Season Two of Food Network’s “Private Chefs of Beverly Hills” kicked off with Chef Stuart and Chef Sasha planning a launch party for 80’s icon Lorenzo Lamas’s Ducati motorcycle shop. Lorenzo’s favorite beef empanadas, hearkening back to his South American ancestry, were the star attraction of this exciting event. Eat like a celebrity at your own party with these delicious recipes from the new season of “Private Chefs of Beverly Hills.”
FAMOUS BEEF EMPANADAS
- 1 tablespoon extra-virgin olive oil
- 1/2 pound ground beef steak
- 1/4 pound fresh chorizo sausage, casing removed
- 3/4 cup finely chopped onion
- 2 cloves finely chopped garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 package store-bought pie crust or your favorite pie crust recipe
- 1 egg
Preheat the oven to 375 degrees F.
In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.
LOBSTER NACHOS with Home Made Chips
Recipe courtesy Brooke Peterson, 2010
- 1 cups cooking oil
- 4 large white flour tortillas, cut into quarters
- 2 cups lobster meat (can substitute crab or shrimp)
- 3 tablespoons Meyer lemon oil
- 1 cup white corn kernels
- 1/2 cup diced tomatoes
- 3 tablespoons chopped mint leaves
- 1/3 cup chopped cilantro leaves
- 1 tablespoon chopped jalapeno
- 1 cup canned black beans, rinsed and drained
- 1/4 cup jicama, diced
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1 cup creme fraiche
- 1 avocado, halved, pitted and flesh sliced into eighths
- 1 cup crumbled queso fresco
- 1/4 cup chopped chives
In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve.