Thursday, May 5, 2011

Happy Cinco de Mayo


  So I'm still learning some things with Blogger and have just found that my "pages" (tabs across the top) only hold a small amount of info and then send the rest, where? Cyberspace? I'm gonna have to figure out what to do about that. In the mean time, I didn't want you to miss out on the delicious Cinco de Mayo recipes I had on the menu for today, so here they are.

(My take on one of my husband's favorites from his time in Argentina.)

2 c. flour                                    
1 tsp. salt
10 Tbsp. cold butter, cut into cubes                                           
1/3 c. cold water
  Combine flour and salt in a mixing bowl; cut in butter. Add water and stir just till combined. Roll dough out on a floured counter and cut into 5" rounds.

1/2 lb. ground beef                                 
1/2 yellow onion, diced small
1/4 tsp. red pepper flakes                                  
dash cumin                                                
1/4 tsp. beef bouillon
salt and pepper to taste
1/2 c. water
1 hard boiled egg, peeled and chopped
1/2 c. mozzarella cheese, grated
canola oil for frying  

  In a saute pan brown ground beef over medium-high heat; add onion and saute until tender (about 5 minutes). Add red pepper flakes, cumin, beef bouillon, salt and pepper, and water. Cook until water evaporates, (5-10 minutes). Remove from heat and let cool. Add egg and cheese; set aside.  Place a small amount of filling in the center of each previously cut pieces of dough. Using your finger, apply a small amount of water to the edge of half the piece of dough. Fold empanada in half and press the edges with the tines of a fork to seal.  Fry empanadas a few at a time in hot oil (about 300 degrees). Serve hot.

(Courtesy of Bon Appetit)

5 Tbsp. chopped fresh cilantro, divided
1/4 c. minced white onion
1 lg. jalapeno, seeded, minced, divided
kosher salt
6 medium or 4 large avocados, halved and pitted
1 medium tomato, cored and chopped
3 Tbsp. fresh lime juice
1 tsp. lime zest

Combine 2 1/2 Tbsp. cilantro, onion, and 1 Tbsp. jalapeño in a mortar or a large bowl; season with salt and mash with a pestle or the back of a fork until a coarse paste forms. Using a small knife, cut flesh (not skin) of each avocado lengthwise into 4 strips, then crosswise 4 or 5 times, forming cubes. Using a spoon, scoop cubes out of peel and into mortar with onion mixture. Mash until slightly chunky. Mix in remaining cilantro and jalapeño along with the tomato, lime juice, and zest. Season to taste with salt. Serve with tortilla chips.  
DO AHEAD Can be made 4 hours ahead. Press plastic wrap on surface of guacamole and chill. 

Also, don't forget to rinse your minced onion under cold running water to rid it of the bitterness given off in the cutting process.

Here's the link to the Brazillian Lemonade recipe.

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