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,

0:00:11.829,0:00:13.596
even on a cruise,

0:00:13.596,0:00:16.551
and I still haven't had a breakfast[br]like the ones prepared by Sylvia.

0:00:16.551,0:00:18.455
I'm going to convince her one day

0:00:18.455,0:00:20.975
to come and show us[br]how to prepare a breakfast.

0:00:20.975,0:00:23.524
But today it'll be my turn[br]and I'm going to show you

0:00:23.524,0:00:27.607
how to make a Venezuelan dish [br]typically served for breakfast:

0:00:27.607,0:00:28.778
<i>Empanadas</i>.

0:00:28.778,0:00:34.108
There are <i>empanadas</i> in Bolivia,[br]Argentina, Chile, Galicia...

0:00:34.108,0:00:36.939
It's time for Venezuelan <i>empanadas</i>!

0:00:37.349,0:00:40.378
Fish pisillo empanada[br]Avocado and garlic sauce

0:00:40.378,0:00:44.437
(Sumito) Today we're going to make[br]Venezuelan cornmeal empanadas

0:00:44.437,0:00:47.501
with fish <i>pisillo</i> cooked in a <i>sofrito</i>

0:00:47.501,0:00:50.934
and served with a <i>guasacaca</i>,

0:00:50.934,0:00:55.616
which is this delicious[br]Venezuelan avocado sauce.

0:00:55.616,0:00:58.672
The first step to making a good empanada[br]is to prepare the dough

0:00:58.672,0:01:04.074
which is made with this great product[br]--originally from Venezuela--

0:01:04.074,0:01:06.907
the 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 these are the steps.

0:01:13.404,0:01:16.120
You need water, but don't worry[br]about the amount

0:01:16.120,0:01:19.644
because you'll start adding the cornmeal[br]until you get the desired texture,

0:01:19.644,0:01:21.761
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
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 on[br]the flavor of the filling.

0:01:36.277,0:01:39.676
The water should be tasting [br]like a nice 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 dough

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,

0:02:20.125,0:02:24.427
until you get a dough [br]that is very similar

0:02:24.427,0:02:27.008
to that modeling clay[br]we used to play with as children.

0:02:27.008,0:02:28.483
That's what we're doing here.

0:02:28.483,0:02:33.642
This dough needs to be well hydrated[br]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
Now, with this wet towel,

0:02:41.130,0:02:45.360
I'm going to cover it and let it rest[br]so that it'll absorb the water.

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 <i>empanadas!</i>

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 <i>onoto, annatto</i> or <i>achiote</i>

0:03:13.226,0:03:15.088
--depending on where you are--

0:03:15.088,0:03:18.514
it's the natural colorant that [br]the American continent gave to the world.

0:03:18.514,0:03:22.131
We use it with our food to give it[br]a beautiful yellow color.

0:03:22.131,0:03:24.506
And dishes with this golden color[br]are more delicious, aren't they?

0:03:24.506,0:03:27.007
If you serve a chicken [br]with white or yellow rice,

0:03:27.007,0:03:29.271
we always say the one[br]with yellow rice tastes better.

0:03:29.271,0:03:30.452
How do you use it?

0:03:30.452,0:03:33.254
I start heating up some oil

0:03:33.254,0:03:35.505
and 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
--the handful I had here--

0:03:39.804,0:03:43.095
which is like for one cup of oil

0:03:43.095,0:03:45.139
but it doesn't have to be[br]an exact science.

0:03:45.139,0:03:48.888
It'll start immediately to color the oil.

0:03:48.888,0:03:52.371
But keep in mind that[br]I'm not frying the annatto.

0:03:52.371,0:03:54.239
If you start frying it,

0:03:54.239,0:03:56.696
it'll turn bitter as it happens[br]with any other spice.

0:03:56.696,0:03:58.944
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.

0:04:08.622,0:04:12.188
Now I'm going to make [br]the <i>sofrito</i> for our fish <i>pisillo</i>.

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?

0:04:18.139,0:04:20.051
The stems and the roots of the cilantro.

0:04:20.051,0:04:22.585
Clean them very well[br]to remove all the dirt--

0:04:22.585,0:04:25.824
You can't imagine the incredible flavor

0:04:25.824,0:04:30.839
that you could add to a <i>sofrito</i>[br]with these roots.

