If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.
Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
You can also use puff pastry or pie dough for a flaky dough
If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
You can have a sweet empanada or a savory empanada, depending on your audience.
An empanada is usually about 8-10 inches.
A small dinner plate works great as a template. Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
Sautee 1/2 Vidalia onion in a large skillet with 1 TBL EVOO, then add (in order)
1 TBL butter
3 cloves of garlic (minced)
1 adobo chili
1 tsp cumin
1 can Black beans
2 TBL Cilantro
1/2 sliced bell pepper
2 C chicken stock
Simmer 30-40 minutes
To garnish:
2 Tortillas – toasted
Sour cream
1/4 C Ranchero cheese (shredded)
1/2 Avocado
1 bit of watercress for freshness
2 TBL Green onion or chives or grated lime zest
Instructions
1. Cut tortilla strips, fry till crispy
2. Cook soup, the drizzle with a bit of sour cream
3. Top w/ tortilla pieces, ranchero cheese, watercress & avocado
Serving suggestion, pour into bowl w/ squash soup for contrast
To make the bowl, place a flour tortilla into a taco bowl form. If you don’t have one, drape it over top of a tuna can or other similar shape with a flat bottom
Bake at 325º for 12-14 minutes
Brown your hamburger
Mix romaine and cabbage – put in bottom of bowl.
Add red onion, chopped tomato, red bell, jalapeno, black olives, artichoke.
Instruction:
Sear meat pieces in hot olive oil tossed in corn starch. Add carrots, cabbage, garlic, basil, cumin, coriander, parsley. Don’t need to cook completely. Add 1 tbl lime juice and cilantro. Roll into flour tortillas (sushi roll) hold in place w/toothpick. Spray w/oil & broil till golden brown. Cut @ angle and plate.
Special Steps:
Top with chipotle & sour cream. Serve with mango, cantaloupe and side salad.
1. Combine all ingredients except noodles
2. Cook noodles until al-dente
3. Rinse noodles in cold water
4. Toss with dressing (step 1)
5. Serve with Tofu (recipe at this site)
I never make these the same way. The basics are the same, but feel free to shake it up. This page is a compilation of many different CAKES that you can use quite a variety of seafood to make. Feel free to browse, and take inspiration from each. Don’t feel compelled to follow any single recipe.
Basic Recipe
INGREDIENTS
1-2 CU Panko bread crumbs
2 large eggs (lightly beaten)
1 can Tuna in oil or water (drained)
Optional: long leg crab, lump crab and/or jumbo shrimp
1 TBL olive oil – ONLY IF using tuna in water
1 TBL fresh cilantro or parsley (coarsely chopped)
1 TBL Miracle Whip
1 TBL fresh lime or lemon juice plus the zest
shavings from the peel of the same lemon
1 tsp some sort of “heat” like chili powder or yellow mustard
1 tsp Old Bay Seasoning
2 tsp Worcestershire
Optional ingredients: garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.
STEP BY STEP
Mix together all ingredients
Divide into six portions
Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
Heat 1/4 inch hot oil in fry pan to 375º
Cook about 2-4 minutes each side
If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
Serve with some sort of dipping sauce
Salmon Cakes
Pull some of these tips into my crab cake recipe.
Spinach Salmon Cakes
Spinach Salmon Cakes
BASIC SALMON CAKE BELOW THIS RECIPE
1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste
Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)
Another plating option:
1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce
See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8
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Basic Salmon Cake
Ingredients
1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs
Instructions
1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes
This page has been repeated three times, for each of the above recipes.
This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.
Fish Cake Crowns
Meat Cakes
6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper
Crown
1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)
Mix together all CAKE ingredients except Fish or Crab
In a separate bowl, mix together all CROWN ingredients
In an small third bowl, flake Fish/Crab Meat apart
GENTLY fold MEAT into the CAKE ingredients
Grease a cupcake pan with the miniature cupcake cups
Don’t use a full size cupcake pan, or they will not cook properly
If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
Put a small amount of CROWN on the bottom of each cup
Put a small amount of MEAT on top of the first layer
Top with enough CROWN to stick out of the cup
Go to BAKING INSTRUCTIONS
ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan
Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
Top each “cookie” with as much CROWN crumbs as you can get on them
BAKING INSTRUCTIONS
Bake at 350 degrees for 25 minutes
Remove and let cool 5 minutes before trying to serve them
You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
Use commercial pie crust in place of Step 5 of the Basic Custard recipe, or MAKE YOUR OWN
Prepare custard as shown in other recipe
Place the above filling into a pie crust or four small well-greased ramikins without any crust. DO NOT pack the fillings down.
