[Printable Recipe]

This post is a few weeks late and eggplants are no longer in season, so I apologize! But I was so impressed by how quick and tasty this was that I had to share.

By now, you’re probably well aware that eggplant is my nemesis. But I keep finding new and delicious ways to use it, between the eggplant croquettes, the eggplant rollatini, and now this curry. It’s rich and has that sticks-to-your-ribs quality that’s usually found in meat-based dishes. It’s also got so many flavors and textures going on, which really surprised me, given that the recipe wasn’t too complex.

The original recipe called for palm sugar and kaffir lime leaves, but I subbed brown sugar and lime zest with no problems. I would recommend trying to find fish sauce though. It’s not oyster sauce, which is used in Chinese recipes and is thick and sweet. Instead, it’s quite liquid-y adds a salty, umami-esque component.

I had plenty for dinner and leftovers for lunch the following day. But if you’re making this for a larger crowd, I’d double the recipe or add some protein.

Adapted from Group Recipes

Ingredients:

• 4 asian eggplants (I had 2 long purple ones and 2 of the round green ones.)
• 1 can coconut milk (Feel free to sub low-fat here. I sure did.)
• 3 Tbsp. red curry paste
• 1/2 tsp. fish sauce (You can get this in the International aisle of some grocery stores, or an asian grocery store.)
• 1 tsp. brown sugar
• Zest of 1 small lime
• 1 serrano chile, minced (Feel free to use more if you can handle it!)

Directions:

• Chop the eggplants into 1/2″ chunks and set aside.
• Heat 1/2 of the can of coconut milk over medium-high heat in a skillet. When the mixture starts to simmer, whisk in the curry paste. Let the coconut milk-curry mixture reduce by half.
• When the mixture has reduced, add the remaining 1/2 can of coconut milk, fish sauce, and brown sugar and whisk to combine. Add the eggplant chunks and simmer for ~8 minutes until they’re tender.
• Add the lime zest and serrano chili and simmer for ~1-2 minutes. Serve immediately over rice.

Today I had a craving for one of my old favorites, shrimp ceviche.  This is a dish that is traditionally made with raw shrimp, which are cooked in the acidity of the citrus juices.  I’ve done it this way in the past, and it’s great.  You can actually see the shrimp cooking through the color change they undergo.  If the idea of cooking shrimp via chemical reaction (without heat) bothers you, you can always boil the little buggers for 60 seconds before adding them.  I wouldn’t do any longer though, or you’ll end up with overcooked shrimp after adding them, since they’ll continue to cook in the citric acid. In any event, I keep a bag of frozen, cooked 100-150/# shrimp in my freezer for just this kind of thing, and try to keep a bag of Nonni’s Panetini from Costco in my pantry.  I once had an open bag for over a year that was still crispy and delicious, so it’s something good to have around, even if the bag looks too big for your immediate use.

Today’s recipe went something like this:

• 1/8 c lemon juice
• 1/8 c lime juice
• 1/8 c olive oil
• 1/4 c white vinegar
• 1/2 c water
• A few spashes of Cholula hot sauce
• 1 large cucumber, cut into 1/2″ cubes
• 1/2 white onion, cut into 1/4″ pieces
• 1 bunch cilantro, chopped
• 6 smallish tomatillos, cut into 1/2″ pieces
• 3 smallish tomatoes, cut into 1/2″ pieces
• about 30 shrimp, cut into 1/2″ pieces

All measurements are approximate, as I didn’t measure a thing.  I also bought some kind of peppers that were green, thin, kind of dry when chopped, and that the guy scanned as green beans.  They have a fair amount of kick; if I did it again I might only add 3 or 4 of them.  Recipes I’ve found call for serrano peppers, but I’ve never seen them in the store when I need them, so I just go with whatever looks interesting.

Another note: some recipes call for red onions instead of white.  I can’t remember if I’ve ever tried that one out before.

Finally, I would have added an avocado cut into small chunks if the ones I had bought were ripe.

Mix all this up in a large storage container, snap the lid on, and put in the fridge.  It’s good immediately, great after an hour or 3, and incredible after a night in the fridge.  This makes quite a bit, so I’m planning on having it for lunch for the week as well as a snack here and there.  It’s *gotta* be good for you in some regard, with it consisting of something like 90% fresh veggies.

Last weekend while I was in New York, we somehow got ahold of impossible-to-get reservations at Momofuku Ko. It was amazing. One of the best meals I’ve ever had. It wasn’t blow-me-away quality in every course but the combination of the food, the atmosphere and the few that did blow me away… it was pretty awesome. One thing there wasn’t much of there, but there is a lot of at the noodle bar, is pickles.

