Sous Vide Fried Chicken and Waffles!

The consistancy of using a Sous Vide machine will result in perfectly fried chicken everytime!

We all want that bite. You know the one….that succulent, juicy tender center with that traditional crunch- golden crispy and perfectly brown everytime! Sometimes it’s hard for home cooks to achive the same results getting the interior of the chicken properly cooked while the outside may over cook.

This recipe allows the cook to achive a perfected piece of fried chicken, inside and out, every- single time!

You’ll Need:

For the Chicken

6-8 pieces of chicken, wings, legs or thighs or breasts

Salt and pepper

1/4-1/2 teaspoon ground Italian seasoning

5 cups good quality, high smoke point vegetable or peanut oil for frying

For the Flour Mixture:

3-4 cups self-rising flour

2 teaspoons Kosher salt

1 teaspoon fresh ground pepper

1/2 teaspoon white pepper

1 tablespoon dry Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/4-1/2 teaspoon cayenne pepper

For the Egg Mixture

4 eggs, beaten 

Fresh ground pepper

1/2 teaspoon garlic salt

1/2 teaspoon ground Italian herbs

For the Waffles:

2 large eggs

1 3/4 cups buttermilk

1/2 cup butter, melted and cooled to room temperature

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1/2 cup pecan or your favorite nut meal ( optional ) 

2 tablespoons palm or granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Here’s How: 

The Waffles

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

In a separate bowl, whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.

Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the waffle irons manufacturer’s directions. For an 8″ round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming. 

Serve hot, or cool and crisp in the toaster before serving. Top with room temperature butter.

The Chicken:

Set your SV Precision Cooker to 155’F Degrees / 68.3’C.

Season the raw chicken with salt, pepper and a light dusting of Italian seasoning. Place into a resealable freezer or vacuum bag. Seal airtight.

Place the sealed bag of chicken into the water bath and circulate for 2 hours. 

Prepare the waffle batter and set aside. 

When the chicken is almost done, preheat the oven to 200’F degrees. Line a baking sheet with foil and a baking rack. Set aside.

Once cooked, remove the bag from the water bath. Prepare a dredging station with two casserole dishes side by side-one containing beaten seasoned egg mixture, and the other with the seasoned flour. Set aside.  

Heat the oil in a heavy-bottomed fry pan or Dutch oven to exactly 350’F degrees. While the oil is heating, remove the chicken from the bag and begin dredging by gently patting the cooked chicken dry and then running the chicken pieces one-at-a-time through the egg mixture, then through the seasoned flour mixture. 

Only when the oil reaches the proper temperature, carefully lower each piece of dredged chicken into the pan. Working in batches, with tongs, turn the chicken parts after a few minutes to achieve a crisp golden-brown crust on all sides. 

Once the chicken is completely golden brown on all sides, remove from the oil, pat off any excess the oil with a paper towel, sprinkle with kosher salt. Set on the rack-lined baking sheet and place it in a 200’F degree oven until ready to serve. 

Make the waffles while chicken stays warm and crispy in the oven. Be sure to serve hot with warm maple syrup or honey!

Chef’s Note: 

Do not allow the temperature of the oil to go below 350’F degrees to achieve the optimal crunch and have oil return to the pan.

No Buttermilk? No Problem!

Combine 1 Tablespoon vinegar or lemon juice mixed into 1 cup of whole milk. Let the milk stand for 10 to 15 minutes until it thickens very slightly and curdles- boom- you have buttermilk!

The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!

elisa-bauer

Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving! 

You’ll Need:

1 1/2 lb leftover turkey meat, sliced

1/2- 1 cup  leftover turkey gravy

Stock or water (to thin the gravy if needed)

4 large slices of rustic Italian bread

Butter

Crushed fresh garlic

Salt and fresh ground pepper

Here’s How:

In a medium sized skillet heat the gravy until bubbly, reduce to a simmer. If the gravy is too thick, thin with a little stock or water. Adjust seasoning with salt and pepper.

Add the sliced cooked turkey to the gravy mixture. Coat evenly on all sides and simmer  until the meat is heated through.

