Pork

Baked Empanadas with Slow Cooker Pork Carnitas Filling

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One of my very best friends introduced me to the wonders of homemade empanadas a few years ago.  I’ve made them with her a couple of times, but never made them by myself.  I am so glad that I came across the recipe again and decided to make them last week.

Pork Carnitas Empanadas | Hottie Biscotti

The dough recipe is simple and can be done by hand or with a food processor.  It does need to chill before rolling, so make sure to give yourself at least an hour for that.  Better yet, make the dough the day before or in the morning and it’s ready to use when you need it.  The dough is easy to handle and it bakes up flaky and buttery and just plain amazing.

This pork carnitas recipe is from Simply Recipes, has terrific flavor and is the perfect filling for the dough.  It’s definitely something I’m going to keep in my go-to file of recipes.  You’ll have leftover meat if you make the full 3-4 pounds, and I plan to use some of it in tacos and freeze some for later.  If you don’t have time to make the pork, then you can use ground beef seasoned with taco seasoning, shredded chicken, beans or a combination of vegetables.  You can even add a little cheese to the filling if you’d like to.

Pork Carnitas Empanadas | Hottie Biscotti

Serve these lovely meat pies with sour cream for dipping, guacamole on the side, salsa, or maybe this sauce that I’ve been drooling over recently.

Pork Carnitas Empanadas | Hottie Biscotti

When we had these for dinner I served this Mexican street corn on the side.  But they can stand alone as a meal with a simple green salad.  You can also make them smaller and serve them as appetizers.  I cut them into 5-inch circles and 2-3 was a good serving size for dinner.

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Here are some good tips on freezing both baked and unbaked empanadas, as well as a few delicious sounding recipes for different fillings.  I think I might have to whip up another batch to freeze for when we have a new baby on our hands in 6 weeks!

Pork Carnitas Empanadas | Hottie Biscotti

Empanadas with Slow Cooker Pork Carnitas

From Carrie Hartman and Simply Recipes

Makes 18-24

Ingredients

Empanada Dough

  • 4 1/2 cups flour + extra for dusting
  • 1 tablespoon salt
  • 2 sticks of cold butter, cut into cubes
  • 2 eggs + 1 egg for egg wash
  • 2/3-1 cup of ice water
  • 2 tablespoons white vinegar

Pork Carnitas

  • 3 1/2 pounds pork shoulder
  • 4 Tbsp chili powder
  • 1 Tbsp kosher salt
  • 1 Tbsp brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • Pinch of ground cloves
  • 1/2 cup vegetable oil

Directions

Empanada Dough

  1. In the bowl of a food processor pulse flour and salt a few times.  Add in the butter and pulse until butter in is pea sized pieces.
  2. Whisk the eggs with 2/3 cup water and the vinegar.  With the processor running, stream in the egg mixture just until the dough comes together.  If it seems dry, add a few tablespoons of water.
  3. Turn dough out onto a floured surface and pat together into a disk.  Wrap in plastic and chill for at least an hour and up to a day or so.

Pork Carnitas

  1. Combine all the spices in a bowl and whisk them together.
  2. Place the meat in a plastic bag and add the spice mixture.  Turn the bag to coat the meat.  Put the bag in the refrigerator and let the meat marinate for at least an hour and up to overnight.
  3. Place the meat in the slow cooker with the vegetable oil and cook on low for 6 hours.
  4. Remove to a cutting board and let cool until you can handle the meat, then shred it.  If meat seems dry, add some of the juices in the crock pot back to the meat to moisten it.

Assembly

  1. Preheat oven to 425°F.
  2. Remove dough from the fridge and cut in half.  Return the other half to the fridge.  Let it warm up for 10-15 minutes until it can be easily rolled out.
  3. Flour a clean work surface and roll the dough out to 1/8 to 1/4 inch in thickness.  Cut out rounds of dough about 5 inches in diameter, using a bowl as a guide.
  4. Place a heaping tablespoon of filling onto one side of a round of dough, fold the other half over and pinch the dough together to conceal the filling.  Place it on a parchment lined baking sheet.
  5. Whisk an egg with a little water in a small bowl.  Brush some of the egg wash onto the top.  Crimp the edges with the tines of a fork.  Cut a small vent in the top with a paring knife.  Repeat with the remaining dough.
  6. Take the other half of the dough out and repeat with another cookie sheet (or 2) while you bake the first batch.
  7. Bake empanadas for 15-20 minutes depending on the size until pastries are golden brown.
  8. Let cool for 5-10 minutes before serving.

 

 

 

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Ham And Vegetable Fried Rice

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At the end of this week I was working on the last of our Easter ham and originally thought that the idea of putting it in a fried rice was a little odd.  But this wound up being a really tasty dinner and one that comes together pretty quickly.

Ham and Vegetable Fried Rice | Hottie Biscotti

This recipe from The Food Network was the one I followed, changing up a few things here and there.  I used less vegetable oil and added some sesame oil, added more vegetables and added some plain soy sauce and Soyaki sauce from Trader Joes.  Since no two people like their stir fries exactly the same, you can change up the vegetables and the amount and type of extra sauce you use.  When I served this I put a bottle of soy sauce on the table and Ben added a little more to his while I was happy without it.  Serving this with a bottle of sriracha as well wouldn’t be a bad idea if you want some heat.

Ham and Vegetable Fried Rice | Hottie Biscotti

A wok is ideal for cooking a stir fry, but you can use a large skillet.  This wok is a cheap one from IKEA and has served me well for the last couple of years.  Make sure to prep everything ahead of time.  Cut all the vegetables and meat, whisk the eggs, and have the rice ready to add the pan.  Once you start cooking a stir fry it comes together fast, and you don’t want to get flustered or burn something while you grab something you’ve forgotten.

Ham and Vegetable Fried Rice | Hottie Biscotti

This is a little bit of a cheater stir fry since you’re using a bag of frozen veggies instead of fresh, but it sure does help shave off some prep time!  And it’s still better for you than ordering take-out.  Enjoy.

Ham and Vegetable Stir Fry

Adapted from Food Network

Ingredients

  • 2-3 tablespoons vegetable or peanut oil, divided
  • 5 teaspoons sesame oil, divided
  • 3 cups cooked, chopped ham
  • 1 onion, diced
  • 2 tablespoons minced ginger
  • 4 garlic cloves, minced
  • 4 green onions, sliced, white and green parts separated
  • salt
  • 1 16-ounce bag frozen stir fry vegetables
  • 3 eggs, beaten
  • 3-4 cups cooked Jasmine rice
  • soy sauce to taste
  • Soyaki sauce to taste

Directions

  1. Heat wok or skillet over high heat, add in 2 teaspoons of vegetable oil and 2 teaspoon of sesame oil.  Add in ham and cook, stirring or shaking pan occasionally, until ham is lightly browned.
  2. Add in the chopped onion and cook until it starts to become translucent.  Then add in the garlic, ginger, and the whites of the scallions and a pinch or two of salt.  Stir fry for about 1 minute.
  3. Add in the frozen vegetables and stir everything together, then cover for 1-2 minutes.  Stir again until vegetables are just about defrosted.  Transfer everything to a large bowl.
  4. Wipe the pan clean, then return to medium-high heat and add 1 teaspoon each vegetable and sesame oil to the pan.  Add in the eggs and scramble until almost set.  Remove from the pan to the bowl with the vegetables and ham.
  5. Wipe the pan clean and return to high heat.  Add 2 teaspoons vegetable oil and 2 teaspoons sesame oil.  Add the rice and break up any large pieces.  Let cook without stirring for 2 minutes, then add in the vegetables, ham and eggs.  Cook everything together and add some of the soy and/or Soyaki sauce to taste.  I added almost a tablespoon of each.  Serve.

 

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Coca Cola Hoisin Pork Chops with Baby Bok Choy

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When I read a tip that came out of America’s Test Kitchen I immediately believe it and put it to use.  When I read a recipe from America’s Test Kitchen I believe it must be amazing and have the best methods of cooking whatever it is.  I’d like to get a job there.  Or at least spend a day or two there, just observing the amount of thought, effort, time and testing that goes into everything.  It makes me kind of excited to think about it all!

They do what I only wish I had the time, money, energy and intelligence to.  Want to know the best kind of cookie sheet to buy?  Ask the test kitchen.  They’ve already put all the brands out there through a battery of tests and know which gives the best browning and texture while not warping in the oven and doesn’t cost a fortune.  Want to know the best kind of cocoa powder?  Ask the test kitchen.  They’ve already tasted and baked with them all.  You won’t have to make a bad batch of chocolate cookies that burned on your poor quality cookie sheets!  Now some people don’t like the specificity and scientific bent in their articles and think that maybe they’re too engrossed in the food or the recipe to consider the home cook.  Like who has time to check the temperature of their butter before they use it in the perfect pound cake?  I’ve made that pound cake, and I took its temperature and it was spectacular.  But does it make that much of a difference?  If the test kitchen says so, then it must.

The only reason I bring it up is that this recipe came from a cookbook from The Test Kitchen called The Six-Ingredient Solution.  What a genius idea!  I love when a recipe is uncomplicated in its ingredients.  It makes grocery shopping and life just a little bit easier.  But I guess this actually has 8 including pepper and water called for in the directions…still 8 ingredients ain’t bad.  And they turn out a stellar dinner.

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I don’t cook pork chops.  I’ll often cook a pork tenderloin in the oven or Ben will grill one.  I worry about under-cooking pork, and so in an effort to not under-cook it I end up worrying about over-cooking it and making it dry and tough.  I am happy to say that this meal yielded really delicious pork chops that were cooked pretty well.  I got the thumbs-up from Ben on it!  But I did have trouble getting it to temperature during the searing.  I did 3 minutes per side and it was only at 120°F.  Once it got to 130 I took it off and let it cook the rest of the way in the sauce, which worked well.  It’s not the way they instruct in the original recipe, but it worked for me.

I’ve never cooked bok choy before, and I think I’ve only had it once or twice.  So this was a step out of my comfort zone in more than one way.  It cooks quickly and has good amounts of vitamins A and C.  I really enjoyed it and found it to be a perfect side for this meal.  Some people may not be a fan of the texture.  Sub broccoli for the bok choy if you’d like.  Steam it and serve it on the side.

I HAVE cooked rice before.  Lots of rice.  So it was the only part of the meal I was able to put on the stove and know was going to be edible.  And, to be honest, I kind of liked the thought of a big bowl of buttered rice for dinner.  But what we had was much better and more well balanced.

The sauce is amazing, and how could it not be?  It’s delicious on the pork, bok choy and rice.  I think it would be a great sauce for chicken as well.  The sauce ingredients here are what they call for for 4 chops and 4 bok choy, so if you do decide to make this recipe for 4, I’d suggest doubling the sauce.  You might end up with extra, but it would be a shame to run out!  Enjoy!

Coca Cola Hoisin Pork Chops with Baby Bok Choy

From America’s Test Kitchen

Serves 2

Ingredients

  • 1 3/4 cups sushi (short grain) rice
  • 2 thick cut bone-in pork chops (8 ounces, 3/4 inch thick)
  • 2 heads baby bok choy
  • 1 cup coca cola
  • 1/3 cup hoisin sauce
  • 2 tablespoons vegetable oil
  • black pepper

Directions

  1. Halve bok choy lengthwise and set aside.
  2. Pat pork chops dry with paper towels, then cut 2 small slits through the fat on the side of each pork chop.  Season both sides with ground black pepper and set aside.
  3. Whisk cola, hoisin and 2 tablespoons of water in a bowl and set aside.
  4. Combine rice with 2 1/4 cups of water and a pinch of salt in a medium sized saucepan.  Bring to a boil then cover and reduce heat to low.  Simmer for 10 minutes then remove from the heat and let sit, covered, for 15 minutes.
  5. While rice is cooking, heat 1 tablespoon of oil in a large skillet over high heat.  Add bok choy, cut side down.  Watch out for oil spatters!  Cook for 1 to 2 minutes, then add 2 tablespoons of water, cover and cook for another minute until stems are just tender.  Transfer to a plate and cover.
  6. Wipe out the skillet with paper towels and adjust heat to medium high.  Heat 1 tablespoon oil in the skillet, then add pork chops and cook 3-5 minutes per side, until the temperature is 130-135, then move to a plate.
  7. Wipe out skillet again, keep heat at medium high and add the cola mixture.  Whisk until slightly thickened then add chops and any juice on the plate back to the pan.  Turn the chops to coat them with the sauce, then cover and cook for 2-3 minutes.  Check temperature of the chops, they should register 145°F.
  8. Plate chops, bok choy (pretty browned sides up) and rice.  Drizzle bok choy with sauce from the pan.  Serve with extra sauce.
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