I’ve had mixed success with pickles in the past – both vinegar and naturally fermented. I decided to try out Chang’s recipe from Momofuku Noodle Bar to see how it would stand up to my past experiments. They’re pretty sweet and not quite as sour as I’d like but I think they may still need a couple of days. For as quick and easy as they are, it’s a nice way to use up extra vegetables instead of letting them go bad in the bottom drawer of your fridge… you can just just about anything.

- 1 cup hot water
- 1/2 cup rice wine vinegar
- 6 tablespoons sugar
- 2.25 teaspoons kosher salt

You can eat them right away but they definitely benefit from sitting around in the brine for a bit. At least a day or two.

I used Persian cucumbers, serrano chilies, baby carrots, radishes and cauliflower.

I think this brine might be even better on sweet stuff. Chang suggests asian pears in the book and I think I might have to try that next…

Short Sale or Loan Modification Help for You or a Friend in Need

Courtesy of JILL BERNI – Home & Loan Broker

I Will SaveYour Home (or a Friends) from Foreclosure at No Cost !… (* Sacramento, Placer, El Dorado)

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Simply put… We need housed for our Pre-Foreclosure Clients, with good incomes, that can’t afford their exploding $3-5000/mo payments, and would gladly pay $1500-3500 for an executive Home. We save people from foreclosure, and have homes for Lease Option to save other families from foreclosure…Investors, HomeOwners, and Future Homeowners are welcome to help us Save people from 7 years bad luck.

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OakTree Home & Loan – Google Maps

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Bank Approved short sale price on this Crestview Florida home back on the market

video MLS#: 513902 OfficeFile#: ListPrice: $109,000 Status: Contingent ApproxSF: 1,320 BG: Address: 195 CABANA WAY $/Sqft: $75.00 CRESTVIEW, FL Bedrooms: 3 Zip: 32536 Baths Full/Half: 2/ County: OKALOOSA Stories: 1 MainArea: 25 Crestview Area YearBuilt: 2005 SubArea: 02 CRESTVIEW SOUTHWEST OccStat: Occupied Subdiv: RIDGE CREST PH II ImmOcc? ParcelID: 18-3N-23-1261-000C-0120 Cons

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Expired Listings Exchanged for Our PreQualified Buyer Clients

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MANAGEMENT OF INTERNATIONAL URBAN MIGRATION:

TURKEY-ITALIA-ESPAÑA

PROGRAM – 16 NOVEMBER 2009

09.30 – 10.15        Opening Speeches:

Ahmet İçduygu (Koç University-Migration Research Program Director)

İrşadi Aksun (Koç University Provost)­

Marcello Balbo (Universita IUAV di Venezia)

Julio Perez Serrano (Universidad de Cadiz)

Cevat Yaman (İstanbul Metropolitan Municipality)

Murat Aydın (Zeytinburnu Mayor)

       10.15 – 10.30        MIUM-TIE Project Presentation

       10.30 – 10.45        Coffee Break

10.45 – 11.45         Managing International Urban Migration: Country Presentations (Turkey-Italy-Spain)

Ahmet İçduygu (Koç University)

Marcello Balbo (Universita IUAV di Venezia)

Julio Perez Serrano (Universidad de Cadiz)

11.45 – 12.00        Questions & Answers

12.00 – 13.00        Lunch

13.00 – 14.00                    Case Study Analysis Findings:

Kristen Biehl (Koç University): İstanbul

Giovanna Marconi (Universita IUAV di Venezia): Treviso and Bologna

Marcela İglesias (Universidad de Cadiz): Jimena de la Frontera and Seville

14.00 – 14.15                    Questions & Answers

14.15 – 14.30        Coffee Break

14.30 – 16.00        Panel: Cities and Migration

Panel Chair: Ahmet İçduygu (Koç University)

Vildan Yirmibeşoğlu (İstanbul Governorship)

Maurizio Busatti / Meral Açıkgöz (International Organization for Migration)

Sabriye Yazıcı (Zeytinburnu Municipality)

Mustafa Tütüncü (Iraqi Turks Culture and Solidarity Association)

Mustafa Demir (Humanitarian Aid Foundation)

16.00– 16.30         Discussion / Closing

As everyone knows I just love playing Control. Control is a bit like playing Chess, only true masterminds can actually endure playing it and master it to the max. This blog will focus not only on Control decks because as I believe Control is an aspect of the game. As Flores used to say Who is the beatdown, I have no problem with that theory but there are so many decks that don’t rely on attacking to win or being the aggressor that I find it an old theory but respectable at least. Control is the aspect of the game where you have the advantage on board or even mentally on the opponent. An aggro player establishes control as he swings while keeping blockers away and having a perfect or accurate mana curve. A combo player establishes Control by going off or preventing opponents to disrupt them, the only difference is that they establish Control in the end game. A control deck establishes control as soon as he has a board advantage and hand advantage over its opponent. Maybe the field is empty but he still has 5-6 cards compared to his opponents 1 or zero.

