Posts Tagged With: Argentinian

Tucuman Empanadas

Argentinian Entree

TUCUMAN EMPANADAS

INGREDIENTS – DOUGHEmpanada-

¾ cup lard or shortening (⅓ cup more later)
5 cups flour
3 teaspoons salt
⅔ cup water

INGREDIENTS – FILLING

¾ pound rump or tenderloin steak
⅔ cup chopped green onion
1 medium white onion
⅓ cup lard or shortening
1 teaspoon cumin
2 teaspoons paprika
¼ teaspoon pepper
1 teaspoon salt
no-stick spray

SPECIAL UTENSIL

8″ x 13″ casserole dish

Makes 4 empanadas. Takes 1 hour 30 minutes.

PREPARATION – DOUGH

Melt ¾ cup lard in skillet using low heat. Add flour and salt to large mixing bowl. Blend with large spoon. Use spoon to make hole in middle of dough. Slowly pour melted lard into hole. Gradually add water while mixing ingredients together by hand until you get a smooth and pliable dough. Cover and let sit for 30 minutes

PREPARATION – FILLING

While dough sits, cut steak into ½” cubes. Mince green onion and white onion. Melt ⅓ cup lard in large skillet using medium heat. Add white onion. Sauté at medium-high heat for 5 minutes or until white onion softens. Stir frequently. Add steak cubes, green onion, cumin, paprika, pepper, and salt. Cook at medium heat for 5 minutes or until meat browns. Stir occasionally.

PREPARATION – FINAL

Preheat oven to 475 degrees. Roll out dough until it is ½” thick. Cut dough into 6″ circles. (You should get about 4 dough circles after you formed the scraps from the initial cutting into more circles.) Add ½ cup filling to the middle of each dough circle. Brush edges of each circle with water. Fold one edge of each circle to the opposite edge. Seal the rounded edges by pressing down on them with a fork.

Spray casserole dish with no-stick spray. Bake empanadas at 475 degrees for 10 minutes. Reduce temperature to 400 degrees. Bake for an additional 10 minutes or until empanadas turn golden brown.

TIDBITS

1) Tucuman empanadas is anagram for the ancient Mayan saying, “Map man, cut a sundae.”

2) Mayan sundaes are delicious. You must have excellent whipping cream to make a wonderful sundae. Most people put cow milk in a bowl to make whipping cream. The olden-day Mayans lifted cows onto their shoulders and hopped from one foot to another until whipped cream came out the cows’ udders.

3) The adventuresome conquistadors, however, were too weak to shake cows. The Spanish warriors needed the strong backs of the Mayan. Which is why they conquered the Mayan peninsula.

4) The conquered natives did not get any of the cow-shaken cream. They did not get the Mayan milk shakes. They did not get enough calories to wage war on their neighbors.

5) The Spanish soldiers, on the other hand, received enough calories to do anything, including growing big bellies. Cortés, physical fitness instructor for Governor Velázquez grimaced every time he saw the paunchy conquistadors wheezing their way back from the many sundae shops.

6) Something had to be done. Señor Cortés knew he had little job security. One word from Velázquez and faster than teenagers eat their family meal he’d be out of a job. And just try to get another physical-fitness job from the other fifteenth-century European monarchs. So Cortés seized power when Governor Velázquez went on a Club MedTM vacation.

7) Cortés ordered the Spanish soldiers to attack the Aztec Empire to the west. They refused.

8) “The Aztecs have chocolate.” The conquistadors sighed. “Ooh, chocolate.” Everyone knew that chocolate sundaes were even tastier than the plain vanilla ones. Cortés brandished his sword above his head. “Their streets are paved in chocolate. Will you follow me?” Well of course they did, I mean chocolate.

9) The long arduous trek to the Aztec capital burned off many calories. The incessant fighting made them even fitter. The Spanish soldiers developed washboard-flat stomachs and buns of steel. The buff Conquistadors made all the European señoritas swoon with delight.

