Southwestern Beef Pies in Flour Tortillas
Short Ribs Braised with Mushrooms, Onion & Bacon
Upside-Down Green Apple Ham Loaves
Pork Pot Stickers in Egg Roll Wrappers
Prosciutto Pockets with Zucchini, Tomato Confit & Buffalo Mozzarella
Westphalian Ham & Gruyère Grilled Cheese
THE SEMI-HOMEMADE nature of these beef pies is a godsend on busy days. No one will ever know that you cut a corner—they will just marvel at how clever you are. Serve this with a sauté of corn and red peppers as a dinner entrée, or with a green salad for lunch.
2 teaspoons extra-virgin olive oil
1 small onion, cut into 1/4-inch (6-mm) dice
1 small zucchini, grated
3 to 5 chipotle peppers in adobo sauce (from a 7-ounce / 200-g can), finely chopped, or 1 tablespoon powdered smoked chile
1 teaspoon cumin seed or ground cumin
1 (14.5-ounce / 430-g) can stewed tomatoes with oregano, with their juice, chopped
1 (14.5-ounce / 430-g) can yellow hominy, drained
1 (1-pound / 455-g) package cooked beef pot roast with gravy, shredded (see Note)
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the pan
12 (6-inch / 15-cm) flour tortillas
2 ounces (55 g) grated cheddar
1 bunch scallions, green parts only, thinly sliced, for garnish
Prepared meals like pot roast with gravy are great in a dinner emergency. When combined with a spectacular recipe like this one, no one will know you cheated even a little. Prepared meals can be found in the refrigerated or freezer section of most grocery stores.
In a large sauté pan, heat the oil over medium heat and sauté the onion and zucchini until softened, about 3 minutes. Then stir in the chipotle peppers, cumin, tomatoes, hominy, and shredded beef. In a small bowl, combine the cornstarch with 2 tablespoons water, then add the cornstarch slurry to the pot. Simmer, stirring occasionally until the liquids begin to bubble and create a gravy, 8 to 10 minutes. Season to taste with salt and pepper, then set aside.
Preheat the oven to 350°F (175°C).
Spray a 12-well classic cupcake pan with nonstick cooking spray.
Line each well with a flour tortilla. The edges of the tortilla will peek over the top of the pan. Distribute the beef pie filling evenly among the wells of the pan, and then sprinkle with the grated cheese.
Bake until bubbling and golden, 20 to 25 minutes. Let the pies cool in the pan, then use your hands to lift them out of the pan using the tortilla wrappers as handles. Sprinkle with the scallions and serve immediately.
THIS MEAL IS FAST! When my son says he wants meat loaf, this is always my go-to recipe! By the time the children get home, I have dinner ready to serve. If I have learned anything about meat loaf, it’s this: The flavors need to be bold, because they can get lost in the cooking. This is a perfect portion of meat when served with a larger meal.
2 1/4 pounds (1 kg) ground beef
1 (4-ounce / 115-g) container fried onions or shallots, crumbled
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh garlic or garlic from a tube
2 teaspoons seasoning salt
2 large eggs
1 cup (240 ml) ketchup, divided
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce (I like smoked chipotle)
1 tablespoon honey
1 tablespoon blackstrap molasses
3 tablespoons finely chopped fresh parsley or parsley from a tube
Nonstick cooking spray, for the pan
3 slices bacon
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the ground beef, crumbled fried onions, pepper, garlic, seasoning salt, eggs, 1/4 cup (60 ml) of the ketchup, the Worcestershire, hot sauce, honey, molasses, and parsley. Mix well by hand or with a wooden spoon.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Using a 1/2-cup (120-ml) measure, fill each well to the top with the meat loaf mixture. Cut each piece of bacon into 4 pieces, for a total of 12. Top each loaf with 2 tablespoons ketchup and a bacon piece.
Bake the meat loaves for 45 minutes, making sure the bacon has browned. If the bacon is not browned, turn on the broiler and brown the tops of the meat loaves for no more than 20 seconds, keeping a close watch. As soon as they come out of the oven, remove the meat loaves from the pan using the tines of a fork.
Store the meat loaves in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
I LOVE SHORT RIBS because they can be seasoned with just about any flavor and will be different every time you make them. I’ve used citrus rind, cinnamon, and anise with great success. Here, I use the classic flavor of braised ribs and combine it with egg roll wrappers for amazing results. Pie dough could be used instead to give the dish a potpie style.
2 1/2 pounds (1.2 kg) beef short ribs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch (6-mm) dice
1 large carrot, peeled and cut into 1/4-inch (6-mm) dice
1 large stalk celery, cut into 1/4-inch (6-mm) dice
1/4 cup (35 g) fresh minced garlic or garlic from a tube
2 cups (480 ml) dry red wine
3 sprigs fresh thyme
2 bay leaves
5 stems fresh parsley
4 slices bacon, coarsely chopped
1 tablespoon unsalted butter
1 1/2 cups (105 g) sliced button mushrooms
1 (10-ounce / 280-g) package frozen pearl onions, thawed and drained
Nonstick cooking spray, for the pan
1 (16-ounce / 455-g) package egg roll wrappers
12 frozen latkes, thawed, from 2 (12-ounce / 340-g) boxes
Preheat the oven to 375°F (190°C).
