Cazuela Recipes

CHILEAN CAZUELA

Steps:

• First cut the meat into six portions. Then pre-heat the vegetable oil in a large pot. Braise the meat for three minutes on each side, and add the onion, seasonings, salt and pepper. Mix well and cook for five minutes.
• When ready, place the potatoes, carrots, celery and pumpkin in the pot. Completely cover the contents with boiling water-about five or six cups and cook for ten minutes. Next incorporate the rice and corn; let simmer for eight minutes. Finally, mix-in the green beans and cook for three more minutes.
• Sample the stew and adjust the seasoning as necessary. Serve hot with one piece of meat, one potato, one piece of pumpkin and a portion of corn in each dish of stew.
• To garnish, sprinkle a little cilantro over each serving.

CHILEAN CAZUELA RECIPE

Steps:

• Cut the meat into 6 portions.
• Heat 1 tablespoon of vegetable in a large pot over medium-high heat.
• Put salt and pepper on each side of the meat and then cook it for 3 minutes per side or until the meat turns brown. Remove and transfer the meat to a plate once done.
• Saute the onion, carrots, cumin, oregano, paprika, salt, and pepper for 3 minutes.
• Add the meat into the pot again, then add the potatoes, corn and rice.
• Pour about 2 litres of hot water to cover everything.
• Stir it a couple of times, then cover it to cook over medium heat. Let it simmer for 8 minutes.
• After 8 minutes, add in the green beans and cook for another 3 minutes. Sample taste the stew and add more seasonings if necessary.
• Serve it hot on a plate with a piece of meat, a potato, a portion of corn and a piece of pumpkin.
• Garnish the cazuela with cilantro and chopped parsley.
• Serve and enjoy it together with your family and friends!

ROASTED SHRIMP IN CAZUELA

Steps:

• Preheat the oven to 400 degrees F.
• Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
• Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

CAZUELA

Steps:

• If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
• Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
• While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
• Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
• Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
• Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.

CAZUELA

Steps:

• In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)

Steps:

• Heat some oil in a Dutch oven.
• Dredge the chicken pieces in seasoned flour.
• Saute the chicken until golden brown on all sides.
• Remove chicken and set aside.
• If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
• Remove vegetables and set aside.
• Saute onions until limp and translucent.
• Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
• Return chicken and sauteed vegetables to the pan.
• Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
• Bring to a boil, cover, and reduce the heat to a simmer.
• Cook for 20 minutes and add barley and corn cob slices.
• Cover and continue cooking for 30 minutes.
• Add green beans and thawed peas and cook for 10 additional minutes.
• Beat the egg.
• Add a little of the hot liquid from the pan and beat the egg vigorously.
• Add the egg to the pot and stir.
• Cook for an additional 5 minutes.
• Taste the stew and correct the seasoning, if necessary.
• Serve the stew in soup plates or deep dinner plates with a rim.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)

Steps:

• Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
• Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
• Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.

TOMATO, FETA, AND RED PEPPER CAZUELA

Steps:

• Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
• Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
• Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.