Sunday, September 9, 2007

Eating My Way Thru the Sunday Blues

Now Playing: Alicia Keys- "No One"
"And above all... Think Chocolate!" - Betty Crocker

I think I literally ate my way thru the city today, although I can't say it was the first time. My friend and I were up early and went to have lattes and donuts at Dunkin' Donuts, an American staple with surprisingly good coffee and donuts I wish I could eat for days without consequence. Then we went over to the Red Hook ballfields and made the usual rounds of tacos, empanadas (recipe below, seems to be the same ingredients as those at the vendors) and pupusas before needing a nap to handle the food coma we had imposed on ourselves. We then went into the city for chips, salsa/guacamole, and $5 happy hour margaritas at Miracle Grill (a great West Village treat). To top off the night and in yet another effort to thwart an appetite for dinner, we made a pitstop at the Chocolate Bar. I picked up a cherry, coconut, dark chocolate bon bon and he got a PB&J dark chocolate one. I have never been to this store but it was super cute, they had adorable chocolate bars (banana milk, salty pretzel, smores, etc) and a ton of special treats like peanut butter and chocolate dipped rice krispie treats.

Empanadas de Carne


  • 12 - 15 lb empanada shells
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 lb ground beef
  • 1 tbsp oregano
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 cup green olives, chopped
  • 1/2 cup raisins (optional)
  • 1 hard-boiled egg, chopped
  • salt and white pepper to taste
  • walter
  • sugar
  • butter


Defrost the empanada shells.

Heat the oil and sautee the onion until golden. Add the garlic and sautee for a couple of minutes. Add the ground beef and brown. Drain off the fat. Add the spices and cook until the meat is done. Add the olives, raisin and egg, mix well.

Scoop the meat mixture (about a tablespoon worth) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.

Brush the tops of the empanadas with a bit of water or milk. Sprinkle with sugar. Bake in oven at 400 F. until golden.

No comments: