Unicorn (Unicorn@Indenial.com)
Mon, 26 Apr 1999 08:50:12 -0400
Thanks to reader Michelle Burke, who not only sent us the following
food funny, but had the wisdom to send the copyright notice along with
it.
The Top 12 Rejected Cookbook Titles
12> Getting Even: Hillary's High-Fat Cookbook
11> The Frug Gourmet (by the cast of "Laugh-In")
10> Cooking to the Speed Metal Oldies
9> Bob Vila's Sawdust Cuisine
8> Cooking With The Enemy: Savory Recipes From Papua-New Guinea
7> Mud, Sticks, and Leaves: Cooking with a Four Year Old
6> Cooking with Condiments - An Apartment Dweller's Guide to
Making Something Out of Nothing
5> 101 Ways to Wok Your Dog
4> Everything's Yogurt... Eventually!
3> Fugu for Dummies
2> Lions and Tigers and Beets, Oh My!
and Topfive.com's Number 1 Rejected Cookbook Title...
1> Newman's Stone: Cooking for Older Gall Bladders
This list copyright 1999 by Chris White
"The Top 5 List at www.topfive.com"
Brazil, like all large countries, has different styles of cooking in
different regions. The people of Bahia in the north would spice this
recipe up with the addition of "malagueta", the local chili pepper.
Add cayenne to this recipe if you favor spicy foods.
Empanadas de Camarao (Shrimp-filled Pastries)
For the dough:
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) white pepper
1/2 tsp (2 ml) turmeric
10 Tbs (150 ml) unsalted butter
6 Tbs (90 ml) lard
1 Egg
1/2 cup (125 ml) water
For the filling:
2 tbs (30 ml) butter
1 large onion, peeled and chopped
2 cloves garlic, finely chopped
3 tomatoes, chopped
1/2 tsp (2 ml) ground cardamom
1/8 tsp (0.5 ml) ground cloves
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
1 1/2 cups (375 ml) hearts of palm, drained and chopped
3 Tbs (45 ml) chopped parsley
1 lb (500 g) shrimp, peeled, deveined, and chopped
For the glaze:
1 egg yolk
2 Tbs (30 ml) cold water, milk or cream
Sift flour, salt, pepper, and turmeric into a bowl, add lard and
butter and mix until the mixture makes a coarse meal. Add egg and
half the water. Continue mixing and adding water until a firm dough
is formed. Knead until the dough is smooth, then wrap and chill for
15-30 minutes. In a small skillet, heat butter; add onion and garlic,
cook over medium heat until onion is translucent, about 5 minutes.
Add tomatoes, cardamom, cloves, salt, pepper, and optional cayenne.
Cook about 8 minutes. Add hearts of palm and cook 5 minutes more, or
until liquid has evaporated. Set filling aside and let cool, or
refrigerate overnight, well covered. Make glaze by mixing egg yolk
and cold water together. Set aside. On a floured board, roll out
dough 1/8 inch (3 mm) thick and cut 3 to 4 inch (8 to 10 cm) squares.
Knead scraps and re roll, repeat making squares until all the dough is
used. Put one tablespoon (15 ml) of the filling into the center of
each square, put shrimp on top, moisten edges of dough with the glaze
and form a triangle. Press edges together with a fork to seal. Place
empanadas on a greased baking sheet. Brush with remaining glaze and
bake in a preheated 400F (180 C) oven for 25 minutes, or until golden.
Transfer to a rack to cool slightly, serve warm. Serves 8 to 12 as an
appetizer.
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