Ingredients:
* 3 tablespoons kosher salt
* 1 cup warm water
* 2 bunches Italian flat leaf parsley
* 6 cloves garlic
* 1 cup extra-virgin olive oil
* 1 cup roasted red peppers, coarsely chopped
* 2 tablespoons sweet paprika
* 2 tablespoons chopped fresh oregano
* 1 tablespoon crushed red pepper
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/2 cup distilled white vinegar
* 2 tablespoons red wine vinegar
Methods:
1. Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
2. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
3. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Ingredients:
* 3 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup butter
* 7 tablespoons ice water
* 2 tablespoons milk
* 25 individually wrapped caramels, unwrapped
* 1/2 cup flaked coconut
* 1 egg
* 1 tablespoon water
Methods:
1. In a large bowl, stir together the flour, confectioners’ sugar, baking powder, and salt. Cut in the butter with a pastry blender or by hand until mixture forms pea sized lumps. Add ice water, 1 tablespoon at a time; tossing the mixture with a fork until dough comes together. Divide dough into 2 pieces, cover, and refrigerate for at least 1 hour.
2. In a small saucepan, combine the caramels and milk over low heat, stirring constantly. Stir in the coconut , remove from heat, and allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out circles with a 3 inch round cookie cutter. Beat the egg and 1 tablespoon of water together in a cup. Moisten the edge of the cookie round with the egg mixture, and place 1/2 teaspoon of the caramel mixture in the center. Fold the circle over in half and press the edges with a fork to seal.
5. Place the cookies onto the prepared baking sheet and brush the tops with the egg mixture. With a knife cut three slits across the top of each cookie. Bake 15 to 20 minutes, until golden brown. Remove cookies to wire racks to cool. Store at room temperature.
Ingredients:
* 1/2 cup shortening
* 2 onions, chopped
* 1 pound lean ground beef
* 2 teaspoons Hungarian sweet paprika
* 3/4 teaspoon hot paprika
* 1/2 teaspoon crushed red pepper flakes
* 1 teaspoon ground cumin
* 1 tablespoon distilled white vinegar
* 1/4 cup raisins
* 1/2 cup pitted green olives, chopped
* 2 hard-cooked eggs, chopped
* salt to taste
* 1 (17.5 ounce) package frozen puff pastry sheets, thawed
Methods:
1. In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
Ingredients:
* 2 (5 ounce) cans sweetened condensed milk
* 3 sheets puff pastry
* 12 pineapple rings
* 1 pint citrus sorbet of your choice
Methods:
1. To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening.
2. Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles.
3. Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked.
4. Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.
Ingredients:
* 1 cup dry lentils
* 1 quart water
* 1 cube vegetable bouillon
* 3 medium tomatoes, peeled and diced
* 1 large onion, diced
* 1 carrot, sliced
* 1 medium apple - peeled, cored and diced
* 1/2 cup frozen peas
* 1 large clove garlic
* 1 tablespoon olive oil
* 1/4 cup barbecue sauce
* 1/2 teaspoon paprika
* salt and pepper to taste
Methods:
1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbecue sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
Ingredients:
* 1 cup coarse salt, or as needed
* 6 pounds beef short ribs
* 6 limes, quartered
Methods:
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Coat the ribs heavily with salt. This brings out the fat.
3. Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Ingredients:
* 1 egg
* 2/3 cup milk
* 6 ounces shredded Italian cheese blend
* 3 tablespoons butter, melted
* 1 3/4 cups tapioca starch
* 1 cup self-rising flour
Methods:
1. Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
3. Bake in preheated oven until golden brown, 10 to 15 minutes.
Ingredients:
1 can (12 oz.) roast beef from Argentina,undrained,or your own leftover roast beef
1 doz. corn tortillas
Vegetable oil
Toothpicks
2 avocados
Methods:
Put roast beef in bowl and shred with fork.Warm tortillas slightly. (Otherwise they break when you try to roll them.) Put some roast beef on one end of the tortilla and roll (a thin roll like an enchilada). Secure with toothpick.Fry in hot oil on all sides until crisp.
Peel and mash avocados and add salt to taste. Garnish the top of each flauta with avocado, or spoon some on each plate for dipping. 12 flautas.
Ingredients:
1 can Argentina corned beef
1 tbsp. mustard
1 tsp. dry mustard
1/4 c. pickle relish
1/2 c. mayonnaise
1 c. chopped celery
2 hard boiled eggs, grated or chopped
1 can beef bouillon or consommé, heated
2 tbsp. Knox gelatin
1 c. water
Methods:
Soak gelatin in 1 cup water; heat bouillon or consommé to boil and pour into gelatin mixture. Break up corned beef with a fork; add mustard, horseradish, pickle relish, mayonnaise, celery and chopped or grated eggs. Mix well and congeal until firm. Great for luncheon salad.
Ingredients:
1 c. sugar
1/4 c. boiling water
Custard:
1 c. sweetened condensed milk
1 c. milk
4 eggs
Methods:
In a heavy non-ferrous pan, heat sugar over low heat, stirring with long handled metal spoon until melted and straw colored. Remove from heat and very slowly stir in boiling water. Stir until smooth. Pour into shallow round baking dish, 10 inches.
Custard:
4 eggs
Mix all ingredients thoroughly and pour over cooled caramelized sugar. Pour slowly so caramelized sugar stays on bottom. Place in a water bath. Bake at 350 degrees for 1 to 1 1/2 hours until set. Remove from oven and let cool. Chill in refrigerator. Loosen edges and turn out onto flat dish to serve. Top with fresh strawberries.
