Pastel de Choclo

CORN AND MEAT PIE – Pastel de Choclo

picture of pastel de choclo
This is a very popular Chilean recipe.

6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 tbsp. butter
1/2-1 cup milk
4 large onions, chopped
3 tbsp. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt,
pepper and cumin
2 tbsp. confectioners’ sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes.
Leave to one side while you prepare the
meat filling.
Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin.
To prepare the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners’ sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile a sugar bowl is on the table so you can sprinkle over the
“pastel” as it is eaten.

Serve with “Ensalada Chilena”.

4 cups finely sliced, onion
4 cups finely sliced peeled tomatoes
1 tsp. salt
Fresh ground pepper to taste
3 tbsp. oil
lemon juice to taste
1/2 cup chopped fresh cilantro

Put sliced onions in a bowl cover with cold water. Let them sit for an hour.
Drain well, then mix with the tomatoes on a large platter.
Sprinkle with salt and pepper. Mix oil and lemon juice in a shaker and pour over the top.
Toss once more and serve with chopped cilantro.

4 tazas de cebolla cortada pluma
4 tazas de tomates pelados, cortados finos
1 cucharadita de sal
pimienta al gusto
3 cucharadas de aceite
jugo de limón al gusto
1/2 taza de hojas de cilantro picadas

Poner las cebollas en una fuente y
cubrirlas con agua fría. Dejarlas
1 hora. Estilarlas y mezclarlas con
los tomates en una ensaladera,
sazonar con sal, pimienta, aceite
y jugo de limón. Servir
con el cilantro encima.

Poisson Cru — South Pacific Ceviche

Poisson Cru
About a pound of yellowfin or Ahi tuna in 1-inch cubes
1/2 small yellow onion -very thinly sliced
2 med to large tomatoes – medium dice
1 large seedless cucumber – medium dice
1 shredded carrot -buy a small bag of pre-shredded. It’s so much easier.
7 or 8 limes for juice
1/2 can coconut milk -8 oz unsweetened-

Soak the tuna chunks in a bowl of lightly salted water while you cut the tomatoes, onion, cucumber, and carrot.
After 15 minutes or so remove the tuna from the salt water, rinse well and place in a large salad bowl.
Add the lime juice and leave the fish to marinate for a few minutes.
Pour off about ½ of the juice then add the vegetables and toss together with the fish.
Pour the coconut milk over the salad and add salt and pepper to taste.
Serve with white rice.

This is a very common salad in the South Pacific.

Here is another recipe on A Taste of Tahiti.


As for that half a can of coconut milk. Pour it in a tall glass along with a small can on pinapple juice and about the same amount of orange juice. Add a shot of decent rum mix well add ice and top with fresh nutmeg and you’ve got yourself a Pain Killer.  –The original Pusser’s Pain Killer was supposedly invented at the Soggy Dollar Bar on Jost Van Dyke in the BVI.

“The correct concoction of premium dark rum, cream of coconut, pineapple and orange juice (proportions are secret), topped with fresh grated Grenadian nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort.”


Who Counts Calories? Cookbook

I have a penchant for regional cookbooks, mostly small wraps item, usually self published.

The recipes are usually, simple and relatively quick to make, with ingredients you can find in a normal supermarket. Unlike my favorite recipe for Lagman that calls for 3oz of “mutton suet.” –Let’s see you find that at your friendly neighborhood Albertson’s.
“Who counts calories? We don’t” is a small spiral bound cookbook by the 1978 Costume Contest Committee of Western Welcome Community Club.
cover of who counts calories


In my attempt to make the easiest, most fattening things first, here are a couple of dip recipes I recently tried. (click on image to read.)
dilly dip and bean dip recipes
The bit about not counting calories isn’t a joke. These women would add sour cream to their sour cream.

The bean dip is really good with tortilla chips, but, to me, the dilly dip with carrots was just okay. -Don’t get me wrong, it all got eaten. The bowl was practically licked clean, but I wasn’t impressed. Maybe if I added hot sauce? or used it as a sauce for salmon. — Okay, I’ve just come up with plan “B.”


Side note: It’s pronounced samon not salmon. The word is French and the L is silent.
Getting on with post; it can sometimes be difficult to figure out where a self-published book comes from, but I’m reasonably certain that this booklet is from Lake Havasu. –This article in The San Bernardino County Sun references the “Western Welcome Community Club.”

” the numbe’r of Lake Havasu City families participating in the contest is increasing every year, according Elrose Dussault, contest chairman for the sponsoring Western Welcome Community Club. The contumes are homemade and the contest is only open to Lake Havasu City residents.”

Sounds like fun, but do you think that maybe the paper needed an editor?