Cornish Pasties

 I would like to add the recipe for a properly made Pasty to the list of topics to avoid at all cost when in a social environment. I have many people get upset with me that I do not make pasties quite the way their mothers did by adding carrots, using sliced or cubed filling. Where the pastry is crimped doesn’t even register with me as an issue worthy of debate. I only care if it is flavorful, and I’ll be happy having it as a snack….. Then again the Cornish pasty is derived from Cornwall, England and the residents there don’t even agree on how to make a pasty so I don’t think the issue is ever going to be resolved.

I think of the pasty as a comfort food, and couldn’t care less if it is crimped on the top or the side. I don’t add carrots to mine, but I know many people do. I know the wives of many miners made them for their husbands to take to work. I know that some even added a sweet filling to a corner of the pasty so dessert and entrée could co-exist peacefully.  I know a bunch of people who live in Michigan, Minnesota, and Wisconsin not only eat them, but take them seriously enough to bend my ear about technique once they hear the word pasty.

When I make pasties I don’t even follow the recipe exactly as it is written below because I make dozens at a time.  I blanch my vegetables ahead of time, and fold them into my beef just before stuffing my pastry. Speaking of pastry, I use puff pastry for my pasties because I like the texture over the traditional crust. I cook my beef in a slow cooker for several hours with the herbs, spices and Demi-glace that make the pasties that leave my kitchen tender, and well-seasoned little bundles of Joy that I think you too will enjoy.

 

Ingredients

 

For the pastry:

 

Puff Pastry Sheets

-or-

10 ounces all-purpose flour, plus extra for dusting

pinch salt

5oz cold unsalted butter

cold water, to mix

For the filling:

 

1 teaspoon olive oil

12oz eye of round steak, cut into cubes

1 onion, finely chopped

1 medium potato, peeled and finely chopped

3 medium turnips, peeled and finely chopped

1(6oz) rutabaga, peeled and finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

1 pinch ground mace

¼ cup demi-glace

Sea salt and ground white pepper

2 tablespoons water (optional)

1 egg, beaten, to glaze

HP brown sauce, to serve (optional)

Steps:

1. If making the pastry from scratch, sift the flour and salt into a bowl. Cut the butter into small pea sized pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Add a little cold water, a tablespoon at a time, until the butter and flour mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.

4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.

5. Add the potato, rutabaga, turnips, Worcestershire sauce, demi-glace and dried thyme. Season the mixture well with mace, salt and ground white pepper and stir.

Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add 2 tablespoons of water to the pan if the mixture becomes too dry.

6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.

7. Preheat the oven to 400°F.

8. On a lightly floured surface, roll out the pastry to approximately 1/4 inch thick. Using an upturned saucer or small plate as a guide, cut out circles about 8 inches in diameter.

9. Place the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to

Seal the dough, and prevent the filling from bursting out when baking.

10. Place the pasties onto a parchment lined sheet pan and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

11. Serve the pasties hot, with some brown sauce, or beef gravy.

Hash Brown Casserole

Many years ago I was Trout fishing the Chattahoochee River with a friend who suggested we should stop for breakfast on our way home. The waters we fished just below the Buford Dam are around 30°F so after sitting in it for a few hours I was ready to put away the float tube and eat. We stopped at Cracker Barrel for a big breakfast of Chicken Fried Steak, Biscuits & Gravy, and a side of Hash brown casserole. This is still my favorite breakfast after a morning of fishing, and the hash brown casserole is famous. I’ve shared my breakfast spot with many friend and family members over the years, but I don’t think I’ve shared the recipe for the hash brown casserole. These potatoes are not just great for breakfast, but should be tried with a Blackened Pork Tenderloin, or  even some grilled Chicken breast.