This is what I think of Control. In this blog series I will focus on Control decks and some other decks that focus on controlling son aspect of the game. Sometimes I will just chit chat about mental aspect of the game, while others I’ll have decklists and theory.

Enjoy.

Efeito criado em algunss minutos no after effects,
muito simples, breve estarei postando o tutorial aki…
pessoal podem dar sugestoes tbm !
obrigado.

Criado por Renato Soares Ferreira.

I quaderni del pianto

di Marcela Serrano – Ediz.  Feltrinelli – Pagg.  128 – € 12,00

Trama: Racconto di una donna la cui figlia scompare in ospedale. Le raccontano che è morta, ma lei non lo crede e, pur passando per pazza, non accetta la verità ed inizia la sua ricerca. Lo fa perdendo tutto quello che ha, ma aprendo un percorso enorme e pericoloso assieme ad altre donne. E’ la storia di tanti desaparecidos così diffusa in centro america. La sua ricerca le dimostrerà che non era affatto pazza.

Letto da: Ele da Siena

‘Eros was united with his Beloved inside the Great Orphic, Cosmic Egg: Phanes, Erika Paios. Eros unites, but Phobos, fear, hatred (nothing is closer to love than hatred) disunites, leads to separation, breaks the Cosmic Egg. So as to acquire consciousness, individuality, so as to be able one day to give a face to the Cosmic Egg.
‘Complete fusion – losing oneself in one’s opposite, in the loved one, in an effort to return to the original Androgynous – is not a good thing. It goes against Individuation, the immortality of the persona and resurrection, which is differentiation, the individuation of both partners, so that he and she can come together again separated but, in another way, united for ever. Resurrected. ‘If you have the great good fortune to meet your beloved again, the her ofhim, in one of the turns of your wheel, don’t make the mistake of marrying her. You would both be destroyed. What you must do is help her to die outside you. Love her as if you were committing a crime. The beloved must die in order to return to life as an immortal, placing her eternity in your hands. This is the true Her, who leads the warrior to heaven, who is not all illusion, who does not drag him down into hell, profaning him, castrating his magic virility, turning man into woman. She is not the devouring mother, the widow who is not the Widow, because She does not resign herself to her widowhood and so castrates her son. Parsifal and” Alexander had to employ Phobos (Hatred) in order to escape from the Great Mother, the little widow, so as to achieve the Grail, the Stone of Change, which the Greeks called Xoanon. Totality.
‘Das ewig Weibliche zieht uns hinan,’ as Goethe said. “The Eternal Feminine leads us to heaven. ” Because the impulse which drives you to fulfil the ultimate mystery, which I have called Individuation, projecting the “ego” into the Persona, into the Monad, into the Self, giving a face to the Gods, “lighting the darkness of the Creator”, is none other than love. Only love can make you cross the deep chasm, the drawbridge that separates your “ego” from the castle in which your beloved lies asleep, jumping into the abyss. It is in effect a change, a miracle. It is a Non-Existent Flower: the Self. Fall into this flower and you will find the face of your Beloved there. This love, this impulse, is an icy, red-green fire, which consumes everything and projects you to heaven, loving beyond life and death, for all eternity. This love makes you immortal. This face, this Fire of Love, which the troubadours and Minnesanger called Woevre Saelde, Isolde, I have called Anima in the man and Animus in the woman.

- Miguel Serrano, Nos: Book of the Resurrection -

Mørke tanker og banale praktiske aktiviteter (samt angsten knyttet til dem) har beleiret meg i dag, og jeg har svart på utfordringen ved å sove mye og gå en lang tur. Tenkte også å fryse fienden ut ved hjelp av Eldrigs “Everlasting War Divinity” eller rive mørket i stykker ved hjelp av Triariis solare “Muse in Arms”, men fienden har lange armer og har nå greid å slette innholdet på ipoden min. Den har også greid å forsure både den hvite og den røde vinen i huset, så da må jeg holde stand i kveld uten disse hjelpemidlene. Men en kopp anstendig kaffe og noen druer har jeg greid å få opp i tårnet mitt, og med et stearinlys tent i tillegg har jeg håp om å få gjort litt viktig tenkearbeid de neste timene.

