Empanadas with the Morales' - Alameda, CA

"My grandmother used to make tortillas. So this empanada making is similar." - Polo Morales

Fusion is a common theme amongst most families we encounter during our culinary road trips. But no where was it as prevalent as in our most recent dinner in Alameda, CA with Claudia (6months pregnant) and Polo Morales.

He is the son of Mexican parents, his Father is from the Zacatecas and mother & grandmother from Jalisco. His mother is very proud of her cooking and passed along recipes and techniques to her children. Stews in his family were common and were based on what part of the pig was being used for that nights meat portion of the meal. "The cut of meat makes the meal!" - Polo

She is the daughter of a Colombian-born mom and an English-Canadian dad. Since her mother handled most of the cooking in their family most of everything she knows is steeped thickly and heavily in the culture of her mother's family back in the Quindio coffee region of Colombia.

"Je no soy gringa!" - Mama Ross

Claudia recounts the story of her mother and how she came to the United States.
"My mother saw her sisters and cousins getting married very young, around 13 years old, and starting families. She wanted more for herself. So she went away and became a nun. She earned her degree and eventually became a superintendant of a local school district. And at 25 years old when she decided she wanted a family she was essentially an old spinster.

The War of Colombia had diminshed the marriable male population. She saw how equal the gringos in the peace corps were. How the women were treated the same as the men. And she wanted to marry a gringo. So she came to the US, met my father, had my brother and I." - Claudia Ross

Ballsy




"The filling needs to be really strong, because you only use a little bit of filling for each empanada and the masa is almost tasteless." - Claudia








Tips for making Empanadas

1. Firm Binding Technique: use wax paper to fold over the empanada, it won't stick and it will help you get the hang of creating the dumplings.
2. Keep practicing.
"They get better as you go, just watch, they'll be beautiful." - Claudia
3. Use less filling than you think you need
4. To make the ridges, "just pop your finger in and create them manually." - Polo
5. Use a cup to form the domed shape of the empanada.

Smashed Plantains: Slice 4 plantain "bananas" into 1/2" thick disks. Heat 3-4 inches of corn or vegetable oil in a skillet. When hot, add plantains. When the float, fish them out of the oil, smash them with a spatula, return to the oil for another 3-4 minutes, Drain and salt them.







Empanada Masa Dough:
Take 2.5 C of warm water, 2 C Pan Masa (found in hispanic grocery sections or supermercados) and 8-10 cucharditos (teaspoons) of salt and mix in a large bowl. Knead until smooth and let rest for a few minutes.


Empanada Filling:
Fry 4 potatoes diced, 2 whole, diced onions and 4 cloves of garlic on medium heat with a little oil to coat the pan. Add a pound of ground beef or ground turkey for a lighter filling. Also add a bunch of diced cilantro, several tablespoons of cumin, salt and pepper to taste. As the mixture cooks add the juice of 6-10 limes and a cup of fresh peas (canned or frozen are fine).

Empanada Hot Sauce:
Create this fresh, raw sauce for topping off your fried empanadas. Combine 1 onion, diced, 1 fresh chile diced & 1 bunch of cilantro, diced into the juice of 10-15 limes. Salt the sauce to taste.

1. Form a disk in your hand the size of your palm, about 1/4" thick.
2. Add filling in small spoonfuls, fold the disk in half.
3. Use a small cup or bowl to secure in place.
4. Pinch in place and to seal closed.
5. Fry for 3-5 minutes per side, in corn or vegetable oil.

Top with hot sauce and serve alongside, hot salted plantains.

Team Lexington Burlesque Dinner - Quiche

The gothic goddess glided into the kitchen and stopped everyone short. We had no choice but to admire her confidence, beauty and presence. The seas parted. Even with her little prizefighter red robe on, everyone knew what was lying in wait underneath.

But just like any normal everyday Susie Q. Homemaker, Raquel Van Nice went about her business setting out ingredients for her quiche. Food bonds people together and makes everyone feel comfortable. Because we are all familiar with food.

Food and dancing are two constants.





