A Chilean Feast for Eight

From An Opera Singer in the Kitchen

Ever since I heard about the earthquakes in Chile, I felt sad that I had not met most of my distant relatives, from cousins to aunts and uncles. I lost my Chilean grandmother to bone cancer 7 years ago and to this date it still bothers me that I did not know much about her and her life. What she did leave me were memories of her most wonderful cooking.

She never focused on recipes and she really did not have a chart of measurements. I think it was on one occasion that I asked if I could come over and she could teach me a little about the recipes she always made. I told her that I wanted to share this with my future family. Sure enough, a date was set and I came over. She showed me how to make Pan Amasado, which are Chilean-style bisquits eaten during tea or with a meal. Yet again, I could not write them down, as told by my grandmother, but memorize them. Sadly, I was only shown how to make 2 to 3 recipes. The other recipes I remember by watching her making it for a dinner or I remember simply my taste and flavor.

I try not to be saddened by the fact that I do not have her around anymore, but I thank God for being able to remember a little, which is the reason that inspired this dinner party we had this past Saturday.

Ryan and I decided to invite the single guys from the graduate program at MSU, since I heard that most of them do not socialize. Who is socializing? It is time for heavy studying! Thus the reason we decided to provide delicious food for these guys.

I took a bit of time menu planning for this party and even had a request from my husband! I knew it was going to be an exciting time serving 7 men in a duplex! LOL When I finally honed in selections this is what I finished with:

1. Carne Asada (Grilled Meat) + MATCH meat for me
2. Chilean Chimichurri Sauce (Secret Sauce)
3. Ensalada Rusa (Russian Potato Salad)
4. Ensalada de Pimentones Colorados (Multi-Colored Pepper Salad)
5. Porotos verdes (Green beans)
6. Mojitos

From An Opera Singer in the Kitchen

Ryan was in charge of making the dessert, which in order not to limit him to choices, he decided to make Cooks Illustrated Bread Pudding. The guys came over and brought delicious red wine to enjoy!

From An Opera Singer in the Kitchen

A small explanation here: I know I have had this discussion before, but if I am serving non-vegans, I am going to try to make something they would like. Serving 7 men was not asking for a creative vegan dish but just plainly serving a meat and potato dish a la Chilena. I made my beef out of soy protein provided by MATCH vegan meats. It was delicious!!

From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Vegan Carne Asada
serves 1
1 cup Match ground “beef “
1 garlic clove, sliced
1 Tbsp onion, minced
1/2 tsp salt
1/2 tsp black pepper

Heat a non-stick pan with 2 tsp olive oil on medium.

Thaw the Match meat and take a cup and place in a small bowl. Add the rest of the ingredients and mix well. Form into a pattie about 1/2 inch thick.

Cook for 5 minutes on each side. Serve with Chimichurri sauce.
The guys all labeled this sauce as “THE SECRET SAUCE” even though I did not call it as such. They liked it SO much that I regretted not making more for my company. My Grandmother would make this sauce ALL the time when grilling meat and it was out of this world tasty!

From An Opera Singer in the Kitchen

Chilean Chimichurri Sauce (Grandmother’s recipe)makes 1 1/3 cup

1 cup medium Pace Picante Sauce
1/3 cup olive oil
1/4 cup apple cider vinegar
2/3 cup cilantro, chopped
2 cloves, minced
1/2 cup green onions, chopped
4 Tbsp water
1/2 tsp salt
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp sugar

From An Opera Singer in the Kitchen

On a cutting board, chop the cilantro finely. In a small bowl, add all the ingredients and mix well. Can be made the night before or refrigerate before serving with meal.

From An Opera Singer in the Kitchen

Papa Rusa (Russian Potato Salad)Serves 8

16 red potatoes, diced 1-inch cubes
8 carrots, diced
5 small garlic cloves, minced
3/4 cup Veganaise
1/2 cup olive oil
1 Tbsp red wine vinegar
2 tsp salt
2 tsp ground pepper
1 1/2 cup parsley, chopped finely

Boil the potatoes whole for 15 minutes. Let them cool for 15 minutes.

Peel the potatoes and diced them in 1-inch cubes. Steam them for 5-7 minutes or until cooked.

Peel the carrots and boil for 10 to 15 minutes. Drain and cool. Dice the carrots.

In a large bowl, combine the carrots with the potatoes. (I worked on this process the night before and refrigerated the potatoes.) The potatoes must be cooled down before adding the rest of the ingredients or else it turns into mashed potatoes.

From An Opera Singer in the Kitchen

Add the rest of the ingredients and slowly mix with a spatula until well blended. Salt to taste. Best when refrigerated before serving but delicious at room temperature.
This is more of a greek salad that my husband requested so do not be confused. It is not Chilean. 🙂

From An Opera Singer in the Kitchen

Ensalada de Pimentones Colorados (Multi-Colored Pepper Salad)serves 8

4 whole peppers (1-yellow, 2-red, and 1-orange pepper, chopped 1/2-inch cubes)
2 English cucumbers, chopped 1/2-inch cubes
2 tomatoes, chopped 1/2 inch cubes
3/4 cup Kalamata olives, pitted and sliced in half
1 red onion, chopped 1/2-inch cubes
(1 cup Feta cheese, optional)
1 Tbsp Italian seasonings
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 cup olive oil
1/4 cup balsamic vinegar

Mix all ingredients in a large bowl and mix well. Serve immediately. Keeps for one day.

From An Opera Singer in the Kitchen

If you would like the recipe for the bread pudding, please email me. Thanks!

From An Opera Singer in the Kitchen