Empanadas

I was planning to make another recipe from the Korean BBQ book but Charlie found a recipe for Puerto Rican Empanadas and he loves those so I made them today instead. I normally dislike making fiddy things like these.  My dislike comes from the memory of when we had our restaurant and we'd spend hours making hundreds and hundreds of mandu.  But there were only ten of these so it was not so bad.  I only made enough dough for 10 empanada shells but there was filling left over so I made another four using soft taco shells.  I bet they would have been good in egg roll wrappers too.   When it came to making the sofrito, I decided I did not want to make a whole bunch of that for just 2 tablespoons in the recipe so I got two tablespoons of a thick salsa and added a clove of minced garlic and a couple sprigs of cilantro instead.  Charlie said they were really good. 

PUERTO RICAN PICADILLO 

Prep time10 mins  Cook time20 mins  Total time30 mins

Puerto Rican beef hash seasoned with sofrito. Great with rice, or as a filling for empanadas, papas rellenos and tacos!

Author: Rebekah | Kitchen Gidget

Serves: 6

INGREDIENTS

• 1 pound ground beef
• 2 heaping tablespoons sofrito
• 1/2 cup (4 ounces) canned tomato sauce
• 2 tablespoons Spanish olives, chopped
• 1 teaspoon adobo
• 1/2 teaspoon garlic powder
• Dash of dried oregano
• Salt and pepper to taste
• 1 medium potato, peeled and cubed small

INSTRUCTIONS

1. In a large frying pan, brown ground beef over medium heat. Add sofrito and sauté for a few minutes.
2. Stir in tomato sauce, olives, adobo, garlic powder and oregano. Season generously to taste with salt and pepper. The flavors should be robust.
3. Add potatoes, reduce heat to low and simmer until potatoes are cooked through, about 15-20 minutes.

January 16, 2014 By Rebekah

EMPANADAS

Ingredients:

• 1 recipe for Picadillo
• 1 package empanada shells, thawed (I use Goya Discos found in the frozen section)
• OR you can make your own empanada dough
• Oil, for frying

Directions

Separate empanada shells and roll over with a rolling pin. Fill half of disk with about 2 tablespoons of  picadillo, leaving a half-inch rim around the edge. Fold dough over filling and crimp the edges with a fork to seal well. Fry in hot oil a few at a time, about 3-4 minutes per side, or until crust is golden brown and bubbly.

Yield: 10 empanadas

EMPANADA DOUGH

 Prep time15 minsTotal time15 mins

Make empanadas at home from scratch with this easy empanada dough recipe! With just a few ingredients, this post will show you how to make empanada dough, which is ideal for frying with sweet or savory fillings. It can also be frozen like Goya empanada dough discos for use at a later time.

Author: Rebekah | Kitchen Gidget

Serves: 10-12

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1 teaspoon white vinegar
• 1 cup ice cold water

1. In a large bowl, whisk together flour and salt. Using a pastry cutter or a fork, cut in the shortening until the flour resembles chunky sand.
2. Make a well in the center of the flour and add vinegar and about 3/4 cup of the water. Stir with a fork until a shaggy dough forms. Add remaining water a tablespoon at a time if all the flour has not been moistened.
3. Turn out onto a clean surface and gently knead into a smooth dough. Cover with plastic wrap and refrigerate for 1-2 days if not using immediately.
4. Divide dough into 2-10 pieces (whatever is easiest to work with) and roll out to 1/8-inch thick. Cut into rounds using a cookie cutter or tracing a bowl with a knife.
5. Discs can be filled immediately and cooked. If not using immediately, stack on top of each other with a piece of parchment or wax paper between each pastry. Place in a Ziploc bag and refrigerate for 1 day or freeze.
6. If using from frozen, allow to thaw at room temperature for about 10-20 minutes before proceeding to recipe.

NOTES

The amount of empanadas will vary depending on size. This dough will produce about 10-12 5-inch discos.

Sofrito

INGREDIENTS

• 2 pounds plum tomatoes
  
• 2 red bell peppers
  
• 2 medium yellow onions
  
• 5 garlic cloves, smashed and peeled
  
• 1 bunch cilantro, large stems trimmed
  
• 1/2 cup extra-virgin olive oil 

DIRECTIONS

• 1.
  Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months. 
  