Slice and toast the bread until golden brown. Butter well and rub smashed garlic clove over the toasted bread like coloring crayon.

Arrange the slice of rustic buttered bread on a plate. Top with sliced turkey and smother in gravy.

Breath deep! Mmmmmm!

Serve with mash potato bombs!

Photo credit: Elisa Bauer

Southwestern, Turkey Tamale Pie!

Got leftovers? Dont worry- they will disappear in a second with this recipe!

Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone meal and not to rework leftovers– and rightfully so.

Tamale Pie was developed sometime in the early 1900s- and may have originated in Texas. Its first known published recipe- dates way back to 1911.

You know it’s gotta be good. Yum!

You’ll Need:

3-5 cups shredded large chunks of cooked turkey

2 cups your favorite fresh prepared salsa

2 cups your favorite enchilada sauce

1-12-ounce can black beans, drained and rinsed

1 cup cooked corn kernels

1 cup sliced black olives

1 onion, cleaned and diced small dice

1 1/2 -2 cups good quality chicken or turkey broth

1 Tablespoon ground chili powder

1 Tablespoon ground cumin

4 scallions sliced

1 1/2 cup cornmeal

1 cup cheddar cheese, grated medium

1 Tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Garnishes:

Sour cream

Sliced black olives

1 bunch cilantro, chopped

2 beefsteak tomatoes, chopped

2 avocados, large dice

1-2 jalapeño or Serano chilies, sliced

Crumbled Mexican cheese

Here’s How:

Preheat the oven to 400’F degrees. Prepare a 9 x 13 x 2 ovenproof baking dish with non stick cooking spray. Or, a large cast Iron pan. Set aside.

If using the cast iron pan- prepare everything on the stove and transfer to the oven later. If not, use a medium saucepan, over medium heat and warm the turkey with the salsa, sauce, beans, onions, 1/2 cup of the stock, chili powder and cumin. Stir to combine and bring to a simmer.

Remove from the heat and fold in the scallions and sliced black olives. Set aside.

In an additional medium sized sauce pan, combine the cornmeal with the remaining 2 cups chicken or turkey broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.

Remove from the heat and stir in the cheddar cheese and the butter. Taste, and adjust seasoning with salt and pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes.

Serve warm, with a platter full of delicious garnishes.

Drunken Squash with Forbidden Black Rice and Dried Fruit! 

Black Rice also known as Forbidden Rice

Once Reserved Only for the Noble. 

The health benefits of black rice are so powerful, this ingredient earned its name. Highly prized by noblemen and once forbidden amongst the common in ancient China. 

Black rice, was first introduced to the United States just recently, in 1995. Today it’s gaining popularity. Forbidden black rice is delicious, and has an amazingly chewy bite. It can be purchased at natural grocery stores, specialty markets and through your favorite on-line store. 

You’ll Need:

2-4 golden acorn squash, small sugar pumpkins or your fav squash

2 cups black forbidden rice, thoroughly washed

1 pound ground sausage

3 1/2 cups good quality chicken or vegetable stock

1/4 teaspoon Kosher salt, plus more to adjust seasoning 

Fresh ground black pepper, to taste 

1 teaspoon, plus 1/2 tablespoon good quality California olive oil, divided

1 cup celery, small dice

1 yellow onion, cleaned peeled and small diced

1/2 teaspoon fresh thyme leaves

1/2 teaspoon dried sage 

1/2 teaspoon fresh rosemary, chopped fine 

Pinch of ground nutmeg

Pinch of ground cloves

1 red bellpepper cored and cut small dice

1/4 cup dried apricots, small dice

1/4 cup golden raisins 

1/4 cup pecans rough chopped

1/4 cup chopped pistachios

1/2 cup Grand Mariner or good quality brandy (optional) 

1/2 bunch flat leaf parsley, chopped fine 

Squash seeds, roasted for garnish

 

Here’s How:

Preheat the oven to 375′ F degrees, prepare a high-sided cookie sheet with olive oil and set aside. 

In a small bowl, soak dried apricots and golden raisins in Grand Mariner. Set aside.

