I’ve been missing the challenge. Oh, sure, I challenge myself with most every meal I prepare, but it’s not the same as being given a category and told to run with it. That’s stoking the fire, revving the engine, jumping off a cliff. That’s exhilarating! Especially when it works. 
I have more than 10 pages of food challenges on this blog. Most notably, Our Family Food Fights and 3-years running of A Culinary Tour Around the World. Then there were also a few Royal Food Jousts, Marx Foods contests and the 3 rounds I lasted in Project Food Blogger … loved the challenge, hated the vote-pandering!
I gave up.
Enter 5 Star Makeover Cooking Group.
I’ve followed several of the members since I began blogging. I also admired the group’s monthly challenges from afar — on one hand, wishing to be a part of it — and on the other, somewhat intimidated by their consistent high levels of creativity. But, one day, I got my nerve up and boldly asked ’if there was ever an opening…“. I was thrilled with the immediate response and welcome from Natasha and Laz.
And you, dear readers, will be happy to know NO VOTING! It’s all about the personal challenge and showcasing the group’s creativity. According to Natasha, “the 5 Star Makeover was originally a contest … but it evolved to a cooking group because of my realization that blogging should be about sharing ideas and interacting, rather than competing.” (my emphasis)
I can’t wait to see what everyone in the group did. Individual group members will be publishing their creations over the next couple of days and Natasha will post the round-up on February 23 on her blog.
• • •
Golden Beet + Plantain Empanadas with Smoky Rum Glaze …and Raw Red Beet Salad with Plantain + Roasted Golden Beet Dressing
Within an hour of learning the mystery ingredient (beets), I came up with about a dozen ideas. Some were really ‘crazy’; I wanted to knock it out of the box with my first entry.
…but, the combination of beets and plantains came to me early on — and stuck — so I decided to embrace it two ways.
I chose golden beets for the empanada filling based purely on the fact they blended perfectly (visually) with the plantain and they don’t bleed (I’m a kitchen neatnik).
Balancing the Flavor. It could have been very ‘one note’ with just the beet and plantain. Bacon and scallion balanced it out beautifully. In fact, the combination worked so well, I saved a little as a base for the salad dressing.
The Glaze. I normally just egg wash empanadas when I bake them, but I wanted these to have some additional pizzaz so I made a glaze of rum, sugar and chipotle.
It created a sweet stickiness on the exterior with a hint of smoke from the chipotle. (I think I’ll be creating different glazes for empanadas from now on.)
With all due modesty , I give this 5 stars. It hit all the notes I was hoping for … sweet, heat, salty, smokey, and spicy.
I also wanted to feature beet greens and made a red beet raw salad with a golden beet and plantain dressing (see recipe notes).
I had a great time with this challenge and can’t wait to do it again next month. I hope group members like my first contribution.
| Beet and Plantain Empanada with Raw Beet Salad |
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*Bacon and scallions added balance to the sugary beets and sweet plantain with a touch of spice and a little salt. **Similarly, a dash of chipotle was added to glaze so it would not be overly sweet. ***Save 1 teaspoon of filling for dressing. Add 1/4 cup evoo and the juice of one lemon. Pulse and serve over raw beets and greens.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
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I love the glaze!! It not only makes your empanadas gleam but the flavor sounds outstanding. I really wish we lived closer to one another since I have a feeling that cooking with you would be crazy fun!!
the wicked noodle recently posted..creamy goat cheese bruschetta with roasted red peppers and fried capers
Thanks. It would be fun, but aren’t we lucky to have blogs as a way of sharing with people who ‘get it’?
I’ll give it 5 stars too. I have never made empanadas, and now you’ve inspired me in that direction too. Great take on the beet.
angela@spinachtiger recently posted..Bacon Roasted Cauliflower.
Good for you for challenging yourself Joan. That is a creative group of high caliber that you have joined up with. And yes I am sure you have knocked their socks off with this entry.
Thanks, Val. Very sweet of you to say.
This sounds sublime! I am making these tonight!! Thanks, great blog too!
I gave up on food blog challenges because keeping with Mexican food in Mexico is enough of a challenge, hehe. I love what you did with the beets and plantains. Two of my favorite vegetables/fruits/roots…
Boy Joan, you jumped in with guns ah-blazing. Everything looks amazing.
Sam
Sam @ My Carolina Kitchen recently posted..Join me for Sunday Supper at Providence Ltd. featuring southern Pickled Shrimp
Beets and plantains…I never would have imagined that combination in an empanada (I wonder what the Argentines would think!). The glaze sounds like it really complements the flavors too. Admittedly, I’m not much of a fan of beets, but I admire your creativity. This is definitely not your everyday empanada.
