Cinco de Mayo, the day were we celebrate the heritage of Mexican culture (and especially their food), is almost upon us. It should be much longer then a day, a month would suffice, so we could show case their beautiful culture, but I’ll work with what I’m given. I’ll take any excuse to highlight my favorite cuisine to play with.
But on this most holy of days, I wanted to highlight the much-overlooked empanada. Empanadas are essentially quesadillas, just sealed (though some Mexican cooks seal there quesadillas too) before either frying or baking them. The stuffing, much like an enchilada or taco, is entirely up to you (I obviously went the savory approach). But in honoring the defeat of the French forces at the Battle of Puebla on May 5
th, 1862, it should be Mexican inspired. Chorizo, a Mexican staple, is a must in my in a this rendition (or eggs, huevos rancheros, etc.).
A few after the fire critiques: Fresh spices are always preferred over pre-ground but use what you can. No Allspice, use cinnamon instead. You can make the dough early or the entire empanada early and freeze till you are ready (like 2-3 days ahead, no mote). Just allow them to thaw for 30 minutes prior to baking. These are awesome, just thought you ought to know…
*Makes 12-13 Empanadas
Fuel
Filling
Ground Beef (1 lbs.)
Chorizo (6-8 ounces)
Onion (very large chopped)
Garlic (4 cloves minced)
Tomato Sauce (1 14.5 ounce can)
Raisins (⅓ Cup chopped)
Green Olive ((⅓ Cup chopped)
Apple Cider Vinegar (2 Tbs.)
Olive Brine (2 Tbs.)
Oregano (2 Tbs. chopped)
Cilantro (2 Tbs. chopped)
Cumin (1 tsp.)
Allspice (1 tsp.)
EVOO (1-2 Tbs.)
Béchamel
Dried Ancho Chili Pepper
White Cheddar (1 Cup shredded)
Whole Milk (2 cups)
Unsalted Butter (3 ounces)
AP Flour (3 ounces)
Cinnamon Stick (3”)
Garlic (1 clove minced)
Nutmeg (pinch)
Salt (pinch)
Dough
A/P Flour (3 Cups + more for dusting)
Masa Harina (1 Cup)
Unsalted Butter (12 Tbs., chilled and cubed)
Water (1 ¼ Cups ice cold)
Sugar (2 Tbs.)
Salt (1½½ tsp.)
Tools
Food Processor
Dutch Oven
Sauté Pan
Various Bowls
Spatula/Wooden Spoon
Baking Sheets (2)
Rolling Pin
Bench Scrapper
Whisk
Plastic Wrap
Tactics
Dough
Add the masa harina, flour (1 cup), sugar and salt to the food processor and pulse to combine. Add the butter and pulse till it resembles course sand. Add remaining flour and pulse to combine. Place mixture in a large bowl and add chilled water (add more if needed during process). Work till the dough pulls away from the sides of the bowl. Place dough onto prepared work surface and work into a large bowl. Slice into 2 equal halves and flatten into 6” x 1” discs. Wrap tightly in plastic wrap and refrigerate for a minimum of an hour or up to 24 hours.
Remove the dough and slice into 6 equal parts. On a prepared work surface, roll the pieces into small balls. With the use of a rolling pin, work each ball into ⅛” thick circles of dough then place a roughly 6” circular object over each piece of dough and slice off the excess. Place the dough circles on prepared sheets of plastic wrap ensuring to place a new sheet between every circle of dough. Reserve in fridge till ready for assembly.
Filling
Add the cumin powder, allspice powder and salt to the beef and mix to combine. Place the Dutch oven over medium-high heat. Add the EVOO and heat for 30 seconds. Add the chorizo and cook till slightly browned, 7 minutes. Remove and reserve ensuring to leave the oil in the Dutch oven. Add the onions and cook till translucent, 5-7 minutes. Add the garlic and cook another 30 seconds. Place the beef and suing a spatula/wooden spoon, break up and cook till slightly browned, 7-8 minutes. Add the tomato sauce and reserved chorizo and bring to a simmer. Cook for 5-7 minutes or until slightly reduced. Remove from the heat and allow it to cool for 10 minutes. Off heat, add the raisins, olives, oregano, cilantro, apple cider vinegar, and olive brine in and mix to combine. Reserve.
Béchamel
Place a sauté pan over medium heat for 2 minutes. Add the dried ancho and cinnamon stick and sauté for 5-7 minutes. Meanwhile, boil some water, roughly 2 cups and reserve. Remove the ancho and cinnamon stick from the heat and add to a small bowl. Place the boiling water over and allow the pepper to rehydrate for 20-30 minutes ensuring to rotate the pepper occasionally. De-seed and mince the pepper and reserve.
In a small pot over medium heat, add the butter and cook till the water has evaporated and it has slightly browned, 4-5 minutes. Slowly add the flour and whisk to combine. Cook for 1-2 minutes to remove the flour taste. Add the garlic and cook an additional 30 seconds. Slowly, and in installments, add the milk and whisk till it is absorbed before adding the next installment. Add the cheese, ancho pepper, nutmeg and salt and mix to combine. Adjust consistency by adding additional milk. Reserve over low heat till ready whisking occasionally.
To Assemble
Pre-heat the oven to 425°F. 10-15 prior to completely stuffing all the empanadas, lightly oil the baking sheets and place in the pre-heated oven to heat up.
Place one circle of dough on a prepared work surface and add ⅓-½ cup of the filling on one half. Ensuring there is approximately ½” of available dough from the diameter of the dough. Close the dough upon itself and seal it closed. Using a fork, crimp the unfilled sides.
Using care, remove the baking sheets from the heated oven and carefully place the empanadas crimped side up on. Then bake for 25-30 minutes or until lightly browned (note that depending on your oven, you may have to swap racks to ensure equal browning). Place them on a wire rack to cool for 10 minutes. Plate then lather with a generous helping of the Ancho Cheese Béchamel. Serve with a side of salsa and indulge.
With Mother's Day this Sunday, I wanted to share some firehouse worthy recipes for y'all to make for your mom. Breakfast and desserts seem to be the prudent choices with the one's who carried you for 9 months so I have provided an assortment here for you to choose from. I'll be at the firehouse this Sunday, but I've planned a nice day for the wife with her kids having them bounce around Atlanta for food and entertainment. 
As this is very near the Virginia Highland Triangle, parking
can be an issue. Limited space that supplies the local shopping, dining and
residential living all contributes to the congestion. But as one needs to bank
the requisite calories to feel less guilty about eating this flavor packed cream,
walking wasn’t viewed as a challenge, but as a rite of passage.
But on this most holy of days, I wanted to highlight the much-overlooked empanada. Empanadas are essentially quesadillas, just sealed (though some Mexican cooks seal there quesadillas too) before either frying or baking them. The stuffing, much like an enchilada or taco, is entirely up to you (I obviously went the savory approach). But in honoring the defeat of the French forces at the Battle of Puebla on May 5th, 1862, it should be Mexican inspired. Chorizo, a Mexican staple, is a must in my in a this rendition (or eggs, huevos rancheros, etc.). 
A few after the fire critiques: Fresh spices are always preferred over pre-ground but use what you can. No Allspice, use cinnamon instead. You can make the dough early or the entire empanada early and freeze till you are ready (like 2-3 days ahead, no mote). Just allow them to thaw for 30 minutes prior to baking. These are awesome, just thought you ought to know…
Cumin (1 tsp.)
Add the cumin powder, allspice powder and salt to the beef and mix to combine. Place the Dutch oven over medium-high heat. Add the EVOO and heat for 30 seconds. Add the chorizo and cook till slightly browned, 7 minutes. Remove and reserve ensuring to leave the oil in the Dutch oven. Add the onions and cook till translucent, 5-7 minutes. Add the garlic and cook another 30 seconds. Place the beef and suing a spatula/wooden spoon, break up and cook till slightly browned, 7-8 minutes. Add the tomato sauce and reserved chorizo and bring to a simmer. Cook for 5-7 minutes or until slightly reduced. Remove from the heat and allow it to cool for 10 minutes. Off heat, add the raisins, olives, oregano, cilantro, apple cider vinegar, and olive brine in and mix to combine. Reserve.
Using care, remove the baking sheets from the heated oven and carefully place the empanadas crimped side up on. Then bake for 25-30 minutes or until lightly browned (note that depending on your oven, you may have to swap racks to ensure equal browning). Place them on a wire rack to cool for 10 minutes. Plate then lather with a generous helping of the Ancho Cheese Béchamel. Serve with a side of salsa and indulge. 
5 and 10, the iconic Athen’s based restaurant of
acclaimed Chef Hugh Acheson (known for his Food & Wine, James Beard and Top
Chef fame), has been a trail blazer for this college town now for many a year (since
2000 with annual awards to show for it). As a recent acolyte of all things
southern, I had been feverishly awaiting the chance to convince my wife to take
the scenic hour tour to his restaurant and sample what I’ve only read and
heard.
Though Canadian by birth, Hugh has taken Georgia as his
adoptive home (much like myself) and henceforth, has driven his menu to reflect
it’s great influence. But 5 and 10 was constructed as an ‘open
interpretation of Southern food, melding Georgia cookery with French and
Italian influences” where his menu is heavily influenced by his James Beard
award winning book A New Turn in the
South.
First off was the special of the house (and by house, I also
mean in house, as its all done on site at the restaurant), Charcuterie. With
five offerings to choose from, we went with the recommended Pork Rillette. Slow
cooked pork rendered with its on jus, solidified and shaped into cubes then
fried served with a sliced fresh baguette, pickled veggies and whole grain
mustard. The pick-and-play options were interactive and fun but the pork,
surprisingly, was way under seasoned. 
Being outside, especially outside dining, demands a
different style food from the cozy, controlled confines of inside. When
partaking in good eats out on the deck/patio/porch, it is beneficial to have
something that is not dependent on being refrigerated for long amounts of
time. One of the most revered
ingredients down south just doesn’t make the cut, mayonnaise. So what to do
with one of the most demanded springtime offerings, potato salad?
A few after the fire critiques: You are more then welcome to
boil your potatoes rather then roasting but I feel you’d be sacrificing flavor.
Haricot vert or snap peas are recommended if you want something other then the
classic green bean. Also, replace the
whole grain mustard with a spicier version for a more adult slant (AKA- your fire seekers).
Parsley (Bunch chopped)
Meanwhile, add a Tbs. of EVOO to a sauté pan over medium heat. Add the
shallots and white scallions. Cook for 8-10 minutes. Add the garlic and cook
for an additional minute. 
