Wednesday, January 4, 2012

Happy New Year

So, I've been a bad blogger. I keep forgetting to come back and post the recipes I've been making and the wine I've been drinking. In fact, the one that I want to share today was made over a week ago... I think this year I will either do something more with this blog or do something completely different. Either way, I will keep trying new recipes and drinking wine of course.

These empanadas were delicious and the slaw went wonderfully with them. However, I wasn't totally crazy about the cheese sauce but others may love it. I can't even remember if I took a picture of these or not. Sorry!

Empanadas con queso (with Jicama Slaw)
 Source: inspired by recipe in Cuisine At Home

1/2 lb. ground sirloin or sirloin steak (minced)
1/2 tsp. Cajun spice
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp black pepper
2 Tbsp. canola oil
1/4 cup onions, diced
1/4 cup frozen corn kernals
1/4 cup thick salsa
2 Tbsp. beef broth
1 Tbsp tomato paste
2 sheets puff pastry, thawed
1 egg
1 Tbsp. water
1 Tbsp butter
1 Tbsp flour
1 cup whole milk
1 cup pepper jack cheese, shredded


Preheat oven to 400 degrees. Toss meat with seasonings.  Add oil to a pan and cook meat over medium high heat for 3 minutes. Remove from pan.

In the same pan, cook onions for a minute. Then stir in corn, salsa, and tomato paste. Simmer until thick and then add meat back to the pan. Simmer briefly. Spread mixture on a pan and chill briefly in the freezer while you prepare the rest.

Roll out pastry sheet and cut 4 (or more) circles. Whisk together egg and water.  Place 2 Tbsp of meat mixture in the center of the circles. Fold pastry over mixture and seal edges with a fork.

Place Empanadas on a baking sheet and brush with egg mixture. Pierce the tops to vent steam.  Bake for 15 minutes.

While Empanadas are baking, prepare sauce. Melt butter over medium heat. Whisk in flour. Cook one minute and then whisk in milk until well combined. Gradually stir in the cheese until it melts. Season as needed.  Drizzle over Empanadas.

Jicama Slaw
makes 2 cups. Source: Cuisine At Home

2 cups jicama, peeled and julienned
1/3 cup carrots, peeled, shredded
2 Tbsp scallions, minced
1 Tbsp jalapeno, seeded and minced
3 Tbsp orange juice
1 Tbsp lemon juice
1 Tbsp olive oil
1 tsp honey
1/2 tsp kosher salt  

 Combine all veggies in a bowl. Whisk together juices, oil, honey, and salt. Pour over slaw mixture and toss well.

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