0:00:00.276,0:00:07.533
The best cook that I've ever known[br]is my wife Silvia making breakfast.
0:00:07.533,0:00:08.522
It's amazing.
0:00:08.522,0:00:11.829
I've had breakfasts in hotel, brunch,
0:00:11.829,0:00:13.726
on a cruise,
0:00:13.726,0:00:16.551
and so far, nobody has made[br]a breakfast like Silvia's.
0:00:16.551,0:00:18.375
At some point, I'm going to convince her
0:00:18.375,0:00:20.975
to join us here to teach[br]how to make breakfast.
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But today it will be my turn[br]and I'm going to teach you
0:00:23.474,0:00:25.619
how to make one [br]of the best Venezuelan dishes
0:00:25.619,0:00:27.776
typically served for breakfast:
0:00:27.776,0:00:28.778
Empanadas.
0:00:28.778,0:00:34.108
There are empanadas in Bolivia,[br]Argentina, Chile, Galicia...
0:00:34.108,0:00:36.939
Now it's time for the Venezuelan empanada!
0:00:37.449,0:00:38.868
Empanadas stuffed with fish pisillo[br]-- shredded fish--
0:00:38.868,0:00:40.288
Avocado and garlic sauce
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So we're going to start making[br]Venezuelan empanada with corn flour
0:00:44.437,0:00:47.501
stuffed with fish pisillo and sofrito,
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served with a guasacaca,
0:00:50.934,0:00:55.616
which is how we call this wonderful[br]avocado sauce in Venezuela.
0:00:55.616,0:00:58.632
First, to make a good empanada[br]we'll start with the dough,
0:00:58.632,0:01:04.074
which is made with a wonderful invention[br]that Venezuela gave to the world:
0:01:04.074,0:01:06.907
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:
0:01:13.404,0:01:14.648
Here you have water--
0:01:14.648,0:01:16.300
don't worry about how much water
0:01:16.300,0:01:19.594
because you'll start adding the cornmeal[br]until you get the desired texture,
0:01:19.594,0:01:21.761
and to that water, you'll add some salt.
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Here's my salt.
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How much salt?
0:01:24.301,0:01:28.109
Well, that will be up to you.
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I eat low-sodium,
0:01:30.478,0:01:32.900
so mine's usually not very salty
0:01:32.900,0:01:36.277
but I like to focus [br]on the flavor of my stuffing.
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It should taste the way[br]you'd like your soup.
0:01:39.676,0:01:41.160
Up to your taste.
0:01:41.160,0:01:42.078
Let's try it.
0:01:42.842,0:01:43.856
Perfect.
0:01:43.856,0:01:45.994
I'm going to wet a clean kitchen towel.
0:01:45.994,0:01:47.120
What for?
0:01:47.120,0:01:49.713
Because I'm going[br]to leave this dough to rest
0:01:49.713,0:01:51.713
and I need to cover it with a wet towel,
0:01:51.713,0:01:54.293
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
0:01:57.659,0:02:01.582
because some people say we should[br]add the water to the cornmeal,
0:02:01.582,0:02:03.814
while there's another group of people
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who say we should be adding[br]the cornmeal to the water.
0:02:06.426,0:02:11.066
To be honest, for me it's the same[br]because if you knead it well,
0:02:11.066,0:02:12.859
you won't have any lumps at the end.
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Start adding the cornmeal to the water
0:02:17.323,0:02:20.125
and, as you can see,[br]I'm not measuring it,
0:02:20.125,0:02:25.133
until you get a dough[br]very similar to play-doh.
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Do you remember play-doh?
0:02:27.088,0:02:28.483
That's what we're doing here.
0:02:28.483,0:02:30.577
This dough needs to be well hydrated
0:02:30.577,0:02:33.642
because being a pre-cooked cornmeal,
0:02:33.642,0:02:35.759
if you don't let it rest,
0:02:35.759,0:02:38.177
you might get a sandy texture.
0:02:38.177,0:02:41.130
So I have this wet towel,
0:02:41.130,0:02:42.890
we'll cover it,
0:02:42.890,0:02:45.360
and we'll let it rest [br]to absorb the water it needs.
0:02:45.360,0:02:49.745
This cornmeal is gluten-free,[br]is amazingly healthy,
0:02:49.745,0:02:51.744
and you can use it for a myriad of dishes,
0:02:51.744,0:02:53.772
which you will be learning for sure,
0:02:53.772,0:02:57.618
but today I'm going to teach you[br]how to make Venezuelan empanadas!