Wash and dry the squash and cut the stem to remove. Cut the squash in half horizontally. Careful not to cut yourself. Place the round squash on a folded kitchen towel, to prevent from rolling. With a serrated bread knife-using a sawing motion, cut through the firm flesh. 

On each halve- carefully cut a very straight silver dollar sized piece off the backs of each halve. This will ensure each piece will sit upright at service time. With a spoon, gently scrape interior to remove seeds. Set aside to roast. ( See my seed roasting recipe ) or discard.

Lightly coat the flesh of the squash with some of the olive oil. Season generously with salt and fresh cracked pepper. Sprinkle lightly with ground nutmeg and ground clove.

Place flesh side down on the prepared baking sheet. Put into a pre-heated oven for 45 minutes to an hour, or until the flesh is soft- but stable when pierced with a knife.

Meanwhile, while squash is roasting, prepare the remainder of the recipe by rinsing the black rice thoroughly in a sieve under cold running water. Shake rice until water begins to runs clear, removing much of its starch.

In a medium sized, 6-8 quart sauce pan with fitted lid- bring rice, chicken stock, olive oil, salt, and pepper to a roaring boil – uncovered, over medium-high heat. Reduce heat to a simmer, and cover tightly. Continue to cook rice until tender and most of water has been absorbed, about 35 – 40 minutes. Remove from heat, and let stand covered, about 10 minutes undisturbed. After rest period, reveal and fluff with a fork. Black rice is naturally chewy when done. Test for doneness. 

About 15 minutes before the squash and the rice are expected to finish cooking, begin to prepare the stuffing. In a large 10-12 inch skillet over medium heat add 1/2 teaspoon of oil add ground pork, season with salt and pepper and additional 1/4 teaspoon ground sage. Sauté until slightly brown. About 2 minutes. 

Add the diced celery and onion. Continue to sauté an additional 3-4 minutes until celery is cooked through, but still firm to the bite. Add fresh chopped herbs and small diced apples to the pan. Cook for an additional 2 minutes. Remove the from the pan away from any heat, stain liquid off dried fruit and add to the pan. Stir to combine. Return to heat and fold in the cooked rice, and pecans. Cook an additional 1 minute to combine flavors. Add a good pinch of chopped parsley reserving additional for garnish. Stir. Taste and adjust seasoning with salt and pepper.

Place cooked squash skin side up in a baking dish. Generously spoon the rice stuffing into the cooked acorn squash so that they are piled high. Cover “tent like” with foil and return to the oven for 5-8 minutes or until heated through. If holding any longer in the oven, add a few tablespoons of chicken stock or water to keep moist. 

Remove from the oven, and finish with finely chopped flat leaf parsley- serve immediately! 

Variations

Remove pork sausage and replace with bacon or omit all together. 

If you want a sweeter flavor sprinkle acorn squash with a pinch of brown sugar or maple syrup and cinnamon before stuffing. 

Makes approximately 4-6 servings depending on size of squash.

Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. 

You’ll Need:

1- 2 pounds fresh haricots verts, root ends trimmed

4-6 ounces unsalted butter or 3-4 teaspoons good quality olive oil

4-6 gloves of garlic, peeled and smashed

6-8  large shallots, cleaned and sliced thin

1/4-1/2 cup good quality chicken, vegetable stock, or white wine 

Salt and fresh ground pepper 

2 springs fresh thyme

Squeeze of fresh lemon juice 

1 cup browned buttered walnuts, see recipe below 

1 orange zested 

Here’s How

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. Pat dry.

In a large skillet, melt the butter over medium-high heat. Add the shallots and sauté until they are browning and nicely caramelized about 5-8 minutes. Add the garlic and continue to cook an additional minute. 

Add the haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Deglaze the pan very quickly with the chicken stock, add the fresh thyme and a squeeze of fresh lemon juice toss. Add toasted walnuts and toss.

Adjust seasoning with salt and pepper one last time, top with orange zest. Serve warm.