"When I'm done with this, lets have a dance party! Remind me to cut this into smaller slices so it gets all the way around this crowd." - Raquel Van Nice













Squashy, Asparagusy, Bacony QUICHE!
(makes 2 pies)

Ingredients: 3/4lb asparagus (diced), 1/4lb zucchini (diced), 10 slices bacon, 6 eggs, 2 8" pie crusts, 1 egg white (beaten), 1 1/2C heavy cream, 2C shredded cheese (you choose, Raquel used 1/2 swiss & 1/2 manchego), 1/4tsp nutmeg, salt & pepper to taste

Instructions: Preheat oven to 400 degrees. Meanwhile Steam aspragus and zuchini for about 6 minutes on the stovetop. In another pan, fry up bacon, drain and crumble. Brush pie crusts with egg white. Sprinkle in steamed, diced vegetables and bacon.
In a large mixing bowl beat together eggs, cream and spices. Fold in cheese. Pour over vegetables in pie crusts. Bake uncovered for 35-40 minutes until firm and golden brown. Cool 10-15 minutes, then slice and serve.

Autumn Apple Delight - Worth The Whisk

"We're experimenting as we go along on this dessert." - Patti

It's Autumn and apples are in season. Crunchy, crisp, juicy, tart and juicy apples. For a complete guide to everything apple related, click here.

When you are experimenting with fruit desserts the most fun variable is the fruit itself. Play with heirloom varietals and combinations of fruits. My personal favorite dating back to the early 80's when my grandfather would make it for me, fresh from his garden, is strawberry rhubarb pie.

Mmmm

Patti Londre runs Worth the Whisk, a complete cooking bible online. She hosted our finale dinner over the 09 Fourth of July holiday weekend. When I saw the apples coming towards me, I was pretty excited. Apples have large amounts of quercetin which is known to activate energy levels in your body.

We had a LONG drive home in front of us. So Patti graciously donated the whole batch of Apple Delights to us and our road trip home to San Francisco.

MWA Patti!







Apple Delights

1. Unfold slightly softened puff pastry sheets. If the sheet defrost too much and come to room temperature, they may become difficult to work with. Pop them back into the freezer for a few minutes.

2. Cut the puff pastry into little squares, about 2". Plop each square into a greased muffin tin opening.

3. Scopp heaping spoonfuls of applesauce into each puff pastry opening. Use Chunky apple sauce and sprinkle with cinnamon after each scoop.

4. Bake at 400 degrees for approx. 15 minutes.

5. Let cool and Enjoy!

Red Red - Ghanaian Stew

"I always see the women doing the pounding." -Jamie Lloyd
"Not me. I always see the men doing the pounding. Say! Have you eaten Anteater?" - Tom Neuhaus

Ghanaian cuisine has diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west. Generally, most Ghanaian foods are made up of a starch (rice, fufu, banku, tuozafi, gigi, akplidzii, yekeyeke, etew or ato) and a sauce or soup.

An alternative to the starch and stew combination is "Red Red", a very popular and easy to find dish. It is made up of a mashed bean stew served with fried plantain. It earns its name from the red spices that tint both the stew and plantain.

Ghanaian food is quite sophisticated with liberal and adventurous use of exotic ingredients and a wide variety of tastes, spices and textures. Herbs such as thyme, bay leaf, vegetables such as wild mushrooms, garden eggs (similar to egg plant) various types of pulses, ginger, garlic, smoked meat and fish, crab, trotters, shrimps octopus and duck all feature in Ghanaian cuisine.

Dr. Tom Neuhaus of California Polytechnic University in San Luis Obispo launched the first cocoa program for undergraduate students to physically produce chocolate. He sources his cocoa from Ghana and several other West African nations.

California is to Wine as West Africa is to Cocoa.

In a lecture at the University of Connecticut, Robin Romano, a photographer who extensively investigated slavery and child labor in Côte d'Ivoire, quotes an enslaved worker as saying, "Tell them when they are eating chocolate, they are eating my flesh."

Indeed, over 40 percent of the entire world's conventional chocolate is harvested from Côte d'Ivoire, and according to the International Institute of Tropical Agriculture, one million West African children drudge in the cocoa fields, only so we can appease our chocolate cravings.

Fair Trade certified chocolate is the way certify that you are not in fact eating a child's flesh in addition to delicious tannic sweetness, known as chocolate. Order sweets from Sweet Earth Chocolates, Dr. Neuhaus' Fair Trade Certified label.

Our very own Sip Snap Savor photographer also runs a photography program for kids in West Africa. You can check it out here.

Red Red is a popular stew throughout Accra (capitol city of Ghana) and into the countrysides and jungles. Following is Cordon Bleu trained Chef Neuhaus' recipe.

