Spreads

Pebre Sauce

September 18, 2020 by Pilar Hernandez 6 Comments

Versión en español

Chilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes.

The recipe is infinitely adaptable, and each family has their preferences, so suit your self.

Is better to let it rest for 1 hour before eating, so the flavors marry.

Recipe originally published in June 2014.

VISIT ALSO: THE 10 BEST TRADITIONAL CHILEAN RECIPES

Pebre Sauce

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 0minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Appetizer
Method: Raw
Cuisine: Chilean

Description

A foundational Chilean flavor.

Scale

Ingredients

1/4 onion chopped very small (white or yellow onion)
1 bunch cilantro or 2 cups cilantro leaves
1–2 Tomatoes
1 tablespoon red wine vinegar
1 tablespoon oil
1/2 teaspoon red chili sauce, like Tabasco
salt

Instructions

Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften.
Separate the stems of the cilantro leaves, discard the thicker stems. Chop all the rest very fine.
Cut tomato into 4 and discard the seeds, chop the rest into small cubes
Gather everything in a bowl and season. Stir well and taste, adjust the seasoning to taste.
It is better rested in the refrigerator for a couple of hours.
It can be done in the food processor, but chop everything separately to get the right texture.
Serve with BBQ, empanadas, etc.

Keywords: Pebre Chilean Sauce

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Mackerel Dip

March 27, 2020 by Pilar Hernandez Leave a Comment

Versión en español

Try this delicious Mackerel Dip.

Mackerel, when mentioning this traditional Chilean fish it’s impossible not to recall the famous marketing strategy during the ’80s when the company advertised it as “salmon mackerel” to make it sound elegant. In Chile, the mackerel had a reputation as a fish for the poor, but not anymore, now mackerel is well regarded and not cheap. Mackerel is very tasty, and my grandmother used to mix it with chopped tomatoes and a little mayo for the perfect salad or to stuffed avocado (a personal favorite).

Mackerel is perfect as a dip for canapes or end-of-the-year parties. With a crisp wine pairing, it is a great aperitif.

Wine for this party was a present from my friends at Pura 8 and we enjoyed it with my friend from Stay at Home Cocktails.

Visit our collection of Chilean recipes here.

Mackerel Dip

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 12 1x
Category: Appetizer
Cuisine: Chilean

Description

Tasty dip for your next party.

Scale

Ingredients

1 (320 grams) can of mackerel
1 package of cream cheese, at room temperature
1/4 cup mayonnaise
hot chili sauce, Sriracha or similar
1 small bunch of parsley
salt and pepper

Instructions

Drain and crumble the mackerel, discard the skin and bones.
In a bowl place the cream cheese and mix well with a fork making sure it is creamy and soft. Add mayonnaise, salt, pepper, and hot sauce to taste. Stir well.
Add the shredded mackerel and integrate it.
Taste, adjust the seasoning.
Chop the parsley finely.
Place plastic wrap on the counter, place the mackerel mixture on top. Form a log, twisting the corners. Remove the plastic and roll it over the chopped parsley.
Serve with toast or crackers.

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Easy Homemade Mayonnaise with a hand blender

March 6, 2020 by Pilar Hernandez 3 Comments

Versión en español

Easy Homemade Mayonnaise with a hand blender, learn the secrets for this easy way to achieve a delicious mayo for salads or sandwiches.

Affiliate link to my favorite immersion hand blender. I use it all the time to make creamy soups.

Visit our collection of Chilean recipes here.

Easy Homemade Mayonnaise

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 cup 1x
Category: Sauces
Method: Blended
Cuisine: General

Description

A fool-proof way to make mayonnaise with a hand held blender.

Scale

Ingredients

1 egg
3/4 to 1 cup vegetable oil, I use grapeseed or sunflower
1 teaspoon lemon
1/4 teaspoon salt

Instructions

In a jar, place the egg and the oil (start with 3/4 cup).

With the hand blender touching the base of the jar, blend everything don’t stop or lift the blender until the mayonnaise form.

You can control how thick the mayonnaise is depending adding more oil after the mayonnaise had form; add the lemon juice, salt and more oil, blend again. The whole process should take about 30 seconds.

Remember that eating raw eggs can be dangerous.

Keywords: mayonnaise

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Eggplant dip: Baba Ganoush

November 2, 2018 by Pilar Hernandez 1 Comment

Versión en español

I love eggplants, but in my house, nobody else eats them, so I never buy them, but this year I planted one in my backyard and when it’s time to harvest I have to do something with them like this delicious Baba Ganoush.

Usually I plant the Japanese/Chinese variety, it has the same flavor of the round one, but in my opinion, they are less bitter, this is because they mature and grow faster. Eggplants and zucchini turn bitter when the plant is stressed, so if you grow your own vegetables and water as needed, you should not have bitter ones.

I did not want to make a traditional Baba Ganoush, so I added zucchini to make it more appetizing for the rest of the family if your family loves eggplant you can eliminate the zucchini. I recommend this dip, much healthier than the usual dips with mayo or cream cheese.

Recipe updated with new photos in October 2018. I left an old photo, so you see the other variety of eggplants. Any can be used.

Maybe you’re also interested in the recipe: Mackerel Dip

Eggplant dip: Baba Ganoush

for 4 servings
Ingredients:

1 large eggplant or 2 medium
1 medium-sized zucchini
1 tablespoon of sesame paste (tahini)
1/4 teaspoon cumin
juice of half lemon
salt
pinch of chili powder, chili pepper, for example
garlic if desired, 1 chopped clove

Preparation:

Cut the eggplants and zucchini into slices and sauté in a non-stick pan over medium-high heat for 8-10 minutes stirring occasionally. Let cool.
Or pierce with a fork and bake on a tray in a preheated oven at 400F or 200C for 45 minutes. Let cool. Cut and with a spoon remove all the pulp.
Place everything in the food processor and press until you get the consistency of a spread. Taste and adjust the seasoning to taste. Pour into a bowl and serve with pita chips, baguette or chips.

