Delicious meat pies of beef braised in Oktoberfest beer wrapped in puff pastry.
Makes 6 large muffin size pies
1 lbs beef
¼ cup flour, seasoned with salt and pepper
1 tablespoon vegetable oil
½ small onion, finely chopped
24 oz oktoberfest beer
2 teaspoons salt
½ teaspoon white pepper
1 sprig thyme
1 bay leaf
2 lbs puff pastry
eggwash (1 egg + 1 tablespoon water)
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I recently wrote a photo-essay on graffiti in Porto, which was just published in High Brow Magazine. Enjoy!
Grafitti and Street-art in Porto
A light, refreshing cold soup for hot summer days.
3 tablespoons mint
3 tablespoons dill, plus chopped sprigs to finish
2 tablespoons tarragon
2 cucumbers, peeled and roughly chopped
1 cup yogurt
1 cup chicken stock
1 cup walnuts, plus 1 tablespoon chopped walnuts to finish
1 cup stale breadcrumbs
½ cup olive oil, plus 1 tablespoon to finish
6 scallions, roughly chopped
2-4 peeled garlic cloves, depending on your taste
juice of ½ lemon
2 tablespoons white balsamic vinegar
sprinkle cayenne pepper
salt, to taste
sprinkle sumac, to finish, optional
Add mint, dill, and tarragon to food processor. Pulse. Add remaining ingredients. Chill. Portion into bowls. Top with dill, walnuts, olive oil, and sumac, if desired. Serve.
I like to top my chilaquiles with a fried egg and bacon for a spicy breakfast.
vegetable oil, for frying
4 small corn tortillas, cut in 1.25″ strips
1/2 cup of salsa
fried egg, optional
bacon, cooked and chopped, optional
queso fresca for sprinkling, optional
Fill pan with vegetable oil 1″ high. Bring oil temperature up to 350F/ 175C. Fry corn tortillas, working in batches if necessary. Remove to paper towels.
Warm salsa. Add fried corn strips. Allow to slightly soften.
Top with fried egg and cheese (optional).
Great with refried beans and cilantro cream sauce.