Text 10982, 93 rader
Skriven 2014-03-17 08:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lunch 334
=================
 ML> Most people don't eat their lunch driving around, I reckon.
 NB> Probably...  I know that if I'm having to eat my lunch driving around,
 NB> I'll get it from a drive-up window, in some sort of sandwich form...
 NB> or similar non-messy item...  ;)

As we suggested, that's what empanadas are for!

 NB> Maybe I'll find some willing soul here to try it out...  there's
 NB> another Jamaican place I keep meaning to check out, further into the
 NB> city on Chili (between our street and where Chili and West meet
 NB> Main)...

H'm. Sounds like fun.

 Livie's has been there for a while, but I'm never thinking
 NB> about it except when driving by on my way to somewhere else... ;) 
 NB> Supposedly they are also a sit-down place...

Though I appreciate the convenience of takeout, I prefer
sit-down. My preference might change now and then, depending
on the depth of my state of homelessness.

 ML>> Which would probably cost more than an alarm clock!
 NB>> But might have more applications than just the alarm... ;)
 ML> Who needs 'em?
 NB> Good point.  (she says, thinking about her mostly soundless puter...)

Yesterday I needed to mark up some parts, and the conductor
wasn't around to check metronome markings with, so I had to
go online to YouTube to see what Michel Corboz did, and I
had to go on someone else's computer to do so. This was the
only time this calendar year that I have needed audiovisuals.

EL AUTENTICO DIABLO CLUBHOUSE EMPANADAS
cat: Panamanian, starter, main, beef
yield: 24 or 48

2 lb ground chuck
1 lg onion (chopped)
2 cloves garlic (chopped)
2 Tb Wesson oil
2 jalapeno or habenero peppers (chopped very fine)
1 Tb chile powder
3 Tb Arturo sauce or Tomato paste
salt and pepper to taste
Tabasco or your favorite designer hot sauce
3 x Your best pie crust recipe (for a 2 crust pie);
- or because it's the nineties, - 3 boxes pie crust
- mix (Pillsbury and Betty Crocker are my mixes of
- choice - Jiffy is not as flaky and light)
2 egg yolks

Heat oven to 350F.

Heat oil in large pan and saute onion and garlic until it is
translucent. Add the ground chuck and keep mixing it while
cooking so that it is not lumpy. After the ground chuck is
cooked, drain off all the liquid that has accumulated.
Then stir in the chopped peppers, chile powder, tomato
paste, salt and pepper.

Let this mixture cool off or you'll mess up the pastry.
While this is cooling, make the pastry. [If you doing it
from scratch, make it THREE seprate times or it won't
turn out right. If you opt for the nineties method, make
one box at a time. Divide each ball of dough in half, so
you will have six balls of dough. Keep the ones you are
not working with covered with a dish towel or it'll dry
out. What you have to decide now is what size empanada
you want. For an appetizer size, I use a mug with a 3"
diameter. For the normal size you'll want something
that's 5-6". I have used a saucer for this and cut around
it. Roll each ball out to the thickness for a pie crust.
Cut out your circles and stack them.

In a small bowl, mix the egg yolks with 1 Tb of water. On
half of the circle spoon on some of the meat mixture.
Moisten the edges with water and seal with a fork. Brush
the tops with the egg yolk. Place on a non-stick cookie
sheet (If not a non-stick, rub a little Crisco on). Bake
25-30 min or until golden brown.

Makes approx. 4 dozen appetizer size or approx. 2 dozen
of the other size. These freeze great and since you have
to be in kitchen anyway, make a lot and then you'll have
plenty to enjoy at a later time!. The Tabasco gets
sprinked on the empanada as you munch away.

Posted by Lesley Hendrickson March 09, 1997 at 11:20:15

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