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New America Now: Sikh film director, Eat Real Fest, Budget Proposals

New America Media, Audio, Posted: Aug 21, 2009




MP3



New America Now:




    Odette Keeley talks to:


    Reporter Will Youmans with Arab American News on the arrest of a Sudanese woman
    for wearing trousers, and Kenji Taguma, English Section Editor of The Nichi Bei times discusses their transfer to a non profit newspaper.

    MP3


    Sandip Roy talks to:


    Natasha Minsker of ACLU Northern California about the alternative budget proposal from the People's Budget Fix Coalition. The proposals are focused on criminal justice reform and would save the state of California $12 billion while improving public safety,especially for minority communities.


    MP3





    Sarab Neelam's film Ocean of Pearls is a moody exploration of Sikh identity against the background of the US health care system.
    Ocean of Pearls San Francisco Screenings


    MP3




    The Eat Real Festival, next weekend in Oakland is about seeing fresh food as street food. And most of it is ethnic food. Marketing Director Susan Cross discusses how this is 'fast food'. Sandip also talks with two local chefs who are part of the Eat Real Festival, Tim Lyum of Poleng Lounge and Joseph Ahearne of El Porteno Empanadas.
    Eat Real Festival Official Website


    MP3


    Empanada de Carne - Recipe from Joseph Ahearne, El Porteno Empanada

    Makes 15

    1 cup raisins
    1 cup beef stock (preferably organic)
    1 cups diced yellow onion
    2 tablespoons extra virgin olive oil
    1 tablespoon garlic, minced
    1 pounds ground beef
    teaspoon cayenne pepper
    teaspoon cumin
    teaspoon cinnamon
    1 teaspoon paprika
    1 teaspoon brown sugar
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    3 large eggs, hard-boiled, peeled and thinly sliced
    1 cup chopped pimiento-stuffed green olives
    cup egg wash

    15 tapitas, 5 to 6 inches in diameter, available at Latin markets

    Coarse sea salt, for garnish

    1. Preheat oven to 400 degrees. In a small saucepan, bring one half cup of the beef stock to a boil and add raisins. Remove from heat and let sit for 20 minutes. Heat a large skillet over medium heat; add olive oil and brown beef, approximately 15 minutes. Strain the meat and reserve liquids. Set aside.

    2. In same skillet, saut onions over medium-high heat until golden brown. Add garlic and cook until fragrant, about 30seconds. Return beef to skillet, reduce heat, and add all dry ingredients.

    3. From the reserved beef juices, skim fat, and combine juice and enough beef stock to measure one cup. Add raisins and remaining stock, then fold in olives. Transfer mixture to large mixing bowl.

    4. To assemble empanadas, lay tapitas on a floured countertop or marble pastry board. If the weather is warm, lay out fewer tapitas at a time, as they are easier to work with when cool. Moisten the outer rim of dough with egg wash, and place a thin slice of hard-boiled egg off center in each tapita. Add 2 ounces of filling on top ofegg.5. Fold dough over to form semicircle, leaving a small underlip on bottom layer. Using your index finger, fold the under layer over your other index finger to form a"rope" crimp. Alternatively, you may use the tines of a fork to crimp the edge of each pastry.

    6. Brush empanadas with egg wash and lightly sprinkle with sea salt (no more than 8-10 granules). Place on cookie sheet one-inch apart, and bake for 15-20 minutes, or until golden brown.

    Note: Joseph Ahearne makes his own dough, and is happy to sell it to customers. You can substitute pre-made pie dough, or look for La Saltena brand empanada dough (called tapitas, or tapas) at Latin markets. Ahearne recommends Val 16 in San Francisco (3100 16thStreet), which specializes in Argentine products.




    New America Now is now available as a podcast through KALW and National Public Radio, so you can listen to the show on your MP3 player. Click here to subscribe.



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