A Visit from the Singing Chef, Neil Fuentas
On October 25th, the students in The Art of Living welcomed Neil Fuentas, “The Singing Chef” to their class. Mr. Fuentas was on Chopped and News 8 Connecticut Style. He volunteered to come and celebrate Hispanic Heritage Month with us. The Singing Chef taught the students in Rooms 111, 112 and 114 how to make Empanadas. They were delicious! The students had a great time.
Thank you Mr.
Fuentas!
Thank you Mr.
Fuentas!
Ms. Typhanie Jackson joined in the fun!
Chef Neil Fuentas demonstrating for the students!
Jiovani is assisting Chef Neil!
Venezuelan Turnovers-(Empanadas)
Ingredients
1 lb. ground beef
GOYA® Adobo with Cumin, to taste
2 tbsp. GOYA® Corn Oil
1 cup onions, finely chopped
½ cup green pepper, finely diced
1/2 cup red bell pepper, finely chopped
1 tbsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced
1/8 cup GOYA® Pitted Alcaparrado, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet GOYA® Sazón without Annatto
2 batches GOYA® Masarepa dough, prepared according to package
directions
GOYA® Corn Oil for frying
Directions
Season meat with Adobo. In skillet, heat
oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic,
Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the
liquid has evaporated (about 20 minutes).
Cool.
Prepared dough should be moist and
should hold together, but it should not stick to your fingers. Start with about
½ cup of dough and roll into a ball between palms of your hands. Working on a
sheet of non-stick parchment paper, form the ball into a 5 inch circle about 1/8
inch thick. Place a generous tbsp. of filling on one half of circle and using
parchment paper close dough over to form a semi-circle. To seal and trim edges
of the empanada, press lip of inverted bowl over semi-circle shaped patty.
Repeat for all the Empanadas.
In large skillet on medium high, heat ½
inch of oil until hot but not smoking. Cook empanadas in batches, turning once
or twice until lightly browned. Drain on paper towel. Do not over crowd skillet
or let oil get too hot.
Ingredients
1 lb. ground beef
GOYA® Adobo with Cumin, to taste
2 tbsp. GOYA® Corn Oil
1 cup onions, finely chopped
½ cup green pepper, finely diced
1/2 cup red bell pepper, finely chopped
1 tbsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced
1/8 cup GOYA® Pitted Alcaparrado, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet GOYA® Sazón without Annatto
2 batches GOYA® Masarepa dough, prepared according to package
directions
GOYA® Corn Oil for frying
Directions
Season meat with Adobo. In skillet, heat
oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic,
Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the
liquid has evaporated (about 20 minutes).
Cool.
Prepared dough should be moist and
should hold together, but it should not stick to your fingers. Start with about
½ cup of dough and roll into a ball between palms of your hands. Working on a
sheet of non-stick parchment paper, form the ball into a 5 inch circle about 1/8
inch thick. Place a generous tbsp. of filling on one half of circle and using
parchment paper close dough over to form a semi-circle. To seal and trim edges
of the empanada, press lip of inverted bowl over semi-circle shaped patty.
Repeat for all the Empanadas.
In large skillet on medium high, heat ½
inch of oil until hot but not smoking. Cook empanadas in batches, turning once
or twice until lightly browned. Drain on paper towel. Do not over crowd skillet
or let oil get too hot.