Katie recently posted..Adventure and Extreme Sports in Necochea and Quequén
What a beautiful contribution! I love that you paired beets with plaintain, it sounds like a delicious, very unique combo. Can’t wait to see your creation next month!
I’m so glad that you joined the group Joan. Stellar first project! Very creative, love that you use both red and golden beets and made two different dishes that pair so well. Brava Amiga!
LL
Lori Lynn recently posted..Mashed Potato. Chestnut. Nutmeg. Butter.
This is one killah flavor combo and give yourself 5 stars by all means Joan. You only have to look at it to know the earthy, sweet and salty flavors from the bacon would be nothing short of spectacular. LOVE IT!
chow
Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..A Prayer, Answered : Rustic Butternut Squash & Spinach Quiche
Don’t be modest you hit all the right notes in this first Act. Welcome again. The fun is just beginning.
Bravo!
Awesome presentation, I love the pics! And I would love to share the table with you… I bring the Rioja, deal?
Nuria recently posted..Winter’s favorite Soup
Hot damn, you conquered these babies. What a clever idea with the smoky glaze and bacon addition. Can you mail me a dozen?
banana wonder recently posted..Horseradish-Jack Macaroni and Cheese with Roasted Tomatoes
Delicious looking! Both the salad and empanada look amazing.
Cheers,
Rosa
Your empanadas sound terrific with an amazing flavor profile, love the pairing of golden beets and plaintains, and the glaze of rum, sugar and chipotle.
5 Star Foodie recently posted..Duo of Beet Sorbets and Goat Cheese Beet Fritters with Honey Foam
I would never have thought to mix plaintain and beets – in empanadas…, so you can tell how 5-star I am (not)! I think the glaze is to die for and the plaintain dressing for the salad is something I need to try for myself, it looks so good! Welcome to 5-star makeover, Joan, you definitely set the bar here
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I could not wait for this post to appear as I was so looking forward to your presentation. You rocked it as you usually do everything you set your mind to do.
Platanos, Mangoes and Me! recently posted..Arroz con Gandules y Chorizo – Rice with Pigeon Peas + Spanish Sausage
Wow, Joan, I love this post. First of all I love and so relate to the way you think out your recipes. Secondly, I am completely taken with the idea of a chipotle-rum glaze. I am doing guava empanadas tomorrow in class and was going to just give them a simple-syrup glaze, but now I may have to rethink it. I like the idea, too, of sharing and creating together rather than competing.
Flavors of the Sun recently posted..Cauliflower Steaks with Olive Relish and Tomato Sauce
Thank you everyone for the very nice comments. I really enjoyed this challenge and the results…I’m glad you did too!
You go get em girl !
You always loved a challenge and you still do…..
Beautiful combination of both color and flavors.
The empanada looks so good! I can eat about 10 right now LOL.
What a delightful combination of flavors! Both the empanadas and salad are just delightful!
Welcome again to the group
You are so good at this! I think having a challenge to do is right up your alley. The glaze sounds wonderful and such a good idea to add another layer of flavor. The beet salad with beet greens is fantastic, great way to use the entire beet! Everything is so colorful and full of flavor- I would give it a 5 as well.
Robin Sue recently posted..Roasted Marshmallow Crispy Treats
Welcome to the group! You definitely made a five star dish here! Love the empanadas idea and every component that went into you dish. It’s gorgeous too.
I’m not able to participate this month but looking forward to sharing in March! So glad to have you
Thank you. I’m loving the group more and more with each post I see. I’m already looking forward to the next one and the round-up hasn’t even been posted yet.
Welcome and you are a wonderful addition to the group. Very impressed with your creation and the Smoky Rum Glaze…very cool.
Welcome to the group Joan! Your dish sounds delicious. A combination of beet and plantain sounds very interesting. I’m bummed to miss this month challenge.
too late for me to participate but will try next month, I like these monthly events sharoing different recipes with one theme/ingredient for all!
and totally agree with your words about blogging & sharing (& enjoying), let’s leave competitions to the sport’s world!
I agree with you so much. Why does everything have to be a contest? Instead of pleasure in doing something you love it’s all about winning … and bad feelings when you don’t. To me, this is good fun and the group is supportive and creative. The very best combination if you ask me.
Beautiful dish with great flavors and the pictures are spectacular.
welcome to the group, Joan! I love what you came up with! I somehow that a Latin influence would play a role in this challenge. You know I gotta love the plantain empanada. And that dressing– Imma try it. And yay you for all the challenges you’re a part of! Makes food blogging far more interesting.
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