Black Bean and Potato Empanadas (or Chimichangas) with Green Chile Sauce
The Green Chile Sauce is absolutely amazing! It is essential for this recipe, IMO. The recipe is from one of my all-time favorite cookbooks, The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. The original recipe suggest Hatch green chiles, but I can’t get those in Virginia. Poblanos work really well, as do Anaheim chiles, and are available year-round in most grocery stores. This particular time, I picked up some chiles (I’m not sure what they were) at the farmers’ market. The black bean and potato mixture is a filling I created to stuff chimichangas. It’s one of those, a pinch of this, a pinch of that non-recipes. Recently I ran across a package of Goya Empanada wrappers in the freezer case at a local grocery store and thought it would be fun to stuff those. I’ll definitely use those again…they rocked…I’m thinking they would be perfect for Samosas!
To prepare the Empanadas (or Chimichangas…just use a flour tortilla): place filling in empanada wrapper (about 2 tablespoons) and fold over to encase. Use a fork to seal the edges. If making chimichangas, place filling in the middle of a flour tortilla and fold over two facing edges. Roll up the chimichanga like a burrito/wrap and secure with a toothpick. Fry the empanada or chimichanga in hot oil until hot and golden brown. Serve with the green chile sauce.
Black Bean and Potato Filling
1 can black beans, rinsed and drained
1 – 2 russet potatoes, diced small and cooked until just tender
Gently combine the black beans and cooked potatoes. Season with salt, cumin, coriander, and garlic powder to taste.
Note: A chopped jalapeno or serrano and chopped fresh cilantro are also good additions to this filling. Monterrey Jack or Pepper Jack cheese can also be added.
Green Chile Sauce
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
The sauce keeps refrigerated, for about 5 days and freezes well.
From The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.
Tortilla Crusted Cod in a Coriander Cream Sauce
From June 6, 2007: I love El Milagro tortilla chips. They are thin, crispy, and unsalted. I discovered them in Austin, Texas and was estatic when they started selling them this year at the Super Target here in Fredericksburg, Virginia. I save the crumbs at the bottom of the bag of tortilla chips to use for Migas, but wanted to find an additional use for them. This was an experiment that went wonderfully right. It was quick to put together. I served it with a salad and a veggie medley of onions, garlic, zucchini, and golden hominy. A great weeknight dinner.
Tortilla Crusted Cod in a Coriander Cream Sauce
tortilla chips, finely crushed
2 eggs, 1 seperated
1 T. water or milk
2 T. butter
6 T. heavy cream
1 T. capers
1 tsp. lemon juice
canola oil for pan-frying
Season cod with salt, pepper, and ground coriander. In a bowl mix 1 egg, the seperated egg white and the 1 T. of water or milk. Dip fish in egg mixture and dredge in the crushed tortilla chips. Pan fry over medium-high heat, turning the fish once, until golden brown, about 4 or 5 minutes. Remove fish from hot oil and drain on paper towels. Meanwhile, melt 2 T. butter over medium heat. Add cream, 1/4 tsp. ground coriander, and seperated egg yolk; whisking. When heated through (do not let it boil) and starting to thicken, add capers and lemon juice. Serve cream sauce with the tortilla crusted cod.
From August 4, 2005: Last week, we met some friends at the Westmoreland Berry Farm and picked the most stunning blackberries I have ever seen. Not only were they huge, they were also sweet and juicy…honestly, the best blackberries I have ever had. I froze more than half of the 6 pounds I got for later use. We ate many of the fresh berries out of hand. With what was left, I made a blackberry crumble.
Crumbles are very easy to make. Different fruits or a combination of fruits (what’s in season) can be used to make a variety of crumbles. I have used apples, blueberries, and peaches. Peaches and blueberries work well together. If you don’t have fresh fruit, use frozen. I like a lot of crumble topping, so sometimes I’ll double the recipe to get the ratio of topping/fruit I like.
1 cup quick-cooking oats (I used 1/2 cup oats and 1/2 cup 9-grain cereal)
1/2 cup finely chopped pecans
1/3 cup wheat germ or oat bran
2 tablespoons brown sugar
Pinch of cinnamon
4 tablespoons butter
At least 2 cups fresh blackberries (frozen can be used instead)
1 – 2 tablspoons sugar (I used 1 packet of Splenda)
Preheat the oven to 350 degrees.
Combine the first 6 topping ingredients in a small bowl to make the crumble topping.
Wash the fresh blackberries and toss with sugar. Pour the fruit into a lightly oiled 9-by 9-inch baking pan or round pie plate and pat in evenly. Sprinkle the topping evenly over the fruit.
Bake for 30 to 35 minutes, or until the topping is golden and turning crisp. Allow to cool until just warm, then serve on its own or topped whipped cream, ice cream, or yogurt.