0:00:00.276,0:00:07.533
The best cook that I've 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.
0:00:20.975,0:00:23.474
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
0:00:40.378,0:00:44.437
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,
0:00:47.501,0:00:50.934
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.
0:01:06.907,0:01:09.243
This cornmeal is very easy to use
0:01:09.243,0:01:10.842
because is pre-cooked
0:01:10.842,0:01:13.404
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.
0:01:21.761,0:01:23.119
Here's my salt.
0:01:23.119,0:01:24.301
How much salt?
0:01:24.301,0:01:28.109
Well, that will be up to you.
0:01:28.109,0:01:30.478
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.
0:01:36.277,0:01:39.676
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.
0:01:54.293,0:01:55.377
Here's my cornmeal--
0:01:55.377,0:01:57.659
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
0:02:03.814,0:02:06.426
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.
0:02:12.859,0:02:17.323
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.
0:02:25.133,0:02:27.088
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) ♪
0:03:01.932,0:03:05.364
The next step for our recipe[br]is to prepare an anatto-colored oil.
0:03:06.185,0:03:07.522
What is anatto-colored oil?
0:03:07.522,0:03:13.226
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,
0:03:15.488,0:03:18.444
is the natural coloring that[br]America gave to the world.
0:03:18.444,0:03:22.311
We use it with our food to give it[br]a delicious yellowish color.
0:03:22.311,0:03:24.364
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,
0:03:39.804,0:03:43.171
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.
0:03:45.139,0:03:48.888
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.
0:03:52.371,0:03:54.389
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.
0:03:56.606,0:03:58.944
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.
0:04:19.871,0:04:22.555
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.
0:04:53.321,0:04:57.556
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.
0:05:37.800,0:05:43.415
Start moving the vegetables[br]to the sides of the pan,
0:05:43.415,0:05:45.483
and once the middle heat up very well,
0:05:45.483,0:05:47.132
add tomato paste,
0:05:47.132,0:05:48.842
tomato passata,
0:05:48.842,0:05:50.984
tomato concentrate,
0:05:50.984,0:05:52.696
canned tomatoes,
0:05:52.696,0:05:54.768
whatever you have on hand.
0:05:54.768,0:05:59.659
The tomato paste is going [br]to overcook or toast a little
0:05:59.659,0:06:01.870
because it's being cooked [br]at a higher temperature
0:06:01.870,0:06:03.066
than the rest of the veggies,
0:06:03.066,0:06:08.162
and you'll see clearly[br]how it'll start to boil and make bubbles.
0:06:08.162,0:06:11.249
The flavor that is gives to the sofrito
0:06:11.249,0:06:14.983
by cooking first the tomato paste
0:06:14.983,0:06:17.149
before mixing it [br]with the rest of the ingredients
0:06:17.149,0:06:19.065
is amazing.
0:06:19.065,0:06:21.852
You can make your sofrito[br]with all the veggies you have
0:06:21.852,0:06:23.248
instead of throwing them out
0:06:23.248,0:06:26.333
as very often we throw away things[br]because we don't know what to do them.
0:06:26.333,0:06:30.032
You can use this sofrito for pasta,[br]to make a sauce,
0:06:30.032,0:06:32.856
to make empanadas, [br]which I hope you'll make
0:06:32.856,0:06:34.822
wherever you are now.
0:06:37.034,0:06:39.159
I brought this from my kitchen
0:06:39.159,0:06:41.915
as we're now in my workshop and home
0:06:41.915,0:06:44.630
and I want to show it to you.
0:06:44.630,0:06:47.900
What I've got here[br]is a fish that I cooked.
0:06:47.900,0:06:50.516
You can use any type of fish fillet[br]you have on hand,
0:06:50.516,0:06:55.001
we don't have to tell you[br]which one you need.
0:06:55.001,0:06:58.483
I'm adding garlic cloves chopped roughly,
0:06:58.483,0:06:59.654
onions,
0:06:59.654,0:07:01.545
cilantro,
0:07:01.545,0:07:04.603
and the fish which will be[br]cooked thoroughly.
0:07:04.603,0:07:07.476
This fish stock is unbelievable.
