The best part of a Foodie Adventure is preparing and eating the food. Surprised?
At the end of each day’s touring, we enter the kitchen to find a colorful array of fresh fruits and vegetables with which to prepare the evening meal.
The meat or fish is equally as fresh, prepared to order earlier in the day.
Under Chef Michael’s watchful eye, we get right to work slicing and dicing, blending and sautéing.
The evening meal is a multi course affair of delectable dishes. I especially like the salads with lots of flavorful ingredients and topped, if you desire, with fresh anchovies. I can’t get enough of those!
It’s hard to say what menu item is a favorite, but with today being Cinco de Mayo, it seems a good time to share these delicious empanadas.
Spinach and Chorizo Empanadas
1 pkg. puff pastry
2 T. raisins
2 T. extra virgin olive oil
1/2 small red onion, finely chopped
1/2 lb. spinach, washed and finely chopped
1/2 lb. chorizo, coarsely chopped
salt and pepper to taste
2 cloves garlic
3 T. pine nuts, crushed
1 egg beaten with 1 t. water
Soak the raisins in warm water for 10 minutes. Drain and chop.
Heat the oil in a large skillet and sauté the onions for 2 minutes over high heat. Add the chorizo and cook through. Reduce heat to medium and add the spinach. Toss to coat lightly with oil and cover for 2 minutes. Remove cover and stir the spinach. Turn heat to high, add the anchovies and garlic, cook until liquid has evaporated. Season with salt and pepper. Stir in the raisins and pine nuts.
Cut dough into 3 inch circles. Brush the edges with egg wash and place about 2 t. filling in each circle. Fold over and seal.
Brush with egg wash, place on slightly greased baking sheet and bake at 350 for about 15 minutes or until golden brown. Serve immediately.
Though these were an appetizer, I would have been very satisfied to have them and a salad for a complete meal. The empanadas are that good!
i so appreciate your visit and the comments you leave behind
16 thoughts on “Foodie Adventure 3: The Food”
Anchovies??!??!??!! I’ve never been able to go there! I can’t do anchovies, caviar, sushi, tuna tartare…none of that! I don’t have a very refined palate at all. I’m a Midwestern gal with a mouth full of bland Midwestern taste buds that scream for beef, beef, and more beef! 🙂 Oh, how I envy the foodie who eats with his/her eyes, nose & heart as well as the mouth!
The empanadas are totally up my alley! They look picture perfect! The spinach in them would make me declare them totally healthy! 🙂
Those chorizo and spinach empanadas look very very appetizing…
I agree with you, a salad and these empanadas would be a terrific meal.
Sounds like so much fun, and I love the combo of ingredients in the empanadas~ I agree, they would make a meal for me~
That meal looked amazing!
Empanadas are great. I love them. Your blog by the way is so attractive and well done. Thanks!!!
How fun and the Empanadas really look wonderful. Just wondering what the raisins add to the mix…not too crazy about them but I know some things can add a subtle flavor and you can’t even identify it.
Truth be known, I didn’t even taste the raisins. I’m sure it would be OK to leave them out.
That all looks fantastic! I love empanadas!
I have researched these culinary adventures of yours (thanks to you) and they sound divine! Are the spouses entertained during the trip? Last week I went through a culinary boot camp for traditional French food and so enjoyed it. What a delight you provide us with, my dear. Thank you!
Everyone enjoys the adventure whether or not they get involved in the cooking. The day trips are interesting, the company is wonderful and Mary Jo and Michael are superb hosts.
I love empanadas!…Love that it has spinach and chorizo in it….Hope you had a great Cinco de Mayo!
Looks like you’re having fun! Love the addition of the raisins-Happy Cinco de Mayo:@)
Those empanadas sound delicious!
They sound lovely (minus the chorizo – but I could replace that with something else). 🙂
Those empanadas look great.