The Wharf,cooking means much more than simply tossing together ingredients in a pan.
Not to mention enough spice to draw sweat as youre eating, Santos muses.
In addition to drawing influence from specific ingredients, I am inspired by the environment my food curates.
In addition to drawing influence from specific ingredients, I am inspired by the environment my food curates.
My mother is the reason I became a chef.
She is the one that noticed how I behaved around food and how amused I was by it.
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She made sure to always find an opportunity to teach me about our gastronomic traditions, he says.
She is the one that noticed how I behaved around food and how amused I was by it.
She made sure to always find an opportunity to teach me about our gastronomic traditions.
And like every chef will always tell you, taste as you go.
Taste the pumpkin filling every step of the way as you are making it.
Feel free to deviate from the recipe by adding what you feel it needs.
These are your empanadas, he says.
For the pumpkin, I like using whichever is in peak season.
I prefer the flavor of the Koginut, Kambocha, or Blue Hubbard.
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Whichever one you elect, the process will remain the same.
Cut the pumpkin in half and take the seeds out.
Reserve the seeds for later use.
Sprinkle the inside of the pumpkin with salt.
Roast the pumpkin at 385F for about 30-45 minutes or until the meat is tender.
Once roasted, let the pumpkin sit out at room temperature until its cool to the touch.
While the pumpkin is cooling down.
In a large pot, toast the reserved pumpkin seeds with olive oil for 5 minutes.
Once toasted, add the coconut milk and the Japanese curry cubes and simmer for 10 minutes.
Pass the coconut milk mixture through a strainer and set aside to cool down.
Remove the skin from the pumpkin and mash the pumpkin in a mixing bowl.
Use about 4 cups of pumpkin and reserve the leftovers for later use.
Mix the mashed pumpkin, goat feta, and the coconut milk mixture
5.
Use a fork to press and seal the edges closed.
you could refrigerate the uncooked empanadas for up to 3 hours.
To cook the empanadas, heat the oil to 350F in a heavy bottom pot.
Fry the empanadas until golden brown, 6 to 7 minutes.
To make the salsa verde:
1.
Preheat the oven to 350F.
Large dice the onion, and for the peppers, remove seeds and membrane.
Toss the onion, garlic, and peppers in oil and place on a roasting rack.
Add salt to taste.
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