Perico Venezolano Recipes

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO

Steps:

• Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
• Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
• Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
• Serve with bread or arepas and a slice of fresh cheese.

VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)

Steps:

• Whisk the eggs together with the cream. Set aside.
• Melt the butter with the oil in a large nonstick skillet.
• Add the chopped onions to the pan and sauté over medium heat until they are translucent.
• Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
• Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
• Cook the eggs to the desired doneness and season with salt and pepper to taste.
• Serve warm with arepas or other bread choices.

QUESILLO (VENEZUELAN FLAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
• Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
• Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
• Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
• Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
• Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

PERICO VENEZOLANO

Steps:

• Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
• Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
• Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
• Serve with bread or tortilla's and a slice of fresh cheese.

VENEZUELAN PERICO - SCRAMBLED EGGS WITH ONIONS AND

Steps:

• 1. Whisk eggs together with cream. Set aside.
• 2. Melt butter with oil in a large nonstick skillet.
• 3. Sautéed chopped onions over medium heat until translucent.
• 4. Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
• 5. Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
• 6. Cook to desired doneness, and season with salt and pepper to taste. Serve warm with arepas.

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.