Comments on: chicken empanada with chorizo and olives http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: e http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-330152 e Fri, 06 Nov 2009 10:25:03 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-330152 hm. was stoked about the empanadas but i can see why you're confused...on further inspection that recipe is totally weird... the weird replacement of fat with boiled plantain is suspicious.... bah!! i'm going to improvise my own filling mush of beans and plantains and use a normal dough...i'm picturing it now...gotta go experiment...=) hm. was stoked about the empanadas but i can see why you’re confused…on further inspection that recipe is totally weird… the weird replacement of fat with boiled plantain is suspicious…. bah!! i’m going to improvise my own filling mush of beans and plantains and use a normal dough…i’m picturing it now…gotta go experiment…=)

]]> By: e http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-330150 e Fri, 06 Nov 2009 10:18:37 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-330150 about those plantains...the plantain itself is pretty much never seasoned, save a glop of sour cream on top and the lard it's fried in... =) i bet the combo with the "well seasoned black beans" will be delish. i usually like making black beans with onion and plenty of garlic and various reconstituted dried chiles...perhaps a little cilantro and tomato...i'll report back if i try it but in the meantime i must heartily endorse that recipe's apparent potential! about those plantains…the plantain itself is pretty much never seasoned, save a glop of sour cream on top and the lard it’s fried in… =) i bet the combo with the “well seasoned black beans” will be delish. i usually like making black beans with onion and plenty of garlic and various reconstituted dried chiles…perhaps a little cilantro and tomato…i’ll report back if i try it but in the meantime i must heartily endorse that recipe’s apparent potential!

]]> By: Gigi http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-296082 Gigi Fri, 19 Jun 2009 19:49:21 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-296082 I made these last nite. It took me 4 hours! I didn't mind because I love to get lost in my own world when I cook. My boyfriend hates dark meat bc of the gristle so it took quite a while to remove it all (maybe that's why it took me 4 hours!). The result: absolutely DELICIOUS empanadas!!! The taste of the chorizos and olives was scant, so I think next time I'll double them. There's a place near Junction Blvd (by Queens Center Mall) called Empanada Cafe. They serve Hawaiian Empanadas made of Ham and Pineapple. The best I've ever tried. I think I'm going to experiment, and continue to use your dough. THANK YOU FOR THE RECIPE! I made these last nite. It took me 4 hours! I didn’t mind because I love to get lost in my own world when I cook. My boyfriend hates dark meat bc of the gristle so it took quite a while to remove it all (maybe that’s why it took me 4 hours!). The result: absolutely DELICIOUS empanadas!!!

The taste of the chorizos and olives was scant, so I think next time I’ll double them.

There’s a place near Junction Blvd (by Queens Center Mall) called Empanada Cafe. They serve Hawaiian Empanadas made of Ham and Pineapple. The best I’ve ever tried. I think I’m going to experiment, and continue to use your dough.

THANK YOU FOR THE RECIPE!

]]> By: Nicole http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-285140 Nicole Mon, 18 May 2009 21:59:49 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-285140 For anyone who's afraid of the mystery meat possibility in chorizo, you can buy chorizo seasoning (at least Mexican chorizo seasoning, and at least in Tucson, AZ!) in the Mexican food section of many grocery stores and either add it to some ground meat/TVP of your choice or probably just add some to the dish. Don't be too afraid of it - it's just a sausage! Also, Mexican chorizo worked fine in this dish, although I'm not sure how different in flavor the two are. These were great! I didn't have enough onions on hand, and I was pretty picky about removing all of the skin/fat/gristle etc from the chicken, so I only had enough filling for 12, but they were delicious. They also heat up great in a toaster oven. The dough really held up to the filling - even on the few that leaked during cooking, the dough was sturdy enough to keep the pies hand-friendly. Thanks, Deb! For anyone who’s afraid of the mystery meat possibility in chorizo, you can buy chorizo seasoning (at least Mexican chorizo seasoning, and at least in Tucson, AZ!) in the Mexican food section of many grocery stores and either add it to some ground meat/TVP of your choice or probably just add some to the dish. Don’t be too afraid of it – it’s just a sausage! Also, Mexican chorizo worked fine in this dish, although I’m not sure how different in flavor the two are.

