Sunday, January 26, 2014

Postcard Contest 5: Chiloé

Views in Chepu

Chile's Chiloé Island, where I've been spending the month of January working a the Chepu Adventures Ecolodge in Southern Patagonia, is a beautiful, verdant place famous for its nature, distinct culture, seafood, churches, and homes on stilts.

It's also famous for an edible nightshade of which Chiloé Island boasts over 400 native species. Also remarkable is that >90% of the _______es grown worldwide are thought to have originated on Chiloé Island.

The first four people to post interesting recipes (but try to not give away the answer when you do) that use this edible nightshade get postcards from Chiloé!

Rules & Disclaimers:

  • Recipes must be posted in the comments to this blog post.
  • Recipes that use ingredients that are easy to find (in think small rural supermarket) appreciated!!
  • You have to include enough identifying information about yourself so that I know who to contact about a mailing address.
  • It may be a month or two before your postcard arrives, but I will send it!

1 comment:

  1. FRIED MORMON [Edible Nightshade that Must Not Be Named]ES
    8 ounces bacon, chopped, cooked, and drained
    4 ounces cream cheese
    1/2 cup chopped onion
    1 or 2 jalapeño chiles, minced (also an edible nightshade, but not the one you're looking for)
    1 green onion, chopped
    1/4 cup sour cream
    1 1/2 cups defrosted frozen shredded hash browns
    1 cup coarsely shredded cheddar cheese
    1 tablespoon flour
    1 tablespoon cornstarch
    2 teaspoons kosher salt
    2 large eggs
    1 cup finely ground cornflakes, divided
    Vegetable oil for frying
    Chopped parsley (optional)
    Ranch dressing for dipping


    1. Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.

    2. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground cornflakes into bacon mixture.

    3. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.

    4. Heat 2 in. oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.