Jeg lurer på hvor resten av hæren min er; de apokalyptiske vokterne som kan si “ikke enda” når Gog og Magogs horder forsøker å trenge inn, de som fremdeles holder stand, og som ser— selv i dette klamme mørket. Sannheten er vel at muren allerede lenge har vært brutt, og at fiendens horder er på alle kanter.

Hvilke instruksjoner var det jeg fikk før jeg kom hit? Sa de at jeg skulle gå alene, uten menneskers aktelse, uten gudenes hjelp, eller en kvinnes varme nærvær? At dette eventyret skulle gjennomføres kun ved hjelp av mitt hellige raseri og bildet av den elskede? Jeg tviler på renheten i mitt raseri, og det rettes i stor grad mot et bilde av noen jeg virkelig håper ikke er min elskede. Misforståelsene her er store og groteske. Humor skal visst være lindrende, men ofte står humoren for meg som et av djevelens fremste våpen— i hans kamp for å tvinge frem toleranse der den ikke har noen berettigelse. Den som ikke er i stand til å le den store latteren bør være alvorlig. Den lille latteren trenger vi ikke. Og heller ikke den smilende piken— skjøgen. Den sanne piken i dag— jomfruen— er den gråtende piken.

Jeg vet ikke hvor lenge jeg vil skrive opptegnelser til omverdenen, eller om det har noe for seg. Om ikke annet kan disse refleksjonene rydde en lysning for meg selv. Hva har jeg funnet ut så langt? Disse bøkene er de beste innføringene jeg har funnet så langt i kampen for å forstå verdenssituasjonens grunntrekk:

“Crisis of the Modern World“  av René Guénon

“The Reign of Quantity & the Signs of the Times” av René Guénon

“Revolt Against the Modern World” av Julius Evola

Den beste boken i forsøket på å finne eksistensielle svar på situasjonen er denne:

“Ride the Tiger: A Survival Manual for the Aristocrats of the Soul” av Julius Evola

Hit har jeg kommet, inn i disse bøkenes lysning, så vil du vite omtrent hvor jeg er kan du lese disse.

Så er det min fremtidige kurs…. Jeg har bestilt tolv bøker fra Amazon som jeg venter på, som jeg håper kan hjelpe meg å stake ut den videre kursen. Fire av bøkene handler om kaosmagi— en disiplin jeg vet lite om, men som jeg tror på godt eller vondt gir svar til tidsånden og dens utfordringer.

Jeg har bestilt fire bøker av Yukio Mishima. Hans “Sne om Våren” er det nest beste skjønnlitterære verket jeg har lest (etter Miguel Serranos “NOS: Book of the Resurrection“), og jeg er meget spent på de tre siste verkene han skrev som hørte sammen med dette i Fruktbarhetshavets tetralogi. Mishimas selvbiografiske “Sun and Steel” skal også med i bestillingen. Jeg tror Yukio Mishima vil være til stor hjelp i kontemplasjonen over hvorvidt det beste i den nåværende situasjonen vil være å gå for en snarlig selvstyrt død.

For å utvide min metapolitiske horisont har jeg bestilt “New Culture, New Right: Anti-Liberalism in Postmodern Europe” av Michael O’Meara.

Min geopolitiske horisont skal jeg utvide med Michael Klares “Rising Powers, Shrinking Planet: The New Geopolitics of Energy” som tar for seg peak oils politiske implikasjoner.

Oljens metafysikk skal jeg undersøke i Reza Negarestanis lovende “Cyclonopedia: Complicity with Anonymous Materials“.

Og til sist har jeg bestilt “Cold World: The Aesthetics of Dejection and the Politics of Militant Dysphoria” av Dominic Fox, et verk jeg håper kan bygge bro mellom Evolas tanker i “Ride the Tiger” og den postmoderne verdenen vi lever i. Noen interessante refleksjoner med utgangspunkt i denne boken finnes på Splintering Bone Ashes.

Nå gjelder det bare å holde stand til bøkene kommer. Jeg fryser på hendene, nesen og føttene. Kanskje situasjonen krever en ny kopp med kaffe?

A staple on tables throughout Thailand. Great on anything, especially curry and chili paste based recipes … and, yes, it is spicy!

INGREDIENTS

4 Tbsp. Fish Sauce
3-4 Fresh Thai or Serrano Chilies

RECIPE

Place fish sauce into small bowl or container. Cut chilies cross wise into 1/8 – 3/16 inch slices and place into bowl. Cover and refrigerate until ready to serve. Spoon sparingly over your favorite Thai or Asian dish.

