The Cooking Blog

Mediterranean Fish Soup Recipe

2012-02-19T14:53:00.001-06:00

Ingredients

4 ounces of uncooked small penne, pastina, or other small pasta
3/4 cup chopped onion
2 cloves garlic; minced
1 can (about 14 ounces) stewed tomatoes
1 can (around 14 ounces) reduced sodium chicken broth
1 tablespoon minced fresh Italian parsley
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
8 ounces of firm, while-fleshed fish, cut into 1-inch pieces (we prefer Basa)
3 ounces small raw shrimp, peeled.

Directions

Cook pasta according to package directions. Drain, set aside.
Meanwhile spray large nonstick saucepan with nonstick cooking spray; heat over medium heat. Add onion, garlic and fennel seeds; cook and stir 3 minutes or until union is tender.
Stir in tomatoes, broth, parsley, pepper, and turmeric. Bring to a boil; reduce heat and simmer for 10 minutes. Add fish; cook 1 minute. Add shrimp; cook until shrimp are pink and opaque. Divide pasta among 4 bowls; ladle soup over pasta

Makes four servings.

Source: The Soup Bible

Bell Pepper Rajas Recipes

2012-01-31T13:51:00.000-06:00

Ingredients

1/2 ea Green bell pepper; *
1/2 ea Red bell pepper; *
1/2 ea Yellow bell pepper; *
1/4 teaspoons of Red pepper; crushed
3/4 cups of Monterey Jack cheese; shredded
2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Red Devilled Eggs

2012-01-30T16:46:00.000-06:00

Ingredients

6 Eggs-hard boiled
2 tablespoons Mayonnaise or salad dressing
1 teaspoons of grated onion
1 teaspoons of mustard
1/2 teaspoons of Worcestershire Sauce
1 can Devilled ham (2 1/2 oz)
Salt and pepper to taste

Directions

Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Bacon Turkey Bites Recipe

2012-01-30T11:05:00.000-06:00

Ingredients

1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
1/2 cup honey mustard dressing
8/10 slices bacon, cut crossways into thirds.
1/2 cup jellied cranberry sauce
2 tablespoons ground mustard
1 to 2 tablespoons chopped fresh chives.

Directions

In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing. Cover and refrigerate 30 minutes to marinate.
Remove turkey from marinade; discard marinate. Wrap bacon pieces around each turkey piece; secure with a toothpick. Please on ungreased boiler pack wrack.
Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard. Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive.
Serve turkey bites with sauce.

You can make these 24 hours in advance. Cover tightly and refrigerate. Just before serving, heat for 15 minutes at 375 degrees Fahrenheit.

Your Super Bowl XLVI Recipe Guide (New York Giants vs. New England Patriots)

2012-01-28T13:06:00.001-06:00

Having people over for the big game? The Cooking Blog is here to help with some excellent Super Bowl recipes. You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

Other Super Bowl recipe ideas

Epicurious has some fantastic recipe ideas and points me to these chicken taquitos
Martha Stewart has several game day recipes but after looking at them, Jordon said that he would never watch a game at her house.

So whoever wins the game, the New York Giants or the New England Patriots, at least your guests will leave well fed. Enjoy the game!

Fiery Thai Salsa Recipe

2012-01-23T20:25:00.000-06:00

Ingredients

1 large ripe mango, peeled, seeded and coarsely chopped
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
1 teaspoon minced garlic

Directions

MIX all ingredients in medium bowl until well blended. Cover.
REFRIGERATE until ready to serve.

Chi Chi's Seafood Enchilada Recipe

2012-01-23T14:40:00.000-06:00

Ingredients

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat , flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Directions:

Sauce

Melt the butter in a 2 quart saucepan over medium heat. Add the flour. Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened.

Crab Mix

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce and mix well.

Enchiladas

Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn(brown spots).
Sprinkle with paprika.

Cheesy Spinach Soup Recipe

2012-01-20T15:33:00.000-06:00

Ingredients

1 tablespoon soft reduced calorie margarine
1/4 cup chopped onions
2 cups fat free milk
1/2 pound Velveeta cheese, cut into 1/2 inch cubes
1 package frozen chopped spinach, cooked, well drained
1/2 teaspoon ground nutmeg
Dash of pepper

Directions

Melt margarine in a medium sized saucepan on medium heat. Add onions; cook and stir until tender.
Add remaining ingredients; cook on low heat until the Velveeta is melted and soup is heated through, stirring occasionally.

Makes 4 servings.

Substitutions: You can use frozen chopped broccoli instead of spinach.