0:07:07.476,0:07:10.856
Once you finish cooking the fish,
0:07:10.856,0:07:12.616
you strain the stock,
0:07:12.616,0:07:14.959
you can even add some of the same fish,
0:07:14.959,0:07:16.526
and you'll have a wonderful broth.
0:07:16.526,0:07:19.483
Now we'll take out[br]the fish for the pisillo.
0:07:19.483,0:07:20.872
I'm going to show you a trick.
0:07:20.872,0:07:22.709
This is a trick that I learned
0:07:22.709,0:07:25.033
when I was on the island [br]of Margarita, in Venezuela,
0:07:25.033,0:07:26.750
where I lived for many years.
0:07:26.750,0:07:30.868
While there I learned many tricks[br]like the one I'm going to show you.
0:07:30.868,0:07:34.017
Get a piece of cloth[br]that is sufficiently permeable,
0:07:34.017,0:07:38.231
add the fish, and squeeze the liquid out.
0:07:38.231,0:07:44.648
Then, take the fish[br]and add it to the sofrito.
0:07:44.648,0:07:48.149
Come and check out
0:07:48.149,0:07:52.383
the texture of the fish[br]-- any fish will work --
0:07:52.383,0:07:54.210
once you've squeezed the water out.
0:07:54.210,0:07:55.552
Look at how beautiful it looks!
0:07:55.552,0:07:58.425
They look like small threads[br]and this is one of the secrets
0:07:58.425,0:08:00.080
of a good fish pisillo.
0:08:00.080,0:08:01.699
Now that we have our pisillo
0:08:01.699,0:08:03.333
let's remember
0:08:03.333,0:08:05.517
the three things that we learned[br]when making it.
0:08:05.517,0:08:09.882
First, how to make annatto-colored oil[br]that you can use to cook anything
0:08:09.882,0:08:11.633
and give it that yellowish color.
0:08:11.633,0:08:14.943
Second, how to make a sofrito[br]which you can also freeze to use later,
0:08:14.943,0:08:17.569
and third, how to cook a fish[br]and squeeze the liquid out
0:08:17.569,0:08:20.600
to make a pisillo[br]that you can also freeze.
0:08:20.600,0:08:23.324
So, now we're going[br]to the main part of this recipe
0:08:23.324,0:08:25.016
which is to make the empanada.
0:08:25.016,0:08:27.764
We'll start taking some dough[br]and make a small ball.
0:08:27.764,0:08:30.600
Don't worry if you make a larger ball
0:08:30.600,0:08:33.500
because you'll see how we're going[br]to remove the extra dough.
0:08:33.500,0:08:36.733
Take a plastic film--
0:08:36.733,0:08:40.631
I'm really making them[br]as if I were on the island of Margarita
0:08:40.631,0:08:43.883
with the ladies, who are the ones[br]making the best empanadas.
0:08:43.883,0:08:48.522
Lightly wet the paper with water[br]to make this step easier,
0:08:48.522,0:08:52.582
take the dough,
0:08:52.582,0:08:54.956
spread it,
0:08:54.956,0:08:58.142
fold the side of the paper[br]to cover it,
0:08:58.142,0:09:01.648
and spread the dough a little bit more.
0:09:01.648,0:09:05.266
It's very easy if you're using[br]any plastic bag that you might have
0:09:05.266,0:09:08.083
but the best part is that what you got here
0:09:08.083,0:09:10.515
is a white canvas names Latin America.
0:09:10.515,0:09:13.432
You can stuff these empanadas[br]with anything.
0:09:13.432,0:09:18.582
If you're in the US, let's say, in Texas,
0:09:18.582,0:09:21.532
and you love barbecued beef,
0:09:21.532,0:09:25.333
then you can take that beef[br]to stuff your empanadas
0:09:25.333,0:09:27.399
and share it with your Texans friends.
0:09:27.399,0:09:31.587
If you live in Mexico, you can stuff it[br]with taco Al Pastor -- Mexican-style pork,
0:09:31.587,0:09:34.500
or you can make it vegetaria
0:09:34.500,0:09:36.499
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English subtitles by[br]Jenny Lam-Chowdhury