Prep Time = 5 minutes
Cook Time = n/a
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

I have been fortunate enough never to have been a victim of this, the first of the Olympic sports of Lavapies, though I hear that a sporting handbag relay is a frequent sight in the neighbourhood. There is always something picaresque happening in and around the plaza, so it pays to have your eyes peeled and your ears pricked at all times.

When I say I have never had my bag snatched in Lavapies, this doesn’t mean that I have never been robbed or mugged in Madrid. In fact, if you’re not robbed in your first few months here then you can’t truly consider yourself ‘in’. It’s like a brusque frat-boy initiation rite.

Once, on the tube at rush hour on the way to work. 4 euros in my purse, choke on it, gypsy scum! Once, in the stairwell of a seedy hostal in Tirso de Molina in the late eighties. After stepping over junkies in the doorway, we were followed by a charicature of a scrawny gypsy Rose Lee, clutching at me and moaning ‘money, alms for the poor, help me, for the love of God, help me…’ while her other hand filtched the purse from my pocket. Once in the Retiro, sat on a bench with my boyfriend, just collected tickets and travellers’ cheques for our trip to the UK. A well-dressed arab apporached with an unwieldy map and asked for directions. My bag was on the bench beside me, the handle looped round my knee, until we were momentarily distracted. Once, a year ago, at the cashpoint in Tirso de Molina- jostled by two teenage Romanian chav girls who never even flinched when I unleashed my inner Amazon- ‘You will not touch me again, whore bitch!’ shove, ‘if you touch me again I will break your face!’ They robbed me of 300 euros right under my nose and I didn’t see them take the money. Once, a couple of years ago, in a shoe shop in Calle Mayor just off Sol, an area with the highest number of thieves per head in Europe. I put my bag down to try on a shoe and the fucking Borrowers made off with it invisibly. In the blink of an eye, you could say. Once at a street café in Serrano, bag on the floor by my feet, hassled-looking man approaching asking which way to the bus-stop.

Well, I could go on but it would be so dull. You see, from where I’m sitting, I’m far more likely to be mugged outside the neighbourhood than in it. I have never been threatened, pick-pocketed or even followed near my house. They always say you are safest in the thick of it, honour among thieves and so on. Madrid can be a mean city, let’s face it, it’s a European capital. But I am from Nottingham, you can’t scare me. I’ve wrestled with fat slags at closing time in dank victorian alleyways, I’ve held my own in chip shop queue brawls, I’ve repelled hordes of feral children unarmed and alone. And I think you can see this in the way I walk the streets. Nottingham girls are made of tough stuff, pride of the Midlands, we’re bred on pork pies and cross-country runs. I can hold my own in a changing room cat-fight, I went to an all-girls public school, what do you expect? I have respect in the Hood. Nobody’s going to be snatching my bag in Lavapies any time soon.

I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!

This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.

So I’m making:

Snacks:

• Pickled beans
• Oranges
• Tomatillo-serrano salsa (it’s for the PSU/OSU game, so I couldn’t bring a red salsa!)

Side dishes:

• Butternut squash and apple casserole with herbs
• Mashed turnips
• Wilted turnip greens with pecans
• Green salad with balsamic vinaigrette

Dinner:

• Pasta with beet greens
• Thai green curry with eggplant

Dessert:

• Green tomato cake with brown butter icing

Organizada por la Casa de la Juventud del Ayuntamiento de Castilblanco de los Arroyos, la segunda marcha cicloturista toma el testigo a la celebrada el año pasado en la que participaron 200 deportistas de toda la provincia. Con una dificultad media-alta, los participantes recorren este domingo 49 kilómetros por los caminos rurales de la rivera de Cala con una riqueza paisajística y medioambiental característica de esta zona de la Sierra Norte de Sevilla.

Juan C. Romero. Tras el balance positivo de la primera marcha cicloturista celebrada el año pasado en  Castilblanco, que contó con una participación cercana a los 200 ciclistas, la Casa de la Juventud organiza este domingo la segunda edición de la prueba con el propósito de consolidarla en esta localidad de 5.000 habitantes situada en plena Sierra Norte de Sevilla. La prueba cuenta con el respaldo de la Federación Andaluza del Ciclismo.

