Beef Empanadas Black Eyed Peas Food

Author Notes

I accept been debating all week whether or not I was going to enter this weeks contest, no reason really other than fourth dimension constraints, and honestly I didn't accept whatever idea what to enter. Now the week has progressed and here it is Th nighttime. I take spent much of the week thinking near what recipe I would want to be remembered and quite honestly I am nonetheless not sure. The few answers I did come to terms with were personal and frankly null I would become into and bore you lot with here. What I will talk about is what, as a cook, chef or foodie, the things for which I would not want a recipe to be remembered. You lot know what I am going to take that back. I will talk nearly the things for which I, in a dream world, would want a recipe to be remembered. While I love nutrient and everything near nutrient which might brand y'all think I would want to exist remembered for some Grant Achatz Thomas Keller mode dish but actually, to reply that briefly, no. No because the reality is 99.ix percentage or more of the world will never eat at a restaurant similar either of these. In fact to exist able to swallow at one of the worlds neat restaurants is truly a privilege, information technology puts you amid the elite. It is exactly this word elite, or elitism, that has been tossed around a lot lately in the foodie community and in all honesty most recipes I create probably fall into the elitist category. I am non ashamed , nor do I accept any regrets about that, simply at the same time I am also one who is passionate about downwardly home, rural and an of the people style of cooking. The kind of cooking that for generations has fed the world and kept countless numbers from existence hungry at night. Information technology is nutrient fabricated with inexpensive readily accessible ingredients. Food that for generations has been nutritious and non detrimental. In brusk it is non fast, prepared out of the box nutrient. And so when I started to look at what was around and I was thinking about how almost people in the Americas might eat, and then information technology came to me that the Caribbean might just be the central spot, the funnel, where many of the different cultures have passed so filtered into and onto the Americas. I got to thinking about Jamaican nutrient. I was thinking about how when I lived in Brooklyn how the corner bodega sold peas and rice and curried goat and how much I missed that dish. So I idea well-nigh my youngest daughter and her heritage and the many ways in which food is a edifice block of culture and how much I promise to provide her with an understanding of her cultural heritage. In the end I was still dislocated as to what to enter. Well, my married woman Amy has been moving toward a vegetarian diet and on many nights I try to make things vegetarian and then add together some sort of poly peptide for me and the girls. Tonight though I got a burr up my clamber and decided to make sugariness potato empanadas. The dish makes ix empanadas, they are small-ish but in the end I think you would have enough for lunch the side by side mean solar day. So the question still persist, what dish practice I want to be remembered for? Well I decided this is as skillful as any. - thirschfeld —thirschfeld

Test Kitchen Notes

Everything in this 3 role meal was delicious. Homey and satisfying with simply a whisper of the exotic. The kokosnoot oil added intriguing season to the rice and peas. The collards were classic braised collards, fantastic and certainly worth the hour of cooking time. Plus you can use that hr to fix the rest of the repast pieces. The flavors in the empanadas were wonderful, the combination of sweet, savory, and aromatic was every bit vivid every bit the orange color of the sweet murphy. The dough was too remarkably easy to handle and roll. This is definitely a meal with a lot of hands-on time from all the vegetable slicing, the empanada dough making, and the empanada rolling and filling. But, it'due south only the sort of thing you would want to make for your family unit to prove them you love them. - fiveandspice —fiveandspice

• Exam Kitchen-Canonical

• Serves 4

Ingredients

• Empanada Dough
• 1 ¹/₂ cups all purpose flour
  
• ¹/_ii cup masa harina
  
• ¹/_four cup unsalted butter, softened
  
• ¹/₄ loving cup vegetable oil
  
• one ^ane/_ii teaspoons baking powder
  
• ane teaspoon salt
  
• ¹/₂ loving cup water ice water
  

• For everything else:
• 3 smallish sweet potatoes, broiled until tender
  
• ¹/₃ loving cup shallots
  
• ¹/_three cup apple, diced
  
• 1 ¹/₂ teaspoons back-scratch powder
  
• ¹/_iv cup raisins
  
• 2 tablespoons dry sherry
  
• 2 ^ane/₂ tablespoons hulled pumpkin seeds, chopped
  
• ¹/₂ teaspoon footing cumin
  
• two bunches collard greens, stems trimmed, done and chopped into 1 inch strips
  
• i smallish onion, peeled and julienned
  
• 2 tablespoons vegetable oil
  
• 2 garlic cloves, chopped
  
• 2 tablespoons unsalted butter
  
• 1 cup stale black eyed peas, dove peas, or sea island red peas, cooked until tender in water with 2 teaspoons of extra virgin coconut oil
  
• 1 cup long grain brown rice, or rice of your choice, cooked and kept warm
  
• 1 tablespoon cilantro, minced
  

Directions

1. Pre heat the oven to 300 degrees. Place a Dutch oven over medium high oestrus and add 2 tablespoons of butter and 2 tablespoons of oil and when it gets hot add the onion and saute until it becomes tender. Add the garlic, crimson pepper flakes. Add the collards and turn them until all the ribbons are coated in oil. Put the top on the pot and slide it into the oven. Permit them cook for one hour stirring them a couple of times.
2. To make the dough combine the flour, masa, table salt and baking pulverisation in the bowl. Add together the butter and oil and stir with a sturdy wooden spoon until you have cornmeal looking flour. Add together the h2o and stir until the dough starts to come together. It should be a fairly dry dough. Need the dough until it becomes smooth. Cover it and let information technology rest for xx minutes.
3. Cutting the sugariness potatoes in half and scoop the flesh of the sweet potatoes into a bowl. In a small saute pan over medium heat add a bit of oil to glaze the pan and and so saute the shallot until it becomes tender. And then add the raisins, apple, cumin and curry. Saute until fragrant and and so add together the sherry to deglaze the pan. Add the pan ingredients along with the pumpkin seeds to the sweet potatoes. Season with common salt and pepper and stir to combine.
4. Cut the empanada dough into 9 equal parts. Flatten each brawl and then coat them with a dusting of flour. Roll each ball out into a 6 inch circle. Place 2 to three tablespoons onto the circumvolve. Then fold over the dough and either crimp with a fork or practise the empanada rope curl. Place them on an ungreased sail tray.
5. Once you have assembles the empanadas wait until the collards are done. Remove the collards from the oven. Get out the collards to rest with the lid on they will stay plenty hot. Turn the oven to 400 degrees. Once it is to temp, brush the empanadas with milk and bake them for 20 minutes,
6. Combine the hot rice with the beans and stir in the cilantro. Taste and adapt the seasoning calculation more coconut oil if necessary to give them a nice coconut flavor. Gustatory modality the collards and conform the seasoning. Plate information technology, platter it and serve it with hot sauce.

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Source: https://food52.com/recipes/11537-sweet-potato-empanadas-with-peas-rice-and-collards

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