Category Archives: corn

A-Maize-N Corn Sandwiches (Arepas) with Guasacaca Sauce

First there was a cracker. Then nachos came from South of the Texan border some 50 years ago and the North American snack was re-defined forever. One of the perks of living in multicultural society is that today you can discover endless variety of comforting ethnic foods almost on a daily basis in any given big city. Take arepa, for example, the crispy corn flat bread originating from Venezuela and Colombia. Delicious and highly versatile in stuffing it makes a great gluten-free bread/sandwich alternative, a vegetarian trouvaille (catch) and nice and fresh step away from the usual boring food. You can make arepas in minutes during busy weeknights and kids just adore them. They are perfect to combine with any sandwich ingredients and most of the warm recipes of the fall and can be served as an appetizer, side, school lunch, main dish or a snack. Arepas also make wonderful party or potluck food on a budget with some pulled meats you can prepare ahead separately. Few years ago though I didn’t even know this food existed.

One sunny end-of-summer day, in a happy turn of events, we hopped sideways of the bustling St-Denis street of Montreal and discovered a tiny hole-in-the-wall Venezuelan eatery Arepera The place offered plethora of tasty corn flour cakes with all kinds of fillings at more than affordable prices. Ten minutes of waiting time (this place is actually quite popular in the neighbourhood) and we stepped into the little arepas heaven filled with the smell of the freshly pan-fried corn cakes and garlicky guasacaca (famous avocado & herb sauce to go with arepas). The Spanish-speaking buzz and background percussion of maracas instantly teleported us to some hot place in Venezuela. The hearty ambiance along with friendly and fast service made us fully enjoy the charred and crispy on top, fluffy and soft inside corn cakes stuffed with authentic vegetarian (black beans, avocado and fresh queso) and pulled chicken (pollo guisado) arepas with some fried plantain slices (tajadas), extra queso on a side.  We made a mental note to come back and try more things (not-surprisingly, this Arepera is consistently well-rated on the Tripadvisor). 

As you know already, I have a proclivity to test my kitchen skills every time I try some new exciting dish, so, naturally, upon few more visits to Arepera I was ready to make them a home. I googled the recipe of arepas and found the Areparinaspecial pre-cooked corn flour (P.A.N. corn flour in the US) used to make arepas in the nearest Walmart ($2.69 per 2 lbs). Fresh queso blanco cheese was harder to find, so I used the squeaky curd cheese in place of traditional queso (cottage and ricotta cheeses would be other close alternatives) and later even regular cheddar or mozzarella. Easy, fast and as delicious as any best street food can be. And they came out perfect from the first time! Even the ones I took a minimal effort to put a piece of cheese inside turned into super-savory patties with irresistible pan-fried crisp crust (the reason these little babies will always be a hit with diners).

Keep cooked arepas warm in a 300F oven as you prepare the next batch. Double or triple the amount of ingredients accordingly if you need to feed more people.  Serve with traditional avocado sauce or guacamole or just the dollop of sour cream.  For a more spicy adornment, feel free to use the lentil avocado spread, or salsa verde, or buttermilk sauce, or lime avocado mayo which I posted previously – all of them go very well with the neutral arepas taste.

Simply put, you can stuff arepas with almost any kind of sandwich layers or leftovers, from omelet to pulled meats, to bacon, to ham, to cheese, to shrimp, to fish and of course all their vegetarian equivalents.  Here is a nice and quirky graphic poster by Sorelis Liendo I found on Pinterest on the most popular kinds of arepas in Venezula with their names and ingredients in Spanish (funny, the one without stuffing is called a widow).  

Top Left: Infografía de “La Arepa” (vía @Sorelys Liendo)
Over time my experiments with arepas stuffing have stretched to umami fusion twists like the ones with roasted (pulled) duck, lobster or anchovies.

The party favorites are of course pulled meat arepas. Try the ones with the pulled pork recipeor the veal/beef pulled blade roast turned into Cuban Ropa Vieja, all of which I posted last year, and the famous Guasacaca avocado sauce (below).

Oh my, I think I’ve exaggerated my writing quota today (to compensate for my temporary absence). Are you still there or have I long lost you to the Facebook gossips? Anyways, if you are a nachos lover and like to have something different from time to time, I’m sure you will be positively surprised to discover how they can soothe you with the simple joy of street comfort food. 