0:04:30.839,0:04:35.855
Never again throw away[br]the roots of the cilantro--trust me.

0:04:35.855,0:04:38.221
And, also, use the stems.

0:04:38.221,0:04:42.638
Actually, when it comes [br]to the aroma, if you asked me,

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 <i>sofrito</i> by cutting well[br]these parts of the cilantro.

0:04:53.321,0:04:57.556
I'm cutting at this speed because[br]I've been doing it 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 everything is cut,

0:05:05.188,0:05:07.391
we'll start with the <i>sofrito</i>.

0:05:07.391,0:05:10.211
Start adding some oil

0:05:10.211,0:05:12.733
and then add the stems [br]and the roots of the cilantro.

0:05:12.733,0:05:13.971
(sizzling)

0:05:13.971,0:05:16.337
That's the sound of the <i>sofrito</i>.

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
Next, 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!

0:05:29.642,0:05:33.312
I'm going to stir fry it very well so that[br]all the flavors are nicely combined

0:05:33.312,0:05:36.527
and I'm going to teach you a great trick[br]to get a very good <i>sofrito</i>.

0:05:36.527,0:05:37.800
Come here.

0:05:37.800,0:05:43.415
Start moving the vegetables[br]to the sides of the pan,

0:05:43.415,0:05:45.743
and once the middle of the pan[br]heats up very well,

0:05:45.743,0:05:47.132
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
or canned tomatoes

0:05:52.696,0:05:54.768
--whatever you have on hand.

0:05:54.768,0:05:59.549
The tomato paste is going [br]to overcook or toast a little

0:05:59.549,0:06:03.066
as it's being cooked at a temperature[br]higher 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 it gives to the <i>sofrito</i>,

0:06:11.249,0:06:14.703
just by cooking well the tomato paste

0:06:14.703,0:06:17.149
before mixing it [br]with the rest of the ingredients,

0:06:17.149,0:06:19.065
is amazing.

0:06:19.065,0:06:21.912
You can make the <i>sofrito</i>[br]with any veggies you might have

0:06:21.912,0:06:23.298
instead of throwing them out,

0:06:23.298,0:06:26.333
as it happens often because[br]we don't know what to do them.

0:06:26.333,0:06:30.032
You can use this <i>sofrito</i>[br]for a pasta, to make a sauce,

0:06:30.032,0:06:31.377
to make empanadas--

0:06:31.377,0:06:34.822
Because I hope you'll make [br]empanadas wherever you are.

0:06:35.048,0:06:36.838
(sizzling)

0:06:37.034,0:06:39.159
I just brought this from my kitchen

0:06:39.159,0:06:41.915
because this is my workshop and my 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 is cooked fish.

0:06:47.900,0:06:50.516
You can use any type of fish fillet,

0:06:50.516,0:06:55.001
I'm not going to tell you[br]specifically which type.

0:06:55.001,0:06:58.483
Here I have garlic cloves[br]roughly chopped,

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 fillets[br]that should be cooked thoroughly.

0:07:04.603,0:07:07.476
This fish stock is wonderful.

0:07:07.476,0:07:10.856
Once you finish cooking the fish,

0:07:10.856,0:07:12.616
you can strain the stock

0:07:12.616,0:07:14.879
--even add some pieces of the same fish--

0:07:14.879,0:07:16.526
and you'll have a wonderful broth.

0:07:16.526,0:07:19.483
Now we're taking out[br]the fish for the <i>pisillo</i>.

0:07:19.483,0:07:22.349
I'm going to show you [br]a trick for this recipe

0:07:22.349,0:07:25.033
that I learned 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
When I lived there I learned [br]many kitchen tricks like this one.

0:07:30.868,0:07:34.017
Get a piece of cloth[br]that is sufficiently permeable,

0:07:34.017,0:07:36.124
add the fish,

0:07:36.124,0:07:38.231
and squeeze the liquid out.

0:07:38.231,0:07:44.648
Then, take this fish[br]and add it to the <i>sofrito</i>.

0:07:44.648,0:07:51.439
Come and check out[br]the texture of the fish

0:07:51.439,0:07:52.383
--any fish,

0:07:52.383,0:07:54.210
once you've squeezed the water out.

0:07:54.210,0:07:55.386
Look how wonderful it looks!!

0:07:55.386,0:07:58.425
They are like small threads[br]and this is one of the secrets

0:07:58.425,0:08:00.080
of a good fish <i>pisillo</i>.

