Tag: main course
Jamaican Meat Pies
Jamaican Meat Pies
I first tried a Jamaican meat pie at the West Indies Soul Food booth at the MN State Fair about 15 years ago. Instead of an empanada shape, they sold them in the shape of a patty; hence why they called them Jamaican beef patties. They were unbelievably good and spicy as hell. The baked dough was very similar to a pot pie crust. Every year I make sure to go back and eat one with a large Jamaican Arnie Palmer.Past forward to present day. My high ass had a craving for these since I didn’t go to the Fair this year. So I had to learn how to make them. They take time to prep, but are overall fairly easy. This is something that you just can’t make one of, so be aware that this recipe yields 10/12 meat pies. The nice thing is that you can freeze these down on a baking sheet and store in a freezer bag. The meat pies take 30 minutes in a 375 degree oven.
Servings: 10 Meat Pies
Equipment
- Mixer with dough hook
Ingredients
Dough
- 4 cups all purpose flour
- 2 tbsp sugar
- 1 tbsp salt
- 2 tsp turmeric
- 5 oz lard room temp
- 4 oz butter room temp
- 1 tbsp cider vinegar
- 1 cup ice water
Meat Filling
- 2 tbsp vegetable oil
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 1 tsp paprika
- 1 tsp Jamaican curry powder
- 1 tsp thyme
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 3 green onions finely chopped
- 2 tbsp parsley chopped
Instructions
Making the dough
- Mix together the dry ingredients.
- Turn the mixer to medium speed. Add in the butter and lard, mixing until it is incorporated with the flour. Add in the cider vinegar and the ice water. It should form into a ball.
- On a well floured surface, separate the dough into 2 balls.
- With a rolling pin, roll out the dough to 1/4” thick. Refrigerate for 30 minutes.
- Take the dough out of the refrigerator. Cut out discs with a 6” bowl.
- Do this until all of the dough is used up. You should yield 10-12 dough frisbees. Refrigerate for 30 minutes.
Meat Pie Filling
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and all of the spices for 2 minutes.
- Add in the ground beef and breadcrumbs. Cook for 8 minutes, until the ground beef is cooked all the way through.
- Turn off the heat. Stir in the green onions and parsley. Let cool.
Meat Pie Assembly
- In a large empanada press, add one of the dough discs.
- Add 2 heaping tbsps of the meat filling.
- Fold it over, crimping tightly.
- Preheat the oven to 375 degrees. Bake for 30 minutes. Let rest for 10 minutes before serving.
Oxtail Stew (Instant Pot)
Oxtail Stew (Instant Pot)
I’m a huge fan of oxtails. When properly cooked, the meat falls right off the bone. The problem is that they take forever to cook…unless you use the Instant Pot. They can take 6-8 hours if you use a slow cooker to prepare. In an Instant Pot, the oxtails take 50 minutes. That’s it. Add the vegetables the last 10 minutes. You can serve the oxtail soup as is or over rice with a salad and avocado.
Equipment
- instant pot
- Blender or food processor
Ingredients
- 2 lbs oxtails
- 1/2 medium white onion
- 8 garlic cloves
- 4 green onion chopped
- 1 cup water
- 2 cups beef stock
- 1/2 cup alinos columbianos paste
- 1 lb frozen yucca 1 1/2” cubes
- 4 medium red potatoes 1 1/2” cubes
- 2 medium tomatoes finely diced
- 2 tsp salt
- 1 tsp cumin
- 1 tsp sazon
- 1 tsp black pepper
- cilantro chopped for garnish
Instructions
- In a blender or food processor, purée the onion, garlic, green onion, and water.
- Add the purée to the Instant Pot along with the oxtails, alinos paste, and beef stock. Use the pressure cooker function on high for 40 minutes.
- Release the pressure.
- Add in the potatoes, yucca, tomato, sazon, cumin, salt, and pepper. Set the function to pressure cooker on high for 10 minutes.
- Release the pressure. Garnish with cilantro.
Sancocho de Gallina
Sancocho de Gallina
Sancocho is a traditional Colombian soup. It will always contains plantains, yucca, potatoes, corn, and alinos paste. There are many different varieties of meats and seafood that are used for protein. The word, Gallina, is Spanish for chicken. The best option is to use a whole chicken. I separated the drums, thighs, and wings. I cut the chicken breast into 4 pieces. Neck, back, liver, heart, and gizzards all went in there as well. If you would rather have all dark meat, use bone in thighs and drumsticks; breast for white. Most importantly, don’t be a little bitch and use boneless skinless chicken for this recipe. The purpose of using a whole chicken is to suck every last bit of flavor out of the carcass. It is significantly cheaper. It is also respectful to the animal that you are about to consume to not waste it’s body. If you were to ask for this boneless skinless in Colombia, they would look at you like you’re crazy. And hopefully gun your ass down. So unbitch your children and teach them to eat bone in chicken.
Ingredients
- 12 cups chicken stock
- 4 lbs whole chicken cut up
- 1/2 cup alinos columbianos
- 2 plantains cut into 1” chunks
- 3 ears of corn cut into 2” pieces
- 2 tsp salt
- 1 lb frozen yucca cut into 1” chunks
- 3 medium red potatoes cut into 1” cubes
- 1 tsp cracked black pepper
- chopped cilantro garnish
Instructions
- In a large stock pot, add in the chicken, plantains, alinos, corn, salt, and chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the yucca, potatoes, and black pepper. Continue simmering for another half hour.
- Let sit for 15-20 minutes before serving.
- Garnish with chopped cilantro.
