Recipe: Argentinean Appetizers (9) recipes for Tracey

ARGENTINEAN APPETIZERS
Chimichurri Chicken Strips
Argentine Ceviche
Argentina Empanadas
Russian Salad
Tortilla Campesina (Potato Omelette)
Picada
Octopus (from San Antonio Oeste) in Cognac
Mushrooms Tortilla
Glaciar Cocktail

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CHIMICHURRI CHICKEN STRIPS

1 1/2 lbs boneless skinless chicken breasts, cut in strips
1 cup minced parsley (about 1/2 "bunch")
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
1/4 teaspoon cayenne pepper

Combine all ingredients in a plastic zipper bag. Marinate chicken strips for at least 4 hours.

Remove chicken from marinade; discard remaining marinade.

Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per "side" or until thoroughly cooked.

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ARGENTINE CEVICHE

1 lb sea scallops or bay scallops, rinsed (if using sea scallops, cut into bite-size pieces)
8 limes, juice of
1 1/4 cups chopped onions
1/2 cup Spanish olives, pits removed and sliced into quarters
2 tablespoons olive brine, from jar
3 tomatoes, peeled and chopped, with juice reserved
1 (14 ounces) bottle Heinz hot ketchup (or 1 3/4 cups plain ketchup mixed with 1 tablespoon dried red pepper flakes)
1 tablespoon crumbled dried oregano

In a glass or ceramic bowl, cover the scallops with the lime juice. Cover and refrigerate for 3 hours.

Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl. Cover the sauce and keep at room temperature.

When the scallops are "cooked," drain in a colander. Rinse under cold running water and pat dry with paper towels.

Add the scallops to the sauce, mix well. Cover and refrigerate overnight until ready to serve.

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ARGENTINA EMPANADAS

4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper

Finely dice the beef.

In a medium-size frying pan, melt 2 tbsp vegetable shortening. Dice the onion, bell pepper and add to the pan. Saute over medium heat until the onion starts to turn golden.

Add the diced meat. Season to taste with salt, red pepper, and paprika. Saute, stirring occasionally, until the beef turns brown on all sides.

Remove the frying pan from the heat. Mix in the egg, the raisins, the olives, and the green onions. Allow to cool until it drops to room temperature.

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RUSSIAN SALAD

2 lbs potatoes
1 lb. carrots
1 (16 oz) can English (small green) peas
Mayonnaise and Salt to taste.

Cook potatoes and carrots separately in boiling water until tender.

Allow to cool and cut into cubes. Add peas,mayonnaise and salt to taste. Mix well and refrigerate.

Serve cold.

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TORTILLA CAMPESINA (POTATO OMELETTE)

olive oil
4 onions
100 grams smoked bacon, chopped
1 teaspoon garlic powder
1 kilo boiled potatoes with skin and cut into dice
olive oil
6 tablespoons cream
2 teaspoons paprika
salt and black pepper
12 eggs

Chop the onions and saute them in a some oil with the bacon.

Mix the rest of the ingredients and seasonings and add the onion and bacon mixture. Add the beaten eggs, and pour the mixture into a greased oven-proof baking dish. Cook in a medium oven until the eggs are set and the top is a bit browned.

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PICADA

A picada is basically a meal or pre-meal consisting of very simple hors d'oeuvres, each served in small plates. It can substitute a meal, or can be eaten before one. Picadas are often accompanied by vermouth (either Campari or Martini), but I skipped that as none of my guests are fond of that type of liquor. The picada can include many different dishes, I limited the number I served because there were only 4 of us and I wanted everyone to be hungry enough for dinner. I served (all storebought):

Sliced french bread
Potato chips
Pate de foie gras
Olive/pepper paste
Fontina cheese squares
Laughing cow cheese triangles
Salame slices
Hearts of palm

Other common things served in picadas include:
Peanuts
Ham
Gruyere cheese squares
Sopresatas
Other cold cuts
Pickled onions, vegetables
Sardines
Olives

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OCTOPUS (FROM SAN ANTONIO OESTE) IN COGNAC

1/2 kilo of Octopus
1 tin of bell peppers
1/2 glass of cognac
1 teaspoon of Worcestershire Sauce
2 medium onions
1 cup of broth
1 tablespoon of tomato pure

Put the octopus in a thick aluminum pot, without water, over a low flame, and let them cook in their own juices until they are soft (about 15 minutes). Save the juice.

Brown the finely cut onions in olive oil, and place the octopus (whole if they are small and cut if they are very big) and the bell peppers.

Add the cognac, a splash of vinegar, a pinch of sugar, black pepper and the other ingredients, until it solidifies.

Accompany this dish with rice cooked in the octopus juice.

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MUSHROOMS TORTILLA
Funghi have got that unique, rustic taste, and this amazingly easy recipe respects and enhances it. You can use any variety of them, though the best are those of the pine.

6 big mushrooms
1 half inch wide bacon slice, cut in small dices
5 well beaten eggs
Salt and pepper

Briefly cook the mushrooms in salted water. Dry and cut them in small pieces. Mix them with the eggs and the bacon. Add sat and pepper and cook on buttered pan.

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GLACIAR COCKTAIL
Another exclusive recipe from Patagonia-argentina. Today we propose you a special delicacy: a highball drink that will remind you, with its freshness and colors, of one of the most impressive Patagonia attractions: the Glaciers.

Pina colada (you can replace it with coconut cream if you wish a drink with less alcohol)
White rum
Vodka
Blue Cura ao
Lemon ice cream
Cracked ice

You need a highball glass to prepare this drink. It has to be previously iced.

Then you have to pour the ingredients into the blender in this order: 4/10 pina colada, 3/10 white rum, 1/10 vodka, 1/10 lemon ice cream. Add cracked ice and blend for two minutes.

Pour the mix into a glass with plenty of cracked ice. Then add a "splash" of blue cura ao in order to give the drink the light blue color. Then, the last and most important step: ENJOY IT!