0:02:57.997,0:03:00.932
♪ (music) ♪
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The next step for our recipe[br]is to prepare an anatto-colored oil.
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What is anatto-colored oil?
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These wonderful seeds that you see here[br]known as onoto, annatto or achiote,
0:03:13.226,0:03:15.488
depending on where you are[br]in the continent,
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is the natural coloring that[br]America gave to the world.
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We use it with our food to give it[br]a delicious yellowish color.
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Dishes with this golden color[br]tastes better, right?
0:03:24.363,0:03:27.687
If you serve a traditional dish of chicken[br]with rice, one white and one yellow rice,
0:03:27.687,0:03:29.435
they'll say the yellow one tastes better.
0:03:29.435,0:03:30.452
How do we use it?
0:03:30.452,0:03:33.254
I start heating up some oil
0:03:33.254,0:03:35.505
but without letting it go too hot,
0:03:35.505,0:03:37.289
I'll add the seeds,
0:03:37.289,0:03:39.804
this handful that I had here,
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which is like for one cup of oil,
0:03:43.171,0:03:45.139
but it doesn't have to be[br]a precise amount.
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It'll start immediately to color the oil.
0:03:48.888,0:03:52.371
Keep in mind that[br]I'm not frying the annatto.
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If you start frying it,
0:03:54.389,0:03:56.606
it'll turn bitter as it'll happen[br]with any other spice.
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Look at the color of this.
0:03:58.944,0:04:01.142
I'm going to strain it so you can see it.
0:04:01.142,0:04:02.022
Look at it.
0:04:02.022,0:04:04.096
Annatto-colored oil.
0:04:04.096,0:04:06.687
Look at the wonderful color that it gives.
0:04:08.622,0:04:12.188
Now we're going to make [br]the sofrito for our fish pisillo.
0:04:12.188,0:04:13.922
While this is heating up--
0:04:13.922,0:04:15.321
This is a treasure!
0:04:15.321,0:04:16.871
And you can't find it easily lately.
0:04:16.871,0:04:18.139
What are these?
0:04:18.139,0:04:19.871
The stems and the roots[br]of the cilantro.
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You have to clean them very well[br]to remove all the dirt
0:04:22.555,0:04:25.824
but you can't imagine [br]the incredible flavor
0:04:25.824,0:04:30.839
that you could add to a sofrito[br]with these roots that you see here--
0:04:30.839,0:04:34.238
Never again throw away[br]the roots of your cilantro,
0:04:34.238,0:04:35.855
trust me,
0:04:35.855,0:04:38.221
as well as the stems.
0:04:38.221,0:04:40.673
Actually, if you asked me,
0:04:40.673,0:04:42.638
when it comes to the aroma,
0:04:42.638,0:04:45.455
I generally prefer the stems[br]and the roots than the leaves.
0:04:45.455,0:04:47.471
The leaves are almost just for decoration.
0:04:47.471,0:04:52.365
I'll start my sofrito by cutting well[br]everything from the cilantro.
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I'm cutting at this speed because[br]I've been doing this for 30 years
0:04:57.556,0:04:59.029
but you should do it carefully
0:04:59.029,0:05:02.554
because I don't want you[br]to have an accident in the kitchen.
0:05:02.554,0:05:05.188
Once we've cut everything,
0:05:05.188,0:05:07.391
we'll start with the sofrito.
0:05:07.391,0:05:10.598
I'll add the oil and[br]we'll start making sofrito.
0:05:10.598,0:05:12.733
Add the stems and the roots[br]of the cilantro.
0:05:12.733,0:05:13.971
(sound of vegetable frying)
0:05:13.971,0:05:16.337
That's the sound of the sofrito.
0:05:16.337,0:05:20.317
It needs to make this sound,[br]it's essential!
0:05:20.317,0:05:23.166
If it doesn't make any sound,[br]something is not right.
0:05:23.166,0:05:24.881
Then we'll add
0:05:24.881,0:05:26.183
garlic,
0:05:26.183,0:05:27.316
onion,
0:05:27.316,0:05:28.313
peppers.
0:05:28.313,0:05:29.642
Listen... wonderful!
0:05:29.642,0:05:32.752
We're going to stir fry it very well[br]so that all the flavors are combined
0:05:32.752,0:05:36.528
and I'm going to teach you a great trick[br]so that you get a very good sofrito.
0:05:36.528,0:05:37.800
Come here.
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English subtitles by[br]Jenny Lam-Chowdhury