Season the ribs with salt and pepper to taste. In a Dutch oven, heat the oil over medium-high heat. Add the meat in two batches and brown on all sides, about 8 minutes. Transfer the meat to a plate.
Reduce the heat to medium. Add the butter, onion, carrot, celery, and garlic and sauté until the onions are translucent, about 4 minutes. Return the short ribs to the pot and add the red wine, thyme, bay leaves, and parsley. Bring to a boil, cover, and transfer the pot to the oven. Braise the ribs until the meat is falling off of the bone, 1 1/2 to 2 hours. Remove from the oven and set aside. Don’t turn off the oven.
In a medium skillet over medium heat, cook the bacon until crisp, about 6 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon of the bacon fat from the skillet.
Add the butter, mushrooms, and onions to the skillet and sauté, stirring occasionally, until just brown, about 8 minutes. Add the bacon to the mushroom sauce and stir to combine. Transfer to a large bowl.
> ASSEMBLE AND BAKE THE SHORT RIBS
Reduce the oven temperature to 350°F (175°C).
Remove the meat from the pot and shred it, reserving the braising liquid. Add the shredded meat to the mushroom sauce. Using a fine-mesh sieve set over a medium heatproof bowl, strain the meat and mushroom mixture and reserve the resulting liquid. Remove and discard the parsley, thyme, and bay leaves. Add the onion, carrots, and celery from the Dutch oven to the meat and mushroom mixture. Skim the fat from the braising liquid and add the liquid from the meat and mushroom mixture to the braising liquid.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with 1 egg roll wrapper. Fill each well to the top with the meat and mushroom mixture and drizzle each with 2 tablespoons of the reserved braising liquid. Fold over the edges of the egg roll wrappers and top each packet with a latke.
Bake until the latkes are golden on top, about 25 minutes. Let rest in the pan for 5 minutes, then loosen the sides of each meal with a table knife and pop them out of the pan.
BEEF STROGANOFF is one of those dishes that can easily become an over-indulgence. With the cupcake pan, you can enjoy it in individually sized wrapped packages. So you can feel good about enjoying the sour cream for once! The egg roll wrapper is a stand-in for the noodles traditionally served with this dish. Usually, you use a beef stew meat, but that only works when you are cooking the meat for a long time. This needs to be made with tenderloin of beef so you get a tender texture in a short cooking time.
1/4 cup (1/2 stick / 60 g) salted butter
2 tablespoons all-purpose flour
1 1/2 cups (360 ml) chicken broth
6 tablespoons (90 ml) sour cream
2 teaspoons Dijon mustard
1/4 cup (10 g) chopped fresh dill
Kosher salt and freshly ground black pepper
1 1/2 pounds (680 g) beef tenderloin, trimmed of all fat and cut into 1/2-inch (1-cm) cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
12 large whole white mushrooms, stems removed
1 tablespoon fresh thyme leaves
1 large clove garlic, minced, or 1 tablespoon garlic from a tube
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/2 cup (80 g) minced shallots (from 3 large shallots)
4 cups (380 g) button mushrooms, roughly chopped
1 large clove garlic, chopped, or 1 tablespoon garlic from a tube
Nonstick cooking spray, for the pan
1 (16-ounce / 455-g) package egg roll wrappers
In a medium saucepan over medium heat, melt the butter, then add the flour, whisking for 1 minute to make a paste. Pour in the broth in a slow stream, whisking, then turn the heat to high and bring to a boil. Stir in the sour cream, mustard, dill, and salt and pepper to taste. Transfer to a large bowl.
Season the beef with the salt and pepper. Heat the butter and oil in a large sauté pan over medium heat and sauté the beef until medium-rare, about 4 minutes. (It will continue to cook in the oven so you don’t want to overcook it now.) Transfer the beef to the bowl containing the cream sauce.
In a 12-inch (30-cm) sauté pan, melt the butter over medium heat and sauté the mushroom caps with the thyme, garlic, and salt and pepper until just softened and the juices are cooked off, about 5 minutes. Set aside.
In the same sauté pan, heat the oil over medium heat and add the mushrooms, shallots, and garlic. Cook until the mushroom liquid has cooked off and the mushrooms begin to brown, about 10 minutes. Add this to the beef mixture.
Preheat the oven to 350°F (175°C).
Spray the wells of a 12-well classic cupcake pan with nonstick cooking spray. Fill each well with 1 egg roll wrapper. The edges of the wrapper will peek over the top of the pan. Fill the egg roll wrappers to the top with the beef mixture and fold the wrapper in to create a neat package. Top each with a sautéed mushroom cap.
Bake for about 25 minutes, until the wrappers are crispy and golden in color. Let rest for 5 minutes, then remove each stroganoff from the pan by gently pulling on the egg roll wrappers.
