Sweet Potato Casserole

• We’ve served our version of Saveur’s sweet potato casserole on two occasions, and on both the casserole dish has been scraped clean by our guests.  If you like sweet potatoes, or even if you think you don’t, we highly recommend giving this recipe a try. (Seriously, Zach would eat this everyday if he could)

• Potatoes:
• 4 pounds sweet potatoes
• 3/4 cup evaporated milk
• 1/2 cup sugar
• 4 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground allspice
• 2 beaten eggs
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• Topping:
• 3/4 cup pecans
• 1/2 cup light brown sugar
• 3 tablespoons flour
• 2 tablespoons melted unsalted butter
• Mini marshmallows

• 1. Heat oven to 400 degrees. Place peeled and roughly quartered sweet potatoes on a parchment paper-lined baking sheet; bake until soft. Let cool. Reduce oven temperature to 350 degrees.
  2. Mash potatoes in a bowl. Whisk in 3/4 cup evaporated milk, 1/2 cup sugar, 4 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 1/2 teaspoon Kosher salt, 1/2 teaspoon ground allspice, and 2 beaten eggs.
  3. Transfer to a 2-qt oval baking dish. In a food processor (We use a Ziploc bag and a heavy spoon for this part in lieu of a processor) pulse together 3/4 cup pecans, 1/2 cup light brown sugar, 3 tablespoons flour, and 2 tablespoons melted unsalted butter until coarsely ground.
  4. Crumble pecan mixture over half of casserole; top other half with 2 cups mini marshmallows. Bake until marshmallows are golden brown, about 30 minutes.
  

  Makes 10 servings.

Lentils with Powdered Beef

Rosita Moreno

• Our friend Rosita and her staff taught us how to make this local Columbian favorite during our stay. Man, are we jealous of her pressure cooker. Best served buffet style with a side of pattacones, this dish is tasty any time of the day.

• Beef:
• Beef round
• Green onion
• Tomato
• Garlic
• Soy sauce
• Salt
• Secret seasoning (paprika, cumin, garlic powder, onion, Indian spice)
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• Lentils/Guiso:
• Green lentils
• Green onion
• Tomatoes
• Garlic
• Secret seasoning
• Chicken bouillon
• Ketchup
• Vegetable oil
• White vinegar
• Rice

• Guiso:
  1. Shred tomatoes. Discard skin leaving the juice and pulp.
  2. Dice green onions and mince garlic.
  3. In a saucepan add vegetable oil, green onion, garlic, secret seasoning and saute until tender.
  4. Add bouillon cubes and tomato. Add a little ketchup, and mix together.
  5. Add the guiso to lentils and bring to a boil.

  General:
  1. When the beef is tender take it out of the liquid and let it cool.
  2. Shred beef by hand and then put it into a food processor.
  3. Using the reserved marinate, saute with oil in pan and add white vinegar. Add beef.
  4. Serve with rice on the bottom, a layer of lentils, and beef on top.
  

  Makes 10 servings.

Yuca Frita y Patacones

Paul Stockamore

• While we thought these turned out a-mazing, Paul shares this tip from his Grandmother: It’s important to have a high temperature contrast between the oil and the food you’re frying. Freezing the plaintains and yuca before cooking in the oil results in a crunchy outside and a soft, tender inside.

• Yuca Frita: 
• 1 pound peeled yuca
• 1 tablespoon salt
• 2 cups oil for frying
• Salt, for serving
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• Patacones:
• 2 plantains
• 2 cups oil
• Salt, for serving

• Yuca Frita:
  1. Cut yuca lengthwise into quarters. Cut each piece of yuca lengthwise into 1/2-inch sticks, or into 1/4-inch sticks if you like more toasted, crispier sticks.
  2. Place the yuca in a medium pot with 6 cups of water. Cover, bring to a boil and cook until fork tender, about 20 minutes. Drain well and dry with paper towels.
  3. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (325 F), add the yuca sticks and deep fry for 5 to 7 minutes or until lightly golden on all sides.
  4. Remove the pieces with slotted spoon and drain on paper towels.
  5. Sprinkle with salt and serve.

  Patacones:
  1. Cut the ends off the plantains and peel. Cut into 1 1/2-inch chunks.
  2. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot, add the plantain pieces a few at a time, and fry 6 to 8 minutes. (If the oil doesn’t cover the pieces, fry for 4 minutes, turn and leave 4 more minutes). Remove the plantains from the oil with a slotted spoon.
  3. Put the plantains on a work surface. With a heavy pot, press well on the pieces on plantain until they become thin and even.
  4. Return the plantains to the oil and fry for 2 to 3 minutes on each side. Remove them with a slotted spoon and drain on paper towels.
  5. Sprinkle with salt and serve with lime wedges.

  Makes 6 to 8 servings.