Approximately 4-6 serving


Variations: Add cooked bacon bits, panchetta, lemon zest, almonds or a splash of cream 

 

Browned Butter Walnuts


You’ll Need

1 – pound halved fresh walnuts

1 1/2 tablespoons of unsalted butter

1 teaspoon brown sugar

Salt and fresh ground black pepper

In a large sauté over medium heat melt the butter. Add the sliced almonds and sauté storing constantly until golden and fragrant. About 3- 5 minutes toss in the sugar lst minute toss till melted and remove from heat to a sigle layered sheet pan to cool. 

The walnuts will brown fast in the butter so be sure to remove them from the hot pan and cool quickly, or you will risk over browning.

Dust with salt and pepper while warm. 

Carrot Salad with Roasted Cashew & Spicy Honey Vinaigrette

You’ll Need

1 cup unsalted cashews, roasted
2 cloves garlic, peeled
1/2 teaspoon crushed red chili flakes
1/8 cup fresh lemon juice

1/4 cup rice vinegar

1/4 cup local honey
1/2 cup olive oil
Kosher salt and fresh ground pepper
1 pound carrots, peeled, julienned

Here’s How
Preheat oven to 350’F Degrees. Toast cashews on a rimmed baking sheet, tossing occasionally until golden brown, about 8–10 minutes. Set aside.


To the bowl of your food processor or standing blender, add the garlic, lemon juice, red pepper flakes, 1/2 cup of the cashews, honey, salt and pepper. Process and slowly add the oil by drizzling through your processors feeder tube.

Continue until mixture is emulsified into a creamy vinaigrette.

Taste and adjust seasoning to your liking with salt, pepper, honey or lemon.

Add carrots, toss and let stand at least 30 minutes to blend flavors .

Toss with additional cashews and chopped basil just before serving.


Do Ahead:

Salad can be made 1 day ahead without the nuts and basil. Cover; chill. Toss with 1/2 cup remaining nuts and basil just before serving.

Grilled Pizza! Get Your Pie Out-of-the-Oven and onto the Grill!

The trick to a perfect grilled pizza is all the preparations. Roast, sauté, cook, slice, and grate whatever toppings you like before you begin your grilled pizza journey. Adding those pre-cooked toppings to the pizza as it is grilling is the trick.

The dough will only require a 3-5 minutes cook time per side.

Making the Dough

Keep in mind, yeast is a living organism, so don’t kill it by burning it with hot water or salt. I add sugar to my recipe to feed the yeast. Why? Honestly – I’m in a hurry. Shhhh.

The yeast will reconstitute in the water, wake up and be really hungry. The yeast eats- then it quickly begins to digest its food and yes, creats gas. Yes, I know it’s funny, and trust me when I say the kids will LOVE this Science lesson on C02 and so will you ! This step actually helps accelerate the dough’s rise faster! Definitely a win-win.

The important part about the end of the day, is also being with your family so– It’s also okay to use uncooked-prepared store bought pizza dough if you are short on time. Many grocers carry great organic uncooked pizza doughs today without tons of preservatives. The pizza police wont come for you, I promise!

You’ll Need

6 cups all-purpose flour plus more for shaping dough
1 teaspoon active dry yeast ( rapid rise yeast if you are in a big hurry )
1/4 teaspoon sugar or honey
1-2 cups room temp water, as needed
2 tablespoons good quality olive oil
1 teaspoon Kosher salt


Here’s How

Whisk sugar or honey with the yeast in a medium bowl with 1 cup of the water. Set aside for about 5-10 minutes until foaming with bubbles. Make sure the water temperature is not above 105’F degrees or you will kill the yeast.

In a large gallon sized food storage bag or bowl of your stand mixer with dough hook attached, add the flour and the salt. Combine to distribute the salt throughout the flour. Make a well in the center of the flour if using the bag method.


Add the water with the yeast mixture, 1/2 of the remaining cup of water, and all of the olive oil. Close food storage bag by removing air and sealing all but a 1/2 inch up at the zip. Massage from the bottom of the bag up and incorporate well. Mix dough gently to form a nice dough ball. Add more of the 1/2 cup remaining water if water if needed. or, start the mixer on medium speed and mix until dough hook forms and ball.

