Jerk Chicken and Spicy Beef Patties

I did these at the same time. I’m just going to jot down what I recall doing. Follow the techniques, use what you got, use your own spice combos and TASTE TASTE TASTE.

Both dishes started with chopped garlic, red onion, jalapeno and scallions.

I seasoned my chicken breast with just a little salt, pepper, garlic and cumin. I wanted the chicken to taste good on its own. I didn’t want to rely on the sauce.

The ground beef was not seasoned until it was cooked through.

I seared one side of the chicken and then flipped it.

The chicken was then seasoned with some pepper and all spice. I added a tbsp of Grace jerk seasoning, scotch bonnet sauce and Worcestershire sauce. I allowed this to ‘braise’ until the sauce reduced some.

I chopped the chicken and added it back to the pan. I added a bit of water, some scallions and then stirred to combine.

Once the beef was cooked through it was mashed to break down the meat into smaller pieces.

I used spices like curry, cumin, ginger, all spice, garlic, onion and clove. I used a bit of Worcestershire and fish sauce.

I used water to temper the flavors and the moisture lever. Use salt last, you don’t want a salty dish.

Allow these filling to chill.

Preheat oven to 420

To assemble the patties:

Ensure that your filling is cool and not too watery

Take a disc and roll it out to create a larger patty discSpoon the filling onto the disc, do not over fill

Fold over and seal using your fingers and then a fork

(If you want to freeze these for later, this is when you want to do it.)

Bake until patties are crispy and golden brown.

Allow to cool before eating.

 

© 2019 by Alexa Mason. All Rights Reserved

Beef Patty Pastry Dough

Ingredients:

Dough:

3C AP four

1/2 tsp salt

3 tbsp jamaican curry powder

2 sticks of unsalted butter, frozen and cut into tabs

3/4C cold water

1 tbsp white vinegar

1 egg, lightly whisked

KEEP EVERYTHING COLD. STICK IT IN THE FREEZER. KEEP EVERYTHING COLD!

  1. In your food processor, pulse together the butter, flour, salt and curry powder
  2. In a separate bowl, whisk together the egg, water and vinegar
  3. Slowly add the mixture to the food processor
  4. Pulse until the dough forms a ball
  5. Quickly dump the dough onto plastic wrap, wrap it up and stick it in the fridge (1 hr) or freezer (30-45m).

Now here is where it got fun. I had so much energy to transfer that I just took every technique I’ve ever used to try to get that flakey, buttery pastry that I love. I thought I was doing way too much BUT it came out so perfectly. The best I’ve ever made. Flour is your friend. So is the freezer. Do not let your dough get warm. Do not let your dough get soft. Do not let your butter melt. You want to see those big butter chunks. They’re responsible for those flakey layers we melt. When in doubt, stick it in the freezer! 

Prepare your work area with lots of flour. You want it everywhere. I spread flour all over a cookie sheet. One for prep and one for baking the actual beef patty.

I cut my dough into thirds so that I could keep some cool while I worked on the other.

Place one disc on a floured surface and press out into a rectangular shape

Roll it out until you have a long rectangle

Fold like an envelope

Roll it out again

Fold it again into an envelope then fold it on top of itself, so its like a cube?

I know it sounds like a lot but that’s because we’re not following rules anymore. We want flakes! We want flakes!

Press this down and roll it out again

Fold it up the ‘long way’ and roll it up

Keep chilled until it’s time to use it.

Freeze your scraps and any other dough.

Take one ‘roll’ out and roll it out until it’s like 1/4-/1/8 inch thick

Use a round dish to cut your shape

Keep everything floured, freeze discs as your work.

Repeat until you’ve used up your dough.

 

I used this dough to cook Jerk Chicken Patties and Spicy Beef Patties.

Fresh-Picked Apple Danish

Autumn is my favorite season. This weekend my family and I went apple picking at Larriland Farms in Maryland. It was a wonderful afternoon and we got a lot of goodies. Including a ton of fresh-picked apples. Pink Ladies, Granny Smith and Stayman were the varieties that my little boy picked.applesapples2apples3

I spent two days trying to figure out what to make and I settled on an apple danish. This recipe was super fun to make and actually really relaxing. I can’t wait to play around with this again with a different filling.

These were so tasty fresh out of the oven. Will keep for a couple of days in an airtight container in the fridge.

