VIRTUAL COOKING CLASS
Celebrating Black History Month - RECIPES & SHOPPING LISTS -
Featuring “Family Favorites” by Café Target Team Member
CICELY MILLER
Cicely began her culinary journey as a child visiting relatives steeped in the culinary traditions of New Orleans and the Caribbean. Cicely’s cousins and grandmother owned catering and restaurant businesses in the Crescent City and she grew up enjoying the cooking of her grandfather who was born in Cuba and raised in Jamaica. As a youth in Minnesota, Cicely spent many evenings in the kitchen with her mother learning how to prepare home cooked southern fare. Cicely’s childhood interest in cooking lead her to pursue a career in the culinary arts. After high school, Cicely decided to enroll in Hennepin Technical College’s culinary program and after graduating began employment with Bon Appetit. Cicely worked at multiple Bon Appetit accounts in the Twins Cities and eventually became the lead cook at Target City Center. In 2008, Cicely decided to pursue her dream of moving to Las Vegas and signed on to help open the Grand Lux Cafe at the Palazzo Hotel. After spending a year in Nevada, Cicely returned to Minnesota and began working for Bon Appetit at Target Plaza. When Cicely isn’t creating dishes with Bon Appetit, she prefers to cook simple one pot meals for family and friends. The meat patties Cicely will be preparing is a dish influenced by her Cuban born Jamaican grandfather. Cicely chose this specific recipe because it’s a dish the whole family can prepare together, reminiscent of the fare she enjoyed with relatives as a child.
Jamaican Meat Patties Pastry: 4 c. flour (plus a little more for dusting) 1 Tbs. sugar 1 tsp salt 1 tsp. turmeric ½ tsp curry powder (optional) 5 oz. shortening plus 1 oz for adding to dough after it rests 5 oz salted butter plus 1 oz for adding to dough after it rests 1 c. ice cold water 1 egg (for egg wash) The dough chills for ½ - 1 hour or chill overnight Filling: 1 ½ lbs. ground beef or turkey 1 habanero or scotch bonnet chili (serrano pepper for mild) 2 Tbs. fresh garlic 1 small yellow onion 3 scallion stalks ½ c. chopped carrots 1 – 2 tsp fresh Thyme 1 c. water 1 Tbs. bouillon base to match protein (We suggest Better than Bouillon available at Target) 1 Tbs. soy sauce or Worcestershire sauce ½ c. bread crumbs 2 tsp. onion powder 2 tsp. garlic powder 2 tsp. smoked paprika 2 Tbs. ketchup 2 tsp. dried thyme Black pepper
Jamaican Meat Patties continued… To make the Pastry: 1.
2. 3.
In a stand mixing bowl with hook attachment, add flour, sugar, salt, turmeric, curry powder (optional) and shortening. Mix on low speed until crumble mixture has developed. Add butter. The mixture should look like bread crumbs. If you don’t have a stand mixer a food processor will work. Add the ice water a little at a time to the mix until ingredients are combined and dough slightly forms. Remove dough from mixer, wrap in plastic wrap and place in the refrigerator for a minimum of 30 – 45 minutes.
To make the Filling: 1. 2. 3. 4. 5.
Finely chop vegetables or use a food processor chop. Set burner to medium low and cook vegetables and ground beef (or turkey) Add 1 c of water, salt, pepper and a little olive oil After 20 min of cooking, add your flavor: Better than Bouillon (beef or chicken), ketchup, onion powder, garlic powder, paprika and salt to taste Set aside
Jamaican Meat Patties continued… Assemble the Patties: 1. 2.
3. 4. 5. 6. 7. 8. 9.
Preheat oven to 375 degrees On a floured surface, cut dough in half. Set one half aside. Roll out adding ½ of the remaining butter and shortening. Fold dough, roll out, fold again and repeat roll out. Cut out into 5” or 6” rounds. Repeat step 2 with the rest of the dough Fill each round leaving ½’ border. Brush edges with water, fold over and press with the tines of a fork to seal Transfer patties to parchment lined baking sheet. Whisk egg with a little water and brush over the top of each patty Bake the patties until golden brown and cooked through (approximately 20 – 25 minutes. Let sit for 5 minutes before serving
Patties may be cooked up to 3 days ahead of time and stored in the refrigerator before reheating. They may be frozen up to 1 month ahead of time. Reheat patties at 375 degrees.
Recipe by Cicely Miller -------------------------------------------------------------------------------Nutrition/Wellness Tip: Exploring, learning, and enjoying different flavors from around the world uncovers new areas you never knew about your own food culture as well as those that may be new to you. These Jamaican Meat Patties may have familiar ingredients and remind you of foods you already know and love, but include ingredients and flavors you’ve never experienced before. Trying foods and recipes from diverse cultures is one way to include different flavors into your healthy eating routine.
