0:00:00.276,0:00:05.071
The best cook I've ever known--truly,
0:00:05.071,0:00:07.533
is my wife Sylvia making breakfast.
0:00:07.533,0:00:08.522
She's amazing.
0:00:08.522,0:00:11.829
I've had breakfasts[br]in numerous hotels, brunch,
0:00:11.829,0:00:13.726
even on a cruise,
0:00:13.726,0:00:16.551
and I've never had breakfast[br]like the ones prepared by Sylvia.
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 come and teach us[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
It's time for the Venezuelan empanada!
0:00:37.349,0:00:39.308
Empanadas stuffed with pisillo[br](shredded fish with sofrito).
0:00:39.308,0:00:40.378
Avocado and garlic sauce.
0:00:40.378,0:00:44.437
Today we're going to make[br]Venezuelan empanadas with cornmeal
0:00:44.437,0:00:47.501
stuffed with fish pisillo and sofrito,
0:00:47.501,0:00:50.934
served with guasacaca,
0:00:50.934,0:00:55.616
which is a delicious[br]Venezuelan avocado sauce.
0:00:55.616,0:00:58.632
The first step to make a good empanada[br]is to prepare the dough
0:00:58.632,0:01:04.074
which is made with this wonderful product[br]that Venezuela gave to the world
0:01:04.074,0:01:06.907
--pre-cooked cornmeal.
0:01:06.907,0:01:10.842
This cornmeal is very easy to use[br]because is pre-cooked
0:01:10.842,0:01:13.404
and here are the steps.
0:01:13.404,0:01:16.240
You need water[br]--don't worry too much about how much
0:01:16.240,0:01:19.594
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 you need?
0:01:24.301,0:01:28.109
That will be up to you.
0:01:28.109,0:01:30.478
I eat low in 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 on[br]the flavor of the filling.
0:01:36.277,0:01:39.676
The water should taste [br]the way you'd like your soup.
0:01:39.676,0:01:41.160
So it's up to your taste.
0:01:41.160,0:01:42.782
Let's try it.
0:01:42.782,0:01:43.856
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 later I'm going[br]to leave the 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 cornmeal first and then the water
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 well this cornmeal,
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
So 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 playing with 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 is to prepare[br]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
and we'll always 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
where they love barbecued beef,
0:09:21.532,0:09:25.333
you can use this barbecued 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 vegetarians with beans,
0:09:34.500,0:09:36.499
in other words, this is an empty canvas.
0:09:36.499,0:09:40.282
A canvas that allows us all[br]to seat at the table,
0:09:40.282,0:09:43.685
with our neighbors so that[br]we can share who we are as Venezuelans,
0:09:43.685,0:09:47.582
with our friends so that [br]we can serve and spoil them,
0:09:47.582,0:09:50.301
and this is how the empanada[br]helps to gather us
0:09:50.301,0:09:51.965
and extend our hands to each other.
0:09:51.964,0:09:53.893
Now, for the next steps
0:09:53.893,0:09:56.031
we're going to stuff our empanada,
0:09:56.031,0:09:58.053
with the pisillo.
0:09:58.053,0:10:01.668
And I repeat, you can stuff it[br]with anything.
0:10:01.668,0:10:05.249
We fold the empanada[br]so that one ends covers the other
0:10:05.249,0:10:08.832
and, at the end, it's okay[br]to have extra dough
0:10:08.832,0:10:12.440
because, at this moment, you could[br]use a plate, for example, to cut it--
0:10:12.440,0:10:15.049
Look... look how nice it is... [br]I'm going to cut it--
0:10:15.049,0:10:18.407
It gives me a perfect half moon shape,
0:10:18.407,0:10:19.180
an empanada--
0:10:19.180,0:10:23.176
actually, this is a very good empanda[br]because it's very well stuffed.
0:10:23.176,0:10:25.648
As soon as you finish the empanada[br]you need to fry it right away
0:10:25.648,0:10:27.967
because if you let it rest for a while,
0:10:27.967,0:10:33.459
it'll begin to dehydrate[br]and the dough will start to crack--
0:10:33.459,0:10:35.153
The dought sill start cracking.
0:10:35.153,0:10:37.684
You do a small test to make sure
0:10:37.684,0:10:40.066
the oil is really hot--
0:10:40.066,0:10:41.615
You add a tiny bit of dought--
0:10:41.615,0:10:45.699
It should look like the beautiful bubbles[br]that you might see inside a glass.
0:10:45.699,0:10:47.250
Let me tell you an anecdote.
0:10:47.250,0:10:49.600
Because the empanadas have[br]different types of stuffing
0:10:49.600,0:10:52.066
when you eat them at the beach,[br]for example, when we're in Venezuela,
0:10:52.066,0:10:53.616
they usually have a little mark,
0:10:53.616,0:10:55.074
like a little hole in here,
0:10:55.074,0:10:56.532
like this one that I'm making,
0:10:56.532,0:10:58.416
so the ones with one little hole[br]are stuffed with fish,
0:10:58.416,0:11:00.115
the ones with two little holes[br]are stuffed with beef,
0:11:00.115,0:11:01.734
and the ones two little holes,[br]one on each side
0:11:01.734,0:11:03.151
might be stuffed with cheese, for example.
