Ben Collver wrote to Dave Drum <=-
Make the recipe in your head. If it just needs plain ol' (as if) chile then use "chile powder" or "ground chile" in your ingredients list. If it's going to require additional things like cumin, oregano, garlic, etc. then call it "chilli spice" in your list.
Oh! Duh, of course it is "chilli spice". Thanks for that.
A lot of "published" recipes by magazines/newspapaers, etc. need
"cleaning up" Taste of Home, for instance, is a bug on 2% milk, low/
reduced sodium products, reduced-fat mayonnaise, etc. Even the New York
Times recipes need cleaned up. They specify kosher salt any time they
call for salt .... even if there is no reason. And, in a burst of
"payola" they say "preferably Diamond Crystal". I hope they got a lot
of $$$$ from Diamond Crystal for selling their integrity.
About the only publication's recipes I don't have to "clean up" are the
ones I get from Saveur magazine.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Apple Pies
Categories: Pastry, Fruits, Snacks
Yield: 16 servings
MMMMM--------------------------FILLING-------------------------------
4 tb Unsalted butter
1/4 c + 2 tb granulated sugar
1/2 ts Ground cinnamon
pn Powdered ginger (opt)
1/4 ts Kosher salt
6 Granny Smith apples; peeled,
- cored, sliced 1/4"
MMMMM---------------------------CRUST--------------------------------
3/4 c Cold shortening
2 1/2 c All-purpose flour; plus more
- for dusting
1 1/4 ts Kosher salt
1 ts Granulated sugar
1/2 ts Baking powder
1 lg Egg yolk
3/4 c Whole milk
Oil; for deep-frying
Confectioners' sugar; for
- dusting
MAKE THE FILLING: In a large cast-iron skillet over
medium-low heat, melt the butter. When the foam begins
to subside, stir in the granulated sugar, cinnamon,
ginger (if using), and salt. Add the apples and cook,
stirring frequently, until they are very tender and most
of the liquid has evaporated, 25-30 minutes. Transfer to
a large rimmed baking sheet and set aside to cool to
room temperature while you prepare the crust. (If you
leave the apples in the cast iron, they may discolor.)
MAKE THE CRUST: In a large bowl, add the shortening,
flour, salt, granulated sugar, and baking powder. Using
a pastry blender or fork, cut the fat into the dry
ingredients. In a medium bowl, whisk together the egg
yolk and milk, then pour into the flour mixture. Still
using the pastry blender, work the wet ingredients into
the flour mixture just until a shaggy dough comes
together. Press into a 2" thick disk and refrigerate for
at least 20 minutes and up to overnight.
Line a large baking sheet with parchment paper and set
aside. Fill a small bowl with cold water and set by your
work surface. Lightly flour a clean work surface and a
rolling pin, then retrieve the dough from the fridge and
cut into two equal pieces. Return one piece to the
fridge and place the second one on your work surface.
Roll the dough out to an even sheet, just barely 1/8"
thick, lightly flouring the dough as needed to prevent
sticking. Using a 3 3/4" biscuit cutter, punch circles
from the dough, setting the scraps aside.
Assemble the pies one at a time for the best results:
Brush the outer edge of one circle lightly with water,
then place 3 tablespoons (about 2 ounces) of the apple
filling in a neat bundle at the center of the circle.
Fold the dough tightly in half over the filling, gently
pressing any air out of the pocket as you fold. Pinch
the edges to seal, place the pie on the prepared baking
sheet, and gently crimp the edges with the tines of a
fork. Continue rolling, cutting, and shaping the
remaining piece of dough in this manner, then press the
scraps from both sheets together and reroll only once.
Refrigerate the pies for at least 20 minutes and up to 3
hours (or wrap tightly in plastic wrap and freeze for up
to 3 months).
When you are ready to fry the pies, in a large, heavy
pot, add enough oil to reach 2 1/2" up the sides of
the pot. Heat until the oil registers 350-|F/175-|C on a
deep-fry thermometer. Line a second baking sheet or a
large heat-resistant platter with paper towels and set
by the stove.
Working in batches, fry the pies, turning occasionally
and maintaining oil temperature, until evenly golden
brown and cooked through, 3-4 minutes. Using a a slotted
spoon, transfer to the prepared baking sheet to drain.
Let the pies cool slightly, dust with confectioners'
sugar and serve warm or at room temperature.
Yield: makes 16
By: Jennifer Jones
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Kitchen
MMMMM
... Skiing combines outdoor fun with knocking down trees with your face.
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