 

 

Ingredients:

2 pounds shredded hash brown potatoes

1 (10 3/4 oz) can condensed cream of chicken soup, undiluted

1/4 cup milk

4 tablespoons unsalted butter

1/4 cup finely chopped Vidalia onion

2 cups shredded extra sharp cheddar cheese

Salt and pepper to taste

2 additional cups of extra sharp cheddar are recommended to sprinkle on the
casserole prior to baking, but this is optional.

Steps:

Preheat oven to 350°F

1. Sauté onions in butter until just soft. Remove from heat and allow to cool.
2. Mix potatoes, chicken soup, milk and cooked onions in a big bowl until well blended.
3. Add cheese and mix well. Pour contents into a 9 x 13 baking dish.
4. Bake about 45 minutes or until casserole is heated through and cheese is melted.

Ranch Style Beans

Ranch Style Beans

Many of our blog posts mention Southern Style Barbecue, and the fact that our very first blend was Tybee Island Southern
Barbecue Rub we like to feature it’s uses, however we thought today  would be a good idea to mention our friends out West also have a love of Barbecue.  While the deep South is focused on Pork, our friends out West would go nuts if we didn’t mention Brisket, Mesquite, and just
as important to Great Texas Style Barbecue….Ranch Style Beans! These beauties are difficult to find in most other parts of the country so we thought we would share a recipe to provide them all with a little taste of home. They also work great with a couple of thick cut Ribeye steaks  so break out  your Santa Cruz Island Steak Seasoning, and have a great Weekend!

 
 
Ingredients:

1 pound dried pinto beans

6 Ancho chiles, stems and seeds removed

6 cloves of garlic, minced

1 onion, diced

1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)

1 teaspoon brown sugar

1 teaspoon apple cider vinegar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1 cup of water

6 cups of beef broth

3 each jalapenos, chopped * optional*

Salt and black pepper to taste

Steps:

Soak the beans covered in water—either overnight or the quick soak method in
which you place the beans in a pot, cover with water, bring to a boil, cover
and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on
each side for a couple of minutes (or until they start to pop), turn off the
heat and fill the skillet with warm water. Let them sit until soft and
rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and
cook the onions until golden. Add the garlic and cook for another minute.

 

Place the cooked onions and garlic in a blender and add the
tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and
hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On
high, bring the pot to a boil and then cover; turn the heat down to low and simmer
for two and a half hours, stirring occasionally.

After the beans have cooked for 2-2.5 hours
check for tenderness (The cooking time can be as short as two and a half hours
and as long as four hours). When you’re satisfied that the beans are done, you
can add chopped Jalapenos to increase heat, or just finish with salt and pepper
to taste.

Blackened Redfish

We think this is one of the best ways to prepare fish, however a great deal of smoke is created during the cooking process. Please remember that it’s always a good idea to cook outdoors when preparing foods with “Blackening Spice”.

Ingredients:

1/4 Cup Amelia Island  Blackening Seasoning

12 oz. Unsalted Butter, melted

6 1⁄2″-thick 8-oz. skinless, boneless red drum, black

drum, or red snapper filets

Steps:

1.  Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in melted  butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

2.  Preheat oven to 200°. Turn on ventilation system and open windows.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned  filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each
filet.

4. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan).

5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted
butter.

SERVES 6

Chile Rellenos De Queso

Many of you have consumed a snack form of this dish known as ” Jalapeno Poppers” without ever knowing where they came from. If you should want to make them you can simply follow the steps in the note wrtten at the bottom of this recipe.  It may be a good idea to throw the stuffed chilies in the freezer for a few minutes so they can firm up before adding the breading. 

