Cornish pasties

Cornish Pasty

 I would like to add the recipe for a properly made Pasty to the list of topics to avoid at all cost. when in a social environment. I have many people get upset with me that I do not make pasties quite the way their mothers did by adding carrots, using sliced or cubed filling. Where the pastry is crimped doesn’t even register with me as an issue worthy of debate. I only care if it is flavorful, and I’ll be happy having it as a snack….. Then again the Cornish pasty is derived from Cornwall, England and the residents there don’t even agree on how to make a pasty so I don’t think the issue is ever going to be resolved.

I think of the pasty as a comfort food, and couldn't care less if it is crimped on the top or the side. I don’t add carrots to mine, but I know many people do. I know the wives of many miners made them for their husbands to take to work. I know that some even added a sweet filling to a corner of the pasty so dessert and entrée could co-exist peacefully.  I know a bunch of people who live in Michigan, Minnesota, and Wisconsin not only eat them, but take them seriously enough to bend my ear about technique once they hear the word pasty.

When I make pasties I don’t even follow the recipe exactly as it is written below because I make dozens at a time.  I blanch my vegetables ahead of time, and fold them into my beef just before stuffing my pastry. Speaking of pastry, I use puff pastry for my pasties because I like the texture over the traditional crust. I cook my beef in a slow cooker for several hours with the herbs, spices and Demi-glace that make the pasties that leave my kitchen tender, and well-seasoned little bundles of Joy that I think you too will enjoy.

Ingredients

For the pastry:

Puff Pastry Sheets

-or-

10 ounces all-purpose flour, plus extra for dusting

pinch salt

5oz cold unsalted butter

cold water, to mix

For the filling:

1 teaspoon olive oil

12oz eye of round steak, cut into cubes

1 onion, finely chopped

1 medium potato, peeled and finely chopped

3 medium turnips, peeled and finely chopped

1(6oz) rutabaga, peeled and finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

1 pinch ground mace

¼ cup demi-glace

Sea salt and ground white pepper

2 tablespoons water (optional)

1 egg, beaten, to glaze

HP brown sauce, to serve (optional)

Steps:

1. If making the pastry from scratch, sift the flour and salt into a bowl. Cut the butter into small pea sized pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Add a little cold water, a tablespoon at a time, until the butter and flour mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.

4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.

5. Add the potato, rutabaga, turnips, Worcestershire sauce, demi-glace and dried thyme. Season the mixture well with mace, salt and ground white pepper and stir.

Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add 2 tablespoons of water to the pan if the mixture becomes too dry.

6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.

7. Preheat the oven to 400°F.

8. On a lightly floured surface, roll out the pastry to approximately 1/4 inch thick. Using an upturned saucer or small plate as a guide, cut out circles about 8 inches in diameter.

9. Place the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to

Seal the dough, and prevent the filling from bursting out when baking.

10. Place the pasties onto a parchment lined sheet pan and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

11. Serve the pasties hot, with some brown sauce, or beef gravy.

Rogan Josh

Serves 6

Rogan Josh is one of the most popular curry dishes served in restaurants today. The name means ”Red Curry” , the red being provided by the chilies.

Ingredients:

2 tablespoons Ghee, or Clarified Butter

2 Pounds Braising Steak, cut into 1” cubes

1 Onion, chopped fine

3 Cloves Garlic

1-in. piece Fresh Ginger Root, grated

4 Fresh Red Chilies, chopped

4 Green Cardamom Pods

4 Cloves

2 Teaspoons Coriander Seeds

2 Teaspoons Cumin Seeds

1 Teaspoon Spanish Paprika

1 Teaspoon Sea Salt

1 Fresh Bay Leaf

¼ Cup Natural Yogurt

1-in. Piece Cinnamon Stick

2/3 Cups Hot Water

¼ Teaspoon Garam Masala

Freshly Milled Black Pepper to taste

Steps:

1.       Heat the ghee in a large pot and brown the meat in batches.

2.       Add the onion to the ghee and stir over high heat for 3-4 minutes.

3.       Grind together the garlic, ginger, chilies, cardamom, cloves, coriander, cumin, paprika, and salt in a spice grinder.

4.       Add the spice mixture and bay leaf to the pot and stir until fragrant.

5.       Return the meat and any juices to the pot, and simmer for 2-3 minutes.

6.       Gradually stir in the yogurt to the pot while keeping the sauce simmering.

7.       Stir in the cinnamon and hot water. Season with black pepper.

8.       Transfer meat to a covered casserole dish and cook in a preheated, 350°F oven, for 1 hour, stirring frequently, until the meat is very tender and the sauce has slightly reduced.

