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Street Foods Gaining Popularity
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Pupusas, samosas, zeppoles and many other griddled and fried foods are beacons of street foods in their respective countries. Ten years ago, these types of foods stayed in their countries never to be seen by others such as the U.S. Today, Americans see these foods everywhere from New York City street vendors to upscale restaurants adding their own creative twists to a simple street food dish. Peoples tastes are changing and their want for simplicity is increasing. The days of Swanson frozen dinners are quickly falling by the way side along with white tablecloth restaurants with waiters dressed in penguin suits and a maitre di so pretentious that Mrs. Got Rocks even turns her nose up at his attitude. It’s the humble, hand made foods of more modest times that are taking a spot light in world cuisine; so much now that the Culinary Institute of America is even having a World of Flavors event in California this November. Global cuisine in it’s purest form is the main attraction on the food scene now and so the recipe that follows is for a classic Latin American meat pie, the empanada. Originally this food served as a snack sold from a cart but has now found it’s place as an entrée at many eateries all over the country. The following recipe is for a traditional filling but ingredients can be added and omitted to fit any ones flavor preferences. Until Next time, keep doing your thing in the kitchen and happy eating.
For Jacksonville Locals:
If you want to try empanadas before buying the ingredients to make them, stop by the Beach Boulevard Flea Market and visit one of the small food stands found through out the market for an empanada. The menu is either on the board inside the stand or painted on the glass walls. Ask for one and the cooks will be more than happy to accommodate you.
Empanada Dough
*Maseca Harina 1/2c
All purpose flour 1 1/2c
Salt 1tsp
Fat (lard, butter…) 3Tbsp
Ice water 1/3c
Method:
1) Work the fat into the fours and salt until it looks mealy. Mix in the water next to form a soft dough.
2) Form the dough into large golf ball rounds and press into a disc either with a tortilla press or between two pieces of wax paper and a flat plate or other flat item.
*Maseca Harina is a finely ground corn flour used in much of Latin American cuisine
Empanada Filling
Vegetable oil 1Tbsp
Paprika 2tsp
Cumin 1tsp
Salt 1/2tsp
Onion 1 large
Ground chuck 1 lb
Raisins 1/4c
Black olives 1/4c
Hard boiled eggs 2ea
Method:
1) Brown the beef in the oil and then add the chopped onion, paprika, cumin and salt.
2) Once the beef and onions are cooked remove from the heat and stir in the raisins, olives and chopped eggs.
3) Spoon some of the beef mixture into the center of one of the dough discs and fold one end over to the other and seal by pinching the dough together lightly. This will resemble a half moon shape.
4) Once the empanadas are filled and formed, bake on a cookie sheet at 350F for 15 minutes or until the dough is fully cooked and the filling is hot. Enjoy with a chunky salsa, rice and vegetables.
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