EMPANADA DOUGH

Makes about 10-12  Prep Time 15 minutes  (30 minutes to chill)

Ingredients
1 1/2 cup all-purpose flour
1       cup Masa Harina
1       tsp. baking powder
1       tsp.  salt
1/2    cup butter, melted and cooled
1/2-3/4 cup water

1. Mix flour masa, baking powder and salt.
2. Melt butter
3. Add melted butter to flour mixture.
4. Add water starting with 1/2 cup.  Work it in to the mixture with your hands.  If not all of  the ingredients into a dough ball and add more water as needed.
5. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
6. Once chilled divide dough ball in half and roll out to 1/8"/3.18 mm thickness.
7. With the cutting side of the Tupperware Pie Press/Empanada Maker cut out 4 circles of dough.  Repeat with other half of dough.  Reroll and cut scraps.
8. Place dough circles on Tupperware Pie Press/Empanada Maker and follow direction for the recipes or be creative with your own recipes.

Meat Empanadas Bake 375 degrees for 12 to 15 minutes.




Empanada Dough

Modified Epicurious recipe

Yield: Makes enough for 12 pastries

INGREDIENTS
2-1/4 cups unbleached all-purpose flour
1-1/2 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tbsp distilled white or red wine vinegar (helps make dough tender, won’t leave any flavor in finished dough)
METHOD
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
In a small bowl, beat together egg, water, and vinegar with a fork or whisk. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 2 to 3 hours.
When ready to make empanadas, let warm up on counter for a few minutes before dividing dough and rolling as directed above.

Gravy Meatball Sliders

By Joey Campanaro of The Little Owl, from New York Cooks, by Joan Krellenstein and Barbara Winkler
www.ochef.com/r546.htm
From the day The Little Owl opened, these sliders were a hit, garnering praise from The New York Times, New York magazine and other publications and blogs. Make them with the recipe here and find out for yourself what all the fuss is all about.
Ingredients:
1 pound ground beef
1 pound ground pork
1 pound ground veal
3/4 cup freshly grated Pecorino-Romano cheese, plus 1/4 cup for garnish
1 cup panko (Japanese bread crumbs)
3 large eggs
1 bunch fresh parsley, chopped and divided
Salt and pepper to taste
3 cups vegetable oil for frying meatballs
2 to 3 tablespoons olive oil
1 Spanish onion, chopped
1/4 cup chopped fresh garlic
1 bunch fresh basil
1 tablespoon fennel seed
1 #10 can (96 ounces) whole peeled tomatoes
1 bunch arugula, well washed and dried
36 small garlic buns
Instructions:
Mix the ground meats with the cheese, the panko, 2 cups cold water, the eggs, three-fourths of the chopped parsley, and salt and pepper to taste.
Form the mixture into 36 golf-ball-size meatballs. In a large, shallow saucepot or cast-iron skillet, heat the vegetable oil.
When hot, add the meatballs and cook until browned all over. With a slotted spoon, remove the meatballs and set aside.
Discard the vegetable oil but leave the browned bits of meat in the pan and heat the olive oil. Add the onion, the garlic, the basil, and fennel seed. Cook for 5-8 minutes until slightly brown. Add the can of tomatoes and half a can of water. Cook the sauce over medium heat for 30 minutes; pass the sauce through a food mill and return to the pan. Add the meatballs to the sauce and cook for an additional 30 minutes.
To Serve:
Either buy or make 36 small garlic buns. Cut buns in half and toast, cut sides up, in oven. Top the meatballs with the remaining Pecorino and remaining parsley. Place a few arugula leaves on the bottom half of bun, place the meatball on top with a bit of sauce; add the top of bun, using a skewer or toothpick to hold it in place. Repeat until all buns are assembled; serve 3 per portion.
Yield: Serves 12 as an appetizer

Applejack Mincemeat

This recipe comes from my Saturday Evening Post Christmas Book.  My late father was a huge fan of Mincemeat Pie, so one year for Christmas and his birthday I made a batch.  It was a huge success.

2 pounds lean venison or beef, chopped or ground

1 pound suet, chopped or ground

6 cups cubbed apples

1 pound currants

1 pound seedless raisins

1 pound muscat raisins

1 pound store-bought diced candied fruit (orange, citron, cherries, lemon)

3 cups brown sugar

2 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon allspice

1 teaspoon nutmeg

2 to 3 cups water

2 cups applejack

Combine all the ingredients except for the applejack in a heavy kettle or casserole.  Stir well and add enough water to make the mixture quite moist.  Cover and barely simmer for 2 to 3 hours.  Stir occasionally, adding more water if necessary.

