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Published: June 16th 2017
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Geo: -29.9008, -71.2448
Our friend in Santiago said we had to try pastel de choclo, a dish made of fresh corn layered with meat and baked in the oven. It sounded enough like humitas, my all time Argentine favorite, that when Carmila and Tere said they'd make it I jumped in and asked if I could help.
There are so many steps to this dish it's a good thing there were three of us. With the Beatles cranked up and Bob hiding out in the back room, we went after it.
First you have to husk the corn. Well that's after you go to the farmer's and buy the corn. Most of the new words I don't remember, but "pelo de choclo", hair of the corn, sticks. You can see it, can't you?
Then we cut the corn off the cobs and run it through the blender with some milk and butter before it's poured into a large saute pan to be cooked on top of the stove, stirring constantly.
While Tere's handling the corn end and Carmilo's going after the ceviche like a knife wielding Samari, I beat egg whites. When one arm wore out I used the other, then back to the first,
El Pelo de Choclo
Hair of the corn---great name for corn silk, no? then the other and still Tere says, oh, lots more! and laughs.
Just then Camila says, "you can use this if you want to," hauling out the little electric hand mixer. We all had a good chuckle out of that one.
Tere's giving me instructions in Spanish until I finally have to confess, Hey guys, I can hardly cook in English. Mas despacio, por favor (slower please).
When the corn mixture looks like another minute will burn it, you turn off the heat and stir in the egg yolks. Then the beaten whites, which makes the whole thing sort of light, if a ton of corn can look light. Carmila the cook adds the seasonings and returns to her chopping.
Now we saute finely chopped onion that's been soaked in hot sugar water and drained (to keep it from being too strong, Camila says. So it doesn't come back up the throat and bite you), add the hamburger, a few secret seasonings (Camila's the only one allowed near the spices) and we're ready for the layering.
Camila's back to chopping some more as I get to layer meat/onions with corn/milk/butter. Then some aji de color on top for color, a little sprinkle of sugar to
Carmila Builds the Cerviche
The BEST cerviche ever. I could eat it every day. make it brown, and they're in the oven.
By now Camila's gotten to the fish and is cutting them into perfect little cubes while I'm given the job of juicing lemons. Another hand job and this time I'm smart enough to holler for help.
Bob! We need your muscles!
I don't have any, he tries.
Well bring whatever you can find.
He juices a bunch of lemons and the ceviche is ready to blend it's wondrous magic. Fish, celery, red pepper, onion, cilantro, salt and lemon juice. I could eat it all day.
An hour later we sit down to a typical Chilean meal and I'm thinking it was an awful lot of WORK. Senoras all over Chile are getting up way too early in the morning to make this stuff by lunchtime.
I'm impressed.
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Nancy
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KarenIt looks wonderful!! Maybe you could fix it for book club one night!! I'll bet it would really be a hit. You'd have to start the day before though.