entertaining
AROUND THE WORLD on your holiday table By Claudia Alarcón WHY NOT START SOME NEW TRADITIONS AND GIVE YOUR PARTY TABLE A GLOBAL FLAIR? WE HAVE SOURCED SOME FAVORITE SNACKS FROM PLACES NEAR AND
Season with salt and pepper to taste. Add potatoes and cook for an additional 5 minutes. Add tomato sauce, broth and hot sauce and bring to a simmer. Cover and cook for 20 minutes, then cool to room temperature. Fold in fresh cilantro, taste again and adjust seasoning. Lay out empanada wrapper. Stuff with picadillo filling and seal. Bake or fry until golden brown.
FAR TO INSPIRE YOU THIS HOLIDAY SEASON.
PIQUILLOS RELLENOS Courtesy of Executive Chef Juan Carlos Bazan, Toro Kitchen + Bar torokitchenandbar.com Makes 12 Piquillos Rellenos The name piquillo means “little beak.” Traditionally, piquillo peppers are grown in Northern Spain and are handpicked then roasted over open fires. The peppers are peeled, all by hand, then packed in jars or tins. Roasting gives these bright red peppers a rich, spicy-sweet flavor. Stuffed with goat cheese, cream cheese and Serrano ham, Piquillos are ubiquitous at tapas bars across Spain. 12 Piquillo peppers 1/2 lb Cream cheese .7 oz Goat cheese 2 oz Manchego cheese 2 oz Serrano ham Spanish Olive Oil Parsley (optional garnish) Cut the Manchego cheese and Serrano ham into 1/4-inch cubes. In a large bowl, mix the cream cheese and the goat cheese until well blended. Add the Manchego cheese and Serrano ham cubes and mix well. Slice piquillo peppers in half and stuff to your liking. Sprinkle a little olive oil before serving and garnish with parsley.
PICADILLO EMPANADAS Courtesy of Executive Chef Heather Nanez, Lazo at Estancia del Norte hilton.com Makes about 12 empanadas Empanadas arrived in the Americas from Spain, but here in Texas we have given them our own unique twist. If you are pressed for time, you can use readymade empanada dough - Chef Heather recommends Goya brand. 1 lb Ground beef (you can substitute turkey, chicken or pork) 1 tbsp Chile powder 1/2 tbsp Mexican oregano 1 tsp Cumin Pinch of Allspice 1/2 lb Yukon gold potatoes, small dice 2 cloves Garlic, minced 8 oz Canned tomato sauce 1/2 cup Beef broth 1 tbsp Hot sauce 1/2 cup Cilantro, chopped 1 tbsp Cooking oil Heat a large nonstick pan over medium heat. Add oil, then onions and cook until just translucent. Add garlic, chile powder, oregano, cumin and allspice and cook for 1 minute. Add beef and cook while breaking up until brown.
28 HOME DESIGN & DECOR AUSTIN-SAN ANTONIO |
OCTOBER / NOVEMBER 2021
EMPANADAS DE HONGOS Courtesy of Chef Iliana de la Vega, El Naranjo restaurant elnaranjorestaurant.com Makes about 12 empanadas This vegetarian version of empanadas is also gluten-free since it uses fresh corn masa instead of wheat dough to conceal a rich and savory mushroom filling. 1 lb Fresh white corn masa 6 tbsp Canola oil, divided 1/2 White onion, chopped 1-2 Jalapeño chiles, chopped 1 clove Garlic, chopped 1 Tomato, chopped 1 lb Mushrooms, fresh, rinsed and sliced 1 1/2 tbsp Epazote leaves, fresh, chopped Salt Heat 2 tbsp. oil in a sauté pan, add the onion and chiles and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the tomato and cook for 5 minutes. Mix in the mushrooms, reduce the heat to the minimum and cover the mixture with a lid. Let the mushrooms sweat for 10 minutes or until cooked through, add the epazote, season with salt and cool down before stuffing. Place the masa in a standing mixer bowl with 4 tbsp. of oil and mix with the paddle attachment. Add water if needed until the masa is pliable, not sticky. Add