If using a stand mixer continue to knead the dough until it pulls away from the sides of the bowl. About 5 minutes. Remove into a lightly oiled bowl.

If using the food storage bag method – knead well until it all comes together and forms a ball. Open the food storage bag, and transfer the dough ball to a large clean lightly floured surface.

Hand knead about 10 minutes until dough seems smooth. Resting in-between if it becomes unmanageable. This is actually the gluten forming which is rubber-band like. Just let it relax and return after a minute or two once dough seems smooth- place in a lightly oiled bowl.

Cover the dough ball with plastic wrap and allow to rise at room temperature (about 72° F degrees) in a draft-free area until surface until dough has doubled in size, about 1.5 hours. Use rapid rise yeast instead of regular dried yeast if you are in a hurry- the rise will happen faster.

When dough has risen, transfer on to a floured work surface. Gently shape into a rough rectangle. Divide and cut into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour and set it aside on work surface or a floured baking sheet.

Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, an additional hour.

Planning Ahead

The dough can be made 3 days ahead. Wrap each dough ball separately in a gallon sized plastic food storage bag with rolled in a little bit of flour and chill in fridge until ready to use. When ready to use, unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap for about 15-20 minutes before shaping.

To Make The Pizza
During the last hour of dough’s resting, heat your sauce, sauté your vegetables and grate the cheeses.

With one dough ball at a time, dust dough generously with floured hands stretch the dough into a rectangle or triangular form the best you can. Free form is the way to go with grilled pizzas.

Oil both sides lightly with a good quality cooking oil. Set on a clean baking sheet.

Prepare the grill by oiling. Once the grate is well oiled, place your raw dough on hot cooking grates and resist the urge to move it.

Grill the dough for about 3-5 minutes. Flip the dough when it releases from the grates when given a nudge. Look for deep colored grill marks and some crispy edges before tuning over. Repeat on each side.

When both side are cooked, move pizza crust to indirect heat choose a side of the grill where the heat element is turned off below, or to a side of the grill where there are no burning coals.

Top the rustic pizza dough with warmed pesto or pizza sauce if desired — then add your choice of pre-cooked toppings. Top with cheese, melt by closing lid or covering with a foil tent. Finish with flavored oil ( see my recipe here ) and serve. So delicious!

Variations : Add fresh chopped herbs to your dough or fresh chopped garlic for an additional favor layer.

Stromboli- Dinner in 30! 

Unlike a calzone, a stromboli does not contain sauce. Invented in the 1950’s on the east coast in Pennsylvania.

An Italian Restaurant & Pizzeria claims to be the first to have used the name, Stromboli. Rumor has it the pizzeria owner had experimented with “pizza imbottito”, or “stuffed pizza”, and added ham, salami, cheese and peppers into a pocket of raw bread dough. A family member suggested he name it after the recently released movie Stromboli, which, at the time was notorious for an off-screen affair between married actress, Ingrid Bergman, and married director, Roberto Rossellini that resulted in a love child. Remember, it was early in the 1950’s. Can you imagine how scandalous this must have been back then?

Traditionally, Stromboli’s are filed with layers of thinly sliced salami, pepperoni and smoked Provolone cheese then baked in a flaky crust that was rolled into a log. Often referred to as a turnover. Serve with additional sauce on the side for dipping. Today- you can use any filling imaginable.

Personalize your Stromboli !

Ingredients:

1 pound ready made pizza dough

1 cup spicy pizza sauce

1 cup grated smoked provolone or substitute with mozzarella cheese

2 dozen slices of good quality salami

20 slices thin cut pepperoni substitute with deli ham

1 egg, beaten for egg wash

Additional pizza sauce for dipping, warmed.

Method:

Preheat oven to 375’F. Prepare a high sided baking sheet with parchment and spray lightly with non-stick cooking spray.

Place the dough on a clean lightly floured work surface roll out to approximately 10×16 inch rectangle. Roll up onto the rolling pin and transfer the dough into the parchment- lay flat.

Spread pizza sauce over 2/3’s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.

