Tag: spicy

Beef Empanadas

On By Isobar ExpeditionsIn Recipes, South America4 Comments

One of the things that we were told that we had to try during our recent trip to Ecuador were empanadas. We got a sampler platter of them, which was a great way to try several varieties. Empanadas are dough stuffed with chicken, beef, cheese, or other fillings, usually they have some spices like cumin and chili powder that can be baked or fried. They can also be sweet and made with fruit for a dessert. We decided to make ours using ground beef and peppers, which made for a nice flavor profile. Although you can make your own dough, you can also choose a pre-made dough or even phyllo dough. You can make the stuffing as spicy as you like, but we found the ones in Ecuador to have spice, but not be spicy. They are usually served with some sort of dipping sauce like guacamole, salsa, or we made an adobo aioli. They might not be the prettiest, but they were very tasty. We made a small batch, but you can certainly can increase it to feed a larger crowd.

Empanadas in Ecuador
Our Version of Empanadas with Aioli Sauce

INGREDIENTS

  • 1/4 lb Lean Ground Beef
  • 1/4 tbsp Garlic Salt
  • 1/2 tbsp Tomato Paste
  • 1/2 tbsp Apple Cider Vinegar
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Seasoned Salt
  • 1 Clove Garlic – minced
  • 1/4 Green Pepper – chopped
  • 1/4 Red Pepper – chopped
  • 1/4 Yellow Onion – chopped
  • Vegetable Oil
Peppers and Onion
Stuffed Empanadas

INSTRUCTIONS

Heat a medium frying pan to medium-high heat with a tablespoon of vegetable oil. Brown the ground beef with the garlic salt and drain off the grease and set it aside. In the same pan, add another tablespoon of vegetable oil and then add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, minced garlic, bell peppers, and onion. Cook until the vegetables are soft, about 8 minutes. Add the beef back to the pan and heat for another 5 minutes. Put the mixture aside and let it cool to room temperature. Roll out the dough on a cutting board with flour to keep it from sticking. Cut the dough into 4 to 6 inch rounds. Spoon filling onto each round making sure not to overfill them. Wet the edges with either water or egg so that it will stick when pressed together. Carefully fold the dough over and press the edges together with a fork or with your fingers. At this point, you can deep fry the empanadas until golden brown or bake them in the oven. We did a combination of the two where we fried them in a tablespoon of vegetable oil until the sides were golden brown and then finished them in a pre-heated oven at 325 degrees.

Sautéing Filling
Frying the Empanadas
Ready to Eat

Have You Taken a Cooking Class in a Foreign Country?

On By Isobar ExpeditionsIn Recipes, South America8 Comments

We have often heard about people taking cooking classes during their travels, but we have never done that ourselves. We truly enjoy eating like a local and have been trying to replicate some of our favorite meals over the past few months. As we make our final preparations for our trip to Ecuador in three weeks, one of the things that we are considering is taking a cooking class while we are there. If we do take the class, we will eat a variety of local favorites and end by making our own empanadas using fresh, local ingredients.

Ceviche
Seafood Risotto

We enjoyed the variety of foods that we ate during our trip to Bolivia last year and look forward to tasting the cuisine of Ecuador. We are expecting them to be rich with starches and have a variety of pork and beef dishes. Have any of you taken a local cooking class during your travels? Would you recommend it?

Fried Duck
Chicken and Pasta

Spaghetti Arrabbiata – A Spicy Treat

On By Isobar ExpeditionsIn Germany, Recipes6 Comments

We went to our favorite restaurant, The Brasserie, at least three or four times per week for lunch or dinner. We usually ordered the special of the day because we really liked the variety and the fresh ingredients that they used. When we didn’t order the special, our typical fall-back plan was to order the Spaghetti Arrabbiata, which is a spicy red sauce served over pasta. They typically served it with chunks of grilled filet mignon, but during Spring they also served it with shrimp or prawns. As we continue to try and replicate special meals that we have eaten during our travels, this was an obvious choice since we had it so many times. It is a pretty simple dish to prepare, but that doesn’t mean that it isn’t delicious. You can control the heat by adding more or less red pepper flakes, but it is meant to have a fair amount of heat. Obviously you don’t have to add the meat, but it really is a wonderful combination.

Our Version of Spaghetti Arrabbiata

INGREDIENTS

  • 28 oz Can of Tomato Sauce
  • 1/4 cup Tomato Paste
  • 1 tbsp Red Pepper Flakes
  • 2 tsp Garlic Powder
  • 1 tbsp Italian Seasoning
  • 1 tsp Dried Oregano
  • 1 tsp Sugar
  • 8 oz Filet Mignon – cut into 1 inch squares
  • Thin Spaghetti
  • Parmesan Cheese – shaved into thin slices
  • 1/4 cup Extra-Virgin Olive Oil
  • Salt and Pepper to taste
Seasonings

INSTRUCTIONS

Combine the tomato sauce, tomato paste, garlic, Italian seasoning, oregano, and sugar in a large sauce pan and simmer over a low heat for 30 to 40 minutes, stirring frequently. Season the steak with salt, pepper, and a dash of garlic powder and let sit. Cook the pasta according to package directions, adding a tablespoon of the olive oil to keep the pasta from sticking. Before draining the pasta, reserve 1/4 cup of the pasta water. Heat the remaining olive oil in a medium skillet and add the chunks of steak. Sear the steak on all sides for a total of approximately 5 to 6 minutes until medium-rare. Add the reserved pasta water to the sauce, then toss the pasta with the sauce in a large bowl until the pasta is coated with the sauce. Plate individual portions with spaghetti placing the steak next to the pasta and garnish the pasta with parmesan cheese to taste. Serves two people.

Simmering Sauce
Restaurant Version
Our Version