Ecuadorian Reuben Recipes

BEET REUBEN

Beet Reuben image

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

Ingredients

3 tablespoons mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon ketchup
Dash of hot sauce
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
2 large cooked beets, peeled
4 slices rye bread
4 thick slices Swiss cheese
1 cup drained sauerkraut
2 tablespoons unsalted butter

Steps:

Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

ECUADOREAN AREPAS

Ecuadorean Arepas image

These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!

Provided by Chef Kate

Categories Lunch/Snacks

Time 50m

Yield 25 arepas

Number Of Ingredients 11

Ingredients

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated (or cotija or ricotta salata)
1 tablespoon butter (for frying)
2 teaspoons oil (for frying)

Steps:

In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
Let the mixture stand at room temperature for twenty minutes.
Add the cheese and incorporate them into the batter.
Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
Serve immediately, with creme fraiche for dipping.

Nutrition Facts : Calories 79.4, Fat 3.9, SaturatedFat 2, Cholesterol 15.4, Sodium 26.7, Carbohydrate 10.2, Fiber 0.9, Sugar 1, Protein 2.1

THE REAL REUBEN

The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories Main Dish Recipes Sandwich Recipes Beef

Time 8m

Yield 1

Number Of Ingredients 5

Ingredients

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

CHICKEN MARINADE - ECUADOREAN

Chicken Marinade - Ecuadorean image

I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it.

Provided by Pesto lover

Categories Onions

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

3 medium red onions, grated
6 garlic cloves, minced
3 tablespoons oil
1 tablespoon vinegar (your choice of type, I use red wine vinegar)
1/2 cup fresh parsley, very finely chopped
1/2 cup fresh cilantro, very finely chopped
1 teaspoon dried oregano leaves
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Mix all ingredients and use as marinade. You can also just throw it all into the food processor or a blender to puree it.

Nutrition Facts : Calories 368, Fat 27.9, SaturatedFat 3.7, Sodium 1573.5, Carbohydrate 29.2, Fiber 5, Sugar 9.8, Protein 3.8

ECUADORIAN SECO DE POLLO

Ecuadorian Seco de Pollo image

Stewed chicken.

Provided by EcuadorianMom

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

6 chicken thighs
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
2 tablespoons vegetable oil
¾ (12 fluid ounce) can or bottle beer
1 tomato, quartered
1 red onion, quartered
1 bunch cilantro

Steps:

Season chicken thighs with garlic, black pepper, cumin, and oregano.
Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 254 calories, Carbohydrate 5.3 g, Cholesterol 64.1 mg, Fat 16 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 1.5 g

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