Source: The Soup Bible

Thai Red Curry Shrimp Recipe

2012-01-20T13:21:00.000-06:00

Ingredients

1 can (14 ounces) coconut milk
2 tablespoons Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
2 tablespoons Fish Sauce
Cooked Basmati Rice
Fresh red chillies, thinly sliced (optional)

Directions

BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked rice, if desired. Garnish with additional basil and red chile slices, if desired.

Nutrition Information Per Serving: 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g

Red Curry and Rice Recipe

2012-01-19T19:26:00.000-06:00

This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

A large drizzle of vegetable oil or olive oil
1 tablespoon of red curry paste. Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
2 cans of organic coconut milk
Fish sauce to taste (it cuts the heat so just add it to taste)
Any vegetables or chicken you desire.
- thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
Basmati rice

Directions

Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit. Let it heat up. Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.

Beer Can Chicken Rub

2012-01-18T15:50:00.000-06:00

In case you are looking for the perfect rub for your beer can chicken
Ingredients

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 can of beer (or alcohol free beer)
1 large whole chicken (4 to 5 pounds)

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.
Directions

Take three tablespoon of rub and set aside. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
Pop the tab on the beer can. Using a church key style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

Buttermilk Biscuit Recipe

2012-01-17T15:42:00.000-06:00

Ingredients

1/2 pound of cold butter
4 cups flour
2 tablespoons of sugar
4 teaspoons of baking powder
1/2 teaspoons of salt
2 eggs
1 cup buttermilk

Directions

Preheat oven to 400 degees F. Put butter in food processor bowl. Add flour, sugar, baking powder and salt. Process to coarse crumb consistency (about 12 seconds).
Whisk the eggs and buttermilk together. Stir into flour and butter mixture just until dough comes together. (Do not over mix.) Place on to a lightly floured surface and knead a few times until all flour is incorporated.
Roll dough out to 1-inch thickness. Cut into rounds with a glass. Press leftover dough together and roll until smooth; repeat cutting. Place on parchment paper on a baking sheet. Bake at 400 degrees F for 8 minutes.
Turn pan 180 degrees. Bake another 8 minutes or until golden.

Makes 12 biscuits.

The Ultimate Mac and Cheese Recipe

2012-01-16T15:02:00.000-06:00

I know in Canada it’s just called Kraft Dinner but this is so much more than that. It comes from Martha Stewart (it’s a good thing) and you need to read the whole article on how it came to be (the recipe has it’s origin’s with Thomas Jefferson). I just want to post the recipe here as I think I will be making it again and again.

Ingredients

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

Directions

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

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Restaurant Review: The Rook and Raven

2012-01-13T19:17:00.001-06:00

Today for lunch I joined some of Jordon’s co-workers at The Lighthouse and wandered down to the Rook and Raven for lunch. I ordered the potato and leek soup while Jordon ordered the loaded burger. While the atmosphere was fantastic, Jordon’s Diet Pepsi was flat and there was a large chunk of bone in his burger as he bit into it. I had to add a serious amount of salt and pepper to the soup as it was beyond bland. I wasn’t impressed.

After Jordon pulled the piece of bone out of his mouth, he did finish the rest of the burger which he described as “meh” and that could kind of sum up the entire meal. Lots of hype but it was pretty bland. That being said, the service was pretty good and the atmosphere was relaxing. I am sure that it is a nice place to come for drinks but as a lunch spot, “meh”.

The Rook and Raven
(306) 665-2220
154 2nd Ave South
Saskatoon

Mini Biscuit Breakfast Sandwich Recipe

2012-01-13T13:38:00.000-06:00

Ingredients

4 Pillsbury Grands! mini frozen buttermilk biscuits
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters

Directions

Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
Beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

Serves 2

Texas Breakfast Casserole Recipe

2012-01-12T13:30:00.000-06:00

Ingredients

1 can of Crescent Rolls
1 pound of sausage - cooked and drained
Fresh Mushrooms – sliced
3/4 of a pound of Monterey Jack Cheese – grated
6 eggs – beaten
1 can of Cream Of Onion Soup

Directions

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Red Pepper Cauliflower Soup Recipe

2012-01-11T13:22:00.000-06:00

Ingredients

1 tablespoon of oil
1 large onion
1 red pepper chopped
2 cloves of garlic
1 medium carrot sliced
4 medium potatoes thinly sliced
1 head of cauliflower
1 teaspoon of thyme
1/4 tsp. red pepper flakes (optional)
cracked pepper
1 tsp. curry or to taste (optional)
6-8 cups of low sodium chicken broth
1 cup of milk
1/4 cup Parmesan cheese
1-2 cups of old cheddar cheese
2 small turkey pepperoni, smokey or farmer sausage

Directions

Saute the onion, peppers, garlic in oil until soft. Add the farmer sausage or pepperoni at this time
Add the remaining vegetables, and broth.
Cook about 20 minutes till all the vegetables are tender.
Puree with an immersion blender
Add the milk .
Stir in the cheese. The stronger the cheese the more flavourful the soup.

