#24 How to Make Chocolate Chip Cookies

2 Cups of flour
1 tsp of salt
1 tsp of baking soda
2 sticks of softened butter
¾ cup of sugar
¾ cup of packed brown sugar
1 tbsp of vanilla extract
2 eggs
2 Cups of chocolate chips
To start mix together the flour, salt and baking soda in a small bowl and then set aside. In a larger bowl add 2 sticks of softened butter. If you let it sit out at room temperature for 30 minutes the butter should be soft enough. To the butter add sugar and brown sugar and then mix again, once there are no more lumps add the vanilla extract and two eggs. Mix that together well and then add the flour mixture in batches until it is combined smoothly. Then go ahead and add in the chocolate chips and mix one last time.
Next take a cookie sheet and spray on some cooking oil. Go ahead and preheat the oven to 350 degrees. Now we can place the cookie batter on the sheets. We use two spoons to get the right size. You are after a golf ball sized chunk of batter.
Bake the cookies for 12 minutes to have crispy edges and a gooey center. Just add a minute at a time if you want the cookies baked more. Keep a close eye on the last few minutes because those cookies will burn fast if you are not paying attention.

#23 How to make Fried Plantains

3 Green plantains
4 cups vegetable oil
Dipping sauce: (Salsa Golf)
3 tbsp of ketchup
3 tbsp of mayonnaise
To start take the plantains and cut lengthwise down the plantain two or three times down to the flesh inside and then pull off the skin with your fingers. Then cut the plantains diagonally about ¾ of inch thick.
Next heat up 4 cups of vegetable oil in a large sauce pan on medium high heat, when the oil is hot enough (test the oil by holding one of the plantains slices in for a second and if it starts to instantly bubble the oil is ready) and then throw in the plantain slices. Be sure to mix them up and then let them fry for 4 minutes.
After 4 minutes is up remove them from the oil and smash them with a something solid, we use a wooden bowl. Your goal is to flatten the plantains. If you can’t think of what to use to smash these little guys just us the bottom of a glass or jar. Once they have all been flattened throw them back in the hot oil for 7 minutes.
We make a special dipping sauce for our plantains, take and mix together 3 tbsp of ketchup and 3 tbsp of mayonnaise. Once you are done making the sauce the plantains will should be ready. Take them out of the oil and drain off the excess. Don’t forget to try that dipping sauce!

#22 How to make Empanadas

5 Eggs
2 TBSP Olive Oil
½ large onion
4 garlic cloves
½ roasted pepper
Parsley leaves
2 tomatoes
3.3 lbs of ground beef
1 tsp ground cumin
/12 tsp cayenne pepper
1 tsp oregano
1 tsp paprika
1 Beef bouillon cube
1 tsp salt
1 tsp pepper
½ tsp of ground nutmeg
3 tbsp of capers
Empanada disks (1 package will make 15-20, buy according to how many you are making)
To start take 5 eggs and put them in a pan covered with water on high heat to bring to a boil. Then in another large sauté pan put 2 tbsp of olive oil in on high heat. While the olive oil is heating up chop up ½ a large onion and 4 garlic cloves. After chopping them up throw them all in with the hot oil and let them cook on medium heat. Next chop up ½ roasted red pepper, a bunch of parsley leaves, and 2 tomatoes.
Check on the eggs, they should be boiling by now, so go ahead and reduce the heat to minimum and cook for 15 minutes.
Now we can add our ground beef to the onions and garlic. Be sure and mix well. This recipe will make a lot of empanadas which we freeze for use later in the month. So be sure to half the recipe if you only want to make 35-40 empanadas. Otherwise this recipe will make upwards of 80!
Make sure the meat is mixed well and add in the spices, cumin, cayenne pepper, paprika, beef bouillon cube, salt, pepper, and ground nutmeg. Then raise heat to high and cook for 10 minutes.
After 10 minutes add in the capers, tomatoes, and roasted red pepper. Cook for additional 2 minutes and then remove from heat and let it rest for 20 minutes.
The eggs should be done and can be removed from the heat and cooled and peeled. Simply crack the egg on a hard surface and gently remove the outer shell. Next cut the eggs into strips and set aside.
Since making empanada dough from scratch would take another video we are using store bought ones. Just separate the frozen empanadas and let them thaw on the counter. We like to buy Argentinian brand from our local Spanish mart but you can try them all and decide for yourself.
Once all the disks are thawed place an egg and meat on each one. Now it’s time to seal the disks, we use a press to do this since we make a lot at one time, you simply press and seal! However you can also seal by hand, just fold in half and then pinch together with your fingers like a turnover. If you can’t figure that out then fold in half and crimp with a fork. Next take baking sheets and spray oil on them and place the raw empanadas on the sheets. Prepare one beaten egg to paint on the tops and then bake in a 400 degree oven for 22 minutes. We freeze the rest of our empanadas on the cookie sheets and then bag them the next day. Whenever you want empanadas just cook in a 400 degree oven for 26 minutes.

#21 How to make oven beef brisket

5 LBS of Brisket
4 tbsp Salt
4 tbsp Pepper
3 garlic cloves crushed
Start off with a 5lb piece of brisket, we buy at a wholesale club so our cut of meat is normally really big so we have to cut it down to size and freeze the rest for another meal. Next mix together 4 tbsp of salt and 4 tbsp of pepper in a bowl. Take the brisket and place it on a baking sheet and then coat it with the salt and pepper mixture. Don’t forget to flip it over and get both sides of the brisket. Then take and rub in 3 crushed cloves of garlic.
Cover the brisket tightly with foil and let it set in the refrigerator overnight. The next day, place the brisket directly in the oven, we switched over to our broiling pan but if you don’t have one just use the baking sheet. Keep the top covered well with the foil and cook it for 3 hours at 300 degrees. After three hours uncover the brisket and broil each side for 15 minutes using low broil to get a crispy crust on the outside. Then let it rest for 15 minutes before you cut into the brisket.