WHEN I USED TO CATER for actors and crews at the studios in Hollywood, taco day was always a huge hit. Studio execs especially liked the mix-and-match options to create a personalized meal. This classic family meal works beautifully in the cupcake pan. The flour tortilla creates a little bowl for the ingredients, which eliminates the mad dash to eat from both ends of the taco before the filling and toppings fall out. Flour tortillas are pliable. Regular corn tortillas won’t work for this recipe because they break when placed in the well. The sharp cheddar brings out the other flavors, making these tacos a perfect ensemble.
Nonstick cooking spray, for the pan
12 (6-inch / 15-cm) flour tortillas
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 onion, thinly sliced
1 (4.25-ounce / 125-g) can mild chopped green chiles, drained
1 teaspoon kosher salt
1 pound (455 g) lean ground beef
1 (1.25-ounce / 35-g) package taco seasoning
1 (16-ounce / 455-g) can refried beans
1 cup (115 g) grated sharp cheddar
OPTIONAL
Fresh tomatoes, chopped
Fresh romaine lettuce, shredded
Canned pinto beans, drained and rinsed
Sour cream
Salsa
Jalapeños, chopped
Preheat the oven to 350°F (175°C).
Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with a flour tortilla. The edges of the tortilla will peek over the top of the pan.
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Stir in the chiles and salt. Transfer the onion mixture to a medium bowl.
In the same skillet, heat the remaining 1 teaspoon oil over medium heat. Add the beef, breaking it up with the back of a wooden spoon, and the taco seasoning; cook until browned and crumbled, about 8 minutes. Add the refried beans to the meat; turn off the heat, and stir to combine. Adjust the seasoning, if needed.
Distribute the meat and bean mixture evenly among the wells, then top each with the onion mixture and sprinkle with the cheese. Bake until heated through and the edges of the tortilla are golden, about 25 minutes. While the tacos bake, fill the wells of an empty cupcake pan with the optional toppings. Let the tacos cool for 1 minute, then use your hands to lift from the pan using the tortilla wrappers as handles. Serve with the pan of toppings alongside and allow everyone to pick their own toppings.
THE TITLE OF THIS RECIPE ALONE is enough to make me salivate. Although the recipe is simple, the flavors are not. The filling is rich and cheesy with a slight tanginess from the salsa.
Nonstick cooking spray, for the pan
2 1/2 pounds (1.2 kg) flank steak
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (250 g) uncooked rice
1 (16-ounce / 455-g) can refried beans
15 slices pre-sliced pepper Jack
1 (16-ounce / 280-g) jar salsa of your choice
Place the steak on a cutting board. Cover the steak with a piece of plastic wrap and use a mallet to pound the meat until it is 1/4 inch (6 mm) thick. Season the meat with the salt and pepper. Cut the steak into 12 pieces, approximately 4 by 4 inches (10 by 10 cm).
Cook the rice according to the directions on the back of the package. In a medium bowl, mix the cooked rice and the refried beans until well combined.
> ASSEMBLE AND BAKE THE MINI MEALS
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
Press 1 piece of steak into each well of the prepared pan. Press 1 slice of cheese into each well on top of the steak. Cut the remaining 3 slices of cheese into quarters, for a total of 12 pieces. Divide half of the rice mixture evenly among the 12 wells. Top each well with 1 tablespoon salsa. Divide the remaining rice mixture evenly among the wells, then add another tablespoon of salsa and a quarter-slice of cheese to each well.
Bake until the meat is cooked through but not dry and the cheese is melted, 30 to 40 minutes. Let cool in the pan for 2 minutes, then loosen the sides of each mini meal using a table knife and insert the tines of a fork between the pan and each mini meal to lift it out. Serve immediately alongside the salsa of your choice.
SWEET-TART APPLES combine exquisitely with salty ham in these delectable little loaves, but it’s the glaze that takes them over the top. The glaze is supposed to be sweet and tangy, so don’t be surprised by its flavor, which is similar to the sauce used for Swedish meatballs.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound (455 g) ham steak, cut into large chunks
1/2 pound (225 g) ground veal
1/2 pound (225 g) ground pork sausage
2 large eggs
1 cup (240 ml) whole milk
1 cup (110 g) panko bread crumbs
1 tablespoon dry mustard
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
FOR THE BROWN SUGAR–MUSTARD GLAZE
1/4 cup (1/2 stick / 60 g) unsalted butter
1/2 cup (125 g) condensed tomato soup (see Note)
1/4 cup (60 ml) Dijon mustard
1/2 cup (120 ml) apple cider vinegar
1/2 cup (110 g) packed light brown sugar
Freshly ground black pepper
Nonstick cooking spray, for the pan
3/4 cup (165 g) packed light brown sugar
2 green apples, peeled, cored, and cut into to 1/4-inch (6-mm) slices
Chopped fresh flat-leaf parsley, for garnish
If you don’t have condensed tomato soup on hand, you can substitute tomato sauce or ketchup.
In a small sauté pan over medium heat, heat the oil and sauté the onion until soft, about 10 minutes. Set aside.
In a food processor fitted with a blade, pulse the ham several times until it is chopped but not pulverized. Add the veal, sausage, eggs, milk, panko, mustard, and parsley. Season with pepper and process, scraping down the sides occasionally with a rubber spatula, just until the mixture comes together. Do not overmix. Transfer the ham mixture to a large bowl and mix in the sautéed onion.
