RECIPE TITLE "Brazilian Chicken Rainbow Salad (Salpico de Galinha)"
recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar
Serves 4 to 5 --- easy
Cheerfully colorful salads of cooked diced meats and cooked vegetables, often dressed with a thin coating of mayonnaise, are very popular in Latin America, where they are referred to as salpicn, or salpico in Portuguese. This version, from central Brazil, is a particularly attractive combination of chicken, tender corn, beans, apples, raisins, and hearts of palm. The recipe comes from Dora, a cook from Ouro Prto. She suggests using just enough mayonnaise to lightly coat the ingredients without obscuring their taste.
2 1/2 cups diced cooked skinless chicken breast
1 1/3 cups cooked corn kernels (from 4 large ears)
1 1/2 cups cut-up cooked green beans (cut into 1/2-inch lengths)
2 medium cooked carrots, cut into 1/4-inch dice
1 large red bell pepper, cored, seeded, and cut into fine dice
1 large tart green apple, (such as Granny Smith), peeled, cored, and diced
1/2 cup dark raisins
1 cup chopped well-drained canned hearts of palm
About 1/2 cup good-quality mayonnaise
6 tablespoons fresh lemon juice
1 tablespoon water
Salt and freshly ground black pepper, to taste
1. To make the salad: Mix the salad ingredients in a large bowl.
2. To make the dressing: In a small bowl whisk together the mayonnaise, lemon juice, and water.
3. Toss the salad with the dressing and season with salt and pepper to taste.
|Art of South American Cookery (Hippocrene International Cookbook Series)
"Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction
|Art of South American Cooking
As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.
Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. More info