Ingredients:

6 each poblano or Anaheim chiles

2 teaspoons distilled white vinegar

3 large ripe tomatoes

1/4 small yellow onion

1 clove garlic

1 tablespoon canola oil

2 bay leaves

1/2 teaspoon freshly ground black pepper

3 cups grated Queso Chihuahua (Monterey Jack or medium
sharp cheddar cheese can be substituted)

three eggs, separated

1/2 cup all-purpose flour

1 cup Panko (Japanese bread crumbs)

oil for frying

Steps:

1. Roast, and peel the chiles. Make a lengthwise in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and vinegar for 20 minutes. rinse, drain and set aside.
2. In a blender, purée the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato purée and bring to a boil. Lower the heat, add 1 teaspoon salt, bay leaves and the pepper and cook, covered, for 10 minutes. If the sauce becomes too thick, thin with up to 3/4 cup of water. Set aside.
3. Fill each chile with up to 1/2 cup of the grated cheese and set aside.
4. Beat the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on the plate, turn each chile in the flour to coat lightly, and dip into the beaten egg, so that the chile is completely coated. Toss the chiles in the breadcrumbs, and reserve.
5. Heat your deepfryer to 350°, or heat oil into a thick bottomed saucepan to use in place of a deep fryer.
6.  When hot, add the chiles, one or two at a time, and fry until lightly browned. Drain on absorbent paper.
7. Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer five minutes.

Note*  To make Jalapeno Poppers: Exchange 2 dozen fresh jalapeno peppers for the chilies used in this recipe, reduce the shredded cheese to 1 1/2 cups and add 8 oz  cream cheese to the cheese mixture. Some even like to add 1/4 cup chopped, cooked bacon to the mixture and just follow the steps as written.

Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and the tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons  Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

 

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.

Mix all remaining ingredients in a non-reactive bowl  to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.

Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.

Transfer filets to a non-reactive baking dish, and cover with sauce.

Shrimp and Grits

This wonderful dish is served in the households of many Southerners, and comes from the shrimp fishing communities that stretch from Brownsville, Texas up through the Carolinas. As always we recommend you use wild caught American shrimp in making this recipe.

Serves: 4

 

Ingredients:

1 cup stone ground grits

1/4 cup unsalted butter

2 cups shredded cheddar cheese, extra sharp

1 pound shrimp, peeled and deveined,16/20 Size works the best

4 ounces apple wood smoked bacon, chopped

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1 cup scallions, chopped

one clove garlic, minced

1/2 teaspoon Delacroix Island Creole Seasoning

sea salt and freshly milled black pepper to taste

Steps:

1. In a medium saucepan, bring 4 cups of water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

 

1. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, and train on a paper towel. Add the shrimp to the bacon grease in the skillet and sauté over medium heat until they just turn pink, about three minutes. Do not overcook! Immediately  add the Delacroix Island Creole Seasoning, lemon juice, parsley, green onions, and garlic. Stir, and remove from heat.

 

1. Pour the grits into small serving bowls. Pour the shrimp mixture over the grits. Garnish with chopped bacon, and shredded cheese. Serve immediately.

Pumpkin Seed Candy- Jamoncillo de pepita

Jamoncillo is used to describe many different candies in Mexico, but most have a firm consistency on the outside with a soft center. This candy is often used, much like marzipan, to form figurines. Here’s how to make it!

Ingredients:

1 pound unsalted pumpkin seeds, shelled

3 1/2 cup granulated sugar

1 cup water

1/2 teaspoon freshly ground cinnamon

food coloring, optional

sifted confectioners’ sugar, for dusting

Steps:

1. grind the pumpkin seeds in a food processor, adding water if necessary, until a fine paste is formed( Do not exceed 1/2 cup of water).
2. Combine the sugar and water in a heavy bottomed saucepan and cook over medium heat until it reaches the thread stage (approximately 225°F).
3. Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until thickened. Remove from the heat and stir in the cinnamon.
4. Line your 8 X 8 inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it a dark pink, green, red or other fun color. Lightly dust flat surface with a little confectioners’ sugar and roll out the two uncolored batches, until they are about 1 inch thick.
5. Roll out the tinted batched the same way. ROLL OUT THE COLORED BATCH LAST SO YOU DON”T TRANSFER THE PIGMENT TO THE OTHER SHEETS.
6. Place the tinted sheet between the white sheets so they stick together( you can brush the sheets lightly with water if they do not stick on their own).
7. Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface is no longer feel sticky. Unmold the candy, remove the parchment paper, then slice it as desired and enjoy.