When cooked, the mincemeat should be fairly dry.  Stir in the applejack and pack into pint jars or cool and pack into containers for freezing.  This recipes makes 10 pints, enough for 5 large pies.

R/T's Jack Daniels Orange Meatballs

1.5 lb Ground Lamb/Goat/Beef  (your choice)
1 Egg
1 C. White Bread or Sourdough Bread Center (Soaked
0.25 C. Minced Onion (Fresh or Re-hydrated)
0.25 C. Grated Romano Cheese
2 T. Granulated Garlic
1 T. Coarse Ground Black Pepper
1 T. Parsley
 0.5 T. Salt
Orange JD Sauce:
18 oz Orange Marmalade
0.5 C. Spicy Coarse Ground Brown Mustard.
0.5 C. Jack-Daniels Whiskey
0.25 C. Brown Sugar
0.5 tsp. Crushed Red Pepper Flakes
0.25 tsp. Onion Powder
0.25 tsp. Cayenne Pepper
0.25 tsp. Da-Bomb or 100% Pain Hot Sauce, look it up on
1 large Orange (1/2 zest available)
Preparation
Meatballs:
1. Combine all ingredients in bowl and mix well.
2. Pre-heat Olive oil in fry-pan.
3. Chill meatball mixture for 15 min in freezer.
4. Roll meatballs into 1" balls. (wet hands, cold meat)
5. Brown meatballs leaving interior pink (not quite cooked through).

Sauce:
1. Combine all sauce ingredients in saucepan and simmer.
Cooking Instructions:
1. Add meatballs to sauce and simmer for 2 hours.
2. Simmer till the meatballs are cooked inside and sauce thickens (at least 1/2 hour.)
3. Transfer to slow cooker on warm for serving.

Goat Ragù

Adapted from "Urban Italian" by Andrew Carmellini and Gwen Hyman
Time: 2 hours
FOR THE RAGù:
3/4 cup olive oil
1 1/2 pounds ground goat meat
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon tomato paste
1 1/2 cups red wine
1 cup canned tomatoes
3 cups chicken broth or water
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
FOR FINISHING:
1 pound spaghetti or orecchiette
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped mint
1/4 cup grated pecorino cheese.
1. For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.

2. Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.

3. Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.

4. For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.

Yield: 4 to 6 servings.

Goat and Pork Meatballs

Adapted from "The Classic Italian Cookbook," by Marcella Hazan (Knopf, 1976)
Time: 30 minutes
1/3 cup milk
1 slice bread, crust removed
1/2 pound ground goat
1/2 pound ground pork
1 tablespoon finely chopped yellow onion
1 tablespoon finely chopped parsley
1 large egg
Pinch ground nutmeg or dried marjoram
3 tablespoons freshly grated Parmesan cheese
Vegetable oil, as needed
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup panko or other dry bread crumbs
1/2 cup horseradish mustard, optional
1/2 cup sour cream, optional.
1. In a small saucepan, combine milk and bread. Place over medium-low heat and bring to a boil. Mash bread with a fork, and remove from heat.

2. Transfer to a mixing bowl and add goat, pork, onion, parsley, egg, nutmeg or marjoram, Parmesan cheese, 1 teaspoon vegetable oil, salt and pepper. Mix thoroughly but gently by hand.

3. Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.

4. Place a large skillet over high heat, and add about 1/4 inch oil. When oil shimmers, gently add meatballs by sliding them onto a wide spatula and then into oil. Turn meatballs until browned on all sides. Transfer to a plate lined with paper towels, then immediately to a warm serving platter. If desired, serve with mustard or a sauce of equal parts mustard and sour cream.

Yield: 4 servings (about 56 meatballs).

Shells Stuffed with Goat Cheese

Use ground lamb or ground goat meat.

Recipe by Steve Baetje, Baetje Farms | 

Serves | 8 |

• 1 box jumbo pasta shells
• 1 lb lean ground beef
• 2/3 cup chopped onion
• 14½-oz can stewed tomatoes
• 6-oz can tomato paste
• ¼ cup chopped fresh parsley
• 2 cups water
• 1 Tbsp beef bouillon
• 1 ½ tsp Italian seasoning
• 12 oz Baetje Farms garlic and chives Coeur de la Crème goat cheese
• 2 cups shredded mozzarella cheese
• 2 eggs

| Preparation | Preheat oven to 350°F. Prepare pasta according to package directions. Brown beef in saucepan and drain excess fat. Add onion to beef and cook till onion is tender. Add tomatoes with juice, tomato paste, parsley, water, bouillon and Italian seasoning. Simmer for 30 minutes. In separate bowl, mix together goat cheese, ½ cup mozzarella and eggs. Stuff shells with cheese mixture and arrange in baking dish. Ladle sauce over shells and sprinkle with remaining mozzarella cheese. Bake until hot and bubbly, about 45 minutes.

Grilled Mediterranean-style Mini Burgers

Ingredients:
1      Red Onion, cut into 1/2-inch slices
5      Slices unpeeled eggplant, sliced into rounds
       1/2-inch thick
--     Scant amount of olive oil
1      Cup quartered grape tomatoes
--     Splash red wine vinegar
1      Tablespoon minced fresh mint
1      Pound Lean Ground Lamb/Kid
1/4    Cup chopped fresh Italian parsley
2      Cloves garlic, minced
1 1/2  teaspoons cumin
--     Salt and fresh ground pepper, to taste
3      Whole Grain Pita Pocket breads, cut in half
--     Yogurt Dill sauce, recipe below

Directions:
Heat the Grill to medium-high or allow the coals to burn down to white ash. Lightly brush onions and eggplant with olive oil. Grill until tender, 5-8 minutets, turning midway through for even cooking. Coarsely chop grilled vegetables.  Toss with tomatoes,vinegar, a splash of olive oil and fresh mint. Set aside. Combine ground lamb/kid, parsley, garlic, cumin, salt and pepper. Form into 6 patties. Grill patties, turning halfway through  cooking to brown evenly, 7-9 minutes or until a meat-thermometer reaches 160 degrees. Warm Pita in oven or micro-wave. Open pocket.  Cut burgers in half and place into pocket bread. Top with a generous amount of the grilled vegetable medley.

Yogurt-Dill Sauce:
Combine 1/2 cup plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dill. Serve as a condiment with the
burger if you heart desires.

Makes 6 servings.

ETLLI EKMEK (Meat Stuffed Bread)

Ingredients:
Bread Dough:
1/2      teaspoon active dry yeast
1/4      Cup warm water plus 1/4 cup water or more as
           needed
1 3/4   Cups flour, plus more for kneading
1/4      teaspoon salt
1         Tablespoon extra-virgin olive oil

Lamb/Kid Filling:
1          Small onion, very finely chopped
1          Large Tomato, peeled, seeded, and diced
            small*
7          Ounces Lean ground Lamb/Kid (about 1 cup)
1          teaspoon lemon juice
1/2       teaspoon ground allspice
1/4       teaspoon ground cinnamon
1/4       teaspoon cayenne pepper
--         Salt and fresh ground blackpepper, to taste

Directions:
To make the dough:
Stir the yeast into 1/4 cup warm water until creamy. Stir 1 3/4 cups flour and salt together in a bowl. Then make a well in the center.  Add the olive oil and work it in with your fingers. Then add the yeast mixture and another 1/4 cup water, or a little more if needed to make a dough that cleans the bowl. Transfer to a lightly floured work surface and knead briefly. Dusting with flour as needed. Cover with an inverted bowl. Let rest for 15 minutes.

To Make the Filling:
Combine all ingredients for filling.
Mixing well with your hand.

To SHAPE and COOK:
Preheat oven to the highest setting and fit with 2 racks. Line 2 baking sheets with parchment paper.

Divide the dough into 4 equal pieces. Roll each into a ball. Sprinkle with flour. Cover with plastic wrap and  rest for 15 minutes.

Working with 1 ball at a time. Flatten with your hand into a 5-inch round. Then pull and stretch it into a 10-inch-long oval. If the dough is elastic and wants to spring back, let it rest for a few moments. Then try again.
The stretched dough should be quite thin. Transfer to a prepared baking sheet. Repeat with remaining balls of dough.

Divide the meat mixture among the ovals. Spreading it evenly and pressing it into the dough so it adheres.
Bake 15-20 minutes until the bread it golden.
Serve immediately.

Note:
* to peel and seed the tomato:
Place in boiling water about 15 seconds. Drain adn place in ice water. When cool enough to handle, slip off the skins. Cut in half cross-wise and squeeze out the seeds.

Makes 4 breads:

As this bread travels quite nicehly across borders.. some are 'spicier' some may even add some exotic concoctions like pomegranate molasses and omit the tomato. Heck, if you like to Experiment you may even come up with something that you could put your 'signature' on.

