Corn and Kale Empanada, Charred Honeynut Squash, Multigrain Pilaf, Soubise, Pikliz and Herb Chimichurri
Recipe courtesy of Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.)
Ingredients
- honeynut squash - 1 ea., peeled and charred
- corn and kale empanada - 2 ea. (recipe follows)
- pilaf - 1/2 cup
- honeynut squash puree - 1 oz.
- soubise - 1 oz. (recipe follows)
- pikliz - 1 Tbsp. (recipe follows)
- chimichurri - 1 oz. (recipe follows)
- hot sauce - 1 oz.
- ¼ oz pomegranate molasses - 1/4 oz.
- Ingredients for the Pikliz:
- red Napa cabbage - 1/4 cup, julienne
- jalapeño - 1 ea., thinly sliced
- French breakfast radish - 2 ea., thinly sliced
- carrot - 1/2 ea., peeled and thinly sliced
- Korean red pepper flakes - pinch
- black peppercorns - pinch
- pink peppercorns - pinch
- fresh thyme - 4 stalks
- sugar - 1/4 cup
- rice vinegar - 1/2 cup
- grenadine - 1 oz.
- Ingredients for the Purée:
- honeynut squash - 1 ea., peeled and diced
- Thai coconut milk - 1 qt.
- garlic cloves - 1/2 cup, peeled
- bay leaves - 2 ea., dry
- Ingredients for the Chimichurri:
- extra virgin olive oil - 1/3 cup
- sherry vinegar - 2 Tbsps.
- garlic clove - 1 ea., minced
- dried oregano - 1/4 tsp.
- red pepper flakes - 1/4 tsp.
- smoked paprika - 1/4 tsp.
- parsley and cilantro - 1/2 cup, chopped
- mayonnaise - 1/2 cup
- salt - to taste
- pepper - to taste
- Ingredients for the Empanada:
- corn cob - 1 ea., shucked, grilled and cleaned off of the cob
- red pepper - 1/2 ea., small dice
- green pepper - 1/2 ea., small dice
- onion - 1/4 ea., small dice
- garlic - 1 Tbsp., minced
- kale - 1 cup, chiffonade
- green onion/scallion - 1/4 cup, julienne
- empanada shell - 2 ea.
- Ingredients for the Soubise:
- onion - 1 ea., caramelized
- garlic cloves - 1/4 cup, roasted
- bay leaves - 1 ea., dry
- Ingredients for the Grain Pilaf:
- blend of grains (farro, barley, black lentil) - 1 cup
- corn cob - 1 ea., shucked, grilled and cleaned off of the cob
- red pepper - 1/2 ea., small dice
- green pepper - 1/2 ea., small dice
Instructions
Procedure for the Pikliz:
- Bring the vinegar and sugar to a boil with all of the spices.
- Once the liquid comes to a boil, add the grenadine and pour over the vegetables in a bowl.
- Stir and cover the bowl with plastic wrap. Rest for 5 minutes, covered.
- Remove cover and add a handful of ice so that the pikliz can stop the cooking process.
Chef's note: Can be made and held for 1 week or possibly more.
Procedure for the Purée:
- Put the honeynut squash, bay leaf, garlic and coconut milk in a saucepan, allow to simmer until the squash is tender.
- Once cooked, place everything in a blender and puree until smooth. Adjust seasoning if necessary.
Procedure for the Soubise:
- Place all components in a blender. Puree until smooth.
- Adjust any seasoning if necessary.
Procedure for the Empanada:
- Place a saute pan on high heat.
- Start with the onion and garlic. Allow to cook until soft, then add the peppers. Cook until soft as well.
- Toss in the kale and green onion. Remove from heat and keep tossing the greens, allowing them to slowly wilt the greens.
- Cool the mixture
- Brush empanada dough with an egg wash.
- Generously fill each empanada. Fold the dough in half and crimp the edges with a fork.
- Warm up deep fryer to 325℉. Place the empanadas, and slowly allow them to fry until golden to slightly darker complexion of the dough.
- Place finished empanadas on a plate with a paper towel to allow for the grease to drain off.
Procedure for the Chimichurri:
- Place all of the ingredients into a blender. Purée until all of the ingredients are fully incorporated.
Procedure for the Pilaf:
- Sautee all of the ingredients together with a touch of butter and extra virgin olive oil.
- Now, all of the ingredients are prepared and ready to assemble.
To Plate:
- Take a spoonful of the honeynut puree and make a nice circle in the center of the plate, leaving room for a smaller circle inside the larger circle for the soubise.
- Place the grain pilaf in the center of circle containing the soubise. Place the charred honeynut squash at the top of the pilaf.
- Shingle both empanadas on the plate, top with the pikliz and a micro herb garnish, and serve with the chimichurri and rudy’s mom’s hot sauce on the side.