How to make rolled Tacos, Taquitos, and Burittas with traditional fillings

Rolled Tacos with Pork or Chicken- Taquitos De Puerco o Pollo

1 Pound Boneless Pork of Chicken

1/2 teaspoon Santa Rosa Fajita Seasoning

4 Cups Water

3 Tablespoons Cilantro, Chopped

1 Onion, Chopped

20 Corn Tortillas

Oil for Frying

Steps:

1. Place the Pork, Santa Rosa Fajita Seasoning, and Water in a medium saucepan and bring to a boil.
2. Lower the heat so that the mixture simmers, and cook, covered for 35 minutes or the pork is tender. Let cool then shred the meat.
3. Mix the Cilantro with the chopped onion and season with salt, and freshly milled black pepper. Add the shredded pork to this mixture.
4. Place a large spoonful of the meat mixture in the center of each tortilla., roll up, and secure with 2 toothpicks. Heat 1/2 inch of oil in the bottom of skillet ( or use deep fryer), add the taquitos and fry until golden brown.
5. Remove the toothpicks and serve the taquitos as a snack, accompanied by guacamole, and your favorite salsa.

Burittas-

2 Tablespoons oil

1 Pound Machaca Beef ( Recipe Follows)

1/2 Onion, Chopped

Salt

12 Flour Tortillas

Mexican Salsa

Steps:

1. Heat the oil in a skillet, add the machaca and onion and sauté, stirring constantly, until well browned. Add salt to taste.
2. Warm the tortillas on a comal or iron skillet. Transfer to a plate and place a heaping spoonful of the machaca in the center of each tortilla. Roll up, and serve with salsa on the side.

Machaca Beef

2 Tablespoons dried Oregano

3 Cloves Garlic

3 Tablespoons Lime Juice

1 teaspoon Santa Rosa Fajita Seasoning

1 Cup Water

2 Pounds Beef Brisket, Cut into 4 pieces

Steps:

1. In a blender, puree the oregano, garlic, lime juice, and seasoning blend together. Rub the meat well with this mixture, cover and refrigerate for at least 4 hours, preferably overnight.
2. Heat a heavy skillet and brown the meat on all sides, turning, for 3-4 minutes or until the juices run clear.
3. Add water and allow to come to a boil. Reduce heat to a simmer, cover, and allow to simmer 35 minutes, or until the meat is tender.
4. Let cool enough to handle, then shred the meat with your fingers, discarding any fat.
5. Place 1/3 of meat on a cutting board, and pound with a tenderizing mallet. Repeat with the remaining meat.
6. Spread the meat on an ungreased  baking pan, and allow to dry in a 325 degree oven turning frequently until all moisture has evaporated.
7. You may store the dry meat in plastic storage bags and freeze for up to 3 months.

 

Chilorio- Chili Seasoned Pork

3 Pounds boneless pork, cut into 1-inch cubes

1 1/2 Cups water

2 Tablespoons Santa Catalina Guacamole Seasoning

2 Tablespoons Lard, Optional

1 teaspoon Dried Oregano

1/3 Cup Parsley, Chopped

6 Cloves Garlic

Steps:

1. Place the Pork, and 1/2 cup water  in a large sauce pan. Simmer, covered, for 45 minutes to 1 hour or until all of the liquid has cooked off  and the pork fries in its own rendered fat. If the pork is lean and no fat is in the bottom of the pan, add the lard so that the pork frys to a golden brown.
2. place the Santa Catalina Guacamole Seasoning in a small sauce pan with the remaining 1 cup water, and garlic cloves.
3. Transfer the liquid to a blender with the oregano, and parsley and puree. Transfer the mixture to the fried pork, and bring to a boil, lower heat, and simmer, covered 1 hour or until the pork is tender and can be easily shredded.
4. It may be necessary to add another cup of water during the cooking process, depending on the tenderness of the pork.

