Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
Remove from heat and stir in beans and half of the cheese.
Preheat oven to 375°F and line a large baking tray with parchment.
Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
Recipe Notes
-The pastry can be made up to a day in advance and kept chilled until ready to use.
Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
Continue with remaining shells, chili and cheese until all have been rolled.
Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.
In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
Preheat grill to medium high.
Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
Recipe Notes
I recommend using homemade dressing, you just can't beat it. Â Here's a link to my Catalina Dressing.
Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Sauce
Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
Recipe Notes
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Â Also great with grilled pork tenderloin.
In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
Recipe Notes
I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.
Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.
Yields approximately 2 cups of filling which will make 4-6 sandwiches.
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