Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce

Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are among my favorite Peruvian dishes, so I thought it would be a fun twist to try substituting duck for the traditional chicken. (For the purists out there, this is my version of the sauce).

For the Duck:

4 duck legs, thawed (or fresh!), rinsed well with water and patted dry with a paper towel.
S & P

Heat oven to 300.
Salt and pepper duck legs.
Place duck legs fat side down inside cooking dish.
Cook for 2 1/2-3 hours or until fat has melted into cooking dish.
Remove duck legs from cooking dish, place atop paper towels to drain some of the fat and let cool.
Remove duck meat and set aside.

For Aji/Huancaina Sauce:

1 diced onion
3 minced garlic cloves
4 tablespoons aji amarillo paste
2 cups chicken stock
3 slices stale white bread
1 cup whole milk
4 oz crumbled queso fresco
1 tablespoon butter or olive oil
1/2 teaspoon Paprika
1/2 teaspoon Turmeric
1/4 teaspoon Cumin
S&P to taste


Soak bread in milk. Mash up with a fork.
In large saute pan, heat up olive oil or butter over medium to medium-low heat.
Add onions and garlic and saute for 5 minutes, keeping an eye on it to make sure that the garlic
does not brown.
Add cumin, turmeric and paprika to mixture.
Add mashed bread/milk and aji amarillo to pan. Cook 5 minutes, stirring occasionally.
Add chicken stock and queso fresco to pan. Simmer 20 minutes.
Blend mixture until smooth. Return to heat and simmer additional 15-20 minutes.
Store sauce in refrigerator until serving.



For Empanadas:

10 empanada shells
4 oz chopped spinach
4 oz crumbled queso fresco
1 caramelized onion
Duck meat

To Make Empanadas:

Preheat oven to 400.
Roll out defrosted empanada shells and fill with duck meat, spinach, crumbled queso freso and caramelized onion mixture.
Fold over shells to make a half moon. Pinch shut with fingers and then press along seam with a fork to create indentations.
Cook about 20 minutes in oven until empanadas are golden.

Serve with heated huancaina sauce and a delicious Pisco Sour!

Rosemary, Parmesan and Cracked Pepper Crackers

I don't know why I do not make crackers all of the time. They are ridiculously cheap and easy to make, taste way better than the store bought kind and are totally fun for a get together, holiday or otherwise. Flour, water, olive oil and salt make up the basic ingredients for crackers. You can use your imagination and create a normal Parmesan cracker or chop up some hot peppers, toss them in spices and cheddar cheese for a fiery Southwestern version. The best part is, they are pretty much foolproof. I made some basic Parmesan, rosemary and cracked pepper crackers this morning in anticipation of Christmas Eve.

To Make Crackers:
1 1/2 cup white flour
1/4 cup rye flour
1/4 cup whole wheat flour
1 teaspoon sea salt
3 tablespoons EVOO
2/3 cup warm water

Preheat oven to 400.

Sift together flours and salt.

Whisk water with olive oil and slowly pour into flour mixture, stirring as you do so.

Stir dough until the mixture is fairly uniform.

Divide dough into 2 lumps.

Grease 2 cookie sheets, then roll out 1 portion dough over each cookie sheet, pulling the ends to cover the entire sheet.

Use a knife or pizza cutter to slice your crackers, mine were a bit haphazard today out of impatience, but those who desire may create beautiful uniform crackers.

Cook for 20-25 minutes...depending on how thin your crackers are, they may be done in 20 minutes...thicker crackers may take up to 30 minutes.

Remove crackers from oven once they become golden, place on platter and let cool before eating.

Marinated Olives

So the holidays are coming...very soon! These olives are simple to make and you can customize them according to your tastes. They make a very nice "thank you" gift for the teacher/employer/person you appreciate, and are the perfect snack to put out for guests. Here, I have a recipe for both citrusy green and herbed black olives.

Lemon-Garlic Green Olives:
1 1/2 cups green Greek olives in brine, liquid drained
Juice of 1 lemon
Lemon rind strips, white bitter pith removed
1/3 cup garlic infused olive oil

Citrus Herbed Olives:
1 1/2 cup good quality black olives, liquid drained
1 sprig fresh rosemary
4 strips of orange rind, white pith removed
1/4 teaspoon crushed red pepper
1/3 cup olive oil

Combine ingredients for each olive mixture in a mason jar. Seal tightly and wrap a decorative ribbon around lid. Make a fun holiday label for your jar. Refrigerate overnight before enjoying the olives!

Brussels Sprouts with Spicy Chorizo and Caramelized Onions

Lately I have been trying to eat more fruits and vegetables. I suspect that my methods may be considered a bit, well, unorthodox by some. I have been sneaking produce into my meals...a big bowl of pasta+some frozen spinach or diced zucchini...ice cream sundae+a handful of berries, well, you get the idea. Brussels sprouts. I imagine that many of you shudder reading those two words. Parents force their children to eat vegetables and children rebel, it's only natural. But once you try them again, you may discover that brussels sprouts are not the evil green monster you had previously imagine. In fact, they are pretty damn good. In this recipe, I use chorizo (drool) to compliment caramelized onions and brussels sprouts. 2 vegetables, not too shabby...at least, I think an onion counts as a vegetable, right?

1 lb brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil, plus a little extra-just in case!
6 ounces cured spicy Spanish chorizo, quartered lengthwise & sliced crosswise into 1/3'' long pieces
1 small Vidalia onion, sliced into long, thin pieces
2 garlic cloves, minced
Salt and pepper (to taste)

Heat a large pot of salted water to a boil. Add brussels sprouts and cook until tender, 6 minutes. Remove brussels sprouts and place in a bowl of ice water for 5 minutes (this stops the cooking process). Drain Brussels sprouts and dry with a paper towel.

Heat 1 tablespoon olive oil in a large cast-iron pan over medium heat. Add the onion and turn heat to medium-low, stirring occasionally to prevent pieces from burning/sticking. Cook about 20 minutes, until onions caramelize-they should be golden but not brown. Remove onions from pan, reserving them in bowl.

Add chorizo to pan and turn heat to medium-high, stirring occasionally, until browned, about 5 minutes. Turn to medium, adding more olive oil if necessary, and add the garlic, stirring for 2 minutes as it cooks.

Transfer chorizo mixture to a bowl. Increase heat to high and add 1 tablespoon olive oil and brussels sprouts. Cook until the sprouts are brown and tender, about 8 minutes, flipping once or twice to ensure even browning. Add reserved onions and chorizo mixture.

Season to taste with salt and pepper.

Empanadas de Choclo: Sweet Corn and Cheese Empanadas

These vegetarian empanadas are creamy, sweet and salty. They are ridiculously easy to prepare and make very satisfying snack or side dish.

Ingredients:
Dough to make about 12 empanadas (homemade, or frozen-if frozen, remove from freezer before starting to cook)
1 cup creamed corn
1/4 cup ricotta
1/4 cup queso fresco, crumbled (use feta if unavailable)
1/2 cup frozen corn kernels
1/4 teaspoon dried parsley
1/4 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon salt
1/4 teaspoon black pepper

Mix together creamed corn, cheeses, corn, spices and salt and pepper.

Roll out empanada dough and cut into small discs, about 3-4 inches in diameter. If using frozen discs, gently roll out a little to loosen the dough. Fill each disc with about 1 1/2 tablespoons of filling. Fold over to create a half-moon and use a fork to pinch dough shut. Repeat until all filling has been used.

Set filled shells onto a cookie sheet lined with wax paper. Cook about 20 minutes or until empanada dough is starting to turn golden brown. Remove from oven and let cool a little on cookie sheet.

Serve with salsa to kick it up a notch or add chicken and eat as an easy lunch.

Raspberry Mango Salsa

2 cups fresh raspberries, washed and drained
1 mango
1/4 cup Vidalia onion (about 1/2 of medium onion)
1/3 cup chopped fresh cilantro
2 limes

Wash and peel mango, cutting it into very small pieces. Mince onion and add to mango. Wash cilantro and let dry. Mince and add to mango mixture. Toss with fresh raspberries. Juice limes and pour over mixture.

Serve with freshly baked tortilla chips

Academy Award Winning Dips

One of my favorite parts of watching the Oscars is the food. I love parties that include a bunch of types of appetizers (this is probably why I love Spanish tapas) as I get to try a little bit of a lot of dishes. Here I have 3 dips that are easy to prepare (active time is about 10 minutes for each) and simply delicious.

The Dips:

Hot Artichoke
Pesto & Asiago Cheese
Cilantro, Chives & Yogurt

Serve dips with fresh baguette, crackers, grape tomatoes, broccoli, cauliflower & other desired veggies.


Hot Artichoke Dip

Ingredients:
1/2 cup mayo
1/2 cup freshly grated Parmesan
1 12oz jar marinated artichoke hearts, drained

Preheat oven to 375.