0:08:00.080,0:08:01.699
Now that we have our <i>pisillo</i>,

0:08:01.699,0:08:05.517
let's remember those three things [br]that we learned while 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 a yellowish color.

0:08:11.633,0:08:14.943
Second, how to make a <i>sofrito</i>[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 <i>pisillo</i>[br]that you can also freeze.

0:08:20.600,0:08:23.324
Now we're moving on[br]to the main part of this recipe

0:08:23.324,0:08:25.016
which is to make the <i>empanadas</i>.

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 [br]how the extra dough is removed.

0:08:33.500,0:08:36.733
Take a plastic film--

0:08:36.733,0:08:41.341
I'm making them as if we were on [br]the island of Margarita with the ladies,

0:08:41.341,0:08:43.883
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 ball of dough,

0:08:52.582,0:08:54.956
extend it on one side of the paper,

0:08:54.956,0:08:58.142
fold the other side[br]of the paper to cover it,

0:08:58.142,0:09:01.648
and extend the dough a little bit more.

0:09:01.648,0:09:05.266
As you can see, it's very easy,[br]especially if you're using a plastic bag.

0:09:05.266,0:09:07.890
The best part is that[br]what you've gotten here

0:09:07.890,0:09:10.515
is a blank canvas named Latin America

0:09:10.515,0:09:13.432
because these empanadas[br]can be filled 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 their barbecue,

0:09:21.532,0:09:25.333
you can make your empanadas[br]with barbecued beef

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 use[br]<i>taco al pastor</i> --Mexican-style pork--

0:09:31.587,0:09:34.500
or you can make it vegetarian with beans.

0:09:34.500,0:09:40.282
An <i>empanada</i> is a blank canvas[br]that invites us all to seat at the table,

0:09:40.282,0:09:43.685
with our neighbors so that we can share[br]who we are as Venezuelans,

0:09:43.685,0:09:47.582
and with our friends so that we can[br]serve and spoil them in that moment.

0:09:47.582,0:09:49.761
This is how the <i>empanada</i> gathers us

0:09:49.761,0:09:51.965
and helps us to extend[br]our hands to each other.

0:09:51.964,0:09:53.893
Now, for the next step

0:09:53.893,0:09:58.053
we're going to add the <i>pisillo</i>[br]to the <i>empanada</i>.

0:09:58.053,0:10:01.668
Again, you can fill it with anything.

0:10:01.668,0:10:05.249
We fold the empanada[br]so that one end meets the other,

0:10:05.249,0:10:08.832
and if you end up[br]with extra dough, don't worry,

0:10:08.832,0:10:12.440
because then you could use a plate,[br]for example, to cut it.

0:10:12.440,0:10:15.049
Look at this, I'm going to cut it...

0:10:15.049,0:10:19.180
This way, I get a perfect [br]half-moon shaped empanada--

0:10:19.180,0:10:22.835
Actually, this is a wonderful empanada[br]because it has a lot of filling.

0:10:22.835,0:10:25.898
As soon as the empanada is made,[br]it needs to be fried immediately

0:10:25.898,0:10:27.967
because if you let it rest for too long,

0:10:27.967,0:10:33.459
it'll begin to dehydrate[br]and it will start to crack--

0:10:33.459,0:10:35.153
The dough will start to crack.

0:10:35.153,0:10:40.066
You should always check[br]that the oil is really hot

0:10:40.066,0:10:41.615
by adding a tiny bit of dough...

0:10:41.615,0:10:45.699
It should look like the bubbles[br]of something fizzling in a glass.

0:10:45.699,0:10:47.250
Let me share an anecdote.

0:10:47.250,0:10:49.600
Because <i>empanadas</i> have[br]different types of filling

0:10:49.600,0:10:52.066
when you eat them at the beach[br]in Venezuela, for example,

0:10:52.066,0:10:53.616
they usually have a little mark,

0:10:53.616,0:10:56.532
like this little hole[br]that I'm making here.

0:10:56.532,0:10:58.416
So, the ones with one hole is fish,

0:10:58.416,0:10:59.997
the ones with two holes is beef,

0:10:59.997,0:11:03.151
and the ones with a hole on each side[br]might be cheese, for example.

0:11:03.151,0:11:08.461
Now, we're going to make carefully[br]one little hole and take it to fry.

