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LOBSTER EMPANADAS
LOBSTER EMPANADAS
High in the Andes, near the border with Chile, is the all-season splendor of San Carlos de Bariloche. At Christmastime it's a fairyland of cobalt lakes, forested islands, and manicured parklands surrounded by snow-capped alpine peaks. In the center of a small peninsula stands the rustic but elegant Llao Llao Hotel, a holiday mecca for the elite of Buenos Aires, Santiago, and even Paris, D=FCsseldorf, London, Madrid and Milan. When not attending the hotel's casino (closed as of this writing), guests spend their time dining in exquisite surroundings on international cuisine as well as impeccably fresh seafood from the Pacific coast of Chile. Hence, recipes such as Empanadas de Bariloche frequently straddle the border. Pastry 1/4 pound unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 2 cups unbleached flour 1/2 teaspoon baking powder 1 teaspoon ground cumin 1/4 teaspoon cider vinegar 6 to 8 tablespoons very cold water 1 tablespoon vegetable oil Filling 6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or sal****er or fresh water crayfish) 1/2 cup alioli or homemade mayonnaise 1 tablespoon tomato pur=E9e 1 tablespoon cognac 1 teaspoon Dijon mustard 1/3 cup finely chopped scallions, including green part 1 teaspoon coarse kosher or sea salt 1/4 teaspoon white pepper 2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces 16 to 20 pimiento-stuffed green olives 1 large egg, beaten 2 tablespoons water Pastry Directions Using a fork, combine the butter and cream cheese. Sift the flour over the mixture. Add baking powder, cumin, vinegar, and water and combine with a fork. Flour hands generously and work the dough until it becomes a smooth, elastic ball, 3 to 4 minutes. Flour both the work surface and rolling pin. Roll out the dough to about 1/8 inch thick and cut it into 6-inch circles for main course-sized empanadas. For appetizer-sized empanaditas, cut the dough into 3-inch circles. Cover the pastries with a lightly floured towel until you are ready to fill them. Filling Directions Combine the lobster, mayonnaise, tomato pur=E9e, cognac, mustard, scallions, salt, and pepper and mix thoroughly. Set the filling aside and keep it cool until you are ready to fill the empanadas. Assembly Directions Preheat the oven to 400=B0F. Oil a large cookie sheet or line it with Silpat. Spoon the filling in the center of the pastry circles - about 2 tablespoons of filling for each main course empanada or 1 heaping teaspoon for empanaditas. Stuff an egg slice and 1 or 2 olives in the filling and fold the dough over the filling forming a half-moon. Beat the egg with the water to make a glaze. Moisten the open edges with the glaze and crimp the edges with a fork or your fingers to seal. Place the empanadas on the cookie sheet and brush the top of each with the glaze. Bake them for 20 minutes, turn the heat down to 350=B0F and continue baking for about 5 minutes more or until the empanadas are golden. When the empanadas are done, remove them from the oven and cool them on racks for several minutes. Serve warm or at room temperature. To freeze and reheat, place frozen cooked empanadas in a preheated 350=B0F oven for approximately 20 minutes. Extra! Tips from Epicurious: =B7 You don't need to boil an entire lobster to get the meat you need. Instead, get a Brazilian or Maine lobster tail (generally frozen) at your local fish market; one tail is usually enough to get six ounces of lobster meat. To prep, simply defrost the tail in a bowl of room-temperature water, boil for approximately six minutes (the tail will float), and let cool before shelling and chopping. =B7 Alioli is a garlicky Spanish mayonnaise, similar to French a=EFoli. The brand Ybarra Ali-Oli is available online at www.spanishtable.com. Or try the Argentine brand D=E1nica Mayonesa, available online at www.amigofoods.com. If using Hellmann's, add lemon juice to taste to perk up the flavor. =B7 Be careful not to overfill the empanadas; the lobster filling is rich, and a little goes a long way. =B7 Suggested Argentine wines: Try one of the juicy Chardonnays from Mendoza, such as Nicol=E1s Catena's honey-gold 2001 Catena Alta Chardonnay (Bodega Catena Zapata; $32) or the impressive 2002 Trumpeter Chardonnay from Bodega La Rural (a steal at $9). Or, if you can find it, a six-pack of ice-cold Quilmes, the Budweiser of Argentina, is refreshing and authentic. Makes 8 to 10 main course empanadas or 20 to 25 hors d'oeuvre-sized empanaditas. |
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