Sin variar su recorrido, la marcha, que ha sido valorada con una dificultad media-alta discurrirá en su mayor parte por caminos rurales de gran riqueza paisajística y medioambiental, salvo un pequeño tramo en el que lo harán por carretera. A partir de las 8:00 horas de la mañana los participantes están citados para recoger sus dorsales, ya que la prueba de 49 kilómetros dará comienzo dos horas más tarde desde la sede del Ayuntamiento, en el centro del pueblo.

Siguiendo los caminos del Gergal, los ciclistas llegarán hasta la localidad de Guillena . A media mañana se realizará una parada en el merendero para reponer fuerzas antes de continuar por el  camino del Serrano y la rivera de Cala hasta la meta, situada en el Polideportivo Municipal de Castilblanco. Desde la explanada del campo de la feria la organización ofrecerá un almuerzo a los que finalicen el recorrido.

Al término de la prueba se sorteará una bicicleta de montaña entre todos los inscritos,  tendrá lugar la entrega de trofeos para los ciclistas más jóvenes y veteranos en las modalidades hombre y mujer. Todos los participantes en la II Ruta Cicloturista recibirán su bolsa de avituallamiento, así como una camiseta conmemorativa de la prueba.

Lea este artículo en:

www.SevillaActualidad.com

Ruego al Exmo. Ayuntamiento de Castilblanco de los Arroyos que cese el robo de material fotográfico y de textos de este espacio y su publicación sin reseñas, consulta o permiso alguno de su autor en los boletines semanales y demás ediciones que el consistorio reparte a los vecinos.

Desde este espacio se entiende que cuenta el Exmo. Ayuntamiento con los medios suficientes y abundante personal bien remunerado para disponer de sus propios contenidos sin la necesidad de recurrir sin citar su procedencia a los materiales que desinteresadamente y con el único objetivo de dar la mayor difusión de la información local y de la cultura castilblanqueña se publican en diferentes medios y en este blog personal firmados por Juan Carlos Romero.

Este mensaje se mantendrá en todos y cada uno de los siguientes posteos de este espacio, hasta que el Ayuntamiento de Castilblanco notifique de manera oficial que cesa el uso indebido de material fotográfico y textos personales de este espacio, explique por qué motivo ha continuado haciéndolo tras el escrito que le fue enviado en el mes de mayo, y se disculpe públicamente por el uso indiscriminado de este material firmado y por lo impropio de su proceder, sin citar las fuentes.

Empanadas, empanadas, empanadas.  Just saying the word makes the mouth water, no?  The stuffed bread pastries have a long cultural history across the world, and you’ll find variations in the name and fillings in Latin, Asian and Caribbean countries everywhere.  They can be savory and spicy, sweet and flakey, baked or fried, square or crescent-shaped.  Although there are similarities in their basic construction, the differences between each one make them stand out as all their own.  After reading a NY Times article about Chilean style empanadas, it was clear that we had to give this version a try.

This recipe took a bit of time, mostly because the empanada dough was made from scratch. There are some markets that sell pre-made empanada dough that is really good and a time saver of course, but sometimes it’s worth the trouble to try the long way first. Once you have that first experience down, all shortcuts are welcome!  You may notice that we used our own recipe for the dough, although there are much simpler recipes.  You can jazz it up or dress it down however you choose.  We also left out the hard boiled egg, which arguably may be the main ingredient that makes a Chilean style empanada what it is.  We’d love to hear your feedback on the egg if you’ve tried it before.  This recipe makes a very large number of empanadas, which is perfect if you’re throwing a party or you have a lot of hungry friends. If that is not the case, feel free to half it.

Before we share the recipe, just a tiny reminder that today is the very last day to help us get a win for the Foodbuzz Blog Awards.   You nominated us as the ‘Blogger You’d Most Want to See Open Their Own Restaurant’, so let’s bring it home! You can put in a vote right here! We’re also shooting for the chance to do a live demonstration of our Menu Item for with the Bertolli Sauce team during the festival. Of course, you can put in another vote right here.

Mini Beef and Raisin Empanadas with Cilantro Lime Sauce – Approximately 4 dozen

Filling
1 pound ground beef
1/2 large red onion, diced
1 small green pepper, diced
1/2 cup raisins, finely chopped *
3/4 cup olives, finely chopped**
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt
2 serrano peppers, deseeded and minced
3 tablespoons fresh parsley, chopped
Grapeseed oil

Dough
4 cups flour, plus extra for rolling
12 tablespoons ice water
2 teaspoons apple cider vinegar
2 tablespoons sugar
1 1/4 teaspoons kosher salt
2 teaspoons dried oregano
1 cup shortening
1 tablespoon milk
1 egg

Sauce
1 cup crema Mexicana
2 cloves garlic, minced
3 tablespoons fresh cilantro, finely chopped
Juice of 1 lime
Kosher salt

1. Start dough by whisking water and vinegar.  Set aside.  In a separate bowl, whisk flour, oregano, sugar and salt.  Add shortening and mix with fingertips or a pastry blender until mixture looks like small, coarse crumbs.

