I love experiencing flavors from other countries and cultures and I love learning to cook and use those new flavors and techniques in my own kitchen. Recently I had the opportunity to try some new recipes and the results were nothing but flavor flavor flavor. First up are Empanadillas which are fried Puerto Rican turnovers stuffed with a savory picadillo filling.
I started the filling by sautéing one small diced onion along with a small diced red and green pepper in a tablespoon of extra virgin olive oil. Once the vegetables began to soften, I added two minced cloves of garlic.
The next step was to add one third cup of sofrito, which is a Puerto Rican base for many dishes, and is an aromatic blend of vegetables, herbs, and spices. It can easily be homemade, but to save time, I used a store-bought sofrito which is readily available in most grocery stores.
I then added one pound of lean ground beef, one teaspoon of sazon seasoning, and one half teaspoon each of garlic powder, onion powder, dried Mexican oregano, salt, and black pepper.
The final ingredients were three bay leaves, one cup pimiento stuffed olives sliced in half, one 15 ounce can of tomato sauce, and one quarter cup of water. I thoroughly combined and then allowed the filling to simmer until the liquid had reduced and the beef was fully cooked. I checked for seasoning and added more salt.
The dough can be made from scratch, but I find that store-bought frozen empanada dough is just as good, twice as easy, and a huge time saver. I placed a heaping tablespoon of filling just below the center of each empanadilla, I brushed the edges with egg wash, folded in half, and used a fork to crimp the edges.
I placed them onto a parchment-lined baking sheet, brushed the tops with the rest of the egg wash, and baked at 400 degrees for around 20 minutes, until golden. The dipping sauce is simply three parts mayonnaise and one part ketchup.
For the main course, I made Puerto Rican Arroz Con Pollo which literally translates to "rice with chicken". I began by marinating boneless-chicken thighs in one tablespoon extra virgin oil, and one teaspoon each of ground cumin, chili powder, paprika, cayenne pepper, onion powder, garlic powder, ground coriander, salt, and black pepper. I tossed thoroughly to combine and let sit for 30 minutes.
I added another tablespoon of extra virgin oil to a large Dutch oven and cooked the chicken for 5 minutes per side, and then I removed to a plate.
In the same skillet, I sautéed one half of a diced red and green pepper, one small diced onion, one diced jalapeño, one quarter cup chopped cilantro, and three minced garlic cloves.
For the spices, I added one quarter teaspoon each of ground coriander, cumin, turmeric, garlic powder, Mexican oregano, salt, and black pepper.
After cooking the spices for a minute, I brought it to a boil, added one cup basmati rice, one cup tomato sauce and one and quarter cups chicken stock.
I also added a cup of frozen peas and a half cup of green olives. I then lowered the heat to low, covered, and allowed to cook for twenty minutes.
Finally, I added back the browned chicken, lowered the heat, covered the pan, and cooked for another 20 minutes. I checked that the rice was cooked, added some fresh cilantro and lime wedges, and we were ready to eat!
For a slightly sweet treat, I made Polvorones which are Puerto Rican cookies. To make the dough, I combined one half cup each of sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Once creamy, I added one tablespoon almond extract. In batches, I added two and a half cups flour, allowing it to knead in between each addition, until combined. I rolled the dough into walnut-sized balls and placed them on a non-stick cookie sheet.
Using the handle of a wooden spoon, I created a well in the center of each polvarone and filled the well with some colored sprinkles, colored sugar, and guava paste.
I baked them at 350 degrees for 16 minutes, and then allowed them to cool on a wire rack. They are super flaky and not overly sweet.
And now to move to a completely different part of the world with me Stir-Fry Chicken in Garlic Sauce. This is SO delicious, SO quick, and SO easy!
Make the marinade by combining six minced cloves of garlic with five tablespoons each soy sauce, water, and honey, one tablespoon neutral oil, one and half tablespoons cornstarch, and one half teaspoon pepper in a large bowl.
Cut one and a half pounds chicken into thin strips (I used chicken tenders, but thighs would also work well) and add to marinade. Cover and refrigerate for at least 2 hours.
In a wok or large skillet, heat two tablespoons neutral oil and using a slotted spoon, transfer chicken to wok and stir-fry for 7 minutes, or until chicken is fully cooked. Add the remaining marinade and cook for another 3-5 minutes until the sauce thickens.
Remove to a platter, add sliced scallions and serve with rice, steamed snow peas, edamame, or your favorite accompaniment!
Sticking with the Asia theme, next up is Stir-Fry Pepper Steak and just as quick, easy, and delicious as the garlic chicken.
Make the sauce by combining one half cup soy sauce, one quarter cup rice wine vinegar, three tablespoons packed light brown sugar, and two tablespoons cornstarch in a bowl and set aside.
In a wok or large skillet, heat one tablespoon neutral oil until smoking. Add one pound of thinly sliced (against the grain) steak. (I used a New York strip, but flank or skirt steak would work as well.)
Season steak with salt and pepper and cook, stirring often until cooked through, around 8 minutes. Remove steak to a plate.
Add another tablespoon of oil to the wok and add two sliced bell peppers (pick your favorite colors, I used red and green), stir-frying for 5 minutes, or until slightly softened,
Add three minced garlic cloves and one tablespoon of finely peeled and chopped ginger, cooking for 1 minute or until fragrant.
Add back the beef plus the sauce and season with more salt and pepper. Cook until the sauce has become thickened/glossy and everything is heated.
Transfer to a large dish and garnish with sliced scallions and sesame seeds. Serve over white rice.
Just because you cannot travel to Puerto Rico or Asia does not mean that you cannot enjoy their flavors. Try any (or all) of these recipes and find out for yourself!
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