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The best cook that I've ever known
is my wife Silvia making breakfast.
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It's amazing.
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I've had breakfasts in hotel, brunch,
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on a cruise,
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and so far, nobody has made
a breakfast like Silvia's.
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At some point, I'm going to convince her
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to join us here to show you
how to make breakfast.
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But today will be my turn
and I'm going to teach you
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how to make one
of the best Venezuelan dishes
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typically served for breakfast:
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Empanadas.
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There are empanadas in Bolivia,
Argentina, Chile, Galicia...
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Now it's time for the Venezuelan empanada!
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Empanadas stuffed with fish pisillo
-- shredded fish--
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Avocado and garlic sauce
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So we're going to start making
Venezuelan empanada with corn flour
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stuffed with fish pisillo and sofrito,
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served with a guasacaca,
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which is how Venezuelan call
this wonderful avocado sauce.
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First, to make a good empanada
we'll start with the dough,
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which is made with a wonderful invention
that Venezuela gave to the world:
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Pre-cooked cornmeal.
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This cornmeal is very easy to use
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because is pre-cooked
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and this is how you start:
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Here you have water--
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don't be too worried
about how much water
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because you'll start adding the cornmeal
until you get the desired texture,
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and to that water, you'll add some salt.
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Here's my salt.
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How much salt?
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Well, that will be up to you.
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I eat low-sodium,
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so mine's usually not very salty
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but I like to concentrate
on the flavor of my stuffing.
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It should taste the way
you'd like your soup.
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Up to your taste.
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Let's try it.
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Perfect.
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I'm going to wet a clean kitchen towel.
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Why?
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Because I'm going
to leave this dough to rest
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and I need to cover it with a wet towel,
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so I'm going to have it ready.
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Here's my cornmeal--
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We always have this argument
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because some people say we should
add the water to the cornmeal,
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while there's an opposite group of people
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who say we should be adding
the cornmeal to the water.
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To be really honest, I think it's the same
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because if you knead well this dough,
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you won't have any lumps at the end.
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You'll start adding
the cornmeal to the water
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and, as you can see,
I'm not measuring it,
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until you get a dough
very similar to a play-doh.
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Do you remember playing with play-doh?
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That's what we're going to do.
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This dough needs to be well hydrated
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because being a pre-cooked cornmeal,
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if you don't let it rest,
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you might get a sandy texture.
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Hence, I have this wet towel,
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we'll cover it,
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and we'll let it rest
to get the hydration it needs.
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This cornmeal is gluten-free,
is amazingly healthy,
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and you can use it for a myriad of dishes,
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which you will be learning for sure,
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but today I'm going to teach you
how to make Venezuelan empanada!
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♪ (music) ♪
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The next step for our recipe
is to prepare anatto-colored oil.
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What is anatto-colored oil?
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These wonderful seeds you see here
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known as onoto, annatto or achiote,
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depending on where you are
in the continent,
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is the natural coloring that
America gave to the world.
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We use it with our food to give it
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a delicious yellowish color.
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Dishes with this golden color
tastes better, right?
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If you serve a traditional dish of chicken
with rice, one white and one yellow,
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they'll always say
the yellow one tastes better.
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How do we use it?
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I start heating up some oil
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but without letting it go too hot,
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I'll add the seeds,
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that handful that I had here,
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which is almost for one cup of oil,
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although it doesn't have to be
a precise amount.
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It'll start immediately to color the oil
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but keep in mind that
I'm not frying the annatto.
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If you start frying it,
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it'll turn bitter like any spice.
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Look at the color of this.
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I'm going to strain it so you can see it.
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Look at it.
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Annatto-colored oil.
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Look at the wonderful color that it gives.
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Now we're going to make the sofrito
for our fish pisillo.
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While this is heating up--
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This is a treasure!
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And you can't find it easily lately.
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Do you know what is this?
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Stems and roots of cilantro.
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You have to clean it very well
to remove all the dirt
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but you can't imagine
the incredible flavor
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that you could add to a sofrito
with these roots that you see here--
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Never ever throw away
the roots of your cilantro,
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trust me,
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as well as the stems.
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Actually, if you asked me,
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When it comes to the aroma,
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I generally prefer, the stems
and the roots than the leaves.
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The leaves are almost just for decoration.
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So I start my sofrito
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by cutting well everything
that is from the cilantro.
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I'm cutting at this speed because
I've been doing this for 30 years
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but you should do it carefully
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because I don't want you
to have an accident in the kitchen.
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Once we've cut everything,
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we'll start with the sofrito.
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I'll add the oil and
we'll start making sofrito.
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Add the stems and roots of the cilantro.
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(sound of vegetable frying)
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That's the sound of the sofrito.
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It needs to make this sound,
it's essential!
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If it doesn't make any sound,
something is not right.
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Then we start adding:
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garlic,
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onion,
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peppers.
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Listen... wonderful!
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English subtitles by
Jenny Lam-Chowdhury