10) Naturally, the soldiers of France, Spain, Portugal became jealous. They wanted honeys of their own. They pestered their monarchs until they too got sent over to the New World to engage in conquest and other forms of aerobic exercise.

11) Things are not so violent now that we have workout DVDs.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Advertisements
Categories: cuisine, history, humor | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Matambre, Argentinian Stuffed Flank Steak

Argentinian Entree

MATAMBRE
(stuffed flank steak)

INGREDIENTSMatambre-

2 pounds flank steak (or skirt steak)
2 eggs
2 carrots
1 celery stalk
2 garlic cloves
1 large onion
2 tablespoons olive oil (2 more tablespoons later)
¼ teaspoon pepper
¾ teaspoon salt
¾ teaspoon parsley
¼ teaspoon thyme
5 ounces spinach
2 tablespoons olive oil
5 cups beef stock
1½ cup red wine

Makes 4 plates. Takes 2 hours.

SPECIAL UTENSILS

Dutch oven
kitchen mallet
kitchen twine

PREPARATION

Butterfly steak if more than 1″ thick by slicing it lengthwise from one side to ½” of the other side. Pound the steak to flatten to less than ½” thick and to even out the thickness. Add eggs to pot. Bring to boil using high heat. Boil for 9 minutes. Remove eggs and let them cool. Peel eggs. Cut each into 4 slice along their lengths. While eggs boil, mince carrots, celery, garlic, and onion. Add carrot, celery, garlic, onion, and 2 tablespoons olive oil to pan. Sauté on medium-high heat for 5 minutes or until onion softens.

Rub pepper and salt into butterflied flank steak. Sprinkle carrot/celery/onion mixture, parsley, and thyme over steak leaving a ½” border along the sides. Layer the spinach over the oniony mixture. Top with egg slices.

Tightly roll up steak into a long roll. Tie steak with kitchen twine. Tie at 1″ intervals. Put 2 tablespoons olive oil in second pan. Add steak roll to Dutch oven. Sauté on medium-high heat for 5-to-8 minutes or until steak is golden brown on all sides. Turn steak roll occasionally to ensure even browning. Add beef stock and red wine. Reduce heat to low. Simmer for about 1½ hours or until meat is quite tender. Cover Dutch oven if liquid doesn’t completely cover the steak roll. Turn occasionally to ensure even cooking.

Remove beef and place on cutting board. Cut steak roll crosswise into ½” slices. Add slices to plate. Top with beef stock/wine as desired. Goes well with small boiled potatoes such as Yukon gold. This dish is also quite tasty when served cold. Save the leftover beef stock/wine. It makes an excellent base for soup.

TIDBITS

1) Matambre is an anagram for Beam MartTM.

2) Beam Mart is your one-stop place for all sorts of beams.

3) High beams is quite a popular sport. All of the high beams used in the Olympics are manufactured and sold by Beam Mart.

4) All.

5) India and Pakistan once were the favorites to host the Olympics for a particular year. Both tried to outdo each other with building new, state-of-the-art athletic venues and with wining and dining the Olympic committee. The competition between the two countries grew fierce. Tensions escalated rapidly. The two nations rushed infantry and tanks to their common border. Fighter planes and bombers were armed. Military commands took their “Launching Nuclear Weapons For Idiots” off their bookshelves. Generals started to jaywalk. Things looked grim.

6) Beam Mart stepped in. The company, in no-uncertain terms, told India and Pakistan to back off. If they went to war, Beam Mart would stop supplying high beams. No high beams for practicing, no gold medals for the high beams. No gold medals for the high beams, no prestige at all in the international community. Other nations, Liechtenstein included, would laugh at them. Pooh pooh even.

7) The generals wavered.

8) And no high beams for your fancy automobiles, thundered Beam Mart, if you go to war. But we must have something to show our peoples for all our effects, whimpered the military leaders.