Recipe adapted from Simply Recipes

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Sriracha Bean Hot Dip with Corn

September 16, 2016 by Pilar Hernandez Leave a Comment

Versión en español

Recipe sponsored by BUSH’S. All opinions are mine.

It’s time to watch sports on the TV, be it American football or Chilean soccer, we always follow our teams’ games. This recipe for a Sriracha bean hot dip with corn is ideal for any party, I made it for our first block party at our new house, we got to meet all our neighbours. We had a great time.

A simple recipe, delicious and inspired by the new variety of BUSH’S beans with Sriracha, available only for a limited time. So tasty, and not too hot. I really like it.

I really do not know where these hot dips with cream cheese and vegetables originated, but they are very tasty. If you haven’t tried them they are highly recommended. In the web page of BUSH’S, you can find other variations and recipes.

You can serve them with nachos, totopos, tostones or potato chips. A more filling option is to serve it with pita bread or similar.

If there are any leftovers, the next day you can use them as a base for a vegetable soup, I cooked some carrots, onions and tomatoes, added the leftovers from the dip and blended everything with the hand blender. It was very tasty.

Sriracha bean hot dip with corn

Serves 12
Ingredients:

1 can (21 oz.) BUSH’S Sriracha Limited Edition beans
2 packages (8 oz.) cream cheese, room temperature
1/2 cup mayonnaise
1 bag 16 oz/450 gram) frozen corn, thawed
8 green onions, chopped
1/4 cup cilantro, chopped
115 grams or 4 oz of grated Monterrey Jack cheese (divided)

Preparation:

Preheat the oven at 400F or 200C.
In a bowl mix well the cream cheese and mayonnaise, add the rest of the ingredients, save half of the grated cheese. combine well and pour into an oven dish 20×30 cm or 8″x12″ or square 8″).
Sprinkle the rest of the cheese. And bake for 20-30 minutes, until it’s bubbly and golden.
Serve with nachos, potato or banana chips.

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Perfect Pineapple Pimento Cheese Party Bite

June 2, 2016 by Pilar Hernandez 2 Comments

Versión en español

May is a month filled with graduations, end-of-school parties, and summer parties (finally!!!), and I love getting together with family and friends and enjoying the good weather. I like hosting at home, and there is a warm feeling of trust after I have had people at my home and I love showing off my garden. And Pimento Cheese is a crow pleaser.

I always try to keep things simple and have some tricks so inviting people to my house is something nice for me and not overwhelming.

If possible I host parties outside on the patio or terrace, so no sweeping or mopping later.

I always use plastic tablecloths that allow me to gather and then throw it all away without needing to pick up plates, disposable cups, and napkins.

Always put several trash cans outside or wherever the party is happening, nothing is worse than a person who wants to throw away something or help clean up, but do not know where. It’s so important to use good quality trash bags. I recommend using Glad® OdorShield® Gain™ Original Scent with Febreze®, especially in summer when the heat starts smelly garbage is the worst, and these bags are a lifesaver. You can set up a small corner with a trash can, trash bags for refilling, paper towels, hand soap, and a hand towel.

The Glad OdorShield trash bags have a 5-day odor control guarantee. It’s hard to believe, but I tested it out and it’s true! Also, I’m so happy that now when cooking at home I don’t need to bag the onion peels or chicken/fish trays before putting them in the trash can, this bag neutralizes odors, and I just smell the fragrance of Gain ™.

They are durable, resistant and easy to close. Also during the week, when I’m cooking, I can leave the trash can open without worrying about unpleasant odors.

They come with different scents, and you can smell them in the supermarket with the “scratch and sniff” printed on the boxes 🙂

Visit Glad.com for more information and click here to save $2 off on your next purchase.

As for the party food, I try to cook things that can be prepared in advance but, are visually very appealing, my favorites are those that look complicated and laborious, but they only take a little organization. It’s amazing how something nice makes you feel very welcome to your guests.

It’s amazing how something nice makes your guests feel very welcomed and special. For example, my favorite party desserts are the trifles, you can layer cookies, homemade or purchased cakes, meringues and alternate with fruit and cream or pudding, they always look beautiful and are so easy.

Another favorite of mine is this very classic Southern pimento cheese spread and with this Summery presentation, your guests will be delighted.

Visit our collection of Chilean recipes here.

Pimento Cheese Spread

Ingredients:

1/2 pound of grated Cheddar cheese
4 oz. of cream cheese (1/2 package) at room temperature
2 red peppers, roasted, peeled and chopped or 1 small bottle of drained and chopped (5 oz.)
3 tablespoons of mayonnaise
pepper to taste
salt and pepper

optional for garnish and serve

pecans or walnuts
the top of a pineapple
water cookies

Preparation:

Place all ingredients for the spread in a bowl and mix well with a fork. Taste and adjust the seasoning.
You can make sandwiches or if you want to decorate like pineapple, put the spread on a rectangular plate, shape it like an oval and refrigerate at least 2 hours. Cover with the pecans just before serving (the nuts will get soggy if done in advance) start from the top and overlapping them a little until totally covered.
Cut the top of the pineapple so that it sits well on the plate (use the same angle as your plate). Serve with crackers.

This is a sponsored conversation written by me on behalf of Glad. The opinions and text are all mine.

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