Slowly drizzle custard over top of filling until it “starts to show” This will be about 1/2 inch below the top of the shell or bowl
Top with a sprinkling of parsley.
Bake for 60 minutes at 350 degrees.
Allow to rest 10-15 minutes before cutting
This recipe is for 2-4 people. To increase to eight people (or two pie crusts) use 1 CU each of Swiss and Gruyere, 2 CU chopped meat, and 1 CU spinach.
OPTIONAL ADDITIONAL FILLINGS
Sauteed mushrooms
Cooked chicken
Brocolli florets
Chopped olives
Finely shredded cabbage
Diced onion
Bell pepper
Jalapeno pepper
Minced garlic
Crab
TOPPING OPTION
Grated Parmesan cheese and butter, then cook 5 minutes more.
You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
INGREDIENTS
3 Mustard Green leaves
12 Kale Leaves (destemmed and thoroughly massaged)
6 large eggs
1/4 CU milk
2 tsp sugar
1 TBL olive oil
1 TBL All Purpose flour
1/2 onion chopped small
3 cloves garlic chopped small
1/2 CU shredded cheddar cheese
salt and pepper to taste
STEP BY STEP
Wash three mustard green leaves and about a dozen kale leaves
Remove stems and steam leaves until soft
Chop into small pieces and S-Q-U-E-E-Z-E the water from them
Chop squeezed pieces again to make sure they are really small
Add above ingredients to the minced greens
Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
Bake at 350 degrees for about 30 minutes.
Test for doneness by sticking a knife or toothpick into the center of the quiche.
It should be “clean” when you remove it… that is, no liquid stuck to it.
If there is debris stuck to the toothpick, let it cook another 8-10 minutes
Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.
This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter: Volume 1, Issue 6
This creates a nice soft bollito that is great for making a po’ boy.
INGREDIENTS
1 TBL dry yeast
1 TBL Nonfat Dry Milk
1/2 TBL Sugar
1 tsp Salt
2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
1 C Hot Water (120-130 F)
1/2 TBL Butter
1/2 TBL cold water
STEP BY STEP
Mix together 1 Cups flour, yeast, dry milk, sugar and salt
Pour in the hot water and butter, mix well
Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
Knead on medium speed 2 for 10 minutes
Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
Let rise until doubled in size – about 1 hour
Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
Place pan of water in the oven
Start oven preheating to 350º
Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
The dough should double easily in 45 min
Brush dough with cold water, slash across the top and bake for 40 Minutes
Rotate half way through for even color – do not over-bake
2 large russet potatoes – peeled and chopped ( see note below )
2 cups water
1/2 teaspoon salt
3 ounces cheddar, grated – about 1 cup)
2 TBL chopped chives or scallion tops
STEP BY STEP
In a large saucepan, cook the bacon until crisp
Remove the bacon and set aside on a paper towel
Pour off all but 1 tablespoons of the bacon fat
If you don’t have 1 tablespoons, add a bit of canola oil
Reduce the heat to low
Add the onion and cook until softened – about 5 minutes
Stir in the potato pieces until they start to brown
Add water and salt and bring to a boil
Simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes
If you want a creamy soup, pour the soup into a blender and puree
For a more rustic soup, use a potato masher to do most of the work.
Return the potatoes to the pan
Still over low heat, add the cheese bits and stir until melted
Remove the pan from the heat
Taste the soup and season with salt, pepper or cumin to the desired taste
Serve the soup topped with the bacon and chives, and a dollop of sour cream
MORE STUFF YOU NEED TO KNOW
Boiling potatoes have less starch than baking potatoes and consequentially hold together better when boiled. This is why they are used in dishes such as potato salads. Not in this soup, though. Since we want most of the potato to break down into smaller pieces and thicken the soup, baking potatoes are preferred.
For Vichyssoise, prepare soup as above, then add 1/2 cucumber – peeled and seeded and 1 TBL light cream. Let soup chill, then add Vichy ingredients and blend in a blender until smooth. Refrigerate several hours. Garnish with chopped chives.
SAFETY TIP: If you blend your hot soup, DO NOT put the lid tightly on the blender. The explosion of hot air will spread hot potato soup all over your kitchen, ceiling and face. Leave the lid off, and cover the top with a heavy towel or wash cloth.
This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Ceviche is very flexible as long as your ingredients are extremely fresh. Below is a good video from AllRecipes about ceviche.