Creamy Dill Dressing and Dip Recipe

2012-01-10T12:49:00.000-06:00

Ingredients:

1 cup mayonnaise
1/3 cup sour cream
3 tbsp half and half cream
1 1/2 tsp sugar
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp worcestershire sauce
2 to 3 tbsp fresh chopped dill

Directions

In a small bowl combine all ingredients and whisk until smooth.
Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
Serve over a garden salad or as a dip for veggies or chips.
Store in refrigerator.

Cabbage Borscht Recipe

2012-01-09T12:38:00.000-06:00

Ingredients

2 pounds of soup bones, with lots of meat
8-10 cups of water
2-4 carrots, sliced
4 medium potatoes, cubed
1 large (or 2 medium) onions, chopped
1 medium head cabbage, chopped fine
2 teaspoons salt
1/4 teaspoon pepper
2 whole red chilli peppers (dried)
fresh dill, to taste
2 cans of tomato soup
2 cups diced tomatoes

Directions

Cover soup bones with water and simmer until meat is tender (several hours).
Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
Add vegetables and seasonings, and cook until vegetables are tender.
Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.

Cheese Fondue Recipe

2012-01-07T20:32:00.000-06:00

Ingredients

3/4 cup of apple juice
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
pinch of nutmeg
1 clove garlic, peeled
1 loaf of fresh French bread, cubed
Assorted vegetables or cooked meat for dipping

Directions:

Rub inside of large saucepan with the clove of garlic.
Bring the apple juice to a boil over medium heat...then reduce to low heat.
Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
Cook and stir constantly for 3-4 minutes...or until cheese is melted.
Transfer to a fondue pot to keep warm.
Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

Spicy Thai Mayonnaise Recipe

2012-01-07T20:29:00.001-06:00

Give your mayonnaise some zip.

Ingredients

1/4 cup mayonnaise
1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

MIX mayonnaise and chili sauce in small bowl. Cover.
REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.

Restaurant Review: Souleio

2012-01-07T19:31:00.000-06:00

One of the big changes this fall in our household was Jordon resigning from his job at The Salvation Army Community Services and taking a job at The Lighthouse. A change in locations meant that would be eating less on 20th Street and in Riversdale and more downtown. The first restaurant that I checked out with Jordon was Souleio.

The Souleio experience starts when you walk in the doors. It isn’t just a restaurant but also a market. Walking in the menu is written on a floor to ceiling chalkboard that reaches easily 20 feet high. Located in the historic McLean Building, it features massive windows, a bright and cheerful interior, and a decor that made me forget the cold and blustery day that surrounded up outside.

As for the food, on the day we went, I tried the Chicken Panini which featured a tasty Panini and a wonderful side salad. The coleslaw almost stole the show and had obviously been made from scratch. Jordon enjoys the Panini but recently tried the Crispy pork belly sandwich w/ sauerkraut. It was a new taste to him but he thought it was exceptional.

Actually that could be said for almost everything at Souleio. Souleio works closely with local farmers to put healthy local food on their tables. Not only does it support local producers, help the environment but it also keeps their menu fresh and exciting a food comes and goes out of season. One of the best parts about Souleio is as the seasons change, so does the menu.

While the argument against eating local has been the cost, the price for a lunch for Jordon and I is comparable to most other restaurants in the city and was actually less expensive then some national chains who make no effort to eat local, create the same kind of dining experience Souleio does or match the quality of the food. Souleio not only gave me a great lunch but it also raises my expectations for other restaurants in Saskatoon.

As I mentioned there is a wonderful fresh market and a bakery and deli full of both unexpected and local food but that will be a post for another day.

Web: www.souleio.net| Menu | Facebook | @souleio

Location

265 3rd Ave S.
Saskatoon, SK

tel : (306) 979-8102

Jamaican Jerk Chicken Recipe

2012-01-07T13:41:00.000-06:00

Ingredients:

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Directions:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Beer Cheese Soup Recipe

2012-01-06T11:19:00.000-06:00

Ingredients:

4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed

Directions:

In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Jamaican Beef Patties Recipe

2012-01-05T10:21:00.000-06:00

Ingredients

Pasty

2 cups of flour
1/4 teaspoon of salt (or salt substitute)
1/4 cup of solid shortening
1/4 cup (1/2 stick) of margarine
1/3 cup of cold water

Meat Filling

2 tablespoons of margarine
1 small white onion, finely chopped
1/4 teaspooons of chopped Scotch Bonnet pepper
1/2 pound of lean ground beef
1/2 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup of water

Directions

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area’s West Indian grocery stores, or use jalapenos as a substitute.

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Yield: 10 patties.