Yields: 12 to 18 arepas (3 to 4 inch sizes)
For Arepas:
2 cups pre-cooked cornmeal mazarepa (such as Areparina, or P.A.N. varieties)
2 ½ cups very hot (but not boiling) water
3 tbsp vegetable oil, plus extra for brushing and cooking
¾ tsp sea salt
For Guasacaca Sauce
2 small or 1 big avocado, peeled and seeded
1 small onion or shallot, peeled and quartered
2 cloves garlic, shelled
2 serrano or jalapeno peppers, seeded and chopped
1/4 cup red or white wine vinegar
1 lime, juiced
½ bunch fresh parsley leaves
½ bunch fresh cilantro leaves
1 cup olive oil
1 tbsp sea salt
1/4 tsp freshly ground pepper
Mix the pre-cooked corn meal with salt, add water and oil and stir for a minute until the mixture comes together. Cover with plastic or wet towel and set aside for 10-20 minutes. Note: you can make this mix up to two days ahead of cooking and keep it in the fridge till ready to cook.
Scoop around 1/3 cup of the mix and use your hands to form a ball and then flatten it into the round disc. If using cheese, insert a square (1×1 inch) slice of cheese inside the disc closing well on the sides. Pre-heat the cast iron (or equivalent non-stick frying pan) skillet to medium high. Brush each corn disc with oil on both sides and once skillet cook the arepas for 7 to 10 minutes on each side until they are golden brown. Keep cooked arepas warm in 300F oven while you make another batch.
For the guasacaca sauce, place the avocado, onion, garlic, pepper, vinegar and lime juice in the blender and pulse few times until the mixture is smooth. Add cilantro, parsley, oil, salt and pepper and give it a few other pulses. Scoop the sauce into a non-reactive bowl and check the seasoning. Cover and keep in the fridge till ready to use.
Open the warm arepas with a paring knife on the side to make sliders and fill them with the stuffing of your choice (pulled meats, eggs, beans, cheese, grilled veggies, etc.). Top with generous drizzle of guasacaca sauce and a sprinkle of crumbled cotija cheese (or Parmesan or Greek feta).

Father’s Day Sizzle: Bacon Wrapped Corn on the Cob

It’s the third Sunday of June. It’s Father’s Day, and it’s time to celebrate all the great Dads! Beer and muskoka chair (which arms make a super mini-table for a beer glass) are the two quintessential vices of the Father’s day (and a good book, in our case). And, for once, kids volunteer to cook for their parents. CHEEERS!

A nice BBQ sizzle goes hand in hand with them. Juicy T-bone steaks, smoky sausages, grilled veggies – enough variety to keep Daddy’s taste buds hoping and your grilling skills honed! And… bacon? Yes, bacon ingredient ultimately brings the grill feast to the next level. How not to burn it? Wrap it around the corn keeping the husks over! Here is how.

But first, a Father’s Day sentiment from us for a brief digression: Bonne fête des Pères, Papa! Voici ton Georges Brassens préféré et sa chanson superbe sur ses souvenirs d’enfance chantée par Patachou et lui-même.
Back to the dish. Bacon wrapped corn is a pretty well known dish but the often missing magic ingredient of this grill is butter for the final touch (the devil is in detail). Lime-chilli butter, in our case, laces the grilled smoky corn and bacon with a zest of spice and freshness and turns the dish in a real showstopper. Simply add a lime zest and a pinch of chilli flakes to your butter at the room temperature and mix well with fork to make it fluffy. I also add a few drops of lime juice to this mix. Prepare the lime-chilli butter up to 24 hrs in advance and keep it in the fridge to marry the flavors. This lime-chilli butter tastes so good and refreshing you can skip the bacon part and the dish will still taste superb!
The steps are as easy as: pull back the husks to remove silk keeping the husks attached; wrap the bacon around. Equally, you can use prosciutto or thinly sliced pancetta. Close the husks back and fix them with the butcher’s string. You can make them in advance and keep them in the fridge for a few hours. When it’s time for the grill, preheat your BBQ to medium heat and grill the wrapped corn for 15-20 minutes turning occasionally to char evenly. Some chefs ( suggests to soak corn with husks in the water for 30 minutes to prevent the corn from drying out on the grill, but I think if the corn is fresh from fields this step is not necessary. Serve immediately with lime-chilli butter, coarse salt and lime wedges on a side.

Bon Appétit and Have a Great One!!! T.

Bacon Wrapped Grilled Corn on the Cob with Lime Chilli Butter.
12 ears corn
1 pound bacon
1/4 lbs (1 stick) unsalted butter, room temperature
1 lime zested
1/3 teaspoon chilli flakes (or to taste)
1 lime cut into wedges
coarse salt
Combine the butter, lime zest, chilli flakes and few drops of lime and keep in the fridge for up to 24 hours.
Pull back the corn husks keeping them attached to the bottom of the cobs. Remove the corn silk. Take a strip of bacon and wrap it around the corn. Fold the husks back covering the bacon and corn and tie leaves with butcher string. Repeat the process with each corn. Place the ears of corn on the hot grill and cook turning occasionally until bacon is cooked and corn is tender, for about 15-20 minutes. Serve immediately with lime-chilli butter, coarse salt and lime wedges on a side.