Empanada: It’s an essential food staple of Latin America ... a turnover pie filled with either sweeten fruit, various stew meats or seafood, congealed, wrapped in pastry crust, then deep fried or baked. Man, I tell you! They’re awesome and cheap to make.
Espagnole Sauce: This is the Godfather of all brown sauces. Classic method of procedure is veal shank stock, mirepoix, red wine and bouquet garni, simmered for hours till reduction is thick like syrup. Strain and get ready to rock your world. Demi-glace is a derivative chosen by most establishments to use, due mainly to the fact that it takes a quarter of the time to produce.
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