Mexican foods

The street foods of Mexico that serve as the snacks we’ve all grown to love are known as Antojitos. Most Antojitos begin with the centuries-old ingredients of water and corn used to form a rustic Dough. This dough is known as Masa. Masa is the basis of the quick flat bread the tortilla, the tortilla serves as both a plate, and spoon in Mexico so it’s perfect when served during casual get togethers. You’ll find Masa Harina readily available in your local grocery store, and is highly recommended that you pick up a bag to create homemade tortillas when serving Mexican foods.

Melted cheese with mushrooms and poblano chilies

Ingredients:

1 poblano chili, roasted, peeled and cut into strips

2 tablespoons unsalted butter

3 ounces Crimini mushrooms, sliced

2 cups grated cheddar or Monterrey Jack cheese

salt and pepper to taste

Steps:

1. sauté the chili strips in 1 tablespoon of unsalted butter, season with salt and pepper and set aside.
2. Sauté the mushrooms in the remaining unsalted butter until they begin to lose their juices. Season with salt and pepper and set aside.
3. Lightly grease two small flame proof soufflé cups. In one, place half the cheese and half the chili strips.
4. In the second dish, place the remaining cheese and half the mushrooms.
5. Cover the soufflé dishes with aluminum foil and set over low heat until the cheese begins to melt, about three minutes. Uncover and cook another two minutes or until the cheese is completely melted.
6. Add the remaining mushrooms and chili strips to their respective soufflé dishes.
7. Serve hot with flour tortillas, and fresh salsa so the cheese can be used in preparing individual tacos.

 

Mexican Salsa

This fresh salsa is used to make the classic condiment that complements the foods served in every Mexican restaurant. Please note that the ingredients should be chopped by hand, and not puréed.

Ingredients:

3 tomatoes, chopped

1/2 cup onion, chopped

3 jalapeño peppers, seeds and stems removed, minced

1/2 cup cilantro, chopped

2 tsp. lime juice

salt and black pepper to taste

1/4 teaspoon Santa Catalina Guacamole Seasoning

Steps:

1. Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a small non-reactive dish. Stir well and adjust the seasonings to taste with Santa Catalina Guacamole Seasoning. Allowed to rest one hour in the refrigerator prior to service to allow the flavors to blend.

Tortillas made with Masa Harina

While fresh Masa is certainly available throughout the Southwest, many will find the only Masa available at the local supermarket will be a dried version known as Masa Harina. Masa Harina, a unique kind of flour, must be used when making tortillas. Please do not attempt to substitute corn flour, or cornmeal in this recipe.

Ingredients:

2 cups of Masa Harina

1 1/2 cups lukewarm water (approximately)

Steps:

1. Place the Masa Harina in a large bowl and add the lukewarm water, mixing with your hands to incorporate the flour and form a ball. Cover with a cloth and let stand for 5 to 10 minutes.
2. Heat a Comal, or cast iron skillet (ungreased). Need to go for 2 to 3 minutes, then form into a ball approximately 1 1/4 inch in diameter.
3. Cover your tortilla press with a sheet of plastic wrap and place a ball of dough in the center. Place another sheet of plastic wrap on top, lower the lid of the press and push down on the handle. The tortilla form should be porn a half to 5 inches in diameter.
4. Open tortilla press and remove the top sheet of plastic wrap from the tortilla. With the tortilla using the bottom sheet and turn it over onto your hand.
5. Peel off the bottom sheet of plastic wrap and place the tortilla on the hot Comal or skillet.
6. As soon as the edges of the tortilla start to dry out, approximately 30 seconds, turn it over.
7. The second side for approximately 20 seconds and turn the tortilla again. After cooking for about 20 seconds longer, remove the tortilla from the heat. Transfer to a cloth, or tortilla warmer so that the tortilla may remain covered.