Ultra-Juicy, Skillet Grassfed Goat-burgers

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member
Should serve 4 hungry folks without any problem.
http://www.americangrassfed.org/fantastic-grassfed-goat-recipes/

Here is a unique twist for hamburgers for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US. It is very lean and healthy, especially when it is grassfed. If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience. Goat has a specific taste, but we don’t think it is near as stout as wild venison. This recipe should make some succulent grassfed goat-burger patties for you and your family to enjoy!
1 lb of grassfed ground goat (goat-burger), thawed
1 medium sweet onion, chopped
1 teaspoon of dried rosemary leaves
1 teaspoon of dried thyme leaves
1 teaspoon of dried cilantro
1 teaspoon of ground cumin
1 teaspoon of sea salt or natural trace mineralized salt such as Redmond™
Black pepper to taste
2 tablespoons of Dijon mustard
1 tablespoon of Worcestershire sauce
5 tablespoons of olive or canola oil
1 tablespoon of butter
Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

1) In a medium skillet, heat 2 tablespoons of the oil over medium to high heat. Add the onion, lower the heat, and sauté for about 20 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Set aside to cool.

2) Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard, and Worcestershire sauce.

3) Shape the goat-burger into 4 to 6 patties.

4) In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat.

5) Cook the patties in oil and butter until medium to medium-well, from about 10 to12 minutes on each side. The oil is to help retain moisture and prevent sticking. Grassfed goat-burger is very lean.

When done, serve with your favorite hamburger buns, sliced cheese (grassfed and/or organic), fresh lettuce, homegrown tomatoes, and your favorite condiment—such as ketchup, mustard, mayonnaise, barbeque, or other sauce.

Ulman's Ridge Casserole

This is a recipe my mom made on cold, damp winter days to break the chill.. I ask her not too long ago where she got the recipe and she didn't remember. It's one of those family recipes that has never been written down.

1 lb. Ground Meat (goat-lamb-beef)
1 Medium Onion Chopped
1 Clove Garlic Minced
Salt and Pepper to taste
1 Can Green Beans Cut Drained (14.5 Oz.)
1 Can Tomato Soup (Do Not dilute) 10 3/4 Oz.
5 Medium Potatoes pealed, cut up and boiled w/salt until done
1 Large Egg, slightly beaten
4 to 5 drops of Red Pepper Sauce (Louisiana or Tabasco)
Grated Romano or Parmesan Cheese
Grated Cheddar Cheese or a couple slices of American Cheese

Optional ingredients to add:
Diced Green Pepper
Chopped Celery

In large pan fry ground meat until brown, and add onion and garlic. Continue to cook until onion is tender. Add can of tomato soup, mix well. Add Red Pepper Sauce to taste. Add drained Green Beans and mix well. Pour into 2 quart casserole.

Mash cooked potatoes; do not add milk or butter. Add beaten egg to potatoes and mash until egg is completely mixed with potatoes. Spoon potatoes on top of meat mixture evenly. Sprinkle Grated Romano and/or Parmesan Cheese on top of potatoes.

Place in 350 Degree Oven for 30 to 45 minutes. Until mixture starts to bubble around the sides and the potatoes start to get golden. Remove and add grated Cheddar or American Cheese; return to oven until cheese melts.

Serves 4

Blue Cheese Meat Loaves with Buffalo Sauce

Try this using ground lamb or ground goat...

Classic meat loaf just for two is updated with bold new flavors.

INGREDIENTS
1/2 lb lean (at least 80%) ground beef
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons Progresso® Italian style bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped red onion
1/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon purchased buffalo sauce or buffalo wing sauce

DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix beef, cheese, bread crumbs, parsley and onion. Press mixture evenly into 4 adjoining ungreased regular-size muffin cups at least 1 1/4 inches deep.
2. Bake 20 minutes. Meanwhile, in small bowl, mix salsa and buffalo sauce.
3. Remove muffin pan from oven; drain off fat. Spoon about 1 tablespoon salsa mixture over each loaf in pan.
4. Return to oven; bake 10 to 15 minutes longer or until meat thermometer inserted in center of loaf reads 160ºF. If desired, sprinkle loaves with additional parsley.
High Altitude (3500-6500 ft): No change.

Chevon Loaf

Prep: 10 min, Cook: 1:30.

* 2 lbs. ground goat meat
* 1 cup seasoned breadcrumbs
* 1 package dry onion soup mix
* 1/4 cup steak sauce
* 1 egg
* 1/2 can cream of mushroom soup
* 1 cup purchased brown gravy

Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Stir in half the soup and mix well. Transfer to a loaf pan that has been sprayed with nonstick spray. Bake 1-1/2 hours. Combine remaining soup and gravy in a saucepan over medium high heat. Stir until hot. Serve over meat.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.