2.  Slowly drizzle in water and vinegar until moist and dough begins to come together.

3.  Place dough on a lightly floured surface and split into two pieces.  Roll into balls and flatten slightly with the palm of your hand.  Wrap them both in plastic wrap and chill for at least 1 hour.

4.  Swirl a bit of grapeseed oil in a large pan and, when hot, add onions, green peppers, serrano peppers, and garlic.  Cook down until onions begin to go translucent, approximately 2-4 minutes.

5.  Add ground beef, raisins, olives, cinnamon and cumin.  Stir well and cook until meat browns, approximately 6-8 minutes.  Remove from heat, stir in salt and cool completely.   (If you’re in a rush, spoon filling into a bowl, over and set in the fridge to speed cooling.)

6.  Once dough is ready, roll one ball out on a floured surface approximately 1/8” thick.  Cut circles using a 3 1/2” biscuit cutter or a drinking glass.  Set circles of dough on two very large baking sheet or several smaller sheets covered with parchment paper.  Repeat with second ball of dough.  Set aside.

7. Stir parsley into cooled beef filling.  Drop approximately 1- 1 1/2 teaspoons of filling in the middle of each round of dough.  Fold over one side of the circle and crimp edges with a fork.  Repeat with all of the dough and filling.  Slide sheets in the fridge for 5-10 minutes for dough to chill before baking.***

9.  Whisk egg yolk with milk and brush over the top of each empanada.  Bake in a preheated oven at 400 degrees for 20-25 minutes or until golden brown.

10.  While empanadas bake, stir crema mexicana, garlic, cilantro and lime together in a small bowl.  Salt to taste.

*We used a mix of purple and golden raisins.

**We used a mix of black and pimento stuffed green olives.

***If you’re not cooking these for a big group, you can easily freeze the empanadas.  Whatever you don’t plan to bake immediately can be filled, crimped and frozen on the baking sheet.  (Without the egg wash of course.)  Once they’re frozen, put them in a zip baggie or plastic container and cook when needed.

Click HERE for the printable recipe.

One of the most successful singer-songwriters of the present generation, Madrileño Ismael Serrano has not looked back since his first hit album, the 1997 ‘Atrapados en azul’ (‘Trapped in Blue’). With meaningful, barbed but also poetic lyrics and his guitar slung over his shoulder, Serrano recalls Silvio Rodríguez, Serrat, Aute and Paco Ibañez. His message is still one of solidarity, aimed at those most in need whom he helps by participating in benefit concerts and performing in godforsaken places where music often does reach.

foto di A. Serrano

Domenica lenta, incessabile. L’Italia si addormenta lentamente sul mare, dispiegando il lungo polpaccio terrestre. Nella campagna rugiadosa una ragazza con una parrucca rosa schoking si affaccia dalla finestra, canticchiando ingenuamente. L’ombra di una nuvola, che porta con sè una sensazione di imminenza, copre il prato autunnale psichedelico. L’aria è rarefatta, il fruscio delle foglie rievoca un’orchestra di fiati sonnolenti.

Serrano: Porc blanc – Production industrielle à base de céréales des porcs donc moins couteux à produire. 7 mois d’élevage minimum, 90% de la production.

Jamon de cerdo blanco: producido en toda Espana. Piensos de cereales, Curacion de 7 meses minimo.: 90% de la produccion

AOC – D.O. : Teruel – Trevelez

Jamon Iberico ou Pata Negra: Porc Iberico race noire . Elevage en semi liberté voir liberté totale et nourriture à base de glands qui lui donne ce goût si particulier. 10% de la produccion !

L’habitat du porc ibérique est constitué par la dehesa, l’écosystème d’origine de la forêt méditerranéenne de chênes verts, chênes-lièges et chênes rouvres. Il s’agit aujourd’hui d’une véritable réserve écologique, unique en son genre et dont la pérennité est étroitement liée à celle du porc ibérique. Ces animaux, élevés en liberté, traversent deux phases dans leur vie: l’élevage, à partir du sevrage jusqu’à ce qu’ils atteignent un poids de 80 à 115 kg et l’embouche qui s’achève par l’abattage après avoir atteint un poids maximum de 180kg et un âge minimum de 12 mois. Durant la première étape, alors qu’ils sont encore petits et compte tenu de leur date de naissance, ils sont nourris de fourrage de printemps, de céréales et de chaumes d’été de la prairie; c’est au cours de la seconde étape qu’a lieu ladite “montanera”; le porc consomme alors, en régime de pâturage, les glands, les herbes, les bulbes et les racines, etc. de la campagne.Les animaux qui sont immédiatement abattus après la montanera, ayant gagné avec ce régime alimentaire au moins 50% de leur poids à l’entrée, sont appelés ibéricos ” de bellota ” (ibériques “de gland”).

