Turkey and Sausage Empanadas Recipe

Turkey and Sausage Empanadas

Fácil - Easy seasonal recipe, perfect for a Thanksgiving starter

Tarta Pascualina

The  pascualina pie belongs to that large number of culinary preparations originated in Italy that as result of migration, crossed the Atlantic and ended up being part of the culinary culture of Argentina, Uruguay and Paraguay. History books explain that in the Liguria region and in the city of Genoa during the fourteenth century,  this pie was prepared to mark the celebration of Easter. Pascualina's essential ingredients, eggs and cheese, were foods eaten only on special occasions. The particularity of this pie was its dough; which  resembled a pastry made ​​from flour, water and olive oil that had to take 33 flaky layers: the age of Christ when he was crucified. According to the legend, the pie was the apotheosis of the ability of the housewives, who were able to superimpose up to thirty three sheets of dough as a tribute or Christ. 

In the traditional recipe the main ingredient is the chard filling, although we usually substitute it with spinach or mixed vegetables. Patagonia Catering's Pascualina is filled with spinach, onions, ricotta cheese, and eggs. 

If you want to learn more about it or for different recipes, check these websites:

English:

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

Spanish:

http://recetasdeargentina.com.ar/torta-pascualina/

Laura & Carola

patagoniacatering.com

info@patagoniacatering.com

858-480-1577

Patagonia Catering Gaucho Style Barbecue

Gaucho Style Barbecue "Parrillada Argentina"

Argentina is famous for its meats and grilling techniques. This Argentine Gaucho custom comes from a 500 years of tradition from the Pampa Argentina that continues today throughout the country. The techniques have been imitated all over the world, but not often perfected. It represents an artisan task, laborious and difficult.

What makes this type of barbecue different is: Photo by Gonzalo Gomez Slow cooking: the grills must have a lever system that allows the correct heat from wood or charcoal and fire never touches the meat. Absence of additives: Argentinians cherish the natural flavor of the food; meat and vegetables are only seasoned with a little rock salt. Spicy Chimichurri sauce in very small portions accompanies the meat, but never over powers it. Special cuts: The particularity of Argentine meat is that the cattle are fed with natural pastures without hormones or antibiotics; thus the meat is lean (no fat or skin). There are some places here in San Diego that will now be preparing the perfect cut for us.  The show:  Argentinians usually have their big asados on Sundays, when the family and friends gather outside or inside while the parrillero patiently prepares the meat, the fire and then, when the right heat is ready, the parrillero will carefully take care of the temperature of the charcoal or wood so it doesn't make fire and burn the meat or whatever is on the parrilla (grill).

Vegetarian or Vegan anyone?

A great option for vegetarians is to have "pizza a la parrilla" or a variety of grilled vegetables and grilled tofu skewers. Same show - different options.

Minimum guests for our Argentine Barbecue is 30 and there is no maximum! Patagonia Catering will organize the entire event for you including party rentals, personnel, and all there is to have the best party and the most unforgettable for you and your guests.

Contact Patagonia Catering to check availability for your event. Some outdoor places require permits in San Diego County. 

Laura & Carola Gomez
patagoniacatering.com
info@patagoniacatering.com
848-480-1577

Saturday, December 1st. Give-to-Live!

International Children’s Cancer Foundation 

Third Annual Holiday Bazaar & Food Fair 

11:00 AM to 4:00 PM

La Jolla

 We are proud to announce that MarDelSis will be participating in the Annual Holiday Bazaar & Food Fair organized by the International Children’s Cancer Foundation. ICCF is a nonprofit organization committed to raising capital on individual treatment centers that help only low income families who deal with this deadly disease with a lot of courage but less financial means. 

 Visit our booth for a taste of our mouth-watering empanadas and quiches. We will also be offering delicious “Alfajores de Maizena” (cornstarch cookies with dulce de leche), and other Argentine sweet delicacies. 

Tickets for this event may be purchased directly from us. Let us know how many and we will deliver your tickets with your food order or send them to you by mail.

 Come meet us for a good cause! There is going to be live piano music, silent auction, free raffles (entrance ticket entitles you to enter raffle) and more. 

Read more about ICCF 
See pictures from last year event 
Purchase tickets here

Milanesas this week!

Here I found the milanesas recipe in Food.com. They called them Breaded Sirloin and mention a 30 minutes preparation time.
My kids, grandchildren and husband always want milanesas for diner, for lunch or for their lunch boxes. The truth is that, even when I love them too, it takes me a lot more than half an hour to prepare them, and that is why I refuse to do it. If you are going to make 2 milanesas, then 30 minutes could be right; but, who makes 2 milanesas? And be ready to clean all the bread crumbs left all over the kitchen!
So here are your options:
1. go do the shopping, marinate the meat, break your hands coating the milanesas with bread crumb, fill the house with the dip fried smell...
2. go to MarDelSis site and order milanesas ready to eat or frozen
... your choice!
You need to calculate at least 2 per person per meal. And do not forget to save some to eat in a sandwich the next day.

http://www.food.com/recipe/milanesas-breaded-sirloin-78573#

Did I mention that MarDelSis is doing a promotion this week with Chicken Milanesas?

Check it here: http://mardelsis.com

Hasta pronto!

Laura Gomez

info@mardelsis.com