Cuban empanadas

I saw a thing on facebook for Cuban empanadas but there was no recipe as such. There was a video with a caption of each ingredient and the amount as it was going along. I stopped the video each time a new ingredient was added and wrote it down. I was thinking this was going to be a lot different than the PR empanadas I usually make but then I took a closer look at the recipe and decided it would be a disaster. It had a cup or a tablespoon of almost everything.  The dough had a cup of flour, a cup of shortening and a tablespoon of salt.  That was way too little flour and way too much of everything else.  The filling was a cup of green pepper, a cup of red pepper, a cup of orange pepper and a cup of ground beef. It had a Tablespoon of cumin, a Tablespoon of salt, a tablespoon of oregano, etc.  I looked up several other Cuban empanada recipes and they all had more reasonable ingredients in more reasonable amounts.  They were actually all pretty much like the ones I had made several times before.   The difference with the one I used is that it had a chimichuri sauce which I thought was a good idea and made it too.

 CUBAN EMPANADAS  Fried or baked

FOR THE DOUGH:

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup solid shortening, chilled and cut into small pieces
• 3/4-1 cup warm water

FOR THE PICADILLO FILLING:

• 2 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup red or green bell pepper, diced
• 2 fresh garlic cloves, minced
• 1 pound ground beef (can substitute with ground turkey or ground chicken)
• 1/2-3/4 cup pimiento-stuffed green olives, sliced
• 1/2 cup tomato sauce
• 1/4 cup dry sherry
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2-3 cups of oil for frying
• Serve with: chimichurri sauce

FOR THE PICADILLO FILLING:

• Place the olive oil in a large skillet over medium-high heat and once oil is hot, add the onion, bell pepper and garlic. Sauté for 5 minutes.
• Add the ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.
  
  **After browning meat, can drain any excess fat from the pan.
  
• Add the sliced olives, tomato sauce, sherry, Worcestershire sauce, Tabasco, cumin, and dried oregano. Stir well so all ingredients are combined, cover pan and lower heat. Simmer for about 20 minutes, or until mixture thickens.
  
  Check seasonings and add salt, if needed. Set aside and let mixture cool before filling each empanada.

For The Chimichurri:  Make 2 hours ahead

• 1/2 cup olive oil
• 1/2 cup cilantro, finely chopped
• 1/3 cup flat leafed parsley, finely chopped
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1/2 fresh lime, juiced
• 1 tablespoon fresh or pickled jalapeno, minced
• 1 teaspoon kosher salt

ASSEMBLING THE EMPANADAS:

• Remove dough ball from refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle. Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.
• Heat the oil in a large frying pot or deep fryer to 365F/185C degrees. **See recipe notes on how to bake empanadas instead of frying**
  
• Gently place 1-2 empanadas at a time in the hot oil (do not crowd) and cook until brown on each side, about 3 minutes per side. Remove from oil and let drain on wire rack. Repeat with remaining empanadas.
  
• Serve warm with lots of chimichurri on the side. 

Recipe Notes & Tips:

• Cooked empanadas can be frozen in a freezer proof bag or plastic container for up to 3 months. Let fully thaw before reheating in a 325F oven for 5 minutes.
• These empanadas can be successfully baked! TEA reader Elaine did it and she said they turned out great. Here are her instructions:Preheat oven to 375F degrees. Place the empanadas on a non-stick baking sheet, brush the tops with a beaten egg, and bake for 25 minutes.

Jägerschnitzel with Mushroom Gravy

Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

I decided to make this dish but chickened out when it came to spatzel and made egg noodles instead.  Egg noodles are just flour and eggs plus enough water to make a dough, then ran through a pasta press and cutter.

Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!

Prep Time  20 mins Cook Time  25 mins Total Time  45 mins 

Author: Kimberly Killebrew

Ingredients

Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)

4 boneless pork steaks or chops

salt and freshly ground black pepper

1/2 cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten

3/4 cup plain breadcrumbs

Chopped fresh parsley, garnish

Instructions

• Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.  Lightly sprinkle both sides with salt and freshly ground black pepper.
  
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.  (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)  
  
  Note:  Some regions of Germany make Jägerschnitzel without the breading.  Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
  
• Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).  Use just enough oil so that the Schnitzels "swim" in it.  Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  
• Serve immediately topped with and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.  
  
  
• BEST Brown Mushroom Gravy (from scratch)
• Easy to make with a wonderful depth of flavor!

Prep Time 10 mins  Cook Time 20 mins  Total Time 30 mins 

Author: Kimberly Killebrew

Ingredients

• 2 tablespoons butter, bacon grease, lard or beef drippings
• 1 yellow onion ,finely chopped
• 1 clove garlic ,minced
• 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups strong beef broth
• 1-2 teaspoons balsamic vinegar (according to taste)
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Instructions

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  
• Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  
• Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
  
• Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)
  

Notes

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.

Authentic German Spätzle

The highly popular and beloved egg noodles from the Swabia region of southwest Germany. 

Prep Time 25 mins  Cook Time 10 mins  Total Time 35 mins

Course: PastaCuisine: German Servings: 6 servings Calories: 345kcal Author: Kimberly Killebrew

Ingredients

• 4 cups all-purpose flour (you can also use whole wheat flour)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg (optional)
• 4 large eggs
• 1 1/4 cup milk or water + more as needed (milk produces a richer Spaetzle) (add more flour if the dough is too runny, add more milk or water if it's too stiff)

Instructions

• Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
• Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
  
• They can be stored in the fridge for at least a couple of days and then heated to serve.
• To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
• Serving recommendation: Serve with Daring Gourmet Hunter's Pork Chops (see website for recipe).

Notes

Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press yes, it will require some muscle strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.

Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad) 

 Prep time  15 mins  Total time 15 mins

: Kimberly Killebrew, www.daringgourmet.com  Serves: 6

Ingredients

• 3 pounds small, firm, yellow-fleshed potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
• 1 medium yellow onion, chopped
• 1½ cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
• ½ cup white vinegar (add a few dashes of Essig Essenz if you have it)
• ¾ tablespoon salt
• ¾ teaspoon freshly ground white pepper
• 1 teaspoon sugar
• 2 teaspoons mild German mustard (I recommend Düsseldorf Style German Mustard. If you can't get it, use regular yellow mustard)
• ⅓ cup neutral-tasting oil
• Fresh chopped chives for garnish

Instructions

1. Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into ¼ inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
2. Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
3. After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

German Cucumber Salad (Gurkensalat)

Fresh and crispy German cucumber salad, just like the kind you know and love from German restaurants!

Prep Time 10 mins  Total Time 10 mins

Servings: 6 servings Calories: 87kcal Author: Kimberly Killebrew, www.daringgourmet.com

Ingredients

• 3 medium cucumbers peeled and thinly sliced into rounds (if the cucumbers aren't waxed you can leave the peels on for more color)
• 1/3 cup chopped fresh dill
• 2 tablespoons chopped chives optional - I don't always include these
• 1 tablespoon dried minced onion more concentrated flavor than fresh onion
• 3 tablespoons neutral-tasting oil
• 3 tablespoons white vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place the sliced cucumbers in a medium-sized bowl. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.

Tacos

Taco meat was 80/20 hamburger. Cooker some onion in oil until soft, added meat and cooked until not red, added enough taco seasoning to color it, added refried beans and salsa and simmered it until the liquid was cooked out.  We had it with both soft and hard shell tacos.