Empanadas

I am very glad Charlie only frequently asks for these. Until I can find a store that sells the wrappers, making them from scratch is a big pain.

Cuban Empanadas

Fried (or baked) meat hand pie recipe filled with a spiced ground beef mixture with lots of sliced green olives and served with a chimichurri sauce. Homemade dough recipe is included!

Prep Time 10  min. Cook Time 45 min. Total Time 55 min. Servings 10 Empanadas 

Ingredients

FOR THE DOUGH:

• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup solid shortening, chilled and cut into small pieces
• ¾-1 cup warm water

FOR THE PICADILLO FILLING:

• 2 tablespoons olive oil
• ½ cup onion, minced
• ½ cup red or green bell pepper, minced
• 2 fresh garlic cloves, finely minced
• 1 pound ground beef (can substitute with ground turkey or ground chicken)
• ½-3/4 cup pimiento-stuffed green olives, sliced
• ½ cup tomato sauce
• ¼ cup dry sherry
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Tabasco sauce
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ½ cup raisins, optional  (add after meat is cooked)
• 2-3 cups oil for frying
• Serve with: chimichurri sauce

Instructions

FOR THE DOUGH:

• In a bowl, mix together the 2 ¼ cups flour and 1 teaspoon salt.
  
• Add the ¼ cup chilled shortening pieces and mix into the flour mixture using fingers, can also use a pastry blender or two knifes. Using fingers, lightly mix in the ¾-1 cup warm water a little at a time until the mixtures forms into a ball and isn't sticky anymore.
  
• Wrap dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.

FOR THE PICADILLO FILLING:

• Place the 2 tablespoons olive oil in a large skillet over medium-high heat and once oil is hot, add the ½ cup onion, ½ cup bell pepper and 2 whole cloves of garlic. Sauté for 5 minutes.
  
• Add the 1 pound 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 ½-3/4 cup sliced olives, ½ cup tomato sauce, ¼ cup sherry, 1 tablespoon Worcestershire sauce, ½ teaspoon Tabasco, ½ teaspoon ground cumin, and ¼ teaspoon dried oregano. **Can also add the optional ½ cup raisins to the mixture now**
  
  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.
  

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 2-3 cups 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. 

NotesCooked empanadas can be stored in the refrigerator in a sealed container or plastic bag for 3-4 days OR can freeze them in a freezer proof bag or plastic container for up to 3 months.  Let frozen empanadas fully thaw before reheating in a 325F/163C 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/190C degrees. Place the empanadas on a non-stick baking sheet, brush the tops with a beaten egg, and bake for 25 minutes.

Arroz con Pollo

 

Some of Charlie's friends in school were Puerto Rican and he ate at their housed sometimes. One lady with two boys his age was a really good cook, he says.  So from time to time he asks me to cook something he remembers liking baack then. Today is was Arroz con Pollo (chicken and rice).  He's gonna want empanadas next. 

I was craving Scotch Eggs today

 Scotch Eggs   From Irish Pub Food ©2021

10 eggs, divided

2 T. vegetable oil

1 1/2 C panko bread crumbs

1 lb. bulk breakfast sausage

1/4 C thinly sliced green onions

3/4 C AP flour

2 T. whole grain mustard

1. preheat oven to 400º
2. hard cook 8 eggs
3. heat oil In med. skillet over med. heat. Add panko; cook about 8 minutes or until toasted and golden brown, stirring occasionally. Remove and allow to cook
4. Combine sausage and green onions. Place flour in another bowl 
5. add mustard to two  lightly beaten eggs in another bowl 
6. divide sausage into 8, spread out and wrap sausage around each egg. dip each sausage in flour then in egg mustard mixture.  Roll in Panko crumbs.  
7. Place on lined cooking sheet and bake 16 to 18 minutes.  Drain well on paper towels. Serve warm.

Ribs again.

 Charlie asked for more ribs since the other batch didn't last out the day.  This time I made the kind of coleslaw that I like. Chatlie made fun of it until he tasted it.  I didn't realize I never made when he was around.  When I was a little kid, someone brought this slaw with not mayonnaise to a church pot luck and I have always liked it better but thought everyone else didn't.

the recipes are the same as before except for the coleslaw.

TANGY COLESLAW VINIAGRETTE

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

1. Rinse cabbage, remove dark, tough outer leaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

Ribs in the smoker

 Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar 1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

3T +1 tsp. gran. garlic

Cool Smoke BBQ Sauce 3T+ 1 tsp. cayenne

2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe above

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt 1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt

1 T. sweet paprika 2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Sprinkle rub on ribs (1/4 C. peer side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  

Drizzle with  1 stick butter &1/4 C. each honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side.

The Best Potato Salad 

Ingredients

These are the ingredients list I used to make this potato salad but I just used one Russet potato and added the rest of the ingredients by guess then my taste.

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up 

GATES BAKED BEANS  from Ollie Gates

I made the addition of the ingredients in their full amount and put it in a bottle, but I leave out the liquid smoke, beef drippings and fat. Then I add as much of this mixture to the amount of beans I have to taste and save the rest for next time.

to get the smoke taste, I put the beans in an open pot and place them in the smoker with the meat for at least an hour.  If I add any thing else, it will be chopped meat from whatever is being smoked and maybe some drippings caught in the foil during the last hour in the smoker

2-55 Oz cans B&M pork and beans

3 TBS Rub seasoning

1/2 C. Firmly packed brown sugar

3/4 C. BBQ sauce

1/2 C. Molasses

1 TSP Liquid smoke

1 c. beef drippings

1 c. brisket fat

1. In cast iron kettle, combine all ingredients about 20 minutes before ribs are done, place over hot coal and cook, stirring occasionally until a crust forms on top of the beans, (about 20minutes)

Norm notes:  Combine all ingredients except  brisket fat and beef drippings. Instead, after brisket is done, cut off any dry brisket, ends, chop and add to beans.  Add a little melted fat to taste if desired.  My modified recipe is below