Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis

Recipe courtesy Tanya Holland
Show: Melting Pot Episode: Island Hopping
TOTAL TIME: 2 hr 15 min
Prep: 50 min
Inactive Prep: --
Cook: 1 hr 25 min
YIELD: 4 to 6 servings, 12 to14 paste
LEVEL: --

ingredients

FILLING:
  • 3 tablespoons finely chopped green olives
  • 1/2 cup finely chopped red peppers
  • 2 tablespoons finely chopped jalapenos
  • 1 tablespoon ketchup
  • 3 tablespoons maple syrup
  • 3 tablespoons chipotle puree
  • 1 1/2 teaspoons ground white pepper
  • 2 tablespoons salt
  • 1/2 cup chicken stock
    DOUGH:
    • 4 cups cornmeal
    • 2 tablespoons sugar
    • 5 tablespoons salt
    • 3 tablespoon butter
    • 4 cups boiling water
    ROASTED RED PEPPER COULIS:
    • 2 red peppers, roasted and skin, ribs, and seeds removed
    • 1/4 cup red wine vinegar
    • 3/4 cup canola oil
    • Salt and freshly ground black pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    In a large saute pan, heat the oil and cook garlic and onions until soft and translucent. Add beef and cook until meat is browned. Add remaining ingredients and cook for 20 minutes.

    Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread.

    To assemble Pastelles:


    Preheat oven to 350 degrees F.

    Cut washed and dried banana leaves into 8-inch squares. Lightly oil each square. Spread 1 tablespoon of corn dough in center of leaf. Top with 2 tablespoons of filling. Fold banana leaves and close in envelope style.

    Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level. Garnish with grilled pineapple wedges and roasted red pepper coulis.
    Puree and emulsify the coulis.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.