"Use plantains. They are the kind of starch that holds things together better than bananas" - Tom Neuhaus

1 onion, chopped
1 c palm oil
3 cans cow peas or black eyed peas, drained (use left over bean juice to make vegetable stock)
4 plantains, peeled and diced
1 medim sized whole chicken, de-boned and chopped with skin intact

"Chicken isn't normally in Red Red. I'm just doing it as a service for you." - Tom
"No Vegetables? Oh yes. This IS food from Ghana, after all." - Eve

Slowly heat several tablespoons of red palm oil in a skillet. Add chopped onions. As they cook and soften, add in chopped chicken. Saute until nearly cooked completely.

Meanwhile heat additional red palm oil in another skillet. Add chopped plantains. Saute and flip around the pan until cooked.

Drain contents of both saucepans, by flipping contents of skillets onto plate or tray lined with paper towels.

"Palm Oil is high in Vitamin A. So don't be bashful using it." -Tom

Turn the fire or heat to low. In a large pot add beans and remaining Red Palm Oil. Simmer slowly for an hour. Just before serving add onions, chickens, plantains and salt & pepper. Serve with rice or on it's own.

Tom would like you to check out The Global Giving Circle while you simmer the beans for the Red Red.
Enjoy!

Smoked Sailfish

Ted Dasher is many generations deep in South Florida. He comes from a legendary wrecking family and fishing family. He basically IS South Florida.



"Bloodier fish make for a drier smoked fish, so you smoke'em less. Sailfish and Tuna are pretty damn dry. Permit and Amber Jack are not as bloody so they're moister." - Ted Dasher



His guide to smoking is a book from the early 70's. If you'd like to scoop up a copy of the book "How To Smoke Seafood, Florida Cracker Style" by Ted Dahlem, you can buy one here.



Build your brine (this recipe was told to me aboard a fishing boat) and I recorded it many hours later. When I went to confirm the exact recipe some of the ingrediants and amounts changed. So that tells you that you can get VERY creative with your brine. Play and have fun. South Florida style.

Brine: 1 Big Bottle Lousiana Hot Sauce, Whole Bottle Liquid Smoke, Cup of Bronw Sugar, Cup Kosher Salt, 6-Pepper Blend (6 shakes), 1 bottle Worcestshire Sauce, 1/2 Gallon Orange Juice (fresh squeezed), Cup or so of Lime Juice and enough Water to cover all the fish.

Smoke: For 2 hours at 225 degrees in an electric smoker. Ted uses the Cookshack Smokette MO 025 ($600)

The "It's ALL about the FISH" Veach Family - Key West, FL

Chippy is consistently voted Best Fishing Captain year after year in Key West, Florida. His two brothers Ryan and Tyson make up the other parts of the super successful Super Grouper fishing squad. These boys aren't messing around.

It may be ALL about the fish, but at this dinner it was all about Chippy's two daughters and his extra special Conch Ceviche. The real stars of the show.


What pairs well with Conch Ceviche? Spanish sparkling wine, Cava and the most beautiful sunset you've ever seen in your life. Et voila!





Mama Veach (above) is a hero in her family and in my book for these pesto palmiere she made before dinner started. They worked really well to cure the grumbles from everyone's tummies. Most of us had been out fishing all day that day ... from 6AM until late afternoon. And after awhile, beer just doesn't fill you up anymore.


The yellowtail snapper we'd caught that day had been marinating in lemon, green onions, white wine and salt & pepper for the better part of an hour. It would be lightly baked and served piping hot alongside fettucine and salad. Simple and Delicious.


Shadow the African Gray Parrot snacked on smoked fish, alongside everyone else. Baked fish, grilled fish, smoked fish, fish dip, breakfast fish burritos. It's ALL about the fish down in Key West.





For dessert we had a southern sweet. Nacho Mama's Banana Cream Pud'n. Something without fish in it? Really? For real? No! Yes, yes, yes !!




Chippy's Conch Ceviche
1. Chop enough conch fillets to make about 6cups of diced conch. Put in a bowl. Add in 1 cup diced white onion, 2 TBLSP lime juice, lemon juice and orange juice.

2. Enjoy!

(Do not add salt to this "ceviche" as it makes the conch taste too tangy. This is a very fresh, local treat)

Mama Veach's Pesto Palmiere's
1. Take a roll of puff pastry and unfurl it on a counter top. Cover it with homemade pesto (ground pinenuts, basil and evoo).

2. Roll the puff pastry into two different directions.

3. Line a cookie sheet with parchment paper. Meanwhile cut the "infinity" shaped puff pastry into 1/4"-1/2" slices. Arrange on cookie sheet.

4. Bake at 400 degrees for 25 minutes. Remember the puff pastry will double in size.