For chips:
3 medium sweet potatoes, sliced thin
1 cup corn starch
6 cups cold water
Vegetable oil for deep frying
For onion dip:
2 tablespoons of olive oil
1 large yellow or white onion, diced
3 tablespoons of minced garlic (6 cloves of fresh)
2 cups mayonnaise
¾ cup milk
Approximately 15 chives, chopped
Salt and pepper to taste
1. Soak sweet potatoes in cold water and corn starch.
2. In large saucepan, heat 2 inches oil to 325 degrees F. Fry sweet potatoes in batches for 3-5 minutes or until golden. Drain.
3. Carmelize onions and garlic in pan with olive oil until translucent.
4. In a mixing bowl, combine mayonnaise, milk, and chives.
2 tablespoons olive oil
1 diced yellow onion, sliced thin
1 pound beef
2 red bell peppers, diced
1 cup chicken stock
1 cup bread crumbs
¾ pound pepperjack cheese, shredded.
3 eggs
2 sheets puff pastry dough
1 slab “St. Louis” cut Ribs
For the poaching liquid:
6 cups water, or enough to cover ribs
3 bay leaves
1 cup red wine vinegar
½ cup black peppercorns
For the BBQ Sauce:
2 tablespoons olive oil
½ yellow onion, chopped
2 cups ketchup
¼ cup brown sugar
½ cup honey
½ cup white wine vinegar
4 tablespoons yellow mustard
Salt and pepper to taste
1 juice of 1 lemon
1 scallion, chopped
1. Fill large roasting pan with water and poaching liquid ingredients. Poach for about 45 minutes over medium heat.
2. Sautee onions in olive oil until they’re carmelized. Add the remainder of the BBQ sauce ingredients and stir.
3. Cut ribs into pairs and dip into bbq sauce and place on hot grill pan. Leave them on the heat just long enough to carmelize, around 2 minutes. Flip and repeat. Garnish with scallions.
1. Saute onions in olive oil; then add beef and brown. Add diced red bell peppers and chicken stock to deglaze the pan.
2. Add bread crumbs and remove from heat; then add cheese.
3. Beat eggs to create egg wash.
4. Cut out circles into puff pastry dough using a small circular bowl.
5. Fill the middle of circles with beef filling. Fold the empanada in half and seal, using a pastry brush and egg wash as glue. Crimp at the edge with a fork and brush top of empanada with egg wash.
6. Bake at 350F for 12-15 minutes.
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