

Baklava

Pastry Ingredients 2.5 cups blender ground nuts (1/2 pistachios and 1/2 almonds), reserve 2 T 1 T. sugar 1 t. cinnamon 1/2 t. ground cloves 1 lb phyllo dough 2–3 sticks unsalted butter (NOT margarine, etc.), melted and clarified, (or equivalent amount of ghee). Sauce Ingredients Make sauce while phyllo layers are baking) 1 cup … Read more