Happy New Year, Alexander!

Happy New Year, Alexander! 

For the New Year celebration last night, your grandparents and I did something in your honor. Since they have not been able to meet you yet and since you are half-Chilean, they wanted to take part in that side of your culture through food.

We decided that New Years was the perfect time to do it.

So the menu last night was Chilean food with Daddy’s usual spin on cooking.

• Fresh bread (mini hallulla) and pebre
  
• Empanadas de pino
• Mussels parmesano 
• My take on filete de pobre 

Your grandparents loved the meal and everything was perfect. For each dish I explained to them the backstory or it’s origin in Chile, the ingredients and what the original might look like versus my version.

They were very appreciative and miss you very much. 

While you abs I didn’t get to spend the evening together to celebrate, know that you you were with us all, and as cooking for you has been one of the things that has brought me the most joy these past 6 years, you were with me last night as well. I love you!

As for the ingredients:

Pebre:

• Roma tomatoes
• Cilantro
• Garlic
• Scallions
• Red wine vinegar
• Olive oil
• Salt
• Pepper

Empanadas de Pino:

My dough was a little bit more puffy then expected, but the taste as even better as I made it more buttery than usual in Chile as well. 

• Ground grass-fed beef
• Onions
• Garlic
• Merken chili powder
• Cumin
• Paprika
• Salt
• Pepper
• Blessing of Chilean Carmenere wine
• Scallions 
• Hard-boiled egg quarter 

Mussels Parmesano:

The original plan was to make traditional “Machas parmesano” with the usual clams. But since your Nana enjoys mussels so much, I swapped the clams for mussels. 

• 3 minute steamed-mussels in white wine, chicken bone broth, garlic and onion. 
• Mussel top removed
• Great imported Italian  parmesan
• A little mozzarella for texture
• Bread crumbs
• Parsley 

Filete a la Pobre:

While the traditional plate calls for French fries on top with the sautéed onion and fried egg, my spin was a little different.

The steak was some of the best I’ve had outside or Argentina, as I chose grass-fed for the meal.

Onions

• Sauteéd red onion
• Pinch of smoked merken chili
• Salt
• Pepper
• Bacon fat
• Blessing of Carmenere wine
• Butter

Potatoes:

You’ll love these, Alexander! They are tiny  little potatoes, smaller than the quail eggs I make you! 

I fried them whole with skins in bacon fat, then finished with salt and pepper. So instead of French fires, they are whole fried potatoes!