Born in: Mérida, Venezuela
In Idaho since: January 5th, 2008
Jorge came to Idaho to attend the Culinary Arts program at CWI in early 2008. Since then he's been busy with school and volunteering at the YMCA, with the ski patrol and the Boy Scouts.
"I became interested in cooking during the 2003 Boy Scout Summer Camp. It's not that I wasn't interested before, but the first day of camp I found out that I was supposed to cook for 8 people for the ten day duration of the camp. I didn't even know how to fry an egg!", says Jorge, laughing out loud. "But nobody really complained or disliked the food that I prepared so I figured I might have a knack for it". Once he returned home from camp, Jorge started experimenting in the kitchen and quickly became the main person to prepare lunches for his sisters and his parents. But the interest in food and cooking was not necessarily new to the family.
Jorge's dish to share are empanadas. The empanada is a half-circle shaped, corn-based dough pastry that is filled with savory stuffing and then fried in hot oil. The filling is usually shredded beef or chicken stewed with vegetables and cheese but can be as adventurous as shark or beef tongue. The empanadas can be eaten as a main course for breakfast or lunch, or served at parties as a snack.
For the dough
3 cups of harina PAN (available in Hispanic markets)
4 1/2 cups of warm water, divided
1 tablespoon of olive oil
2 tablespoons of sugar
pinch of salt
In a bowl, pour the three cups of flour and add three cups of warm water. Add in the olive oil, the sugar and the salt and knead into a thick paste. Add another cup of water. Knead for five minutes or until the dough has come together and some of the grittiness of the corn grains has disappeared. Pour the last half cup of water on the dough, cover and let it sit for about twenty minutes.
For the filling
1 cup of celery, minced
1 cup of onion, minced
1/2 cup of green onion, minced
1 red pepper, de-seeded and minced
1/4 cup of carrot, minced
8 green stuffed olives, minced
1 pound of ground beef
1/2 cup of beef stock
2 tablespoons of ketchup
1 tablespoon of soy sauce
1 tablespoon of Worcestershire
1 teaspoon of cumin, black pepper and garlic powder each
2 cups of shredded cheese
Heat a tablespoon of olive oil and quickly sauté the vegetables until soft. Add in the ground beef, break it up in little pieces and stir until the meat is no longer pink, then add in the rest of the ingredients. Bring to a boil, then simmer on low for approximately 45 minutes until it becomes a thick, meaty paste. Taste. Adjust with seasonings as needed and set aside to cool.
What you'll need
3 pieces of plastic wrap, approximately 12 inches long (Jorge uses the Harina Pan bags for this purpose)
1 small cutting board
1 small bowl with a 5 inch diameter
Place the rim of the bowl, hollow side under, over the empanada and push down onto the dough, covering the filling and removing any extra dough. This will shape the empanada into a perfect half circle and seal the edges.
Peel off the top sheet of plastic and place the empanada on the baking sheet. Continue to make empanadas until either the stew or the dough is gone. This should make approximately 10 empanadas.
Heat the fryer or an inch of olive oil in a frying pan to 375F. Carefully place the empanadas, two to three at a time in the oil and fry until golden brown on each side.
Rest on a plate covered with one or two paper towels to absorb some of the oil. Do not immediately consume because the inside will be piping hot!
1 cup of mayonnaise
1 tablespoon of capers, drained and minced
6 green olives, minced
2 tablespoons of parsley, minced
2 garlic cloves, mincedPinch of black pepper
Mix everything together, taste and adjust accordingly.
Serve the empanadas with a side of sauce and make sure there is enough for everybody to share. Let the party begin!
i love it!!!! thanks!!!ReplyDelete
this is the shit..man..ReplyDelete
i love las empanadas.
jajaja me dio hasta hambre maricoo..
ummm, no offense but i made it as u said and it dose not taste that much....ReplyDelete
Thank you for your comment. You touch on a very important, and often overlooked, issue. The final taste of a dish depends on many things: the quality of the ingredients, the freshness of the oil and even more subtle things like whether you're a smoker or not. Since the filling is what gives the most taste to these empanadas, I do recommend at the end of that particular section of the recipe to taste and adjust if needed. The ingredients listed in the recipe were those that Jorge used for the filling and it turned out to be very tasteful and flavorful. Unless you are in Boise and used exactly the same products we used that day, I am convinced that your filling turned out differently that his: not necessarily better or worse, just different. Most probably, your produce was grown in different soil with different water, the beef you used was raised in a different environment and on different feed ..... seemingly unimportant factors, but they do all contribute to the final taste.
So just follow the recipe as a guideline. Taste and adjust the flavors of the filling and the dough to your liking and personalize it. You may be steps away from creating your own awesome empanada recipe!
Hi Recoba, if there is anything i can help with i would love to do it, that recipe is very basic and is the one i use on my everyday cooking.ReplyDelete
For anything u need, ill be here for you.