Monday, June 30, 2014

Sloppy Joe & Cheddar Pie




Ingredients:


For the Dough:

1. 1 1/4 cups shortening

2. 6 ounces cold, light beer

3. 1 teaspoon salt

4. 1 teaspoon baking powder

5. 2 1/2 to 3 cups flour, plus more for dusting


For the Sloppy Joe Filling:

1.     2 tablespoons olive oil

2.     1 small white onion diced

3.     1 serrano pepper, minced

4.     2 cloves garlic, minced

5.     1 small red or orange sweet bell pepper, diced

6.     1 pound 80/20 ground beef

7.     14 ounce can Hunt's fire roasted tomatoes, diced

8.     8 ounce can of "El Pato" spicy tomato sauce (green can)

9.     1/4 cup brown sugar

10.  1/8 cup apple cider vinegar
11.  
1 teaspoon coriander

12.  1 teaspoon garlic powder

13.  1 teaspoon onion powder

14.  Salt and pepper

You Will Also Need:

2 cups white extra sharp cheese, shredded
1 egg
1 tablespoon water
1/2 tablespoon cornmeal
10 inch pie shell or 10 inch cast-iron pan

Directions:


1.     In a medium bowl, heat the shortening in the microwave for 1 to 2 minutes, just until melted. Add the 6 ounces of cold beer, stir gently. Add the salt, baking powder and gradually add in the flour until the dough forms and is no longer sticky. Divide the dough into two dough balls, transfer to a clean plate, cover with plastic wrap and set aside.



2. In a nonstick skillet, heat two tablespoons of olive oil to medium heat. Add the onions, serrano, and sweet peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes until the onions start to brown. Add the fresh garlic and cook for 1 more minute.


3. Remove the onion mixture from pan and transfer to a bowl, set aside. In that same pan, add the ground beef and season beef with garlic powder, onion powder, coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook and break down the beef for 10 to 12 minutes. Add the onion mixture back into the beef, along with the remaining ingredients for sloppy joes. Stir well to combine, reduce heat and cook down, stirring now and then, until most of the liquid has evaporated. Taste for salt as it cooks, adding if needed.




4. Remove the beef from the heat and let cool slightly. Preheat oven to 375ºF. On a lightly floured, flat surface roll out one dough ball to about 12 inches around. Add 1 tablespoon of olive oil to the bottom of pie pan and coat the bottom and sides of pan. Sprinkle the cornmeal evenly to coat the bottom of pan. Carefully transfer the rolled out dough into pie shell. Using your fingers, mold it to the pan shape, coming up the sides of the pan. Fill with beef mixture, top with two cups of cheese. Roll out the other dough ball, place on top of filled pie and use your fingers to pinch and seal the edges. Whisk the egg with 1 tablespoon of water and brush onto top of pie. Take a sharp knife and make a few slits in center of pie shell. Bake for 50 to 60 minutes, until golden brown and flaky. 
Yields up to 10 slices.
hispanickitchen.com

Vanilla Cheesecake Cups W/ Strawberry Sauce




Ingredients
   2 cups vanilla wafers, crushed
   3 TBSP butter, melted
   2 8 oz packages cream cheese, room temp
   3/4 cup sugar
   1/8 cup milk
   1/8 cup heavy cream
   1/2 cup sour cream
   1 TBSP vanilla
   2 TBSP flour
   2 eggs
   1 pint strawberries
   1/4 – 1/2 cup sugar
   1 tsp vanilla
Cooking Directions
   Place the vanilla wafers in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.
   Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.
   Add eggs, one at a time, and mix JUST until combined.
   Bake in an oven preheated to 350 for 20-25 minutes, or until the middles are just set. Remove from oven and refrigerate until chilled.
   Make strawberry sauce by washing and hulling berries, and then mixing in a food processor with sugar until the sugar is absorbed into the sauce. Add vanilla and spoon onto strawberries. Garnish with fresh berries.


Monday, June 16, 2014

Fire Cracker




FOURTH OF JULY FROZEN DAIQUIRI (pictured)
5 oz. (150ml) Rum
1/2 Cup. Frozen Raspberries
1/2 Cup. Frozen Strawberries
1 scoop Raspberry sherbet
2 Cup. Ice
Blend
5 oz. (150ml) Rum
3 oz. (90ml) Cream of coconut
1/2 Cup. Frozen Pineapple
1 scoop Pineapple Sherbet
2 Cup. Ice
Blend
5 oz. (150ml) Rum
2 oz. (60ml) Blue Curacao
1 Cup. Frozen Pineapple
1 scoop pineapple sherbet
2 Cup. Ice
Blend
Layer red, white, blue

**Tipsy Bartender**