Today's Google Offer for Seattle is $10 for $20 worth of delicious Pagliacci! I just picked up a couple for next time I'm down there. www.google.com/offers/home#!details/4bc7fd6bd3feb311/1L62ESQ7PFORYR5V
I don't know if many of you are into the whole "Groupon" thing, but this is a pretty good deal if you spend any time in the area. Google Offers just launched recently, and so far they've had some gooduns.
I completely forgot about that thread. I think I had it filed away as another "David Lynch Appreciation Thread."
I guess I'll add that Paglicci Pizza is my favorite pizza of all time. I have had pizza of similar, and maybe even higher caliber, but Pag's is consistent and dependable. It's normally quite expensive, however. Still worth it at full fare in my opinion, but with this deal you'll be laughing. haHA!
Post by StormyPinkness on Nov 22, 2011 13:52:44 GMT -8
I made a delicious thing last night. I guess you could call them empandas of a sort. Or not, whatever. I am sure these would be delicious with actual chorizo as well, but I didn't feel like eating any meat and I think soyrizo is really good. Spices and texture are just right.
oil 1 small onion or half of a larger one, diced small 12 oz. soy chorizo 1 large or two small cloves garlic, minced 4 oz. diced green chiles 2 medium yukon gold potatoes, diced very small (1/4-1/8 inch erring on the small side) 4 oz. cream cheese cumin paprika salt pepper 2 tubes of canned crescent rolls (8 rolls inside)
Turn on your oven to 350.
Heat up a couple of tablespoons of oil and sautee your onion until soft, 5-7 minutes. Crank up the heat some and put in the soyrizo. Just cut the tube open and squeeze it out. Stir every few minutes so the soyrizo starts to brown and get some nice crispy parts. Add your garlic and cook about 30 seconds. Add all the green chiles and stir around. Add a pinch of salt and a few shakes of cumin and paprika. Remove to a plate and heat a little more oil. Add potatoes and cook until they are tender and starting to brown. This probably takes 10-15 minutes. If they aren't cooking fast enough you can cover them for a bit. Crank the heat at the end to get some nice color. Add a pinch of salt and a few grinds of pepper if you want. Add soyrizo mixture back in and mix well. Heat through and add cream cheese. Stir around until well blended. Taste to make sure you like it.
Open your crescent rolls. I used Trader Joe's brand and they were decent. You will want to have two triangles per empanada. Pinch them together in the middle so you have a rectangle shape. Put some filling in the middle and then seal up like a triangle, corner to corner. Just pinch them all together, it will be fine. You can probably put a healthy couple of tablespoons in there. Put these on a greased (I used foil with a bit of oil on it) cookie sheet and cook in the oven until a lovely golden brown. 15-20 minutes. Turn pan once to ensure even cooking. Let cool for a few minutes and enjoy!
I like how's there's food twins all over the world, just evolving in different ways. Like how burritos, sushi and donairs are all just stuff you normally eat in your part of the world rolled up in whatever is handy but they're all so crazy delicious in completely opposite ways.
Hey foodies, can I get some help with this? I'm having a big tempura fondue party next weekend and I'm trying to come up with some dipping sauces. I'm going to do the traditional soy sauce/mirin recipe, and I think probably some sort of flavored mayonnaise (peanut, ginger or just srirachra) but I'm looking for at least one more. Any suggestions would be much appreciated!
Post by StormyPinkness on Dec 6, 2011 13:24:06 GMT -8
I was going to say a peanut sauce, but not necessarily mixed with mayo. Like peanut butter, soy sauce, garlic, sriracha, and some water to the right consistency. Sweet chili sauce? I think that stuff is pretty tasty. Ooooh and I bet a scallion dipping sauce would be really good. Here is a link to something that looks pretty tasty. newasiancuisine.com/5199-soy-scallion-dipping-sauce-yangnyum-ganjang.html
Post by Shaxspear III Esq. on Dec 6, 2011 13:35:08 GMT -8
I make a peanut Szechuan style sauce for stir fry that would probably be pretty tasty for tempura.
I dont really measure when making stuff so make this to taste, don't follow it word for word because i'm guesstimating most of it.
2-4 cloves of garlic depending on how much you like garlic 1-2 tablespoons of grated ginger 1-2 squeezed limes 1 tablespoon of hoisin 1 cup of peanut butter 3-4 tablespoons of rice wine vinegar 1/4 cup of low sodium soy 1/4 cup of sesame oil 1/2 cup of water Salt and pepper to taste. And then add spicy stuff to your taste. I like chopped fresh chilies, but you could also use sriracha, sambal or even chili flakes.
Yum, that sounds awesome Shax! I think I'll have to try that. And that soy scallion might be even better than just the usual dipping sauce you get at the restaurant. More fun to look at anyways. Thanks guys!