Menu for Shell Event on 8.4.11

8/6/2019 Menu for Shell Event on 8.4.11

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APPETIZER Argentine Beef Empanadas

The name empanada comes from the Spanish word, empanar, which means to wrap in bread.

Although many say that the empanada originated in Spain and Portugal, some claim that the rootsof the empanada can be traced all the way back to ancient Persia and the Middle East, and that it

was the Muslim occupation of Spain that actually introduced the empanada to the region. InSpain and Portugal, the empanada was round or square and much larger, meant to be an entiremeal. Spanish and Portuguese immigrants brought the empanada to many parts of Latin America, where they remain popular to this day. The fillings vary widely across different countries andregions. The following recipe is for a Beef Empanada that is the most popular kind of empanadain Argentina.

Ingredients:1 lb. of coarsely ground beef2 medium yellow onions (about 1 pounds), finely chopped2 hard boiled eggs, chopped

cup pitted green olives, chopped1 tsp. paprika1 tsp. cuminA pinch of red pepper flakesSalt and white pepper to taste.

Finely chop the yellow onion and saut in a pan over medium to medium high heat in a little bitof vegetable oil until slightly tender. Add the ground beef. As the ground beef starts to brown,add the paprika, cumin, red pepper flakes, salt and white pepper. Turn the heat down to simmer.Let it simmer until the meat is cooked all the way through and the onion is completely

transparent. Remove your pan from the heat and add the eggs and olives. Put the mixture in therefrigerator until you are ready to fill your empanadas. By keeping the mixture cold, it will retainits moisture better as well as making it easier to manage when filling your empanadas. Makesfilling for approximately 18 traditional Argentine 2 bite empanadas.

Alternative FlavorsOregano Add 1tsp. oregano to the ground beef at the same time as the other spices.Thyme Add 1 tsp. thyme to the ground beef at the same time as the other spices.Raisins Add cup raisins at the same time as the eggs and olives.Red Bell Peppers Finely chop medium red bell pepper and saut with the yellow onions.

Closing the EmpanadaPut some flour onto a clean, dry surface and lay out your empanada discs. Put some warm, saltwater into a small cup. Dip your finger into the water and trace the outside edge of each disc.This will moisten the edges and make closing the empanada easier. You can close your empanadasin one of three ways: repulgue (rolling the edge of the dough over on itself repeatedly along theedge), artisanal (pinching the dough together repeatedly along the edge) or with a fork (makingsmall fork impressions repeatedly along the edge of the dough). To bake your empanadas, put


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them in a 375 F oven. After 7 minutes, turn pan around to ensure empanadas cook evenly andthen bake another 7 minutes. Take the empanadas out of the oven and brush each one with anegg wash mixture consisting of a beaten egg and a little bit of sugar. Bake for an additional 2-3minutes or until golden brown.


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SALAD Spicy Roasted Corn & Black Bean Salad

While the cuisine of the countries in Central America has many European, Asian, Indian andCaribbean influences, there are certain indigenous foods that they all have in common. Two ofthe most widely used of these foods are corn and beans. This recipe brings these two ingredients

together into a flavorful and spicy salad

Ingredients6 ears corn, cleaned2 medium red onions, diced2 red bell peppers, seeded and diced2 15 oz. cans of black beans, drained and rinsed2 cloves garlic, minced1-2 small canned chipotles, seeded and minced, plus 1 tbsp. adobo sauce (You can adjust both ofthese depending on how hot you want it)1 cup olive oil (4 tbsp. to saut, cup for dressing)

2 tbsp. cider vinegar3 tbsp. lime juice (one large lime)3 tbsp. chopped fresh cilantro2 cups queso fresco, crumbledSalt and black pepper

Remove husks and strands from corn. Place the corn on a baking pan and brush on all sides with4 tbsp. olive oil and sprinkle with salt. To grill, place the corn directly on a grill over medium highheat turning frequently, until slightly charred, about 4-6 minutes. (An alternative is to oven roastthe corn. Put the corn on the baking pan into a 450 oven turning frequently until slightly

charred, about 7-9 minutes.) Transfer the corn to a cutting board and let cool slightly. Using aserrated knife, remove the kernels and set aside.

Finely chop the garlic. Chop the red bell peppers and red onions. In a saut pan over mediumhigh heat, add 4 tbsp olive oil. When the oil is hot, add the garlic, red bell peppers and red onionsand saut for 3 minutes, just enough to soften a little bit but still have some crunch. Add the cornand black beans, saut for 2 minutes. Remove from heat and put in a large mixing bowl.

Seed and mince the chipotle peppers and juice the limes. In a small bowl, whisk the remainingolive oil with the peppers, adobe sauce, vinegar, lime juice, and salt and black pepper to taste.Pour onto corn mixture and toss.

Roughly chop the cilantro and crumble the queso fresco. Toss with the corn mixture. Makesapproximately 16 servings.

Alternative Flavors:Cumin Put teaspoon ground cumin when sauteing the garlic, red peppers and onions.


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Mangoes Peel and dice 2 large mangoes. Add to salad at the same time you add the queso frescoand toss with corn mixture.Hearts of Palm Drain 2 14 oz. cans of hearts of palm. Slice at an angle, about thick. Add tosalad at the same time you add the queso fresco and toss with corn mixture.


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ENTRE Bahia Shrimp

Bahia is a state in Brazil, located in the northeastern part of the country on the Atlantic coast. Thename Bahia is an archaic spelling of the Portuguese word baa, meaning bay. This rich rusticseafood dish is a Brazilian tradition originating in Bahia and reflects the abundance of coconut

groves and fresh seafood in this tropical seaside state.

Ingredients:6 lbs. yucca root, peeled and quartered12 roma tomatoes, peeled and quartered5 medium yellow onions, coarsely chopped6 lbs. large shrimp, shelled and deveined with tails left on24 oz. unsweetened coconut milk9 tbsp. olive oil9 tbsp. dende oil (bright orange palm oil) or annatto oil (oil made from annatto seeds)3 tbsp. fresh cilantro, chopped

Salt and black pepper

To peel the tomatoes, make two superficial incisions all the way around each tomato perpendicularto one another. Toss into a large pot of boiling water for 10 seconds, remove and dunk into icewater. Peel, cut and wash seeds away. Cut tomatoes into eighths and set aside.

Peel and cube yucca root. Place in a pot, cover with water and add 2 tbsp. salt. Bring to a boil,then reduce heat and simmer for 20 minutes. Then drain the cooked yucca and put half in abowl. Remove any stringy fibrous cores and mash with a potato masher or fork. Cube the otherhalf and set aside.

Heat the olive oil in a large saut pan or pot. Add the onions and saut until golden. Add thetomatoes and cook for 5 minutes on medium high heat. Reduce heat to simmer and add theshrimp, cilantro and salt and black pepper to taste. Mix well. Cover and simmer very gently for 8-10 minutes until the shrimp are done. (Do not overcook the shrimp as they will become tough.)

Add the coconut milk and mix well. Then add the mashed yucca a little at a time, whiskingvigorously until well incorporated. Raise the heat to medium, add the cubed yucca and dende oiland continue to cook for 1 minute. Makes approximately 18 servings.

Serve with white rice.

Alternative Flavors:Habanero peppers Cut 1-2 habanero peppers (depending on how hot you want it) in half andremove seeds. Add with the coconut milk. Discard before serving.Green and red bell peppers Seed and coarsely chop 2 medium green bell peppers and 2 mediumred bell peppers. Saut at the same time as the onions.Cashews Crush (either by pounding in a Ziploc bag or in a food processor) cup of cashews andadd at the end.


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DESSERT Tres Leches

Tres Leches is Spanish for three milks and this delicious dessert derives its name from the fact thatit is a sponge cake soaked in three different kinds of milk. While the origin of the cake is not

clear, it is popular through all of Latin America.

Ingredients:

Cake

1 cup sugar, divided in half5 large eggs, separated and at room temperature1/3 cup of milk tsp. pure vanilla extract1 cup all purpose flour, sifted1 tsp baking powder

tsp cream of tartar

Preheat the oven to 350 and generously butter a 13x9 baking pan. In a large bowl, beat 3/4 cupsugar and 5 egg yolks with an electric beater, approximately 5 minutes or until the yolks are paleyellow in color. Gently stir or fold in the milk, vanilla extract, flour, and baking powder and setaside.

In another clean bowl, beat the 5 egg whites with an electric beater until soft peaks form, addingthe cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continuebeating until the whites are glossy and firm, but not dry. Gently fold the egg white mixture into

the egg yolk mixture. Pour the batter into the prepared baking pan.

Bake approximately 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

Tres Leches Syrup

1 (12-ounce) can evaporated milk1 cup sweetened condensed milk1 cup heavy whipping cream1 teaspoon pure vanilla extract

While the cake is cooling, prepare the Tres Leches Syrup.

In a large bowl, combine all of the ingredients for the Tres Leches Syrup and whisk untilthoroughly blended.

While the cake is still warm, pierce the cake thoroughly (every 1/2 inch) with a long-tined fork,wiping fork occasionally to reduce sticking and taking care that you don't tear the cake. Place thecake (in the baking dish) on a rimmed baking sheet (this is to catch the syrup when it overflows).


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Slowly pour the Tres Leches Syrup over the top of the cake, spooning the overflow back on topuntil all the syrup is absorbed. Cover and put in refrigerator until ready to serve.

Topping1 cup heavy whipping cream

2 tablespoons sugar teaspoon pure vanilla extract

In a small mixing bowl, beat the cream, sugar and vanilla extract until stiff peaks form. After thecake has cooled, spread the topping over the cake using a spatula.

Alternative Flavors:Rum Add 1 tbsp. rum into the Tres Leches syrup.Cinnamon Sprinkle cinnamon over the top of the cake when done.Chocolate Add cup milk and cup cocoa powder to the cake batter and add cup cocoapowder to the whipped cream topping.

Menu for Shell Event on 8.4.11

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