Coarsely chop artichokes. Mix with mayonnaise and Parmesan. Bake until cheese is melted and dip is bubbling. Remove from oven and let cool a few minutes before serving.


Pesto & Asiago Cheese Dip

Ingredients:
1 tablespoon pesto
1/4 cup grated Asiago cheese
1/2 cup Parmesan
1/4 cup sour cream
1/4 cup cream cheese

Mix together cheese, pesto and sour cream Ta da! (It's that easy). You can also serve this dip warm, to do so, prepare in the same manner as the hot artichoke dip.


Cilantro, Chives & Yogurt Dip

Ingredients:
1 1/2 cup plain yogurt
2 tablespoons minced chives
2 tablespoons minced cilantro
1/2 minced garlic clove
1 tablespoon lemon juice

Mix together yogurt, chives, cilantro, garlic and lemon juice. Let sit at least 3 hours (preferably overnight) for flavors to blend.

Yuca Fries with Ali-Oli Dipping Sauce

In honor of the Super Bowl...a classic side, with a twist.

Ingredients:
8 garlic cloves
2 tablespoons salt
4 quarts water
1 1/2 pounds yuca-washed, peeled and sliced into thick fries
Vegetable oil for frying

In large saucepan, combine water, salt and garlic. Bring to a boil and add yuca. Turn heat down to medium so that it is simmering, cook about 25 minutes, until yuca is tender but still has a little strength to it, i.e. not mushy or sticky. Drain and place on paper towels to dry. Pat dry when cool.

Heat up oil deep skillet (or sauce pan) to 375 degrees, or hot enough so that a piece of yuca dropped into oil would start to fry/bubble.

Fry until golden, then drain well on paper towels

Serve with an Ali-Oli dipping sauce. Mix in pimento, cilantro or chipotle powder to shake it up a bit.

*The above picture is yuca in a more natural state...I will often buy frozen, already peeled yuca to save time. However, fresh does taste better, it is just a lot more work.

Aphrodisiacs: Oysters 3 Ways

The word "aphrodisiac" was born when Aphrodite emerged from the sea on an oyster shell. Because the goddess of love was said to be born from the sea, many types of seafood have reputations as aphrodisiacs.

Some people believe in a "law of similarity," that is, food resembling genitalia may possess sexual powers. Others state that the mere belief that oysters enhance sexual desire and performace creates a psychosomatic response and their bodies respond to the belief-due to the mind, not the oysters.

However, oysters gained their reputation at a time many people were zinc deficient-which affects sexual desire and pleasure. Oysters contain just about the most zinc of any food. Thus, the addition of oysters to a zinc-deficient diet, would definitely lead to an increased sex drive.

True or not, the belief of oysters' awesome powers continues. In honor of Aphrodite, and oysters :) I have included 3 oysters recipes in this post. The first is from MarthaStewartLiving.

Chanterelle and Parmesan Oysters:

Ingredients:
2 tablespoons unsalted butter
1/4 cup minced shallots
6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
2 tablespoons fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons creme fraiche
Freshly ground black pepper
1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute.

Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.

Scrub reserved oyster shells and dry.

Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese.

Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately

Artichoke and Oyster Soup

Ingredients:
1 stick of butter
4 tablespoons of all-purpose flour
1/2 medium onion, minced
1/4 small green pepper, minced
1 1/4 rib celery celery, minced
2 cloves garlic, minced
2 14 oz cans artichoke hearts, chopped
12 oysters, rinsed well, removed from shells (careful to remove any shell fragments!)
8 ounces baby bellas, chopped
1/2 cup evaporated skim milk
3 cups chicken stock
2 tablespoons freshly grated Parmesan cheese
1/4 cup of dry white wine.
Salt and pepper, to taste.

Heat the butter in a saucepan over medium heat. Add the flour and whisk until golden. Add the onions, green pepper, celery and garlic. Saute, stirring occasionally, about 7-10 minutes.

Add the milk, whisking constantly to keep the mixture smooth.

Add the mushrooms and oysters and cook until oysters are wilted and edges curled. Remove the oysters and chop them into small pieces.

Add the quartered artichoke hearts and oysters to the soup and enough of the chicken broth to make soup consistent.

Add salt and pepper to taste.

Just before serving, add Parmesan cheese and dry white wine and let the soup simmer a few minutes longer.

Oysters on the Half Shell

Ingredients:
12 oysters on the half shell
1 lemon, sliced into wedges
Piri-piri sauce
A mignonette of your choice

Pick up one of the oysters by the shell. Squeeze lemon over oyster, or spoon a little sauce over oyster.

