Savory Hand Pies with Three Fillings

Random thoughts as I played with more filling combinations for Savory Hand Pies and a Minty Cucumber Sour Cream Sauce.

Photo: Savory Sausage Hand Pie with a side of Minty Cucumber Sour Cream Sauce

More Savory Hand Pies? Well, why not? my Asparagus Mushroom Hand Pies were a success (after tweaking the recipe and adding some lemon zest) and I was on a roll with some new filling combinations to try. Once again frozen pie dough made for a quick and easy baking session. 

Asparagus starred as a repeat ingredient, of course, since it was local and fresh. This time I severed the tips, halved each thick spear lengthwise and then cut them into short pieces. Tossed with oil and minced garlic, all of the pieces were sauted in a cast iron skillet until softened and lightly browned. Sprinkled with lemon zest they were tempting to nibble on "as is".

Caramelized onions should add a sweet/savory backnote to each of the three filling combinations. The thin slices of white onion cooked low and slow in a dash of oil and butter until lightly caramelized. Some recipes call for a finish of brown sugar and balsamic vinegar, but this batch did not require any flavor boost.

Sweet Italian pork - crumbled, cooked and drained - joined the party as a savory meat option. Yum! a flavor-packed spicy sausage, asparagus and onion mixture would be perfect for a cool-weather Spring treat.
   

Sausage and kale pair well tastewise in any season, so a bowl of braised kale joined shredded cheeses and toasted pine nuts as the remaining filling choices. 

Left column: skillet roasted asparagus, caramelized onions pies topped with mozzarella.
Center column: braised kale, Italian sausage, caramelized onion pies topped with mozzarella.
Right column: all of the above ingredients plus lemon zest and pine nuts.

All three of the fillings rated high marks, though my personal favorite was the everything hand pie. I love my pizza slices loaded with ingredients and evidently prefer hand pies the same way. That said, next time I'll simplify the ingredient mix, experiment with new flavor combos, and make a sweet hand pie or two for RL to enjoy.   

The simple asparagus/caramelized onion filling surprised me with its overly sweet flavor punch. A quickly mixed faux tzatziki sauce tamed the sweetness, balancing sweet and savory with some light flavor pops. The same sauce boosted the appeal of the kale/sausage/onion filling.

...and what do you do with leftover spoonfuls of filling? I tossed it all into a ramekin for a delicious baked snack. Once again... Yum!

Minty Cucumber Sour Cream Sauce - faux Tzatziki

1/2 English cucumber, shredded and wrung dry in a tea towel

2 green onions, green and white parts minced

2 Tbs fresh mint leaves, minced

1 tsp dried dill

1/2 cup sour cream 

1 Tbs lemon juice

dashes of green Tabasco, to taste (optional)

Hummus With Lamb and Pine Nuts

Just one bite of creamy, lemony hummus, warmed and topped with fragrant, flavorful lamb offers up a taste that whispers 'comfort food' in any language. Add some warm pita bread for scooping and you have an awesome appetizer or supper option. There are many more complicated recipes for Hummus and Lamb Kwarma available online (David Lebovitz posted this one recently), but I adapted a simple version found in a favorite Middle Eastern cookbook, An Edible Mosaic by Faith Gorsky. Faith's recipes reflect Syrian family recipes and a wealth of eating experiences in the Middle East, translating it for home cooks everywhere. My pantry held all of the required ingredients, ordinary items, but the combination was deliciously unique.  

Use your favorite hummus recipe if you like, but try it warmed and topped with this crunchy, spicy ground lamb. The resulting dish might tempt you to play with the seasonings and toppings to suit your own taste. Mmmmmm, with some added lemon zest and flat-leaf parsley, maybe a splash or two of harissa, this dish will definitely make more appearances in my kitchen and galley.

Hummus with Lamb and Pine Nuts

For the Hummus:

1 large can chickpeas (2-1/2 cups), drained & liquid reserved

1/4 cup tahini, well stirred

4 Tbs fresh lemon juice (add more to taste)

2 large cloves garlic, minced or crushed (more to taste)

2 Tbs olive oil

4-8 Tbs chickpea liquid, more or less as needed

1 tsp ground cumin

1 tsp smoky paprika

salt and white pepper to taste (optional)

1. Prepare & set aside, ready to warm in the microwave before use.
2. Use a food processor to puree the chickpeas, tahini paste, lemon juice, garlic, olive oil and a few tablespoons of the cooking liquid. Aim for a medium-thick spread, adding more or less liquid one tablespoon at a time as required. 
3. Stir in the cumin, paprika, salt and white pepper. Taste and adjust seasonings as needed. 

