Posts Tagged With: lard

Minced Meat Croquette

Moldovan Entree

MINCED MEAT CROQUETTE
(Parjoale)

INGREDIENTS

3 slices white bread
3 tablespoons milk
1 small potato
1 large onion
2 tablespoons butter
½ pound ground beef
½ pound ground pork or veal
2 eggs
1 teaspoon dill
1 teaspoon parsley
¼ teaspoon pepper
½ teaspoon salt
1 cup bread crumbs
⅓ cup lard or vegetable oil

Makes 12 croquettes. Takes 1 hour 20 minutes.

PREPARATION

Add white bread and milk to small mixing bowl. Let sit for 20 minutes. Press gently on soaked bread. Pour out any milk. While bread soaks, grate or mince potato. Mince onion. Add onion and butter to pan. Sauté at medium-high heat for 5 minutes or until onion softens.

Add all ingredients except bread crumbs and lard to large mixing bowl. Mix with hands until well blended. Shape meat/potato/onion mixture into croquettes 4″ long, 2″ wide, and 1″ thick. Add bread crumbs to plate. Dredge croquettes through bread crumbs until they are well coated on both sides.

Add lard to pan. Melt lard at medium heat. Reduce heat to low. Add croquettes to pan. Sauté at low heat for 10 minutes on each side or until croquettes are golden brown all over. You will most likely need to cook in batches.

TIDBITS

1) It’s easy to confuse croquet with croquette; they’re spelled nearly the same. Croquet is played with wooden mallets. Minced meat croquette is played with mallets made of minced meat.

2) Wooden mallets do not break when you use it to hit a wooden ball. The ball goes far. You need an entire lawn to play croquet, which is sometimes called lawn croquet. A mince-meat mallet will disintegrate if you use them to hit a wooden ball. Use a meatball instead. Still, a meatball hit by a mince-meat mallet will not go far. Mince-meat croquette is often played on a napkin. So remember.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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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

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