These were great! I didn’t have enough onions on hand, and I was pretty picky about removing all of the skin/fat/gristle etc from the chicken, so I only had enough filling for 12, but they were delicious. They also heat up great in a toaster oven.

The dough really held up to the filling – even on the few that leaked during cooking, the dough was sturdy enough to keep the pies hand-friendly.

Thanks, Deb!

]]> By: tinarina http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-284981 tinarina Mon, 18 May 2009 01:03:02 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-284981 Made these a few days ago and they were great. Someone may have already pointed this out already, but the dough is super-easy to make in the food processor--I highly recommend. Liz C., thanks for reminding me about chimichurri; it's just the right sauce for these empanadas. I've tried a number of chimi recipes but like this the best--quick and easy with no special ingredients: http://www.epicurious.com/recipes/food/views/Chimichurri-231384 Thanks Deb, and empanadas are yet another bun in the oven... Made these a few days ago and they were great. Someone may have already pointed this out already, but the dough is super-easy to make in the food processor–I highly recommend.

Liz C., thanks for reminding me about chimichurri; it’s just the right sauce for these empanadas.

I’ve tried a number of chimi recipes but like this the best–quick and easy with no special ingredients:

http://www.epicurious.com/recipes/food/views/Chimichurri-231384

Thanks Deb, and empanadas are yet another bun in the oven…

]]> By: jeanology http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-276724 jeanology Tue, 28 Apr 2009 22:38:15 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-276724 Well I went with last night's dough and the empanadas turned out perfectly! I do wish I could have crimped the edges as prettily as you did, but the taste is wonderful. I used fresh Mexican chorizo instead of Spanish and that worked out fine. Thanks for the recipe. Well I went with last night’s dough and the empanadas turned out perfectly! I do wish I could have crimped the edges as prettily as you did, but the taste is wonderful. I used fresh Mexican chorizo instead of Spanish and that worked out fine. Thanks for the recipe.

]]> By: deb http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-276478 deb Tue, 28 Apr 2009 16:29:11 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-276478 Huh -- I am stumped too! I don't think there should be one. It might get a little hard to work with after 6 hours, but it doesn't mean it can't be softened up with some rolling around. Huh — I am stumped too! I don’t think there should be one. It might get a little hard to work with after 6 hours, but it doesn’t mean it can’t be softened up with some rolling around.

]]> By: jeanology http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-276435 jeanology Tue, 28 Apr 2009 14:07:12 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-276435 Hi Deb, what is the reason for the 6-hr limit on refrigerating the dough? I made dough last night for tonight's empanadas, and looking over the recipe just now I see that I missed that specification. Do you think I should make a new batch of dough or go with the one I have? Thank you! Hi Deb, what is the reason for the 6-hr limit on refrigerating the dough? I made dough last night for tonight’s empanadas, and looking over the recipe just now I see that I missed that specification. Do you think I should make a new batch of dough or go with the one I have?
Thank you!

]]> By: Lin http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-273621 Lin Fri, 24 Apr 2009 04:16:26 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-273621 UPDATE. April 5, that lovely night, we froze half the empanadas. [Yes, I'm totally romanticizing food. This is the sort of thing I do.] The other night we thawed them in the microwave then put them in a 350-degree oven for roughly 10 minutes. Deb, I'm telling you, they were AWESOME. Not just acceptable, but AWESOME. I had to share. UPDATE. April 5, that lovely night, we froze half the empanadas. [Yes, I'm totally romanticizing food. This is the sort of thing I do.] The other night we thawed them in the microwave then put them in a 350-degree oven for roughly 10 minutes. Deb, I’m telling you, they were AWESOME. Not just acceptable, but AWESOME.

I had to share.

]]> By: Liz C. http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-266744 Liz C. Fri, 10 Apr 2009 20:16:06 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-266744 We made these last week - I made the filling the night before and it worked just fine. Also, instead of using chorizo, I substituted a half a cup or so of drained diced tomatoes. It was deeeelicious. I also used a variety of sliced Greek olives. Additionally, we made a Chimichurri sauce, which proved to be the perfect accoutrement. We made these last week – I made the filling the night before and it worked just fine. Also, instead of using chorizo, I substituted a half a cup or so of drained diced tomatoes. It was deeeelicious. I also used a variety of sliced Greek olives.

Additionally, we made a Chimichurri sauce, which proved to be the perfect accoutrement.

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