INGREDIENTS
This recipe must be made at least 2 hours ahead of time – 4 hours is better PROTEINS
1-2 LB FRESH Mahi (Tuna) or other delicate white fish
– cut into 1/4 – 1/2 inch pieces
– You can also use Rock Fish, Sea Bream, Grouper, Seabass, Halibut, Talapia, Cod or Red Snapper – cut thinly and blanched 30 seconds
– DO NOT use swordfish or tuna, as these are long-lived fish and are more likely to have parasites
Scallops – blanched* 20-30 seconds
Shrimp – blanched* 20-30 seconds
Crab – blanched* 20-30 seconds
Squid or Octopus – blanched* 20-30 seconds * Blanched means that you plunge it into boiling water for about 30 seconds, and then remove it to an ice bath to stop the cooking. REQUIRED VEGETABLES and LIQUIDS
One Lemon and one lime – zest and juice
1 C FRESH real lime juice (this is because the acidity is well-controlled)
1 TBL tomato juice or green tomato
Cucumber – Small cubes
Roma Tomato – Deseeded and chopped fairly small
1/2 red onion – Chopped fairly large – blanched 30 seconds
Blanche all raw seafood for no more than 30 seconds, then plunge into ice water to stop the cooking process
1/2 fresh squeezed lime juice – enough to cover
Sprinkle with a bit of salt and set aside for 10-20 minutes
Dry Pack Scallops are another good thing to use in your ceviche.
– – – To find out why Dry Pack are better than Wet Pack, CLICK HERE.
Optional: Plunge shrimp (deveined) and other seafood into boiling water for 30 seconds, then into ice water. I actually prefer this step.
In a second large mixing bowl, combine the following:
Cut 1 red onion into very thin julienne strips
2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
Finely chop 2-4 TBL EACH – Depending on taste
– Optionally: strips of pepper – mild or hot
– green olives – quartered
– parsley – chopped
– cilantro – some chopped, some fairly whole
– celery pieces (1 stalk, ribs removed before cutting)
2 TBL EACH
– ketchup
– EVOO (emulsified with whisk)
– Worcestershire sauce
– oregano and salt to taste
– minced garlic
Combine all of the above in the glass bowl and refrigerate for AT LEAST 2 hours, but for as long as five. Not longer though, they will become chewy.
Serve topped with slices of avocado, cubed papaya or mango, salt, pepper, and chopped cilantro
If you want to see a ceviche recipe in action, use the below video.
Pound (pallard) steak to about a quarter of an inch in thickness
Marinate overnight in the refrigerator in a plastic bag filled with lime juice, garlic, onion, Thunder Powder, and EVOO – Bare minimum 2 hours if you are in a rush.
Approximately 20 hours later, let meat come up to room temperature for about 30 minutes.
press gently between paper towels to remove much of the moisture that may have been absorbed into the meat. Flavor will still remain.
Cook streaks over very high heat (450-500º) for only about two minutes per side
Let rest 5 minutes to allow juices to reabsorb, then cut against grain in very thin strips
Serve with warm flour tortillas with a side of grilled onion strips and grilled bell pepper strips
Season fish generously with salt
– set aside CHIPS
Slice potatoes lengthwise into quarters
Rotate and cut into quarters again, creating square logs
NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
Put on paper towel to dry
– set aside BATTER
Make batter in a large mixing bowl
Mix flour and salt
Whisk in egg from Bowl one, water and beer
Whisk until completely smooth
– set aside for bubbles to subside BACK TO THE CHIPS
In a large cast iron skillet, place potatoes in a single layer
Cover with COLD oil by an extra inch
Turn heat under skillet to high and let oil come to 250º
– Be sure that you have an instant read thermometer
– A splatter screen will help too, as it will spatter as the heat increases
Continue cooking until oil comes up to 350º
– Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
Turn heat off and immediately remove potatoes to drain on the cooling racks
Place in the oven at 300º to keep warm BACK TO THE BATTER
In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
Whisk both mixing bowls together PREPARING YOUR FISH
Spread flour on a large plate
Dredge fish lightly with flour and put onto a rack for later use
Reheat oil over high heat to 360-365º
Using fork, dip piece of fish in batter until well coated
Shake off excess batter
Carefully put fish into oil, no more than four pieces at a time
Fry until golden brown – About 3 minutes per side
Transfer fish to a drying rack or newspaper to drain
Fry other fish pieces in the same manner
If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
