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Beef & Goat Cheese Empanada with Piquillo Pepper S

Yields: 12 Empanada Dough 2 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 6 tablespoons cold leaf lard, cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/3 cup ice water 1 tablespoon distilled white vinegar Egg wash, if baking 1. Combine the flour, salt and sugar in the bowl of a food processor and pulse until it combined. Scatter lard and butter over the top, pulse a few times until it resembles coarse meal. 2. Whisk together egg, water and vinegar in a measuring cup. Add mixture to dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form dough into a disk, cover with plastic wrap and refrigerate or at least 1 hour and up to 6 hours. Roll out thinly..Cut into 4 or 5-inch circles… We can try frying and baking at 400 degrees… Short Ribs Canola oil 3 lbs short ribs Salt and freshly ground black pepper 4 whole cloves garlic 1 ½ cups dry red wine 2 whole ancho chiles, stems removed and soaked 1 Whole New Mexico red chiles, stems removed 2 cascable chiles, stems removed and soaked 1 chile de arbol, soaked 1 cup red currant juice Chicken stock Goat Cheese (have soft and aged) 1. Preheat oven to 350 degrees F. Heat oil over high heat in a Dutch oven until it begins to shimmer. Season short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate. 2. Drain all but 2 tablespoons of the fat from the pan, add the garlic and cook until it is lightly golden brown on both sides. Add the wine and cook until almost completely reduced. Add the current juice, chicken stock and chiles and bring to a boil. Add the ribs, cover and transfer to the oven. Cook until fork tender, about 2 hours. Remove short ribs to a platter or bowl and tent with foil. 2. Transfer cooking liquid to a food processor and process until smooth. Strain into a large sauté pan, cook until reduced by half. Remove meat from bone, add to reduced cooking liquid, season with salt and pepper..Let cool slightly. I believe he will fill the dough with the beef, cheese and some pickled red onions..we can try baking and frying and it will be served with the piquillo sauce on the side. Piquillo Pepper Sauce Yields: 1 cup 2 tablespoons olive oil ½ small red onion, chopped 2 cloves garlic, chopped 8 ounce jar piquillo peppers, drained Salt and freshly ground black pepper 1 tablespoon red wine vinegar ¼ cup chopped cilantro leaves 3 tablespoons crème fraiche or sour cream 1. Heat the oil in a medium sauté pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo pepper, season with salt and pepper and cook for 5 minutes. 2. Transfer mixture to a blender, add the vinegar and blend until smooth. Add the cilantro and crème fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature. Pickled Red Onions 1 cup red wine vinegar ½ cup fresh lime juice ¼ cup water 3 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced Bring vinegar, lime juice, water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.

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