Saturday, January 30, 2010

Recipe: BBQ Black Bean Empanadas + Cumin Chicken Skewers

I had a great time on the Cooking Stage at the Minneapolis Women's Expo last night! Here are the recipes we made. Enjoy.....

BBQ Black Beans
makes approx. 36 empanadas, with leftover filling

1# prepared dried black beans or 2 cans drained
1 medium onion
olive oil
2T cumin
1/2C prepared BBQ sauce (more if desired)
sharp cheddar cheese (optional)
s+p to taste

-coat bottom of heavy, deep skillet with oil
-caramelize onions in oil until soft, and browned
-add cumin and saute for 1 minute
-add black beans and stir to incorporate
-add BBQ sauce, reduce to simmer and allow to heat thru
-remove from heat, add cheese if using and stir until melted
-adjust seasoning as needed


This is really just a pie crust. You could also use puff pastry, rolled thin or frozen empanada dough found in a latino mercado (although, these will likely contain lard).

4-5 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

combine the flour, sugar, and salt.
Pulse to blend.
Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To make Empanadas:

Roll out dough
With a 2" round cookie cutter, cut circles into dough and re-roll as necessary
Place a small amount of cooled BBQ Black Bean filling into center of circle
Dip finger into water and run along one side of the dough circle
Pick up and fold over the filling, crimping the edges to seal
Use a fork to seal and decorate the edge
Brush with an egg wash (1 egg beaten with 1T water)
Bake at 400˚ for about 15-20 minutes or until golden brown

Serve with Apple Jalapeno Chutney


Apple Jalapeno Chutney
Makes approx. 2 Cups

2T Cumin
2 cloves garlic minced
1 jalepeno, minced
7 apples, diced
2T water, more if needed
1/4C real maple syrup
1/4C apple cider vinegar
olive oil

Heat a stockpot over medium heat
place cumin in to toast until fragrant
add a little oil, garlic + jalapeno
cook until beginning to soften
add apples and 2T water
cook until apples are beginning to release some of their juices
add maple syrup + cider vinegar
reduce to med-low and cook until apples are soft and liquid is reduced and thickened
mash with potato masher if desired

Cumin Chicken Skewers
makes about 8 skewers

2 boneless, skinless chicken breasts (preferably organic), sliced into tenders (yields about 8 pieces, depending on size of chicken breasts)
1 bunch scallions, washed and trimmed, green parts only
2T cumin
salt + pepper
2T olive oil
8 skewers, soaked in cold water for at least an hour

Place chicken in a large bowl or plastic baggie
Season with salt, pepper, cumin and olive oil...making sure all of the chicken is coated
Allow to sit for 15 minutes
Gently thread 1 chicken tender and green scallion onto each skewer
Heat your grill or grill pan on high
Place skewers on grill or grill pan and cook on each side about 3 minutes, or until cooked through
Spicy Cilantro Peanut Sauce
makes approx. 1/2 C

2T peanut butter
1T tamari
2t rice vinegar
1T ketchup
2T water
juice of 1/2 lime (or more to taste)
drizzle of toasted sesame oil (optional)
Sriracha or other chili-garlic sauce to taste (optional)
1T fresh cilantro, finely chopped (optional)

In a medium bowl, add first 6 ingredients and whisk until smooth. Add optional ingredients, if desired and whisk until combined. Use immediately or refrigerate covered for up to 3 days.

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