Soup
http://recipes.wikia.com/wiki/Bori-Bori
Bori-Bori
Ingredients
Bread
http://southamericanfood.about.com/od/breads/r/sopaparaguaya.htm
Sopa Parguaya
Sopa Paraguaya is a rich and tasty cornbread. I've read several explanations for why the name of this cornbread translates to "Paraguayan soup." One theory is that the recipe resulted from a long ago failed corn soup experiment. Another says it's because it's often served with soup. The name may not make sense, but sopa paraguaya is a wonderful accompaniment to many dishes (including soup!).
Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour, 5 minutesIngredients:
http://recipes.wikia.com/wiki/Bori-Bori
Bori-Bori
Ingredients
- 2 lbs chuck or Beef shank
- 1 tsp coarsely ground black pepper
- 2 tbs olive oil
- 4 ozs Bacon, chopped
- 1 large Onion, unpeeled, cut into quarters
- 1 head garlic, unpeeled, cut in 1/2 horizontally
- 3 stalks celery, with leafy tops, washed and cut in half
- 1 medium carrot, washed and cut in half
- 1 bay leaf
- 7 cloves
- 1 tbs coarse salt
- 1 cup white or yellow cornmeal
- 1 cup grated Parmesan
- 2 tsp coarse salt
- 1 small Onion, peeled and minced (about 1/2 cup)
- 1/4 cup clarified butter
- 1 egg
- 1 egg yolk
- 2 tbs Italian parsley, chopped
- grated Parmesan
- Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper.
- In a large saucepan or sauté pan, heat olive oil and Bacon over medium heat. Sauté until Bacon has released most of its fat, about 1 minute. Add the meat cubes and brown on all sides, about 8 to 10 minutes. AddOnion, garlic, celery, carrot, bay leaf, cloves, 1 tbs salt, 3.5 quarts water and bring to boil. Lower heat, cover,let simmer for 1.5 hrs or until meat is tender.
Bread
http://southamericanfood.about.com/od/breads/r/sopaparaguaya.htm
Sopa Parguaya
Sopa Paraguaya is a rich and tasty cornbread. I've read several explanations for why the name of this cornbread translates to "Paraguayan soup." One theory is that the recipe resulted from a long ago failed corn soup experiment. Another says it's because it's often served with soup. The name may not make sense, but sopa paraguaya is a wonderful accompaniment to many dishes (including soup!).
Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour, 5 minutesIngredients:
- 6 tablespoons butter
- 1 large sweet onion, chopped (about 1 1/2 cups)
- 1 16 ounce bag of frozen white shoepeg corn
- 3/4 cup evaporated milk
- 2 cups corn meal
- 1 cup salted white farmers cheese, shredded
- 1 cup shredded cheddar cheese
- 5 eggs, separated
- Salt and pepper to taste
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
- Melt the butter in a large skillet. Add the chopped onion and sauté until soft and golden.
- Add the frozen corn and the evaporated milk and cook at a simmer for 3 to 5 minutes. Remove from heat.
- Stir in the corn meal and the cheese and mix well.
- Stir in the egg yolks.
- Taste for salt and season with salt and pepper.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter, until just barely mixed.
- Spoon batter into the loaf pan. Bake for 30-40 minutes, then check for doneness.
- Continue to bake until corn bread is golden brown and give back slightly when you press on the top. Remove from the oven and let cool in the pan.