Top the sauce with half the grated cheese, salami and ham. Top with remaining cheese.

Brush the blank strip of dough with the egg wash. Fold in the ends ( sorta like rolling a burrito ) about an inch, and brush them with egg wash as well. This will assist with the Stromboli from oozing out all its goodness in the oven.

Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Bake seam side down to keep closed.

Brush the entire Stromboli with the additional egg-wash and gently cut thin slits on the top of the dough every 1-2 inches.

Sprinkle with Parmesan cheese and bake 8-10 minutes or until crispy and golden brown.

Remove from oven, cool 5-8 minutes and slice into pieces. Serve with additional pizza sauce for dipping or drizzling.

Empanadas- Savory Hand Pies

So many cultures have a recipe for meat wrapped in pastry. – I just love bold flavored, slow cooked juicy meats and veggies wrapped up in flakey pie crust served piping hot. Mmmmmm. Comfort food. 

I also love pasta sauce and Italian sausage or yellow curry and potatoes, but that’s a whole nother set of recipes. 

IngredientsFor the dough.

3 cups all-purpose flour

1/2 teaspoon kosher salt

6 oz unsalted organic butter (1 ½ sticks) 

1 egg

1/4 cup to 1/2 cup of water or nut or cows milk, adjust as needed to obtain a soft and smooth dough.

Method: For the dough. 

Mix the flour and salt in a food processor.

Add the butter and pulse until peasize pieces form- but also careful not to over work the dough. 

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

Turn out onto a clean floured work surface.  

(To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.)

Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max). I like to refrigerate any dough covered for at least 30 minutes before rolling. And it gives me time to clean up before moving to the next big step in this recipe. 

After both you and the dough have rested- roll the dough into a 1/4 inch thickness and cut out 6-8 inch round disc shapes for empanadas (use large round cookie cutters  for small appetizer sized or draw your own template on clean cardboard. Wrap it in plastic and cut around the pastry with the tip to a sharp knife. Or use a plate. 

You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls like that too.

Assembling and Baking the Empanadas:

Make a good egg wash. 1 egg, a dash of cream milk or water and a pinch of salt. Beat with a fork like a scrambled egg. Set aside. 
To assemble the empanadas or handpies, place a heaping spoonful of the goodness filling on the middle of each pastry disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes. It’s all in the repetition. 

To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg wash- it will act as a glue for the empanadas. Many times I just egg wash the insides of all the discs then fill and fold. It sorta speeds up the process. 

You can also use a fork to help seal the edges, just press the top of the fork against the edges. 

To seal authentic use the repulgue or churito method- ( the curl type seal) , use your fingers to twist the curl the edges of the dough. 

For best results, with the dough ( as most doughs) refrigerating for at least 30 minutes before using and chill the the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
Form and place on a parchment lined baking sheet. Egg wash tops and sides. Bake the empanadas in a pre-heated hot oven at 375’F -400’F. The baking time also varies (again based on the oven and size of the empanadas) but in the range of 10-20 minutes or until the empanadas are golden brown.

Fillings

You can use any type of filling you want, sweet or savory. I love to use my Ropas recipe and add that for filling. Even vegetarian veggie only fillings are delicious. Breakfast fillings work too! 

I especially love vegan potatoes curry in my empanadas- but then, it’s not quite an empanadas anymore and we are into a whole new recipe. I hear a Samosas recipe in my future! 

Using your family stew recipe is a good start. Add chilies and boom you’re on your way. 

Here is a a simple recipe made with ground beef and pork.

Ingredients

1 pound ground pork, grass fed is best 

1 pound ground beef, grass fed is best 

2 medium yellow onions, cleaned diced small

2-3 Tablespoon good quality olive oil 

4-5 Yukon potatoes, washed- not peeled and diced small, the size of a US currency dime.

1 large carrot, peeled and small dice.  