Shopping List | Jamaican Meat Patties Flour Turmeric Curry powder Shortening Ground beef Ground turkey Onion Scallions Fresh thyme Carrots Better than Bouillon Beef Better than Bouillon Chicken Soy sauce Worcestershire Breadcrumbs Smoked paprika Onion powder Garlic powder Ketchup Dried thyme
Featuring “Family Favorites” By Café Target Team Member
DWAYNE HARDY
Dwayne’s passion for cooking began at an early age in Chicago. During his childhood and teenage years, Dwayne spent a lot of time in the kitchen with his father and grandmother. Both family members were from Alabama and passed along their knowledge of traditional southern cooking. After high school, Dwayne attended Lincoln Technical College in Illinois where he pursued a degree in mechanics and also played on the basketball team. Dwayne’s first career was as a mechanic in Chicago until his father convinced him to move to Minneapolis and pursue a profession in the culinary field. Upon moving to Minneapolis, Dwayne began working in the pastry shop at the Hotel Sofitel in Bloomington. At Sofitel, Dwayne befriended the hotel’s pastry chef who became a mentor to Dwayne, teaching him everything he knew about French pastries and baking. Dwayne had aspired to attend culinary school, but opted to continue on at Sofitel and learn under the tutelage of Chef Phillipe. For ten years, Dwayne worked and trained at Sofitel until he followed Phillipe to the new Hilton in downtown Minneapolis. At the Hilton, Dwayne became the assistant pastry chef and spent twenty years at the hotel. The dishes Dwayne chose for the cooking show combine elements from the cooking of his youth with the skills he honed while working at Hotel Sofitel and as pastry chef at the Hilton. Although Dwayne has chosen a healthier approach to these dishes by altering a few traditional ingredients, he won’t stray from the core tenets of his approach towards food. If you ask Dwayne today about his style of cooking, his answer would reflect the principles he learned from his family and echo the teachings of Chef Phillipe; everything’s made from scratch, no corners are cut!
Sweet Potato Pie Serves 8. Takes about 2 hours. YOU WILL NEED Mixing bowls Measuring spoons Measuring cups INGREDIENTS 1 lbs. sweet potato ½ c butter (softened) 1 c white sugar ½ c milk 2 eggs ½ tsp ground nutmeg ½ tsp ground cinnamon 1 tsp vanilla extract 1 (9 inch) unbaked pie crust or pie dough sheets Directions: • Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato and remove the skin. • Break apart sweet potato in a bowl. Add butter and mix well with mixer. • Stir in sugar, milk, eggs, nutmeg, cinnamon and villa. Beat on medium speed until mixture is smooth. • Place pre made pie dough into pie pan if using pre made dough • Pour filling into the unbaked pie crust. • Bake at 350 degrees for 55 to 60 minutes or until knife inserted in center comes out clean. • Pie will puff up like a soufflé and then will sink down as it cools. Recipe by Dwayne Hardy -------------------------------------------------------------------------------Nutrition/Wellness Tip: Sweet potatoes’ bright color comes from the phytochemical beta-carotene which have been associated with their potential role disease prevention. Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying.
Shopping List | Sweet Potato Pie Sweet potatoes Butter Sugar Milk Eggs Nutmeg Cinnamon Vanilla Pie crust
Greens (10 servings) SMOKED TURKEY MEAT FOR GREENS: Smoked turkey wing and leg (normally sold in a package together) Fill 5 quart pot with 64 ounces of water Place turkey in pot and cook at a simmer for 2 hours until the meat starts to separate from the bone. Remove meat from water and let cool. Pour remaining water out of the pot. Once cooled, separate the meat from the bone by hand. Remove the skin and fat and discard, so that you only have the smoked turkey meat. Set this aside until later. GREENS: Ingredients: Smoked turkey meat from recipe or 8 oz smoked turkey bacon (chopped and cooked) 1 bundle of collard greens 1 bundle of turnip greens 1 bundle of mustard greens ¼ c olive oil 1 tsp black pepper 1 tsp salt 1 tsp garlic powder 1 bell pepper, chopped 4 garlic cloves, chopped 1 medium onion, chopped Directions: Separate the leaf of the green from the stem and dispose of the stems. • Once all of the stems have been remove and leaves have been cleaned, take 5 or 6 leaves together and roll them up and chop them creating smaller pieces so that they are easier to eat. • Take 5 quart pot and add 64 ounces of water and all of the ingredients except leaves of greens. • Bring water to a boil and slowly add greens to simmering water. • Greens will reduce as they simmer on medium heat. • As they reduce you add more leaves and more water as needed. Never add more than ½ cup of water at a time. • Simmer on medium heat for 1hour and 20 minutes. Recipe by Dwayne Hardy -------------------------------------------------------------------------------Nutrition/Wellness Tip: Dark-green leafy greens offer plenty of the antioxidants and nutrients such as folate, iron, potassium, and plenty of fiber. The addition of fat in cooking can help absorb many of these nutrients. And their low calorie & low carbohydrate nature paired with high fiber content make them an ideal foods to nourish your body, but keep it full too!
Shopping List | Greens Smoked turkey bacon Collard greens Olive oil Garlic cloves