Speaking of which, what's the banker
in Coldwell Banker? Just curions.

The company was started in San Francisco in 1906, right after the
quake, by a Mr. Coldwell and a Mr. Banker.

That makes sense.

That's a bunch of liquid for 6 oz of round steak

1 tb Adolph's meat tenderizer

That's a bunch.
misprint someplace. You don't "dip" meat into that much,
you'd drown it.

I suspect that the recipe is actually intended to do a bunch of
steaks.

It should have been written to have six or so servings then. Or
was this a competition recipe in which the extra expense would
be wasted to assure a uniform appearance?

From: Garry Howard

I think he had something to do with RIME

He was also active on Chile-Heads and one of the early barbecue
mail lists.

I was only intermittently interested Chile-Heads-L and never in
any of the manly cooking fora.

Title: Chez Henri's Cuban-Style Braised Oxtail
Recipe by: Boston Globe - 3/18/98
Garry Howard - Cambridge, MA

Very Bostonian. I liked Chez Henri, though I dodn't go there
often - when it opened up I resenteded its taking over from
Chez Jean, which was around when I lived on Shepard St.
Eventually Nicholas got me to go there, and it was good.

... Find good meat; this is by far the most difficult step in this recipe.

As it is with many dishes.

Empanadas
categories: snack, Cuban, Canadian, turnovers
yield: 10 to 12

h - For the Dough
1 1/2 c all-purpose flour
1 ts salt
1/3 c ice water
3/4 c unsalted butter, cold and cut into cubes
1 egg (for egg wash)
h - For the Filling
12 Dark Hojiblanca Olives from Spain, diced
2 uncooked Ecuadorian-style chorizo sausage links
1/2 c Spanish onion diced
1 lg red bell pepper diced
2 Tb drained capers
1 Tb caper brine
2 garlic cloves, minced
2 Tb olive oil
1 ts ground cumin (as needed if chorizo is not spicy)
1 pn salt

1. First make the dough. In a food processor, pulse
the flour with salt until mixed. Next, add the butter
and pulse again until pea-sized crumbs form. With the
machine running, add ice-cold water until the dough
begins to form. If it seems dry, you can add 1 Tb
more water at a time until it forms.

2. Turn of the machine and place the dough on a flat
surface, kneading it lightly until it binds. Wrap in
plastic wrap and refrigerate 1 hr or until firm.

3. While the dough is resting, begin making the
filling. Heat a frying pan over medium heat, remove
the chorizo from its casing and cook for 5 to 10 min
before adding the rest of the ingredients, including
the olives and cooking for another 10 to 15 min.
When everything looks cooked thoroughly, have a
taste and adjust any seasoning. Remove from heat
and let cool slightly.

4. Preheat oven to 400F and remove the dough from
the fridge. Divide the dough into 12 balls and then
roll each ball into a thin 5-in circle. Fill one
side of the dough with a heaping tablespoon of the
filling and pull the other side over to cover it
before pinching the edges to seal them together
and moving the empanada to a greased baking sheet.

5. Repeat unti all of the dough and filling have
been used. Once complete, beat the egg with a
little bit of water and brush the egg wash over
the top side of the pastry, including the edges.

6. Bake for 20 min or until the pastry becomes
golden brown and cooked through.

Serve at room temperature.

after Corinna Mozo, via Gracie Carroll, editseven.ca
(she went by Corinne when she ran the kitchen at Chez Henri)
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