Flyer for our management night
I’ve been sick, and there isn’t anything else I’d rather have to make me feel better!
The recipe is really simple.
1 cup Matzo Meal
1/4 cup vegetable oil
Salt and Pepper
1 cup water
Vegetables (of choice)
- with a fork, combine ingredients in a small bowl
- place in refrigerator while bringing broth and water to a boil
- add vegetables and noodles
- wet hands, and loosely roll matzo meal into golf-sized balls
- drop balls into boiling pot
- cook for 20 minutes, or until the balls are about 2 and a half times the original size
From Bobby Flay’s throw down with Chef Frank Maldonado of SOFRITO NYC
- 2 tablespoons olive oil
- 1 onion, minced
- 1/2 cup sofrito (garlic, cilantro, sweet peppers)
- 1 red bell pepper, minced
- 4 tablespoons tomato paste
- 2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano)
- 3 tablespoons chopped fresh cilantro
- 2 pounds ground beef
- Salt and freshly ground black pepper
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 2 tablespoons salt
- 4 ounces butter
- 2 ounces white vinegar
- 2 ounces water
- 1 egg
- 1 pound guava paste
- 1/4 cup white vinegar
- 8 ounces water
- 1/4 cup rum
- Olive oil or neutral tasting oil, for frying
For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it withplastic wrap. Refrigerate for 1 hour.
Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side. Serve with guava sauce