 

Ingredients:

5-7 apples (I used Pink Ladies and Granny Smith)

Half stick of unsalted butter

¼ cup of white sugar

1/3 cup of light brown sugar

¼ teaspoon of cinnamon

Pinch of salt.

 

Egg Wash

1 large egg, room temp

2 tbsp of milk, room temp

 

Follow the recipe for homemade Danish pastry dough.

danish12

Preheat oven to 400 deg

While the dough rests in the fridge, slice your apples.danishh6danish6

Melt butter, allow it to brown not burn over medium heat.

Add apples

Add Add ¼ cup of white sugar and 1/3 cup of light brown sugar.

Simmer until crisp-tender. The apples will be soft but have some bite to them. A sauce will form.danish7danish8

Remove apples from pan and allow to cool in a small bowl.
Pour the sauce that formed into a a bowl and allow it to cool.

Remove dough from fridge

Flour your work surface and roll the dough out into a rectangle that is about 12×6-12×7”.

Slice the corners off of one side and two small triangles off of the other side.

Place dough onto your parchment lined or cooking sprayed baking sheet. (It will be very hard to move the braid if you form the braid on the counter.)

Using a sharp knife or pastry blade, create angled slices. This will form your braid.

Spread the sauce down the center of the rectangle and layer your apple slices.danish13danish14danish15

Alternate dough-strands to form a braid

Fold up the end and create a seal

Brush braid with egg wash

Bake the Danish for 15-20 minutes until golden brown. You will want to rotate the pan every 4-6 minutes to ensure the Danish browns evenly.

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The Danish will be crispy and flaky on the outside and moist on the inside. For a bit of added decadence, brush any remaining sauce onto the Danish fresh out of the oven. Super NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved

Homemade Danish Pastry Dough

 

1 standard package of active dry yeast

¼ cup warm water

½ cup milk (room temp)

1 large egg (room temp)

1 tsp salt

2 ½ cup leveled all purpose flour

¼ cup sugar

14 tbsp very cold unsalted butter

 

In a large bowl, proof your yeast. Mix yeast with warm water and sugar. Once foamy, mix in egg, milk and salt. Set aside while you mix dry ingredients. (If foam does not form, your yeast is dead and you should begin again with a new packet.)

 

Pour flour into food processor and add butters, sliced into tabs. Pulse until flour butter is crumbled into flour.

Pour mixture into wet ingredients. Gently fold to just incorporate ingredients. You will see pieces of butter. Turn the dough out and wrap tightly in plastic wrap. Place in fridge for 2-3 hours, or overnight. (If you are in a pinch, you can freeze for about 45 minutes to an hour).

danish5

After the time has elapsed, flour a work surface liberally. The dough will be very sticky. Flour your rolling pin, as well. Using the palm of your hand, flatten the dough into a small square. Roll the dough out into approx. a 15” rectangle. It may be necessary to continue to flour as you go along to prevent sticking. Fold the rectangle as if you were folding a letter. Roll out, flour, fold. Repeat three times. This is what creates the flaky layers.

danish9danish10danish11

Fold the dough and wrap in plastic. Refrigerate for 30-40 minutes. (Or up to one day).

Spiced Honey & Banana Muffins

I love a good muffin and I’m always experimenting with different flavor profiles. Banana is a classic. In this recipe I used some of my favorite fall spices and instead of refined sugar, I opted for raw honey. This is not a super sweet muffin but if you insist, I added an alternative towards the end 😉

muff

Yields 12+ muffins

2 cups all purpose flour

1 tbsp baking powder

1 tsp ground cinnamon

½  tsp nutmeg

½ tsp freshly grated ginger

½ tsp salt

2-3  very ripe bananas

½ stick unsalted butter

½  cup honey (if you want a sweeter muffin go for ¾ cup)

1 egg

1 cup milk

2 tsp vanilla extract

 

  1. Preheat oven to 400 degrees and line muffin tin
  2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder and salt
  3. In a separate bowl mash bananas and mix in the honey, egg and butter.muff1
  4. Add the vanilla and the milk until combined
  5. Pour the wet ingredients into the dry ingredients, mix with spatula until combined
  6. Fill muffin cups until about two-thirds fullmuff3
  7. Bake until a tooth pick comes out clean, 10-12 minutesmuff4muff6

 

 

The muffins can be kept in an airtight container, leftover batter can be frozen and used at a later date.

 

For a little indulgence:

Mix ½ cup of confectioners sugar with a few tsp of milk until smooth and dip the muffin tops in!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved