Ema Datshi

Dave DeWitt Leave a Comment

This is Bhutanese Comfort Food! It may also be the simplest dish you will ever make. Read more about the unique culture and food of Bhutan here.


Ingredients

4 tablespoons butter (divided)
1 large red onion, sliced
2 cloves garlic, chopped
2 cups small, hot, finger-size green chiles (Bhutanese Jitshe chiles or Ancho chiles)
1 cup water
6 ounces Bhutanese Datshi or crumbled mild goat cheese 
6 ounces grated pecorino or Gouda cheese 
4 small potatoes, peeled, sliced 1/4″ thick and cooked in salted water
1/2 cup milk mixed with 1 tsp. flour

Instructions

In a heavy pan over high heat, add the onions, garlic and green chiles with half of the butter and stir briefly so the butter coats the ingredients. Reduce heat to low and simmer until ingredients are just soft. Add the water. Cover and simmer for 20 minutes. Remove from heat and add the cheese but do not stir it in. Cover and let sit on the stove for 5 minutes. Now add the cooked, hot potatoes and remaining butter (do not stir) and let sit covered for an additional couple of minutes. Add the milk mixed with the flour, stir gently and serve hot.

Kimchi

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“It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it.” Read more about the kimchi culture here.


Ingredients

1 head of white cabbage.

1/2 gallon fresh water

1 cup salt


1 pint vinegar

1 quart water

1 cup salt

6 cloves of garlic (optional)

1 tablespoon red pepper

Instructions

Dissolve the salt in the water. Cut the cabbage into chunks about the size of an egg, and soak them overnight in the salted water. Drain the cabbage and squeeze it dry. Combine water, vinegar and salt and bring the mixture to a boil, then let cool to room temperature. Combine the cabbage, garlic and pepper in a glass container, pour the vinegar mixture in and cover. Store the jar in a cool, dark place for 1 week. Drain off the liquid and bring it to a boil. Place the cabbage in a clean container, pour the hot liquid over it, let it cool, then cover it. It will keep for several weeks in the refrigerator.

Beef Empanadas

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Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular. 

Ingredients

Mouth-watering beef empanadas

 Crust:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt  
2 tablespoons cold lard
1 egg
1/2 cup milk, plus additional for brushing the pastry

Filling:
2 large onions, coarsely chopped
1 pound ground beef
3 tablespoons lard
1 tablespoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2 hard-boiled eggs, chopped
1/4 cup dark or golden raisins
1/4 cup chopped green or black olives

Instructions

To make the crust, sift together the flour, baking powder, and salt in a large bowl; add 2 tablespoons of the lard and crumble between your fingers to combine. In a small bowl, beat the egg, add the milk, and add both to the flour mixture. Mix with a wooden spoon until the dough forms a ball. Divide the dough into 8 parts, form the parts into balls, and roll the balls out on a floured surface into 3- to 4-inch circles, each about 1/8 inch thick. Set aside.

To make the filling, combine the onions and ground beef in a large bowl and set aside. In a saucepan, heat the remaining 3 tablespoons lard, paprika, and red pepper flakes, stirring constantly, until well mixed. Let stand a minute, then pour the lard over the meat mixture. Add the cumin, season with salt and pepper and stir to combine. Let cool completely.

Prepare a charcoal or gas grill for indirect grilling and preheat to 400 degrees F.

To form the empanadas, place 1 heaping tablespoon of filling onto each dough round; divide evenly and add to each round the hard-boiled egg, raisins, and olives.

Wet the edges of the dough with cold water. Fold each round in half over the filling, sealing with the tines of a fork; brush with milk.

Transfer the pastries to a sheet pan, place on the barbecue over indirect heat for 20 minutes, turning several times so the pastry doesn’t burn, until the empanadas are just turning brown on the edges. Remove from barbecue and serve.

Grilled Veal Steaks with Olive-Tomato Relish

Dave DeWitt Leave a Comment

Look for veal with a fine grain and creamy pink color, any fat covering should be milky white. At the market, packages should be securely wrapped with no signs of leakage, and should be cold to the touch, without any tears or punctures.

Ingredients

Grilled Veal Steak

 3 tablespoons chopped pitted green olives
3 tablespoons chopped pitted black olives
1 tomato, seeded and diced
1 clove garlic, minced
Juice and zest of 1 lemon  
2 tablespoons chopped parsley plus additional for garnish
4 tablespoons olive oil
2 half-pound veal steaks
Salt
Freshly ground black pepper

Instructions

In a large bowl, combine the green and black olives, tomato, garlic, lemon juice, parsley, and 2 tablespoons of the oil. Mix well and set aside.

Transfer the veal steaks to a large piece of aluminum foil, setting them side by side. Using your fingers, rub the remaining 2 tablespoons of oil into the steaks on both sides and season generously with salt and pepper. Wrap the foil around the steaks and let stand to marinate for 1 hour at room temperature.

Preheat a charcoal or gas grill to 400 degrees F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.

Remove the steaks from the foil package and transfer them to the prepared grill rack over direct heat. Cook for 3 minutes, then rotate the steaks 90 degrees to make a criss-cross grill mark, and cook for 3 minutes longer. Flip the steaks over and cook for 5 to 7 minutes longer, until the internal temperature reaches 145˚F for medium-rare. Transfer the steaks to a plate, grill-marked side up. Let stand, covered, for 5 minutes.

To serve, top each steak with 1 to 2 tablespoons of the olive sauce and garnish with chopped parsley.

Chimichurri Sauce

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This light, olive oil-based sauce is all you’ll need to adorn that perfectly seared chunk of asado.

Ingredients

6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.