Cette race de porc à croissance lente a la particularité d’accumuler de la graisse intramusculaire, (au contraire des porcs blancs qui stockent leur graisse à la périphérie des muscles).

Le reste des porcs ibériques n’ayant pas atteint le poids suffisant après “la montanera” doivent suivre, en outre, un régime alimentaire à base d’aliments composés.Un jambon ibérique se différencie, par sa morphologie, d’un jambon serrano, sa taille étant inférieure, sa forme plus stylisée et l’os plus fin. Le sabot noir, comme il a déjà été dit, ne constitue généralement qu’un signe distinctif, mais non exclusif. Il existe deux catégories de produits en fonction du régime alimentaire du porc dont ils proviennent, pour bénéficier du label de qualité “Real Ibérico”.

• La première catégorie est composée des jambons et palettes ibériques de bellota provenant des porcs nourris exclusivement de glands en montanera, en spécifiant également en plus du label de qualité, la mention “de bellota”
• tandis que la seconde catégorie correspond aux jambons et palettes ibériques issus des autres porcs ibériques.
• le jambon ibérique est facilement reconnaissable par la veinure de graisse qui lui donne un aspect marbré. Le lard présente une composition proche de celle de l’huile d’olive, c’est-à-dire avec un fort pourcentage en acides gras mono et polyinsaturés, représentant un indice d’acide oléique de plus de 59%. Ce type de graisse fond à de plus faibles températures que les graisses saturées ; en effet, tout d’abord, au cours du séchage et de la maturation du jambon et plus tard lorsqu’il est en bouche, il fond facilement en cédant d’abord à la chair et ensuite à notre palais tout l’ensemble complexe d’arômes qu’il renferme et en dégageant son parfum particulier, unique parmi les jambons du monde entier. Il est aussi riche en Oméga 3 ce qui en fait un produit bon et sain…Le jambon ibérico réduit le cholestérol,  la tension artérielle, minimise les risques de trombite et apporte à l’organisme vitamine E . De plus , il ne provoque pas de variations de poids et il est bon pour le systéme cardio- vasculaire.

Jamón Ibérico:  D.O. Jamón de Huelva -  D.O. Los Pedroches - D.O. Jamón de Guijuelo – D.O. Dehesa de Extremadura.

Jamon de cerdo iberico – Pata negra (de bellota): producido en el oeste i sudoeste de Espana. Piensos de cereales, bellota, hierbas cuando viven libre. Curacion de 14 hasta 36 meses.

El jamón ibérico reduce el colesterol, disminuye la tensión arterial, minimiza el riesgo de trombos y aporta vitamina E al organismo. Además, no provoca variaciones del peso corporal y es “cardiosaludable”.

Si el consumo va a ser lento, empiece a cortar jamón por la contramaza (zona 1 de la figura), y una vez terminada, invierta el jamón para consumir la maza (zona 2. Parte más jugosa e infiltrada) y la punta (zona 3), siendo aconsejable combinar lonchas de ambas zonas a la hora de preparar una ración.

Si votre consommation est lente ( plus de deux jours…) placer le jambon de façon à ce que le sabot soit tourné vers le bas. Peler le jambon ( enlever la peau et gras excessif .  puis commencer par la Contramaza (1) , retourner le jambon et couper des petits morceaux ( PAS de tranches…) dans la Maza(2) et enfin la Punta (3)

I con el jamon – and with ham – Et avec le jambon: ….. Pirata o S’Alqueria Claro !!!

IVO

This is a variation of the traditional guacamole, it is creamier and blended an is used as a salsa in Mexican Taquerias.

It is very easy to make, and all you need are the next ingredients:

2 avocados
1 small onion
2 serrano chiles
fresh cilantro leaves
juice of 1 lime
1/2 coup sour cream
salt

Cut the avocados, the onion and the chiles in cubes. Blend them with the cream and the cilantro. Add the juice of the lime and a bit of salt. Blend a little more.

Serves 4

Do the Mexican, do it with style!