> MAKE THE BROWN SUGAR–MUSTARD GLAZE
In a small saucepan over medium-low heat, melt the butter, then add the tomato soup, mustard, vinegar, brown sugar, and a few grinds of black pepper. Bring to a boil, stirring occasionally, and cook until thickened slightly, about 15 minutes.
> ASSEMBLE AND BAKE THE LOAVES
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
Sprinkle the bottom of each well with 1 tablespoon brown sugar, then add 2 or 3 slices of green apple, enough to line the bottom of the pan. Distribute the ham mixture evenly among the wells, making sure to even out the tops so they bake flat. Spoon on some of the brown sugar–mustard glaze.
Bake until the loaves are cooked through, about 20 minutes. Do not exceed 20 minutes or the loaves will dry out. Insert the tines of a fork between the pan and each loaf to lift it out. If any apple has stuck to the pan, scrape it out and use it to top the loaves. Serve drizzled with additional glaze and sprinkled with parsley. Store the loaves in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
THE ADDITION OF SQUASH AND POLENTA to this beef tamale pie imparts a rich, sweet flavor to a simple dish. The poblano chiles add a nice, mild heat. To give the tamales a lovely orange color, use empanada dough made with annatto (see Note, this page). You can purchase pre-roasted butternut squash in some markets.
2 poblano chiles
1 teaspoon kosher salt
1 pound (455 g) butternut squash, peeled and cut into 1/4-inch (6-mm) dice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Kosher salt
Freshly ground black pepper
Nonstick cooking spray, for the pan
1 pound (455 g) lean ground beef
1/2 teaspoon ground cumin
1/4 cup (35 g) currants or raisins, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups (340 g) frozen corn kernels
1 green or red jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
4 plum tomatoes, cut into 1/4-inch (6-mm) dice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup (35 g) thinly sliced scallions
1/3 cup (15 g) chopped cilantro
FOR THE POLENTA AND YOGURT MIXTURE
1 teaspoon kosher salt
1 cup (160 g) yellow cornmeal
1/2 cup (120 ml) plain yogurt
1 1/2 cups (175 g) grated sharp cheddar
1 1/2 cups (175 g) shredded Monterey Jack
Nonstick cooking spray, for the pan
3 packages (10 rounds per package) empanada dough rounds
12 sprigs fresh cilantro
Roast the chiles over an open flame on the stovetop until blistered, about 4 minutes. Or preheat a broiler to high and blister the chiles under the broiler, positioned on the top rack, about 3 minutes per side. Watch carefully, as they can burn quickly under the broiler.
Place the chiles and salt in a zip-top bag or a bowl covered with plastic wrap to steam off the skin. Let steam for 10 minutes, then peel off the skin. (Don’t rinse under water.) Seed and dice the chiles. Set aside.
Preheat the oven to 400°F (205°C).
Arrange the squash on a foil-lined sheet pan, then brush with the oil and honey. Season with salt and pepper. Bake until the squash is softened and slightly browned, about 30 minutes. Transfer to a large bowl. Reduce the oven temperature to 350°F (175°C).
Spray a medium skillet with nonstick cooking spray and set it over medium heat. Place the beef in the pan, stir in the cumin, currants, salt, and pepper. Sauté, breaking up the beef with a wooden spoon, until the beef is browned, 8 to 10 minutes. If fat has accumulated in the pan, drain the meat in a paper towel–lined colander set over a bowl. Transfer the beef to the bowl with the squash and toss to combine.
Using the same skillet, heat the oil over medium heat. Add the corn, jalapeño, garlic, cumin, oregano, and tomatoes and sauté until softened, about 4 minutes. Season with the salt and pepper. Turn off the heat and add the scallions, cilantro, and chopped poblano chiles. Transfer the corn mixture to the bowl containing the beef and squash; mix until well combined.
> MAKE THE POLENTA AND YOGURT MIXTURE
In a medium stockpot, bring 3 1/2 cups (840 ml) water to a boil with the salt. Whisk in the cornmeal, then bring the mixture back to a boil for 2 minutes. Turn the heat to low and cook an additional 8 minutes, until the polenta has thickened. Turn off the heat and stir in the yogurt.
In a large bowl, mix the cheddar and Monterey Jack together; stir in half of the polenta mixture, mixing until combined.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well of the pan with 1 empanada dough round. Layer each well with some polenta, then the beef and squash mixture, then more polenta, and finally top with the remaining cheese, making sure to fill the well fully to the top.
Bake until the empanada dough is cooked through, the filling is hot, and the cheese is melted, 35 to 40 minutes. Let cool for one minute in the pan, then loosen the sides of each pie using a table knife, and insert the tines of a fork between the pan and each pie to lift it out. Serve each pie garnished with a sprig of cilantro.
Be sure to look for Goya brand empanada dough in your market’s freezer section. The discs are 5-inch (12.5-cm) rounds and come in a 14-ounce (390-g) package of ten discs. The dough rounds fit perfectly into the wells of the pan and do not need to be cut or rolled. (Note that Goya “Discos Grandes” are too big for the cupcake pan, and Fargo Tapas de Empanadas and Goya Tapa Empanada dough shells are used for frying, not baking.) The dough will either be white or orange—the orange discs have been seasoned with annatto and can be substituted for plain dough as you prefer. Take the dough out of the freezer 20 minutes prior to cooking to thaw. Store any unused dough rounds in your freezer in an airtight plastic zip-top bag or wrapped tightly in plastic wrap.