9) So, Beam Mart sold them their famous Beam SmilesTM with only a 10% markup. The leaders of Pakistan and India quickly agreed to a comprehensive peace. And the people of both lands smiled and smiled and beamed and beamed.

10) This happy state of affairs didn’t last forever, of course, but things never again got as tense between these two countries ever again. The leaders know firsthand the power of Beam Mart and make sure never ever again to rattle their sabers so vigorously.

11) Of course, the world still has hot spots. In these cases, at least one of the angry nations has no desire to win Olympic gold medals for the high beams. It seems incredible that countries could act that way, but it’s true. There is a limit to corporate diplomacy, even for Beam Mart.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperpack
or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Argentinian Barbecue

Argentinian Entree

ARGENTINIAN BARBECUE

INGREDIENTSArgSausage-

1/4 cup sea salt
1 cup warm water
6 pork sausages
1 chicken breast
2 1/2 pounds beef short ribs
2 1/3 pounds beef tip roast (or round steak)
salsa criolla (see recipe above)

SPECIAL UTENSIL

barbecue!

PREPARATIONArgRibs-

This is a multi-course entree. Start barbecue up to 40 minutes before you want to start cooking depending on your grill..

Add salt and water to bowl. Stir until salt dissolves.

Place sausages and chicken breast on grill. Grill for 15-to-20 minutes or until done on all sides. Remove sausages. Cut sausages and chicken breast diagonally into 4 or 5 pieces each. Serve.

Put short ribs bony side down on grill. Grill ribs for 15 minutes. Turn over ribs and brush tops with salt water. Barbecue for another 15-to-30 minutes. Remove and serve.

Put round steak on grill. Grill for 5 minutes. Turn over and baste top with salt water. Repeat this for another 20-to-30 minutes or until cooked to your desired level of doneness. Remove. Cut into thin slices.

Please note there is quite variation in times needed to grill your meat to your satisfaction depending on your preferences of well done versus rare, the thickness of the meat, and the efficiency of your grill. You will need to monitor the grilling.ArgSteak-

Serve with salsa criolla.

TIDBITS

1) Some people feel many exotic dishes taste like chicken. Some of them are: alligator, crocodile, frog, kangaroo, turtle, marine iguana, pigeon, quail, squirrel, snake, swan, toad, and most birds.

2) Why?

3) Chicken has lower levels of glutamates. Glutmates contribute to something called “umami.” “Umami” contributes to … Excuse me, I need a nap. Zzzz!

4) A consensus mildly interesting scientists holds that chickens and other birds descended from dinosaurs. Most dinosaurs died out when a huge meteorite struck the Earth at 6:02 a.m. exactly sixty-five million years ago. Only a relatively small number of species survived Meteor Apocalypse.

4) Did the dinosaurs suffer from zombie apocalypses? Archeologists are mute on this subject for as well all know it is exceedingly difficult to distinguish a regular dinosaur fossil from a zombie dinosaur fossil.

5) Dinosaurs had tiny brains. Zombie dinosaurs would necessarily have possessed tiny brains as well. We know from observing the behavior of current zombies–See the reality show, Dodge City Zombies–that zombies really want brains. And dinosaurs possessed tiny brains. Zombie dinosaurs would have needed to eat dozens of living dinosaurs to get their brain fixes. This urge to eat brains still shows up in the French entree cerveau d’agneau (lamb’s brain.)

6) Anyway, chickens and birds descend from the same common ancestors. That’s why they all taste somewhat the same.

7) Crocodiles have a lot in common with chickens. So they say. They look a lot different to me. I can tell you I would run a lot faster from a chicken than from a chicken, no matter how enraged the chicken might be.

8) This commonality between chickens and crocodiles explains the similarity in taste.

9) Scientists now think Tyrannosaurus Rex tasted like chicken. So, if you are eating chicken, you are a distant way eating a fierce king of the dinosaur. Roar!

10) Listen to “Tastes Like Chicken” by Austin Lounge Lizards. It’s great.

cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: