Lockdown Essentials Beggars Steak Pouches Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place a rack in the middle position and preheat the oven to 350f (175c).
• 4. Chop up your chosen protein, I am using chuck steak.
• 5. Add it to a bowl with the tamari sauce (liquid aminos), and onions.
• 6. Let it rest, covered, in the fridge for about an hour, or so.
• 7. Resting is optional, but it does help all the flavors to blend together.
• 8. Place on a large piece of parchment paper, and sprinkle with a bit of salt and pepper.
• 9. Add the cheese and butter.
• 10. Draw up the sides, and twist into a beggar's pouch.
• 11. Place into the preheated oven for 45 - 50 minutes.
• 12. While it was cooking, I toasted up some bread cubes, and that is what I served it over. But, you could just a easily serve it over rice, or a nice steaming plate of mash potatoes. Mmm mmm mmm.
• 13. PLATE/PRESENT
• 14. Open the pouch and serve whatever way makes you happy. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
• In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
• To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
• To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

Steps:

• Preheat oven to 375*.
• Brush each square of phyllo dough with melted butter and stack them in eight stacks of four. As you stack them, turn them slightly so the corners do not match up evenly.
• Cover the stacks with a slightly moistened towel or plastic wrap to keep phyllo from drying out.
• Combine the spinach, feta, garlic and eggs, and season with salt and pepper. Place a portion of the mixture on each of the stacks of phyllo. Pull the phyllo up over the mixture and pinch it together to make a pouch. Place the pouch on a baking sheet and brush with melted butter. Repeat to form 8 pouches, placing them approximately 1 inch apart on baking sheet.
• Bake the pouches for 20 to 25 minutes, or until golden brown.
• To serve, put some marinara in a large serving bowl and set the pouches on top. Grind fresh pepper over the top of each pouch and garnish with basil and asiago cheese. Serve hot.

Steps:

• 1. PREP/PREPARE
• 2. The only things you will need (besides the ingredients) is some parchment paper, and a functioning oven.
• 3. This recipe works with several different things... you could have a tin of tuna, salmon, chicken, turkey... just make sure you drain it before baking.
• 4. Gather your ingredients (mise en place).
• 5. Place a rack in the middle position and preheat your oven to 350f (175c).
• 6. Place the thinly sliced onion onto a generous piece of parchment paper.
• 7. Add the tin of drained salmon, tuna, or chicken, and gently mix with the salt, pepper, and lemon juice, then top with the butter.
• 8. Add additional veggies, if desired.
• 9. Pull the sides of the parchment paper up, and twist into a beggar's pouch.
• 10. Place into the oven and bake for 55 - 60 minutes.
• 11. Unwrap and allow to rest for 3 - 5 minutes.
• 12. PLATE/PRESENT
• 13. Serve up with fresh bread, or just eat by itself. Enjoy.
• 14. Keep the faith, and keep cooking.