Use a small fork, like a cocktail fork, detach the oyster from its shell.

When you are sure the oyster is no longer attached to the shell, put the edge of the shell against your bottom lip.

Slurp the oyster into your mouth.

Enjoy!

Arancini (Sicilian Croquettes)

As a child, one of my main food groups was mozzarella sticks. Seriously. My parents could not take me out to eat unless the place served hot dogs or mozzarella sticks without appearing as if they were depriving their daughter of food. My tastes have matured a bit since then (although I am slightly ashamed to say I do love a good hot dog and won't turn down a mozzarella stick). Arancini are fried rice balls filled with gooey cheese, tomato sauce and meat...aka grown-up mozzarella sticks for a grown-up Caitlin.

Ingredients:
1 1/2 cups Arborio rice
3 cups chicken broth
1/4 cup butter
2 tablespoons freshly grated Parmesan
1 tablespoon freshly grated Asiago
1/2 cup ground beef
1/2 cup dry white wine
2 tablespoons tomato paste
Salt
Pepper
Crushed red pepper flakes (optional)
1 tablespoon fresh basil, minced
3 1/2 ounces Mozzarella cheese, diced
2 eggs
1/2 cup seasoned Italian bread crumbs
Vegetable Olive (<-my mother scolded me for suggesting vegetable in place of olive oil) oil, for frying

Cook rice in boiling chicken broth until tender, about 15 minutes. Drain any remaining liquid. Put rice in bowl and add 1/2 of the butter and the Parmesan and Asiago cheeses. Spread rice out on (clean!!) counter and let cool.

Use remaining butter and melt in medium saute pan. Add beef and cook, turning occasionally to brown. Drain beef fat. Add white wine to beef and cook until evaporated. Mix in tomato paste, freshly ground black pepper and salt lightly. Add some crushed red pepper if you prefer spicier food. Cook about 10-15 minutes. Remove from heat.

Form cooled rice into small balls about the size of tangerines. Poke a hole down the center and fill with a little basil, tomato meat sauce and a chunk of Parmesan. Seal with more rice.

Heat oil in a deep-fryer or pan over high heat so that a drop of egg sizzles when it hits the oil.

Beat 2 eggs in shallow mixing bowl. Place bread crumbs in separate bowl next to eggs. Dip rice balls in eggs so that they are lightly coated and then dip in bread crumbs. Ensure the balls are coated with bread crumbs but shake off any excess.

Deep fry the rice balls until golden brown all over. Drain well on paper towels.

Coconut Shrimp with Tamarind-Mango Dipping Sauce

Ingredients:
2 mangos, peeled and coarsely chopped (or 2 1/2 frozen mango chunks, defrosted)
1/3 cup dark brown sugar
1 teaspoons Worcestershire sauce
1 tablespoon tamarind paste (not pulp)
1 tablespoon vegetable oil
1/4 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
1 pound large raw tail on shrimp, peeled and deveined
1/4 cup honey
1 1/2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut

Preheat oven to 400.

Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth. , cover and refrigerate.

Rinse shrimp and dry with paper towels.

Stir together honey, soy sauce and chili oil in bowl. Pour coconut into another bowl. Dip shrimp in mixture then roll in coconut, applying pressure so that it covers shrimp completely.

Bake on non-stick baking sheet for 6 to 8 minutes or until shrimp is firm and coconut is golden brown.

Serve mango sauce on the side for dipping.

Turkish Zucchini Fritters (Mücver)

These fritters are amazing with Greek yogurt mixed with lemon juice drizzled on top of them.

Ingredients:
2 zucchini (about 1 pound), finely chopped
1 onion, coarsely chopped
3 tablespoons vegetable or olive oil
3 eggs
2 tablespoons flour
pepper
1/4 cup chopped scallions
1/4 cup minced parsley
1/4 cup minced dill
1/2 cup (6-8 ounces) feta, crumbled

Fry onion in 1 tablespoon oil over medium heat until soft and translucent. Add the zucchini and saute, stirring until soft (about 3 minutes). Let cool.

In bowl, beat eggs with flour. Add feta cheese, pepper, herbs and mix well. Add the onion and zucchini and mix everything together.

Heat clean saute pan with remaining oil to medium-medium high. Drop scoops of mixture into pan (you can make several at the same time). Turn heat down to medium. Turn each fritter over once, until both sides have turned golden brown. Drain on paper towels.