9.        Discard the cinnamon stick, and stir in the garam masala. Remove any excess oil from the surface.

10.   Serve with  steamed basmati rice and naan bread.

The Carne Asada Burrito….

Carne Asada


3 Pounds Sliced Beef Tenderloin

Marinade:
¼ Cup Chopped Parsley
½ Clove Garlic Minced
1 Tablespoon Lime Juice
½ Ounce Chili Powder
1/8 Teaspoon Ground Cumin
¾ Ounce Kosher Salt
½ Cup Canola Oil
¼ Teaspoon fresh Thyme, Chopped
¼ Teaspoon Fresh Rosemary, Chopped
½ Teaspoon Fresh Oregano, Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
2 Fresh Jalapenos, Seeded, and Chopped


Combine all ingredients for the marinade and mix well. Pour over sliced beef, and toss to incorporate evenly. Let beef sit at least 2 hours in the refrigerator before grilling. Serve over warm flour tortillas with Guacamole and Pico De Gallo Salsa*.
*Pico De Gallo is a fresh Salsa made with
½ Cup Diced Tomatoes
¼ Cup Diced White Onion
2 Fresh Jalapenos, Seeded and Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
1 pinch Chili Powder
1 pinch Cumin
1 pinch Paprika
1 pinch Kosher Salt
1 juice of Fresh Lime wedge, squeezed

Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak


Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped



Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced



Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refrigerator, or overnight.


2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.

3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.

4. Serve with steamed white rice, and black beans.

Beef Fajitas

The Mexican "vaqueros" driving cattle North into Texas, ate a dish made from a tough cut of beef they grilled over the coals of their camp fires. The dish was called " Arracheras", the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to describe what we call "skirt" steak. Our version of the dish is made with flank steak, however you can use most cuts of beef, pork, shrimp, or even chicken breast to make yours.


Ingredients:

2 Pounds Flank Steak, Sliced

1 Large White Onion, Sliced

1 Green Bell Pepper, Sliced
1 Jalapeno Pepper, Seeds & Stem Removed, Sliced

1 Tablespoon Canola Oil

1 Package Santa Rosa Fajita Seasoning
1 Tomato, Cut into wedges

1 Lime, cut into wedges

1 Dozen 8" Flour Tortillas

1 Cup Shredded Cheddar Cheese blend


Steps:



Trim, slice, and place the flank steak, or favorite cut and place in a shallow non-reactive pan.

Combine the Santa Rosa Fajita Seasoning with the sliced Flank Steak and toss until all the meat is coated.
Refrigerate for at least 1 hour, turning the meat occasionally. Remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.

Heat pan* on high, and add oil, meat and sauté, while stirring, until meat begins to color.

Add Onion, and Bell Pepper, and Jalapeno to the meat .

Sauté until the vegetables soften, but still have a little crispness to them.

Remove, from heat, and serve immediately with Warm Tortillas, sliced tomato, lime wedges, cheese, salsa and your favorite garnishes.

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be the Caribbean equivalent of shepherd's pie, and in a lot of ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dishes served as the recipe has been written.




Ingredients:

6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

4 jalapeno chilies, seeds, stems removed, diced

1 pound lean ground beef

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is completed)

Steps:

preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado

Beef Enchiladas Rojas

Beef Enchiladas
6 Ancho Chiles

1 pound Tomatoes, peeled, seeded and chopped
2 Onions, finely chopped
1 Clove Garlic, finely chopped
1 sprig of Epazote
¼ Cup Chili Powder
¼ Cup Ground Cumin

¼ Cup Ground Paprika
2 Cups Lard
½ Teaspoon Kosher salt
freshly ground pepper
pinch of Sugar
1 Cup Heavy Cream
1 Pound Shredded Beef
2 Cups Cheddar Cheese, Shredded
2 dozen Corn Tortillas



Steps:

1. Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, for approximately one hour.

2. Combine the prepared chiles, tomatoes, cumin, paprika, chili powder,half the chopped onion, garlic, and epazote in the electric blender and blend until well pureed.

3. Heat 2 tablespoons of lard in a skillet and add the puree. Cook over medium heat for 5 minutes, stirring constantly. Season to taste with salt, pepper and sugar. Stir in the cream to incorporate, then remove from the heat. Set the sauce aside.

4. Heat 1 tablespoon of lard or oil in a skillet, add the beef and cook until lightly browned. Drain fat. Mix the shredded beef with a little of the sauce mixture and 1/3 of the grated cheese.