THESE ARE DROP-DEAD AMAZING and a meal on their own. While not common to empanadas, cherries provide a wonderful sweetness that contrasts with the flavor of the chiles. I like to prepare these with preformed empanada dough rounds colored with annatto (see Note), so when they come out of the oven, they are a Santa Fe red earth color. My trick here for cooking the meat quickly is to trim the fat from the steak and then slice the steak crosswise into 1/4-inch (6-mm) strips.
1/4 cup (60 ml) olive oil
2 New York strip steaks (1 1/4 pounds / 570 g), trimmed of fat and cut crosswise into 1/4-inch-(6-mm) slices
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly grated ginger or ginger from a tube
2 tablespoons minced fresh garlic or garlic from a tube
2 teaspoons Chinese chile paste, or 1/2 teaspoon cayenne, or 1 tablespoon powdered chile
1 small onion, minced
2 cups (480 g) canned plum tomatoes in their juice, chopped
1/4 cup (35 g) dried cherries, finely chopped
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup (70 g) pine nuts, toasted
Nonstick cooking spray, for the pan
2 (14-ounce / 400-g) packages empanada dough (see Note)
1 (8-ounce / 225-g) package queso de mano or other creamy white melting cheese, grated (see Note)
With the rising popularity of Southwestern cuisine—as well as the rising population of those who cook it—these ingredients are becoming easier to find. Many grocery stores are starting to carry a wider variety of Hispanic foods, including empanada dough and queso de mano. If you can’t find empanada dough, you can use 6-inch (15-cm) flour tortillas, and if queso de mano is not available, sub in mozzarella or provolone.
Preheat the oven to 350°F (175°C).
In a large sauté pan over high heat, heat 2 tablespoons of the oil and add the strips of steak. Cook to medium rare, about 1 minute per side. Remove the beef to a cutting board and chop it into small pieces. Transfer the beef to a medium bowl and season with the salt and pepper, ginger, garlic, and chile paste; set aside.
In the same pan over medium heat, heat the remaining 2 tablespoons oil and sauté the onion until golden, 10 minutes. Stir in the plum tomatoes, cherries, cinnamon, cumin, coriander, and toasted pine nuts. Turn off the heat. Stir the onion mixture into the beef mixture.
Spray a 12-well classic cupcake pan with nonstick cooking spray and line each well with 1 empanada round. The edges of the dough will peek over the top of the pan. Fill each well halfway with the beef filling, then layer half the queso de mano in the center of the well. Top with the remaining beef filling and then the cheese.
Bake until the empanada dough is cooked through and the filling is hot and bubbling, 35 to 45 minutes. Loosen the sides of each empanada using a table knife, then insert the tines of a fork between the pan and each empanada to gently lift it out. Serve with rice, beans, and a salad of orange segments, romaine, and avocado.
Store the empanadas in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
THE ADDITION OF LEMONGRASS to these tasty pot stickers offers the perfect balance to the sweet carrots and earthy mushrooms. Shrimp or chicken serve as excellent substitutions for the pork, or you may combine the flavor of different meats and seafood, as is often done in Asian cuisine. You may want to double this recipe because one pan was not enough for me.
1/4 cup (60 ml) sherry
2 tablespoons cornstarch
2 tablespoons freshly grated ginger or ginger from a tube
2 teaspoons sugar
1 tablespoon minced garlic or garlic from a tube
2 tablespoons soy sauce
2 teaspoons minced fresh lemongrass or lemongrass from a tube
1 tablespoon chile paste or bottled Asian chile sauce
2 tablespoons sesame oil
1/2 teaspoon white pepper
6 scallions, thinly sliced on the bias
1 1/2 pounds (680 g) ground pork
1/2 cup (3/4 ounce / 85 g) fresh shiitake mushrooms, stemmed and thinly sliced
1/3 cup (35 g) freshly grated carrot
2/3 cup (100 g) bamboo shoots, drained, from 1 (8-ounce / 225-g) can
Nonstick cooking spray, for the pan
1 (16-ounce / 455-g) package egg roll wrappers
1 (6-ounce / 170-g) jar mango chutney
In a small bowl, whisk together the sherry, cornstarch, ginger, sugar, garlic, soy sauce, lemongrass, chile paste, sesame oil, and white pepper. Stir in the scallions and set aside.
In a large skillet over medium heat, brown the pork in the sesame oil, breaking up the meat with the back of a wooden spoon, 8 to 10 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the juice in the pan.
Raise the heat to medium-high, add the shiitakes, carrot, and bamboo shoots to the pan, and cook until the mushrooms are soft, about 3 minutes. Add the sherry mixture, stirring constantly, just until a glossy sauce forms, about 2 minutes. Remove from the heat.
Preheat the oven to 350°F (175°C). Spray the wells of a 12-well classic cupcake pan with nonstick cooking spray, and then line each well with an egg roll wrapper to create a fluted cup. The edge of the wrapper will peek over the top of the pan.
