While reading the paper last month, I saw a familiar face. It was the half sister of
my son's former wife. She had become a chef in California, been a contestant on Gordon Ramsey's The Next Level Cher" and won on the first season. She has a show on PBS and a cookbook. She is creating recipes from her background of Potawatomi and Mexican heritages. I ordered a copy of the cookbook, she autographed it for me. It is the first cookbook I have ever read from cover. Now I am starting to try some of the recipes. These are the first two in the book and I made them today. They are both good.
The above picture is on my son's wedding day. They are the siblings of the bride. The chef, Pyet DeSpain, is on the far left.
Travelers Meat Pie makes 6 pies
2 tsp. olive oil 1 tsp. kosher salt
2 C. self rising flour+ + for rolling dough 2 tsp. fresh ground black pepper
1 1/4 C. warm water + 1 T. for meat fill-ins 1 1/2 T. beef or pork fat or unsalt 1 lb 70-30 ground beef butter or coconut oil
Oven 375º. Coat a mixing bowl with olive oil, add the flour and 1 1/4 C. warm water. Mix until sticky ball of dough forms. Cover and let rest 30 minutes to 1 hour.
In a separate bowl, add the ground meat, salt, pepper, beef tallow, and remaining 1 T. of warm water. Mix well until all ingredients are thoroughly combined. Set aside or refrigerated until dough has rested.
When dough as rested, lightly flour clean work surface. Separate dough into six balls. (2.6 oz each) Roll out the balls about 5 -6 inches round. Make sure to flour the rolling pin so dough does not stick to it.
Separate the meat mixture into 6 uniform balls. Place the meat balls on the dough and lightly press down to flatten it slightly o form an oval with the dough. Fold the dough over the meat to completely cover them and press with your fingers to seal the edges of the dough
Place the meat pies on a lined baking sheet. Bake for 27 minutes, until the dough turns a golden brown. When pies are done, immediately cover them with foil and set aside to cool. this will allow the residual heat to soften the dough, creating a pillow-like bite. When cool, you may wrap them individually and when cool enough, enjoy!
Jalapeño Bison Jerky
2 jalapeños thin slice`` 1/2 tsp. black pepper
1/2 C. soy sauce or tamari 1/4 tsp.cayenne pepper
1T. maple syrup 1 lb bison meat1/8-1/4 inch thick against grain
2 tsp. smoked paprika sunflower seed oil for brushing
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
Combine jalapeño , soy sauce, maple syrup, smoked paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Mix well
Place bison meat in sealable bag or glass dish. pour the marinade over, seal or cover and refrigerate 4 hours or overnight
Preheat oven to 170º. Line baking sheet with parchment. Brush baking sheet with sunflower seedily. This keeps meat from sticking and helps drying process.
Remove meat from refrigerator and drain liquid. Space on tray leaving room for equal drying. Add the jalapeõs from the marinade to the top of the meat strips. Allow to dry to 4 to 6 hours depending on your desired level.It should be dry and not bendable but not brittle
Let cool completely. Keep in airtight jar or pad at room temp, or refrigerated for 2 to 3 weeks. It can be kept longer but because of moisture in the air it may become drier and tougher over time.
for beef jerky, use round, flank or sirloin tip