Andouille with corn, red pepper, rice and onion

Quick and easy dinner tonight. While some rice was cooking and an ear of corn was steaming, a red bell pepper, large shallot were cooking in skillet with some oil.  When the corn was steamed, it was cut off the cob and added to the skillet along with and the andouille and a little water from the corn with about  a half teaspoon of chicken stock and cooked until it was absorbed.  The andouille and cooked rice were added until heated through.

Korean Beef Satay

KOREAN BEEF SATAY  from KOREAN BBQ  Bill Kim ten speed press Bill Kim © 2018

1/2 C. Magic paste (recipe follows)

1 C. Korean BBQ sauce (recipe follows)

1 C. sliced green onions, white and green part

1 (3-inch) piece lemongrass, minced

3 lbs. Flank Steak, sliced against the grain into pieces that are 6 inches long and 1 inch wide

Combine magic paste, BBQ sauce, green onions, and lemongrass in a large shallow dish and mix well. Add flank steak and turn to cover evenly. Cover and marinate in refrigerator 20 minutes.

Heat grill to medium.

Remove meat from marinade and thread on skewers. Put marinade in sauce pan and heat to a boil for a couple minutes. Set aside for dipping sauce.

Serve with dipping sauce.

Magic Paste 

1 inch fresh ginger, peeled and sliced

5 cloves garlic, peeled

2 Tablespoons fennel seeds

1/2 C. fish sauce

1/4 C. toasted sesame oil

1/4 c. Korean Chili flakes.

combine ginger, garlic and fennel seeds in a food processor and process until minced. Make sure all the ginger gets minced.  Add fish oil, chili flakes and process 30 seconds.

Keep in well sealed container 2 weeks or freeze 2 months

Korean BBQ sauce

1 C. dark brown sugar

1/2 C. water

1 C. soy sauce

1 small onion, coarsely chopped

1 Asian pear, peeled, coarsely chopped

1 kiwi, peeled, coarsely chopped

8 cloves garlic, peeled

1-inch piece fresh ginger, peeled and sliced

1/4 C. toasted sesame oil

Combine sugar, water, soy sauce and stir until sugar dissolves. Put in food processor with onion, pear, kiwi, garlic, and ginger. Process until smooth, add sesame oil and process to blend in. Keeps refrigerated 2 weeks or frozen 2 months.

Turkey Pot Pie

One-Pot Turkey Skillet Pie  Prep time 30 min. Total 50 min. Serves 8

INGREDIENTS

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 medium white onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced
1 1/2 pounds ground turkey, preferably dark meat
2 tablespoons tomato paste
1 tablespoon chili powder
1 can (14.5 ounces) diced tomatoes
3 tablespoons unsalted butter
1/3 cup buttermilk
1 1/2 cups grated cheddar cheese (6 ounces)

DIRECTIONS
Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
 
In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.


Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

Cabbage and Kielbasa

This is becoming Charlie's favorite. I think he has asked for it  three times now.  I used a package of slaw mix instead of using whole cabbage, also at Charlie's request. He likes the carrots mixed in and I added egg noodles as well.

Kielbasa and Cabbage 

Recipe by:  allrecipes

"This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.”

Ingredients  

6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seed

1 large head cabbage, cut into small wedges

1 pound Polish kielbasa

Directions Prep10 m Cook 30 m Ready In 40 m

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. 
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. 
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Last minute change of plans

I was going to try a recipe that stuffs mashed potato balls with vegetables and cheese and then they are breaded and fried but I started reading the recipe too late to do it for dinner because it needs a few hours in the refrigerator.  I had a couple of steaks and decided to make fries because Charlie is getting tired of baked potatoes.

Mexican Lasagna

Charlie said it was good.  I was not impressed. I doubt I will make it again unless he asks.

 MEXICAN LASAGNA

Mexican Lasagna is made with layer upon layer of spectacular south-of-the-border flavors. A drool worthy dish with just enough heat to wake up your taste buds, you will surely beat the picky palates in your house with this fabulous casserole that takes 15 minutes of prep and 15 minutes to bake.PREP TIME: 15 MINSCOOK TIME: 15 MINSTOTAL TIME: 30 MINS

INGREDIENTS

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1/2 small yellow onion, grated or finely chopped
• 2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon New Mexico chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 1/2 cups frozen sweet corn
• 1 (4 oz) can fire roasted diced green chiles
• 1 (10 oz) can enchilada sauce 
• 12 8” large flour tortillas
• 8 ounces Pepperjack cheese, shredded
• 4 ounces Colby Jack cheese, shredded
• 6 oz can sliced olives, drained
• 2 scallions, finely chopped
• 2 tablespoons chopped cilantro

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Brown beef, onion, paprika, cumin, chili powder, salt and pepper to skillet.
3. Add tomatoes, beans and corn, cook briefly
4. Pour enough enchilada sauce in bottom of 9x13 pan to just coat. Top with layer of tortillas. 9x13 baking pan.
5. Top with half of the beef mixture over top of the tortillas,Add another layer tortillas, top with  about 1/3 more of the enchilada sauce  Sprinkle oneh of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture
6. Top with layer tortillas. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
7. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Ribs in the smoker

Smoked 4 hours with charcoal and apple wood.  The end closest to the fire got cooked to the point of the bones falling off the bone while the other end had some tooth pull.   I finished it with a blend of vinegar based sauce mixed with a sweet tomato sauce.

Charlie got some new patio furniture so I used the occasion to  rearrange the cooking equipment.  I put the Weber on the curb with a FREE sign on it and it was soon gone. Someone got it for the same price I paid for it 8 or 9 years ago when someone else was done with it.  Those things seem to last a long time.

Shrimp Creole

Shrimp Creole

 Active Time N/ATotal  Time 45 MIN Yield Serves : 4 EMERIL LAGASSE August 2018

In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander’s Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month.

Ingredients

• 2 tablespoons unsalted butter 
• 1 medium yellow onion, chopped 
• 1 medium green bell pepper, chopped 
• 2 celery stalks, chopped
• 5 garlic cloves, finely chopped 
• 1 1/4 cups chicken stock or canned chicken broth 
• 4 teaspoons Creole Seafood Seasoning or more to taste, divided 
• 1 teaspoon hot paprika 
• 1/8 teaspoon cayenne pepper 
• 4 fresh bay leaves 
• 2 cups coarsely chopped tomatoes 
• 3 scallions, chopped 
• 1 tablespoon Worcestershire sauce 
• 1 teaspoon Louisiana-style hot sauce (such as Crystal)  
• 1/2 teaspoon kosher salt 
• 2 tablespoons vegetable oil 
• 1 1/2 pounds peeled and deveined raw medium shrimp

How to Make It

Step 1    

Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.

Step 2    

Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Step 3    

Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.

Step 4    

Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.

Step 5    

Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.

Chicken Veracruz bake.

Baked Chicken Veracruz

Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp. Source:  Martha Stewart Living, December 2017 4 servings, 1hr, 20 min.

 2 pounds bone-in, skin-on chicken thighs (about 6)
Kosher salt and freshly ground pepper
12 ounces medium red potatoes, very thinly sliced (2 cups)
3 tablespoons extra-virgin olive oil
1 can (14 ounces) fire-roasted diced tomatoes
1/8 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 cup pitted and halved green olives, such as Castelvetrano
2 shallots, peeled and thinly sliced (3/4 cup)

DIRECTIONS

1. Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.

2. Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.

3.Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.

Note to self. If I make this again, do two or three layers of potatoes. The single layer disappeared in the final dish.

FRENCH ONION PORK CHOPS

The recipe said to caramelize the onions, but in doing so, they got over cooked, even burnt in the oven. Otherwise It was pretty good.

FRENCH ONION PORK CHOPS  

Serves:  4        Cook Time:  45 minutes

1 tablespoon olive oil

4 large sweet onions, sliced 

7-8 fresh thyme sprigs (plus additional for garnish, if desired)

1 teaspoon salt (plus additional for the pork chops)

½ teaspoon pepper (plus additional for the pork chops)

1 tablespoon butter

3/4 cup beef stock (I use low-sodium)

¼ cup dry red wine

4 boneless pork chops (seasoned with salt and pepper)

4 teaspoons Dijon mustard

4 ounces shredded Swiss cheese

-Preheat oven to 325 degrees.

-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper.

-Simmer to reduce the broth (about 5 minutes).

-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.

-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.

-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.

-Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.

-Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 5 minutes).

-Garnish with additional thyme, if desired. Serve and enjoy