Using a 1/3-cup (75-ml) measure, fill each well with the pork mixture, using it all. Fold in the edges of the wrapper and lightly spray the tops with cooking spray. Bake until the wrappers are golden, 12 to 15 minutes. Let the pot stickers cool in the pan for 3 minutes, then insert the tines of a fork between the pan and each pot sticker to lift it out. Serve with miso soup and sautéed baby bok choy with garlic.
BISCUITS ARE FILLED with slow-cooked pork shoulder with barbecue sauce and apples for a robust take on this summer classic. As always, semi-homemade substitutions make this a quick and easy meal.
4 quarts (3.8 L) beef broth
3/4 cup (160 ml) red wine vinegar
1 tablespoon smoked paprika
1 teaspoon cayenne
1 1/2 tablespoons cumin
3 tablespoons chipotle Tabasco sauce
2 large cloves garlic, minced, or 2 tablespoons garlic from a tube
1 tablespoon ground ginger
1 cup (260 g) tomato paste
1/4 cup (60 ml) molasses
4 to 4 1/2 pounds (1.8 to 2 kg) pork shoulder
FOR THE BARBECUE DIPPING SAUCE
2 tablespoons canola oil
1 tablespoon unsalted butter
1 cup (160 g) chopped onion
2 large cloves garlic, minced, or 2 tablespoons garlic from a tube
1 (28-ounce / 1-L) can tomatoes, in juice
1 cup (240 ml) ketchup
1/2 cup (120 ml) fresh lemon juice (from 3 lemons)
1/2 cup (120 ml) apple cider vinegar
3 tablespoons molasses
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
4 whole cloves
1 teaspoon cinnamon
3 dried chiles
2 teaspoons dry mustard
2 teaspoons ground ginger
2 teaspoons smoked paprika
1 cup (240 ml) apple juice or cider
1/3 cup (75 ml) molasses
1 tablespoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
8 large Granny Smith apples, peeled, cored, and cut into 1/4-inch (6-mm) dice
Nonstick cooking spray, for the pan
2 (14-ounce / 400-g) cans buttermilk biscuit dough
2 tablespoons cinnamon
2 tablespoons sugar
The barbecue dipping sauce can be made in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 2 weeks. The molasses apples can also be made in advance, and stored in an airtight container in the refrigerator. They will last for up to 1 week.
Preheat the oven to 325°F (165°C).
In a large roasting pan with a lid, whisk together the broth, vinegar, smoked paprika, cayenne, cumin, Tabasco, garlic, ginger, tomato paste, and molasses. Add the pork shoulder and cover the pan. Bake until the meat falls apart, about 5 hours. While the meat is roasting, prepare the dipping sauce and molasses apples.
When the meat is done, transfer it to a rimmed baking sheet to cool for easy handling, about 1 hour. If the braising liquid has not thickened, place the roasting pan on two burners and reduce the liquid over high heat until it reaches a thick consistency, about 40 minutes. At this point, add additional molasses, salt, pepper, or spices, if you like your barbecue sauce spicy.
Shred the meat, making sure to discard any bones and fat. Mix the meat with 3 cups of the reduced sauce.
> MAKE THE BARBECUE DIPPING SAUCE
In a medium saucepan, heat the oil and butter over medium heat. Add the onion and garlic and cook, stirring constantly, until caramelized, 18 to 20 minutes, reducing the heat if they begin to burn. Add the tomatoes, ketchup, lemon juice, vinegar, molasses, soy sauce, Worcestershire, cloves, cinnamon, chiles, mustard, ginger, and paprika. Reduce the heat to low; cover and cook, stirring occasionally, for about 2 hours. Let cool, about 1 hour, then pour the sauce into a blender and puree.
In a large pan, combine the juice, molasses, brandy, cinnamon, cloves, and nutmeg with 1 cup (240 ml) water; bring to a boil over high heat and boil for 5 minutes. Add the apples and return to a boil for 3 minutes. Reduce the heat and simmer, stirring, until the apples are tender but still chunky and the mixture has thickened, about 25 minutes. Set aside.
> ASSEMBLE AND BAKE THE HAND PIES
Preheat the oven to 350°F (175°C). Spray two 12-well classic cupcake pans with nonstick cooking spray.
Slice each uncooked biscuit round in half, for a total of 48 rounds. Place one piece of dough in the bottom of each well. Fill each well with the pork mixture and 1 heaping tablespoon of the molasses apples. Top with the other biscuit half. Sprinkle the tops with the cinnamon and sugar. Reserve any remaining apple mixture for serving. Bake until golden brown, 35 to 40 minutes, rotating the pans between oven racks halfway through baking.
To unpan, loosen the sides of each hand pie with a table knife, then insert the tines of a fork between the pan and each pie to lift it out. Serve with the barbecue dipping sauce and molasses apples.
Store the leftover hand pies in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C). Store the barbecue dipping sauce and leftover molasses apples in separate airtight containers in the refrigerator.