3-4 Serrano chiles, minced

1/2 teaspoon chili powder 

1 teaspoon ground cumin

1 teaspoon garlic salt 

1/2 teaspoon ground white pepper 

1/2 teaspoon ground Adobo chili ( optional) 

2 cans (14.5 ounces each) organic tomatoes, diced ( drained before adding) 

Kosher salt and fresh ground pepper 

1 cup fresh cilantro, chopped (optional) 

1 cup flat leaf Italian parsley, chopped

Method

In a large high sided 12-14 inch skillet heat oil over medium-high heat. 

Add potatoes, sauté until slightly golden about 3-5 minutes. Remove and set aside on a paper towel. 

Add carrots and onions. Sauté until the onions are translucent about 2 to 3 minutes – add the garlic and sauté in additional 1 minute. 

Add the meat season with salt and pepper and cook until no longer pink, breaking it up into small pieces, 5 to 7 minutes. 

Add the jalapeños, all the spices, add the parsley and return the potatoes to the pan. Stir in tomatoes. Cook over medium heat until mixture has thickened and flavors are cooked through about 12 to 15 minutes. 

Season with salt and pepper to desired taste. Fold in cilantro. Let cool. Form empanadas. 

Notes
Freeze unbaked individually then store in air tight container. Or bake immediately and enjoy.
To bake previously frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash. Bake until golden brown, rotating baking sheets halfway through, about 30 to 40 minutes. 

You can also egg wash before individually freezing.
Enjoy! 

Ropa Vieja Stew, Non-Traditional 

( ROH-pah VYAY-hah) translates something like, “old clothes”  in Spanish, but don’t be fooled. This traditional warm weather dish will wrap around you like a nice cozy brand new shawl. You’ll even wanna eat this on a spring or summer evening when the night breeze picks up.

I serve my Ropa over a sweet potato–which is completely sacreligious. Shhhh! 

Ingredients:

4 strips nitrate free bacon cut into 1 in chunks 

8 pounds of flank steak cut into 6 to 8 pieces

2 large yellow onions, chopped medium dice

3 poblano chilies, chopped  

4 cloves of garlic, minced

3 Tablespoons of tomato paste

1/3 cup masa harina 

1 bottle good brown stout beer

2 cups low sodium beef stock 

1 can black beans, drained & rinsed

1/2 cups green Spanish olives ( stuffed w pimento) 

1 Tablespoon fresh oregano, minced

2 Tablespoon ground cumin

1 Tablespoon ground white pepper 

1/2 teaspoon ground cayenne pepper

Kosher Salt and fresh ground black pepper to taste 

1 bunch of scallions, chopped for garnish

1 sweet potato, per person, baked

Method:

Preheat oven to 375’F

In a large 8 quart Dutch oven or heavy bottomed stock pot, cook the bacon until crisp. With a slotted spoon remove bacon and transfer to a paper towel. Set aside.

Turn the heat to medium. Season the beef with salt and pepper. Sear the beef in the bacon drippings until brown and caramelized on both sides. About 3-5 minutes each side. Remove and set-aside.

Lower heat, and sauté the onions and chilies for five minutes until they begin to brown.  

Stir in garlic and the tomato paste. Cook an additional two minutes.

Add the masa harina & cook an additional minute.

Add beer, and simmer until evaporated- scraping any bits from the bottom ( chefs call this deglazing the pan).

Add the beef stock. Bring to a boil. Return the beef to the pot and cover.

Place the pot in the preheated over and braise until fork tender, about an hour.

Remove from the oven. Uncover and remove the steak from pot. Place the meat on a clean cutting board and using two forks, shred the meat into strings. Once all the meat is shredded, return to the pot. Add the cooked bacon, the black beans, the olives and all the spices.

Simmer for additional 5-8 minutes and re-adjust seasoning with salt and pepper.

To serve

With an ice cream scoop- portion one or two scoops of the spicy sweet potato mash into each individual serving bowl. Top with stew, sprinkle with chopped scallions. Serve piping hot with warm tortillas.

YUMMY! 

Variations that are usually not used with this dish.  

Add grilled corn.
Top with shredded cheese and melt under the broiler before serving.
Serve piping hot with cool avocado and sour cream on the side. 
Top with Pico de Gallo.
Serve with rice or egg noddles instead of root vegetables.
Makes approximately 10-12 servings