0:11:10.458,0:11:13.366
Be careful when you're flipping it.

0:11:13.366,0:11:15.457
I always use two spoons,

0:11:15.457,0:11:19.466
so that this one here will receive [br]the empanada, as you can see.

0:11:19.466,0:11:20.916
And then you can flip it.

0:11:20.916,0:11:22.881
I'm making it the way[br]they make it traditionally.

0:11:22.881,0:11:25.767
They leave here like this

0:11:25.767,0:11:28.069
and you know which ones[br]have the holes, etc.

0:11:28.069,0:11:29.503
Look how beautiful they look!

0:11:29.503,0:11:32.400
These <i>empanadas</i>[br]are always served with a sauce

0:11:32.400,0:11:37.482
and we're going to make[br]a very simple one with avocado or <i>palta</i>,

0:11:37.482,0:11:39.750
as avocado is also known in some places.

0:11:39.750,0:11:43.125
Add some finely chopped garlic.

0:11:43.125,0:11:44.358
The amount is up to you.

0:11:44.358,0:11:47.366
In my case, I'm adding[br]a good amount because I love it.

0:11:47.366,0:11:51.082
Cilantro leaves, and this way,[br]we've used up the whole cilantro.

0:11:51.082,0:11:53.392
Some salt

0:11:53.392,0:11:54.381
and mayonnaise.

0:11:54.381,0:11:57.483
Any mayo will work, even if it's homemade.

0:11:57.483,0:12:00.583
One of these days, I'll probably [br]teach you how to make one.

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 avocado.

0:12:04.563,0:12:06.998
This one is very ripe --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 <i>aioli</i> 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.

0:12:25.824,0:12:30.625
You get the empanada from the lady[br]who just made it in front of your eyes

0:12:30.625,0:12:32.250
--like the ones we just made--

0:12:32.250,0:12:36.688
and she will always have a sauce

0:12:36.688,0:12:40.074
in a container like this.

0:12:42.279,0:12:44.703
I'm starving!

0:12:44.703,0:12:48.031
More than hunger, I think[br]it's gluttony because I love this.

0:12:48.031,0:12:50.658
Now, this is one of[br]the most important things

0:12:50.658,0:12:53.285
in the theory of the <i>empanada</i>.

0:12:53.285,0:12:55.216
What am I talking about?

0:12:55.216,0:13:00.009
In the <i>empanada</i> the juices [br]from the filling will end up here.

0:13:00.009,0:13:03.760
The French, technical name is[br]<i>el culito</i> --the little butt.

0:13:03.760,0:13:06.067
Remember, <i>el culito</i> of the <i>empanada</i>.

0:13:06.067,0:13:08.259
And you need to blow the empanada[br]when you're eating it

0:13:08.259,0:13:11.599
because after your first bite

0:13:11.599,0:13:13.765
the steam will come out

0:13:13.765,0:13:15.692
and you need to blow it away.

0:13:15.692,0:13:18.221
The <i>empanada</i> tastes better[br]when you blow it.

0:13:18.421,0:13:19.639
(crunching)

0:13:19.639,0:13:21.700
Hmmm... mmm.

0:13:23.783,0:13:27.167
The aroma that comes out[br]of the empanada when you blow it--

0:13:27.167,0:13:29.615
And, of course...

0:13:29.615,0:13:31.256
--this can also be a spicy sauce--

0:13:31.256,0:13:33.243
... our avocado sauce.

0:13:33.450,0:13:35.791
(crunching)

0:13:38.766,0:13:40.268
Wonderful.

0:13:40.930,0:13:42.783
Welcome to my home.

0:13:43.509,0:13:46.118
♪ (outro music) ♪

0:13:46.248,0:13:47.725
This is not my YouTube channel.

0:13:47.725,0:13:50.879
This is my home[br]where I want to invite you,

0:13:50.879,0:13:52.940
my space, my workshop.

0:13:52.940,0:13:57.099
Please, subscribe and share with others

0:13:57.099,0:14:00.919
because I will prepare[br]what you want me to prepare.

0:14:00.919,0:14:03.643
Tell me in your comments[br]the recipes that you want to see.

0:14:03.643,0:14:05.750
We're going to meet here every week.

0:14:05.750,0:14:07.281
English subtitles by[br]Jenny Lam-Chowdhury