|Santiago de Chile, view from my window :)|
I was feeling particularly inspired during a walk through Whole Foods and I was led down a road to my querida Chile. The end result: my decision to tweak a cabbage salad that my host mom, Jenny, used to make for me and serve it along side a nice piece of Chilean Sea Bass with a crisp, cool glass of Chilean wine.
The salad is full of things typical of Chile. First off, many salads there start with a base of cabbage not of lettuce like in the U.S. To further upset the gringos, lemons and olive oil are often the only salad dressings available. And lastly, if you didn't like avocados you would after visiting Chile because palta is in everything. Wanna know what makes my salad even more chilena? It has fava beans in it which are quite popular in Chile and are served simply with you guessed it: olive oil, lemons, and salt.
To make my meal complete I paired the salad with a nice piece of Chilean sea bass, a light yet buttery fish that isn't overwhelmingly "fishy." I seasoned it simply with adobo and sazon and broiled it to perfection to render some of the fat and crisp up the skin. Anyhow, if you're salivating or booking a ticket to Chile, check out the recipe below for my "I Miss Chile" meal but first you must endure my photos!
Here are my shenanigans a la 2006 in Chile:
...and again during a recent visit in 2009 to visit my host family and friends:
Okay, now you can have recipes:
Jenny y Kashia's Cabbage Salad
4 heaping cups of Cole Slaw Mix (I buy it from Whole Foods in the pre-prepped veggie section, but bagged mixes will do the job too)
1 handful of chopped cilantro
1 handful of chopped spring onion
4 fava bean pods, beans removed and boiled until tender
1 Roma tomato, diced
Juice of one lemon
drizzle of olive oil
salt to taste
1 avocado, cubed
Combine all ingredients except for avocado in a large boil and allow to sit in the refrigerator for 15-30 minutes so that the flavors meld. Just before serving, toss in the cubed avocado. Serve this salad along side fish, chicken, or even lasagna...that's how my host mom did it!
Chilean Sea Bass al estilo Kashia
1, 6-oz portion of Chilean sea bass
sprinkle of sazon and adobo, similar to how I do my chicken but DO NOT use an entire packet of sazon and be easy on the adobo, remember its salt-based.
Sear in pan to get a nice crust and finish under broiler until flesh is firm and starts to flake.