For the lamb:

2 Tbs olive oil

1 small onion, finely diced

8-oz lean ground lamb

1/4 tsp salt

1/8 tsp ground cinnamon

1/4 tsp ground allspice 

1/4 tsp ground clove

1/4 tsp ground nutmeg

1/4 tsp sumac (or za'atar)

Sprinkle of red pepper flakes (optional)

Several grinds of black peppercorns

2 Tbs toasted pine nuts (plus more for optional topping)

1. Heat the olive oil in a medium skillet over medium heat; add the onion and sauté until it begins to soften, about 3 to 5 minutes, stirring occasionally.
2. Add the ground lamb, salt, spices and pepper. Raise the heat to high; cook until meat is fully browned and the onion is tender, about 3 to 5 minutes, stirring occasionally. 
3. Stir in the pine nuts and cook 2 minutes more, stirring occasionally. 

To serve:

Warm the prepared hummus in the microwave; spoon onto a platter or bowl. Use the spoon to create a slight depression in the middle of the hummus. Pour the lamb on top of the warmed hummus. Sprinkle with more pine nuts, if desired, and serve with warmed pita bread wedges for scooping.

Note: hummus and spiced lamb can be prepared ahead and held in the refrigerator for several days. Warm each before serving.

Lamb Meatball Stuffed Mushrooms with Tzatziki Sauce

Think of this as a 2-for-1 treat; some scrumptious Lamb-Stuffed 'Shrooms to serve as an appetizer or light supper...

Photo: Lamb Meatball Stuffed Mushrooms topped with Tzatziki Sauce and plated on a bed of balsamic-braised kale

...plus a dozen or so little Lamb Meatballs for a lunch plate on another day, tasty on their own or delicious stuffed in a warm pita. 

Photo: Flavorful Lamb Meatballs with Tzatziki Sauce

Rummaging through the fridge I found some plump stuffing mushrooms, ground lamb, and bunches of several fresh herbs. Aha! meatballs and meatball-stuffed 'shrooms! Both dishes came from a single one-pound package of ground lamb. That worked for me, big time, since neither of us felt any major hunger pangs that evening and I'm a huge fan of cooking ahead whenever possible. 

Appetizers for dinner sounded perfect, knowing that we could fill up on ice cream and cookies for dessert if we were hungry later. Never happened! The 'shrooms were of medium size, but we were stuffed after eating four apiece and their bed of braised kale.

I turned to my recipe for Lamb Kofta, but ended up substituting a few herbs and omitting capers in order to work with items already at hand. After mixing the ingredients and forming eight small meatballs, lightly packed, just large enough to fill the cavities of the mushrooms, there was still enough filling left to shape a generous dozen+ small meatballs. Win!

Of course I didn't bother to write down the exact ingredients or step-by-step directions, but here's a close approximation of the process. 

 Lamb Meatball Stuffed Mushrooms

Meat Mixture:

1 pound ground lamb

scant 1/4 cup feta cheese, crumbled

2 teaspoons mint paste (Gourmet Garden)
2 heaping tablespoons Italian parsley, minced

2 teaspoons garlic paste (Gourmet Garden)

3 tablespoons grated onion

1 tablespoon fresh rosemary, minced

2 tablespoons fresh oregano, minced

Kosher salt & freshly ground pepper  
Stems from the fresh mushrooms, minced

8-10 medium cremini mushrooms, cleaned & stemmed (number depends on size)
Kale, braised and tossed with balsamic vinegar (optional)

Tzatziki Sauce (see below)

Directions:
Mix the meatball ingredients thoroughly by hand, careful not to overwork the mixture or it will be tough. (I read that somewhere.) 

For the Stuffed Mushrooms:

1. Preheat the oven to 400 degrees F. 
2. Use a small cookie scoop or damp hands to form lightly packed small meatballs, just large enough to fill the cavities of the mushrooms when mounded slightly.
3. Arrange the stuffed 'shrooms in a lightly oiled pan. Bake for 25-30 minutes or until you see a few crispy, browned bits and the lamb is just faintly pink underneath. 
4. Serve atop a bed of braised kale - topped with tzatziki sauce - or perhaps in individual Asian soup spoons for party presentation.   

For the Meatballs:

1. Heat a cast iron or other heavy-bottomed skillet over medium-high heat.
2. Use a small cookie scoop or damp hands to form the remaining meat mixture into small, round balls.
3. Place in the hot pan and brown on all sides.
4. Lower the heat to medium and lid the skillet, cooking a bit longer until the lamb is just done, only faintly pink in the middle, usually less than 5 minutes.
5. Remove from the skillet and serve with a side of tzatziki sauce - OR, if you can't resist, remove meatballs from the skillet, swirl some sour cream into the pan juices for a sauce to pour over the meatballs. 

Tzatziki Sauce

Makes 1 ¾ cups

1 English cucumber, peeled

1 TB kosher salt

1 cup Greek yogurt (plain)

1 TB lemon juice

2 TB lemon zest

1 TB fresh mint, chopped or 1 tsp dried mint

1 ½ TB fresh dill, chopped or ½ tsp dried dill

1 clove garlic, minced & mashed

1 green onion, finely chopped

Salt (optional)  and freshly ground pepper, to taste

1. Grate the cucumber on the large holes of a box grater and place in a strainer; add salt and toss gently. Place the strainer over a bowl and let it sit for at least 10 to 15 minutes (or more). You will be amazed at the quantity of liquid that drains out! 
2. Rinse the cucumbers thoroughly under cold water; drain and wring out in a clean tea towel to remove as much moisture as possible without reducing the cukes to moosh. 
3. Place cukes and all other ingredients in a bowl and mix thoroughly. Sample and adjust to taste. 

The flavors will blend and intensify as they sit. The sauce will keep overnight in a covered container in the refrigerator, but is best used within a day or two. 

Smoked Salmon on the Barbecue

Sometimes - when fishing has been good, when the weather cooperates, when the Capt. feels like manning the barbecue – we feast on Ron’s special Smoked Salmon with a Honey Lime Pepper Glaze. This delectable treat isn’t a quick, spur-of-the-moment preparation. While not difficult, it does require planning ahead to accommodate overnight brining and an hour or two of carefully tending the barbecue. It’s well worth the time spent monitoring, and taste-testing, the low-and-slow batch of smoked salmon. 

When smoking big batches of salmon ashore, I use multiple Little Chief smokers. These electric units  make it easier to regulate the temperature with minimal tending, but smoking aboard seems to add something special to the flavor. Either way, freshly smoked salmon has been a major hit with both crew and guests.

Kalinin Barbecue-Smoked Salmon

Brine: Makes 5 cups, enough to brine 4-5 pounds salmon

4 cups water

¼ cup kosher salt or other non-iodized salt

½ cup brown sugar

½ cup soy sauce

1 tablespoon garlic granules or powder (not garlic salt)

1 tablespoon pickling spices, crushed

1 teaspoon powdered ginger

1 teaspoon ground Indian coriander

3 or 4 splashes liquid smoke (optional)

4 to 5 pounds skin-on salmon, cut into 2-inch strips

Honey Lime Pepper Glaze (see recipe below)

Untreated wood boards, strips or sticks/branches soaked in water for at least one hour prior to use on the barbecue (alder preferred)

Add the brine ingredients to a large glass or other nonreactive container. Whisk together and microwave until the sugar dissolves. Chill thoroughly.

Place the salmon strips in the brine, one at a time so each piece is coated on all sides. When all of the salmon strips are in the container they should be completely immersed. If necessary, weight down the top surface with a plate to keep everything submerged and covered in brine. Cover and hold in the refrigerator overnight or at least 8 hours.

When ready to smoke the salmon, remove the strips from the brine. Lightly rinse to remove the bits and pieces of pickling spice, dry with a paper towel and air dry on a baking rack for 3 hours. Air-drying sets up a dry finish and will encourage absorption of a smokey flavor. 

Preheat the barbecue grill to its lowest setting (85-120 degrees F), arrange the wet wood pieces across the grate, leaving small gaps between each piece for smoke and air flow. Place the brined-and-airdried salmon chunks on top of the wet wood, leaving a gap between each piece. Close the lid and let cook at the lowest temperature possible for 20-30 minutes.

After the salmon has cooked for 20-30 minutes, baste with the Honey Lime Pepper Glaze. Cover and continue smoking. Continue to baste and check for doneness frequently; for the thinner pieces check every 15-20 minutes and remove from the grill as they finish. RL likes to add one last coat of the honey/lime glaze as he takes each piece off the grill.

Sampling is the recommended best test for doneness. <grin> It may take several hours, up to 2 to 3 for thicker pieces of king salmon.

Serve immediately or cool and store covered in the refrigerator. Use as an appetizer, snack, or an amazingly tasty addition to soups, salads, or breakfast dishes.

Honey Lime Pepper Glaze:

Use a 4:3:1 ratio (by volume) to mix batches of this glaze, for example

4 ounces honey

3 ounces lime juice (fresh or bottled)

1 ounce freshly cracked black pepper

*Quick Cook Note: if I’m in a hurry or the weather is really crummy, I’ve brushed the fish with a few drops of liquid smoke diluted in some water, and slow-baked the racks over baking sheets in a 180 F or lower oven. It works, sort of. One step better is to partially cook on the barbecue grill and finish in the oven, but nothing is as flavorful as a total smoke on the barbecue (or in an electric smoker with wood chips).

*Canning Note: after the salmon cools I pack it into pint or half-pint jars and have to refer to a canning book or on-line link for the time and temp details. Smoked salmon takes as long as fresh salmon; some of the oil will come out of the fish, so I turn and up-end the jars every so often if I store it a long time.

Tex-Mex Chile Cheese Bean Dip

Bean Dip in a Hurry

“Company’s coming… early!”  I needed a quick, hearty appetizer to feed some hungry fishermen after the day’s successful fishing trip. Dinner prep was already underway, but I knew they would arrive ready to snack on something... anything. Luckily the fridge held a gallon Ziploc bag full of red beans, already cooked and left from my chili-making venture a few days before. This impromptu dip recipe blended many typical Tex-Mex ingredients, a concoction based on whatever was available in the galley. Mixed and heated in mere minutes, the zippy dip was an unexpected hit while the Capt prepared the barbecue and the group retold the day’s fish tales. An unexpected hit? yes indeed. One guest remarked it tasted better than their regular chili and they would eat it by the bowlful for lunch.

I haven’t tried it for lunch and probably won't - I like my chili chunky. Nonetheless the dip would make a great bean and cheese burrito, a peppy topping for a chili dog, or provide a tasty base layer for a dynamite tostada or quesadilla. Hmmmm, or how about slathering some warm dip on a heated tortilla, then layering some red or green salsa and a cooked egg for breakfast? Ole! Now I had better start blending another batch of bean dip.  

Tex-Mex Bean Dip

With Chiles, Cheese and More

Yields about 3 cups 

2 generous cups cooked red beans (or 2 cans)

1 poblano pepper, roasted, peeled & chopped (or some canned jalapenos)

3 tablespoons green onions, chopped

2 tablespoons lime juice

2 tablespoons lemon juice

2 tablespoons white balsamic vinegar

2 large roasted red peppers (or 1 medium jar)

1 fat garlic clove, minced (or 1 teaspoon garlic powder)

½ cup fresh cilantro, chopped (or 1 tablespoon dried)

1 teaspoon ground cumin

1 teaspoon smoked paprika (pimenton)

1 teaspoon Penzeys Chili 9000 (or substitute dried chile powder) 

½ teaspoon salt

mounded ½ cup PepperJack cheese, small dice

Several splashes of Green Tabasco, more or less to taste

 

Place all ingredients in a food processor and process until smooth. Taste and adjust seasonings and texture as needed. Spoon into microwave-safe serving bowls. Cover with plastic wrap and heat until bubbling and cheese has melted.

Serve dip with tortilla chips or fresh vegetables, or cover and hold in refrigerator.

Note: guests remarked it tastes better than their regular chili and they would eat it by the bowlful for lunch. Just sayin...