I WAS RAISED on this rich pâté, and it holds much of the responsibility for developing my palate. The mustard and Cognac give these meals a savory flavor while mellowing out the stronger taste of liver. These mini pâtés would be excellent shared as part of a ploughman’s luncheon with cornichons, quince chutney, Dijon and pommery mustards, toast points, crackers, or French bread. And they work so well during holiday celebrations and spontaneous fêtes!
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240 ml) half-and-half
1/4 cup (60 ml) Dijon mustard
4 large egg yolks
2 tablespoons unsalted butter
1/2 pound (225 g) ham steak or deli ham, chopped
1 cup (160 g) chopped onion
3 bay leaves
1 tablespoon fresh thyme leaves
1 (2-ounce / 55-g) can anchovies packed in oil, drained
1 1/2 pounds (680 g) chicken livers
1/4 cup (60 ml) Cognac
12 bay leaves
12 slices bacon, halved lengthwise to create 24 long, skinny slices
The pâtés can be made up to 1 week in advance of serving. Store them in an airtight container in the refrigerator until ready to serve.
In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a paste. Cook for about 1 minute, then slowly pour in the half-and-half and add the Dijon, whisking constantly to mix thoroughly, about 2 minutes.
In a small bowl, whisk the 4 yolks. Slowly add 1/2 cup (120 ml) of the warmed cream mixture to the yolks, whisking constantly, then add the egg-cream mixture to the saucepan, whisking constantly for about 3 minutes. (Do not let the mixture boil.) Transfer to a bowl set over another bowl filled with ice water. Allow to cool completely, stirring occasionally, about 1 hour.
In a large skillet over medium heat, melt the butter, then add the ham, onion, bay leaves, thyme, and anchovies; cook until the onion is translucent, about 6 minutes. Add the livers and cook, stirring occasionally, until they are no longer pink inside, about 8 minutes. Pour the mixture into a sieve to drain off any liquid. Allow the mixture to cool completely, then remove the bay leaves.
Place the cooled custard, the cooled chicken liver mixture, and the Cognac in the bowl of a food processor fitted with the blade attachment and puree until smooth.
Preheat the oven to 350°F (175°C). Place 1 bay leaf in the bottom of each well of a 12-well classic cupcake pan. Place 2 slices of the bacon, side-by-side, over the bay leaf in each well. The bacon should overhang the wells of the pan. Distribute the pâté mixture evenly among the wells, then fold the bacon over the filling.
Bake the pâtés until the bacon is golden, about 1 hour. Let cool in the pan for 10 minutes, then insert the tines of a fork between the pan and each pâté to lift it out. Set the pâtés on a wire rack set over a baking sheet to let the excess fat drip off. Transfer the pâtés to an airtight plastic container and chill for 1 hour or up to 1 week before serving. To serve, invert the pâtés so the bay leaf is on top.
THIS VERSATILE DISH can be prepared either baked or chilled. When baked, the mozzarella melts temptingly over the stacked layers. The chilled version macerates beautifully, presenting fresh and vibrant flavors and colors, like an antipasto in a prosciutto shell. If you’re short on time, jarred sun-dried tomatoes in oil or fresh oven-roasted Italian tomatoes from your grocery store deli can be used as substitutes for the tomato confit.
2 pints (600 g) cherry tomatoes
1/3 cup (75 ml) extra-virgin olive oil
1 1/2 teaspoons kosher salt
6 cloves garlic, thinly sliced
6 sprigs fresh thyme
FOR THE PARSLEY AND CAPER SALSA
1/3 cup (45 g) capers
2 tablespoons caper brine from the jar
6 cloves garlic
1 cup (40 g) packed fresh flat-leaf parsley leaves
1/2 cup (120 ml) extra-virgin olive oil
1 ounce (25 g) anchovy fillets packed in oil, drained
Juice and zest of 1/2 lemon
Nonstick cooking spray, for the pan
24 slices prosciutto (12 ounces / 340 g)
3 large zucchini, about 7 inches (17 cm) in length, ends trimmed
1 pound (455 g) buffalo mozzarella, very thinly sliced
1 cup (100 g) grated Parmesan
The tomato confit can be made in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 2 weeks.
Preheat the oven to 275°F (135°C). Line a rimmed baking sheet with foil or a Silpat mat. Place the tomatoes on the pan and drizzle with the oil. Sprinkle with the salt and add the garlic slices and thyme. Bake for 2 hours, turning the tomatoes every 30 minutes to prevent browning. The long cooking time and the low heat will allow the tomatoes to caramelize in their own sugar.
Let the tomatoes cool on the pan. Using a rubber spatula, transfer them to a small bowl with the oil and any juices from the pan.
> MAKE THE PARSLEY AND CAPER SALSA
In a blender or a food processor fitted with the blade attachment, combine the capers, brine, garlic, parsley, oil, anchovies, and lemon juice and zest, and blend until smooth.
> ASSEMBLE AND BAKE THE POCKETS
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with 2 slices of prosciutto in a cross pattern. The prosciutto will overhang the edges of the well.
Using a vegetable peeler, preferably a T-shaped peeler, thinly peel each zucchini into long ribbons, stopping when you reach the seeds.
Top the prosciutto in the wells with 2 ribbons of zucchini in a cross pattern, covering any spaces not covered by the prosciutto. Add 1 thin slice of mozzarella; top with 4 roasted tomatoes and a bit of juice from the confit. Continue layering zucchini, mozzarella, and tomatoes, ending with the mozzarella. Fold the overhanging prosciutto and zucchini over the filling and top each pocket with the grated Parmesan.
Bake uncovered until the Parmesan is golden, 25 minutes. Let cool in the pan for 10 minutes, then loosen the sides of each pocket with a table knife and pop them out of the pan. Invert the pockets onto plates or a platter and drizzle with the parsley and caper salsa.
Store the pockets in an airtight container in the refrigerator for up to 5 days. Reheat at 350°F (175°C).
VARIATION To make a chilled version, line the cupcake pan with plastic wrap before layering the ingredients. Assemble as for the baked version, omitting the Parmesan. Wrap the pan in plastic wrap, stack another cupcake pan on top of the filled pan to compact the pockets, and refrigerate for 4 hours or overnight.
THIS IS A DELIGHTFUL WAY to reinvent a childhood favorite! These adult grilled cheeses are chic little sandwiches with several thin layers of pure delicious flavors. Play with the cheese and meat combinations to create flavors that will excite your guests. Try tuna salad with a slice of pepper Jack, turkey and smoked Gouda with a side of applesauce for dipping, or roast beef and cheddar with a red pepper relish. The variations are endless!
You can use any extra bread scraps to make bread crumbs, and the ham and cheese scraps would work perfectly in an omelet. Try using the tomato jam from this page, the apple ketchup from this page, or the apple compote from this page in one of these sandwiches. Delicious!
Nonstick cooking spray, for the pan
18 slices thin white bread, such as Pepperidge Farm’s Very Thin White Bread
8 ounces (225 g) thinly sliced deli ham
12 ounces (340 g) thinly sliced Swiss or Gruyère
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
Using a 2-in (5-cm) round biscuit cutter or cookie cutter of any shape, cut out 36 pieces of bread. Do the same with the ham and cheese.
To assemble, place a piece of bread into each well. Next place one slice of ham, one slice of cheese, and another slice of bread. Repeat twice more, ending with cheese on top.
Bake for 20 to 25 minutes, until the cheese is melted and the bread is toasted. Loosen the sides of each sandwich with a table knife and pop them out of the pan. Serve with a dollop of your favorite mustard, or dip in tomato soup!
YEARS AGO ON A TRIP TO SPAIN, I was trying to decide whether to make a side trip to Morocco. Some Dutch travelers told me I needed a green card to enter the country, and fool that I was, I took them at their word. Little did I know that the rule only applied to Europeans—my passport was enough to get me there! Needless to say, I never made it to Morocco, but I love the colors and fragrances of the country and its cuisine, especially lamb and Moroccan and tagine spices. Here, I’ve created a hand pie that uses an empanada dough wrapper colored and flavored with annatto to mimic the color of the red clay in Morocco.
1 cup (160 g) rice
2 cups (480 ml) chicken broth
1 cinnamon stick
3 tablespoons olive oil
1 small onion, finely chopped
1 pound (455 g) ground lamb
3 tablespoons minced fresh garlic or garlic from a tube
Generous pinch of saffron strands or annatto (see Note)
1 teaspoon cinnamon
1 tablespoon freshly grated ginger or ginger from tube
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro or cilantro from a tube
1/2 cup (120 ml) lamb or beef stock
1 tablespoon brown sugar
Nonstick cooking spray, for the pan
1/2 cup (70 g) whole almonds, toasted, for garnish
8 pieces crystallized ginger, julienned, for garnish
12 sprigs fresh cilantro, for garnish
Saffron is the dried stigma of the crocus flower. One of the world’s most costly spices, it lends a deep golden color and distinct flavor to many dishes. Annatto, a less expensive (and less flavorful) alternative, is found in the international foods aisle or spice section of the grocery store, or at specialty food shops. It is commonly used in Mexican cuisine and will lend a similar color but slightly different flavor to food.
In a medium saucepan, cook the rice following the directions on the package but substituting the chicken broth for water and adding the cinnamon stick. Set aside.
Heat the oil in a medium sauté pan over medium heat. Add the onion and cook, stirring constantly, until golden brown, 8 to 10 minutes. Add the lamb, garlic, saffron, cinnamon, ginger, salt and pepper, cilantro, stock, and brown sugar. Cook until the lamb is no longer pink, 8 to 10 minutes. Turn off the heat.
Remove the cinnamon stick from the rice and transfer the rice to a large bowl. Add the lamb to the rice and mix.
> ASSEMBLE AND BAKE THE HAND PIES
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with 1 disc of empanada dough colored with annatto. The edges of the dough will peek over the top of the pan. Fill each well to the top with the lamb mixture.
Bake for 25 to 30 minutes. Immediately loosen the sides of each pie using a table knife and insert the tines of a fork between the pan and each pie to lift it out. Garnish each hand pie with the toasted almonds, candied ginger, and a cilantro sprig. Serve alongside couscous that has been tossed with dried apricots, pistachios, cilantro, and orange zest.
Store the hand pies in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
