Once a month a local restaurant sponsors a cooking demonstration, you may remember I was the guest chef in August and introduced a few people to Frikadeller. And from the comments I received later on, they were well received.
Carolina Narine was the guest chef this month and demonstrated how to make Arepa's and Pabellon Criollo to us.
I am going to be forever in her debt cause now I know how to make Arepa's, and they are so yummy good. The Pabellon Criollo was excellent as well.
To start with we had a really tasty Beet Salad, I will share this recipe later, after I try making it.
|Ingredients for the meat dish|
1 lb Flank Steak
1 tablespoon oil
1 tablespoon Worcestershire sauce
2 cloves garlic minced
Salt and Pepper to taste
1/4 teaspoon ground cumin
2 cups finely chopped onion
1 grated onion
1/2 cup chopped red pepper
1/2 Cup Oil
2 Cups chopped tomato
Wash the meat and open it up with a knife by making successive cuts, about every 2 inches. Prepare a marinade by mixing the 1 tablespoon of oil, Worcestershire sauce, grated onion, garlic, salt, pepper and cumin. Rub the meat thoroughly and marinate for 30 minutes. Place meat on a metal baking tray and bake at 350 deg. for 10-12 minutes per side. In a separate pan, heat the 1/2 cup oil, add the two cups of onion and cook until brown, 3-4 minutes. Shred browned meat. Add the red pepper and tomato, cook another 3-4 minutes. Add the salt, pepper ,Worcestershire sauce and remaining marinade. Cook 4 minutes, adding the meat and simmer, stirring occasionally until dry, but still moist, about 10-15 minutes.
I do like these cooking demo's, I learn so much from them. And get to expand my recipe file at the same time, it's a win win situation.