0:11:03.151,0:11:06.831
So, we're going to make carefully[br]a little hole
0:11:06.831,0:11:08.875
and we're going to fry it.
0:11:10.458,0:11:13.366
Be careful when you're trying to flip it.
0:11:13.366,0:11:15.457
I always use two spoons to do it
0:11:15.457,0:11:19.466
so that this one here is ready[br]to receive the empanada... do you see it?
0:11:19.466,0:11:20.916
and then you can flip it.
0:11:20.916,0:11:22.801
I wanted to make exactly like[br]how they make it.
0:11:22.801,0:11:25.767
So they put it like this
0:11:25.767,0:11:28.069
and you know which one[br]has the little hole, etc.
0:11:28.069,0:11:29.503
Look at how wonderful they look!
0:11:29.503,0:11:32.400
The empanadas[br]are always served with a sauce,
0:11:32.400,0:11:37.482
so we're going to make a very simple one[br]with avocado or palta
0:11:37.482,0:11:39.750
as they call it Spanish in some places.
0:11:39.750,0:11:43.125
Add some finely chopped garlic.
0:11:43.125,0:11:44.358
How much is up to you.
0:11:44.358,0:11:47.266
I love garlic, so I'm going to add[br]a generous amount.
0:11:47.266,0:11:51.082
Cilantro -- the leaves --[br]so we've used the whole cilangro.
0:11:51.082,0:11:53.502
I'm adding some salt,
0:11:53.502,0:11:54.381
some mayo--
0:11:54.381,0:11:57.483
Any mayo that you have on hand[br]or you can make one.
0:11:57.483,0:12:00.583
I'll teach you how to make one[br]here one day.
0:12:00.583,0:12:03.315
A little bit of milk[br]to give it some texture
0:12:03.315,0:12:04.563
and the avocado.
0:12:04.563,0:12:06.998
This is very ripe, which is even better.
0:12:06.998,0:12:09.676
Remove the pit,
0:12:09.676,0:12:12.834
add the flesh to the blender,
0:12:12.834,0:12:18.782
and blend it like you're making[br]an aioli but with avocado.
0:12:20.606,0:12:25.824
And we're going to serve it[br]as if we were in front of the sea:
0:12:25.824,0:12:27.634
we get the empanada from the lady
0:12:27.634,0:12:30.625
who made it right there,[br]in front of our eyes,
0:12:30.625,0:12:32.250
just like we made it here,
0:12:32.250,0:12:36.688
and she always has a sauce,
0:12:36.688,0:12:40.074
which we're going to add to a container,[br]just like hers.
0:12:42.279,0:12:44.513
Gosh, I starving,
0:12:44.513,0:12:48.031
but it's for gluttony because I love this.
0:12:48.031,0:12:53.285
Now, one of the most important things[br]in the theory of the empanada.
0:12:53.285,0:12:55.216
What's the most important thing[br]in the theory of the empanada?
0:12:55.216,0:13:00.009
As you can see here, all the juices [br]from the stuffing will end up here, at this end.
0:13:00.009,0:13:03.760
The technical name is[br]el culito -- the little butt --
0:13:03.760,0:13:06.067
remember, el culito of the empanada,
0:13:06.067,0:13:07.979
and you need to blow the empanada.
0:13:07.979,0:13:11.599
Why? Because after your first bite,
0:13:11.599,0:13:13.765
the steam is coming out,
0:13:13.765,0:13:15.692
so you need to blow the empanada.
0:13:15.692,0:13:18.221
The empanada tastes better when you blow it.
0:13:18.421,0:13:21.700
(crunching sound)[br]Hmmmm...
0:13:23.783,0:13:27.167
The aroma that comes out[br]of the empanada when you blow it...
0:13:27.167,0:13:33.243
And our avocado sauce,[br]which can also be spicy.
0:13:33.450,0:13:36.101
(crunching sound)
0:13:38.766,0:13:40.268
Good heavens.
0:13:40.930,0:13:42.783
Welcome to my home.
0:13:43.509,0:13:46.118
♪ (outro music) ♪
0:13:46.248,0:13:47.595
This is not my YouTube channel.
0:13:47.595,0:13:50.879
This is my home,[br]the home I want to invite you in,
0:13:50.879,0:13:52.940
my space, my worshop,
0:13:52.940,0:13:54.408
so please subscribe
0:13:54.408,0:13:57.099
y share with others for them to subscribe
0:13:57.099,0:13:59.289
because what I want to do
0:13:59.289,0:14:00.999
is what you want me to do.
0:14:00.999,0:14:03.693
Write and share your comments[br]about the recipes that you want to learn.
0:14:03.693,0:14:05.750
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0:14:05.750,0:14:07.281
English subtitles by[br]Jenny Lam-Chowdhury