PORK EMPANADAS and BOYCOTTS

I don't know how many of you have seen the recent issue of Gourmet. In the issue they talk about the farmers working to get tomatoes out to the rest of the country in the winter. They are abused severely. I find this kind of news so enraging. Unfortunately I know that it probably goes on more than we are aware.

When I was going to school for my Master's I did a report on the grape boycott and Cesar Chavez. He was quite an amazing man who did amazing things for the migrant workers. You can read about it here. I wish we knew about all of these types of bad conditions because I would boycott whatever product came out of such an environment.

The following is a quote from Cesar Chavez. "Our opponents in the agricultural industry are very powerful and farm workers are still weak in money and influence. But we have another kind of power that comes from the justice of our cause. So long as we are willing to sacrifice for that cause, so long as we persist in non-violence and work to spread the message of our struggle, then millions of people around the world will respond from their heart, will support our efforts...and in the end we will overcome."

Very inspiring.

Pork and Plantain Empanadas

1 pound ground pork
1 medium onion, chopped
1 green with some spots plantain, chopped
2 tablespoons raisins
1 bay leaf
1 teaspoon ground cinnamon
3/4 cup tomato sauce
10 green olives
1 red pepper roasted, peeled and chopped
2 garlic cloves, minced
empanada dough ( I cheated and used Goya)

Place pork in a fry pan and cook until evenly browned. Meanwhile, chop plantain into small pieces. Roast in the oven at 450F until golden. Roast red pepper on cook top. See the technique here. Combine all ingredients in a fry pan and cook with bay leaf until most of the liquid is gone. If you like a little heat add cayenne. Once it is ready, set aside to cool. Once it is cool enough to handle you can begin rolling it up in the empanada dough.