Quiche-adilla

Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight.  It happened in our kitchen this weekend.  A quiche and quesadilla crashed into one another, and fell instantly, madly in love.  This is the result.  Meet the quiche-adilla, a gluten-free master piece of epic portions.  It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.

Quiche-adilla

2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced

1 Red Pepper, diced

5 Eggs

1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P

Preheat oven to 375.

Grease the bottom of a 9" pan.  Place the tortilla wedges in the pan to form the crust.  Sprinkle with S&P.

Heat a skillet over medium heat.  Brown the breakfast sausage, zucchini and red pepper.  Meanwhile, whisk the eggs, milk and seasonings.

Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust.  Pour the egg mixture on top and sprinkle with cheese.

Bake for 20-25 minutes until cooked through and golden brown.

Empanadas

I've been on a huge latin food kick lately.  I just can't get enough tacos, quesadillas, fajitas, patacones, chimichurri, empanadas...and the list goes on.  Since I'm still searching for that perfect hole-in-the-wall Mexican restaurant here in Columbus that serves all of the above, I've been trying my hand at some of my favorite dishes in my own kitchen. Empanadas are definitely at the top of the list and what do you know, they're easy enough to make at home.  I first tried empanadas in Barcelona, near La Segrada Familia and I fell in love with their buttery, flaky crust and the powerhouse flavor packed inside.  My empanadas are dynamic, smoky and indulgent and repackaged a croissant-like crust.  They are best served hot, right out of the oven, but taste great at room temperature as well.  They can even be made in advance, frozen and cooked later on.  You gotta try these!

This recipe has many steps, but don't be intimidated.  They're all easy and the result is worth it.   

Empanadas Perfecto 
This recipe makes 8 empanadas.

For the marinade:

Zest and juice of 1 orange

Juice of 1 lime

2 garlic cloves

1 t. Cumin

1 t. Smoked Paprika

1 Chipotle Pepper in Adobo sauce (more if you like it spicy)

1 T. Cilantro

1/4 C. Oil

Salt & Pepper 

For the filling:

Flank Steak, cut into small cubes
1 Onion, diced
1 Red Pepper, diced

For the crust:
Puff Pastry (2 sheets)
1 Egg, beaten
Avocado, tomato & cilantro, for garnish

In a blender, pulse the citrus juice, garlic, spices, chipotle, cilantro, oil and salt & pepper.  Your mixture should be thin and a bright orange color.

Carefully pour this marinade into a big resealable bag.  Add the cubed steak and allow it to sit in the fridge for a couple of hours, or at least for 30 minutes.

Heat a couple Tablespoons of olive oil in a medium skillet.  When it's hot, add the onions and peppers.  Cook over medium until they have caramelized.  When they are dark and golden, remove them from the skillet and set aside to cool.  Don't skimp on their cooking time - they're going to add great flavor to the empanadas.

Remove your puff pastry from the freezer and allow it to thaw.  Preheat the oven to 400.

Reheat that same skillet over medium heat.  Add your steak with the marinade and cook over medium heat until the steak is cooked through, about 10-12 minutes.  When the meat is thoroughly cooked, but not overdone, remove the skillet from the heat.  Allow to cool slightly.

Open your puff pastry and lay it flat on a baking sheet sprayed with cooking spray.  Working quickly, cut the puff pastry sheet into 4 equal squares.  To each square, add about 2 Tablespoons bit of the steak and onion mixture.  Brush the left side and bottom side of each square with a bit of beaten egg so the pastry seals when it's folded.  Take the top right corner of each square and fold it over to the bottom left corner.  Use a fork to crimp the edges, sealing in that great flavor.  Slice an X on the top so the steam can escape and brush the entire triangle with beaten egg.

Pop them in the oven for about 12 minutes or until the pastry is golden brown.  Serve with fresh avocado, tomato and cilantro.

If you find that you have leftover filling, use it in some tortillas or simply with an egg on top.  

Marsala Sausage & Arugula Pizza

There’s a brilliant little restaurant in Phoenix, AZ called Pizzeria Bianco.  It’s the perfect date restaurant – someone took me on a fabulous date here and I still compare most dates to it.  We started next door at Bar Bianco and enjoyed a delicious cheese plate with wine.  When our table was ready, we moseyed over to one of the most magnificent dinners I’ve ever experienced.  And guess what we ate!  Pizza!

Not just any pizza though.  The Biancoverde.  You may have heard of it on Food Network.  Yes, it’s THAT good.  Ricotta, Mozzarella, Arugula.  MmmmHmmm.

Thanks for the great date, M.

The following recipe is my humble version, inspired by the astounding original. This pizza is crunchy, savory and satisfying with a hint of fresh pepper from the arugula. 

Marsala Sausage & Arugula Pizza

Italian Sausage (I like mine in chunks, but it’s up to you)

½ C. Marsala Wine

1 pizza crust (I used Tyler Florence’s Recipe)

Mozzarella cheese

Olive oil

Salt & Pepper

Arugula (found near the herbs in your grocery store)

In a medium skillet, brown up some Italian sausage.  When it’s gained a bit of crunch, add the Marsala wine.  Let it reduce and caramelize.  When most of the liquid has been absorbed by the sausage, remove from the heat and set aside. 

Preheat the oven to 450. 

Roll out your pizza dough and drizzle with olive oil and salt and pepper.  Sprinkle with mozzarella cheese and Marsala sausage.  Bake until the cheese has begun to brown.  Remove from the oven and let cool for a minute or two.  Cut into your favorite shapes. 

Top the pizza with arugula.