5. Heat 3 tablespoons of lard in a skillet. Dip the cold tortillas, one by one, in the chile sauce and then fry on both sides in the hot lard for a few seconds, until limp. Add a little bit of beef mixture on each tortilla then roll them up and place them in an ovenproof baking dish. When all the tortillas are filled and rolled, sprinkle with the remaining cheese and chopped onion. Pour the remaining sauce over all of the enchiladas and place into a preheated oven at 350 F until heated through, about 20 minutes.

Roasted Prime Rib

Prime RibI prepare my Prime Rib in two different styles depending on when it is being served. The more traditional English preparation as written below, and a Southern style consisting of a dry barbecue type rub. While I do have those that ask me to throw together a batch of rub every year I decided I would save that version for a little later in the summer. A whole standing rib roast (prime rib roast) consists of ribs 6 through 12, and not actually the whole ribeye as served in most restaurants these days. Most GOOD butchers recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. This cut is referred to as the loin end, or sometimes the tail end, because the meat and ribs get larger as they move up toward the shoulder.


Ingredients:

Rib Roast , Bone In (Yields: 2 servings per rib)

5 Stalks Celery

2 Cloves Garlic, Minced

2 cups Onion, Chopped

1/2 Cup Carrot, Chopped

1 Fresh Bay Leaf

2 Sprigs Rosemary

1 Tablespoon Dijon Mustard

2 Tablespoons Kosher Salt

1 Tablespoon Cracked Black Pepper

1 Tablespoons Olive Oil

Steps:

1).Preheat oven to 450°F

2). Lay Stalks of Celery across the bottom of your heavy stainless-steel roasting pan* to serve as a trivet (Rack) for your roast. Top with Chopped Onion, Carrot, Rosemary, and Bay Leaf this creates a Mirepoix for your sauce later as well as serves to add moisture, and prevent sticking.

3). Combine Garlic, Mustard, Salt, Pepper, and Oil in a small bowl, and mix to make a paste.

4). Place the roast ribs down and fat side up on top of your mirepoix.

5). Rub the Rib Roast with the paste making sure to coat completely.

6).Place roasting pan in preheated oven, sear the rib roast for 15 minutes at 450° F, then lower the oven temperature to 225° F. for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the drippings accumulated in the bottom of the roasting pan. Do Not Cover the roast.

7). Set timer accordingly. The rule of cooking is 30 minutes per pound at 225°F. Assuming your roast is four ribs, 4.5 hours cook time should be the maximum. If you cook a full 7-8 Rib Roast, 6.5 hours cook time. After 1 hour of cooking, begin checking the internal temperature at the thickest part of the meat (use a good instant-red meat thermometer). If the temperature is rising quickly reduce the oven temperature to allow your meat to continue slow roasting based upon the 30 minutes per pound rule.

120°F = Rare, and go up 10 degrees per temperature after that. Keep in mind your roast will have carry over cooking of at least 5 degrees during the resting stage.

8). When Rib has reached the desired internal temperature , remove from the oven, and allow to rest about 30 minutes prior to service. This would be a great time to make those Yorkshire Puddings, and strain the drippings to make the Au Jus.



NOTE:* Select a roasting pan that has sides at least 3-inches deep. I do not recommend using nonstick pans, as these pans do not produce the charred bits that produce wonderful sauces, and gravies.

I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds great flavor, and that's what we are always after in our cooking.

My Saint Patrick’s Day Toast!

Guinness StewBy now you’ve realized that I like to be a traditionalist in writing celebratory menus. St. Patrick‘s Day is one of those times when Americans celebrate the Irish in them. While I am a big fan of Corned Beef and Cabbage, I’ll go for the Guinness Stew recipe today.
Tonight, like so many other St. Patrick’s days I’ll be working the line providing Corn Beef and Cabbage to the masses. I don’t mind the task as yet another year of prosperity, tourism, and most importantly peace has been bestowed upon the Irish people. Tonight I offer my Irish friends a toast, “Here’s to bigger smiles, great friends, and better days ahead for all”! ! Happy St. Patrick’s Day everyone, and keep them pints coming!


Guinness Lamb Stew

2 pounds leg of Lamb, boneless and well trimmed, cut into 1 inch cubes (you can substitute Beef if you must)
1 1/2 tablespoons vegetable oil
1 cup onion chopped
1 clove garlic, chopped
1 cup mushrooms, quartered
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup lamb stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped herbs for garnish
Salt and Black Pepper to taste

Steps:
1). Heat the oil in a wide skillet or sauté pan that has a tight fitting lid, cover until hot Add the lamb and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan.
2). Add the onion and garlic and continue to cook until onion is slightly browned. Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the lamb, stirring to make a roux.
3). Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn).
4). Stir in the Guinness and lamb stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with herbs and serve.