Arepas - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Arepas (/showthread.php?tid=107305) |
Arepas - labradors - 09-03-2010 Having mentioned (in the "Chef-a-Nota" thread) Omar Pereney - the 15-year-old (maybe 16, by now) with his own show on El Gourmet, I remembered wanting to make one (at least) of his recipes. Back when this episode had aired, the El Gourmet website was in its older form, and more difficult to copy and paste, so I hadn't translated the recipe, yet. The new setup of their website, however, is much easier to use, so I finally have it ready in English. This is the the recipe he gave for arepas with some traditional, Venezuelan fillings: queso fresco, Carne Mechada (shredded flank steak), and one that sounds particularly interesting, even by itself: Reina Pepeada (a chicken-avocado salad whose name's etymology would have to be reserved for a separate post)). Arepas, Three Ways Ingredients: Chicken-avocado-salad filling (Reina Pepeada):
Chicken-avocado salad filling:
Re: Arepas - karyn - 09-03-2010 Thanks for posting this Labs! I've never had arepas before, but I've been thinking of trying them. Re: Arepas - luvnit - 09-03-2010 I have never had these either Karyn, or even seen them so I had to look them up. Here is a pic: Here is a wonderful video about making them: How to make Arepas Re: Arepas - cjs - 09-03-2010 That little kid developed this recipe?????? He is something!! Re: Arepas - Harborwitch - 09-03-2010 Oh thank you for posting this! Arepas are among my favorite things. You can be sure that we'll be trying all of these, but the chicken avocado is most intriguing. Great recipes - the young man is very talented! Re: Arepas - labradors - 09-03-2010 Don't know if he DEVELOPED the whole recipe completely on his own, or not, but he DID present it well in his show (it was something like the fourth episode of his first season). If nothing else, those fillings ARE very traditional in Venezuela, so he may not have had far to go to adapt them to his own style or even just to demonstrate them as they were. Either way, they do sound good, and I hope to try them soon. Re: Arepas - Gourmet_Mom - 09-03-2010 Don't those sound yummy! I've never heard of them either. I'll have to put this on the holiday project list. Thanks, Labs! Re: Arepas - Harborwitch - 09-03-2010 We first had them in a little tiny restaurant in a tiny little town south of Fresno 6 or 7 years ago. I was hooked immediately and make them every now and then. The ones we had, and the ones we've made, are stuffed - not split and filled. Re: Arepas - labradors - 09-03-2010 Some of the recipes I've seen have a stuffing that's cooked right into the arepas. One of the "fancier" ones (which was on a different program on the same channel) had a stuffing of quail eggs and a "fish salad" made with sea bass. Still not sure if this would be part of the difference, or not, but that one was a Colombian recipe, while the above recipe is Venezuelan. Re: Arepas - Harborwitch - 09-03-2010 I think you're right. The ones we had (stuffed with carnitas) were Colombian. I've done carnitas and queso fresca. Oh sooooo good. But I'm really anxious to try these. |