Original Recipe By  Equal Medium Mentorship Program, LLC

Coco Pancakes Topped With Carmalized Apples

 Ingredients:
* 4 cups of pancake mix of your choice
* 1 Apple sliced into maybe 6 or 7 pieces
* 3 Tbsp of butter
* 3 Tbsp of sugar
* 2 cups of water or as much to get the consistency you like

Utensils: 
*Knife
*Cutting board
*Measuring cups
*Measuring spoons
*Small sauce pan
*Mixing spoons
*Mixing bowl
*Heat resistant bowl 
*Spatula

Steps:
1.) Clean your produce! Rinse off the apples in cold water. Pat dry. Cut the apple and set a side.
2.) Over medium low heat; combine apple slices with butter and sugar in a small saucepan.
3.) Stirring until apples start to yellow and curl. Careful not to burn them. Remove from heat and place to the side in heat resistant bowl.
4.) In a separate mixing bowl prepare pancake batter in accordance to given directions.
5.) Pour half a cup of pancake batter into the same pan used for  the caramelization of the apples over medium heat. (The leftover caramel will make for crispy edges on the pancakes)
6.) Flip when bubbles appear on the surface of the uncooked side. Cook 2- 3 minutes on each side or until golden brown.
7.) Once pancakes are done; plate and add the apples on top.
(If you like add some caramel drizzle or syrup.)


Suggested Assembly:
- Pancake
- Caramelized apple topping
​- Caramel Sauce

Entree of the Month:
​Beef Empanadas

 Ingredients:
FOR THE DOUGH
  • 4 ounces lard or butter, plus more for brushing tops
  • 1 ½ teaspoons fine sea salt
  • 750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
  • 1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
  •  Salt and pepper
  •  Lard or olive oil, or a combination, for sautéing
  • 1 cup diced onion
  • 2 ounces diced chorizo
  • ½ pound potatoes, peeled and diced
  • 4 garlic cloves, mashed to a paste
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped marjoram or 1 teaspoon oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon pimentón dulce or paprika
  •  Large pinch cayenne
  •  Beef or chicken broth, as necessary, or use water
  • ½ cup chopped scallions, white and green parts
  • ¼ cup chopped pitted green olives
  • 2 hard-cooked eggs, sliced


             
Utensils: 
  • Knife
  • Cutting board
  • Spatula
  • Saute pan
  • Baking pan
  • Mixing Bowls
  • Measuring Cups
  • ​Wooden Spoon
 

Steps:
1.) Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
2.) Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
3.) Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
4.) Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
5.) Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
6.) Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
7.)  Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
8.) Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
9.) EAT DAMMIT!!!


 

 Original Recipe By  Grace Givens