Posts Tagged ‘recipes’

Historical Review

Historical Review: The empanadas are crescent shaped and its mass is golden and crisp. In some regions of Venezuela, sweetened with brown sugar. The fillings vary. Tope pies are typical of the island of Margarita, Estado Nueva Esparta, Venezuela and the eastern states of Sucre, Anzoategui and Monagas. Very special are those sold in the market in Porlamar Conejeros and still remember the Puerto Piritu market and how to forget those who sell at the entrance to the city of Puerto Cabello in the central state of Carabobo.

The shark is a large-bodied cartilaginous fish, rolled and long, pointed round head and fins large, rough skin and silvery gray color, belonging to the family of the shark, but with eyes and teeth triangular oval and flat. The shark is one of the smaller species, their teeth are relatively small and sharp, but very sharp. The ports are common from 1.30 to 1.50 mt.y their weights ranging from 5 to 20 kg Ingredients For the Dogfish Margariteno Style: 1 kg minced 3 tablespoons Cazon salt (for boiling fish) lemon juice cup olive oil 6 cloves garlic, crushed 2 onions cut into cm cubes or 1 inch diced green pepper cm or inch 1 red pepper, diced cm or 5 inch sweet peppers finely chopped 3 stalks scallions, cut into cm cubes inch or 3 sprigs of cilantro finely chopped 1 Tablespoon baby capers 1 pinch of annatto or achiote powder 1 pinch pepper 1 pinch of cumin teaspoon salt (for the dish) Ingredients For the Crust: 2 cups precooked white corn flour 5 cups water 1 teaspoons salt 1 teaspoon sugar Preparation Margariteno Dogfish Style: Clean the shark with water and lemon in a saucepan, boil 8 liters dogfish plenty of water and 3 tablespoons of salt When the meat has a soft but firm; strain the fish and let stand until cool remove skin and cartilage, let alone the flesh of the flesh Crumble the meat and reserve for later use or pan in one place Cardero olive oil and immediately add the garlic, cook for a minute for the oil to absorb the flavor of garlic Place the onion , stir well and cook for 2 minutes Add the peppers, peppers, scallions and capers, cook for 2-3 minutes over medium heat Stir in the cilantro, annatto powder or failing the annatto, a pinch of cumin , salt and pepper, stir to unify all the sauce ingredients, cook for 1 additional minute Add the fish, remove the preparation, cover the Cardero and cook at medium heat for 15 to 20 minutes Empanadas Preparation: In a bowl, place flour, sugar and salt, gradually add water while mixing with the other hand Knead well until mixture is firm, smooth, uniform and smooth Let stand for 5 minutes April 1 Divide the dough into small balls or less flat surface extending in a plastic, place in the center Plastic one of the dumplings, with a plant press hands together to make a thin circle (about cm thick) in center of dough, place 1-2 tablespoons of the stew together plastic shark Double with mass, so as to form a crescent covering the filling with the help of a round container (bowl of soup or a bowl), press the end where it joins the body to close properly, remove the excess mass Remove Plastic Repeat for each of the dumplings Preheat enough oil in a pot over medium high heat until brown Fry empanadas, remove from heat with slotted spoon In a tray put enough paper towel, place the pies to oil drain Tips: Serve with Venezuelan island mojo vinaigrette or e'gallo Write to or contact us peak at our website:.