Street Food Recipe: Russian Beef Chebureki

Never heard of chebureki? Well, if you haven't been to Eastern Europe (and particularly Russia), that's not surprising! Over there it's a massively popular street food, and it's not so different from a Mexican empanada. Chebureki are made from unleavened dough. They're filled with spices, onions and ground meat, and fried in oil. Pop one as a snack or make a plate as an appetizer to share with family and friends. 

No time to make homemade dough? You can also throw these together with raw tortillas from the refrigerated foods aisle at your local grocery store. Read on for our favorite recipe... 

Beef Chebureki

(makes 7 servings)

Ingredients:

2 1⁄2 cups flour

1⁄2 cup water

4 tablespoons olive oil

1 teaspoon vodka (optional)

1⁄2 teaspoon sugar (white)

1⁄2 pound ground beef

1⁄2 onion (medium, finely chopped)

6 tablespoons milk

1 teaspoon parsley flakes (or finely chopped fresh parsley)

vegetable oil (for deep frying)

salt and pepper (to taste)

 

 

Directions:1. In a large bowl, sift together sugar, salt (about 1/3 teaspoon) and flour. Add olive oil and vodka. Add water to the flour mixture (a small amount at a time) mixing it and kneading dough until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky, or water if it's stiff. Place the dough aside and prepare the filling.
2. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.

3. On a lightly floured surface, roll the dough until it is about 1/10-1/8 inch thick. Cut circles using a small tea plate. Gather the rest of the dough into a ball and roll again. Repeat until you used all the dough.

4. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch space at the edges.

5. Fold the other half of the circle over and pinch the edges firmly together using your fingers.

6. Make sure there is no air inside chebureki and the edges are closed tightly. 

7. In a large skillet, heat the oil for deep frying (it should cover about 1/2 of a cheburek), reduce heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).

8. Drain on paper towels, let rest for a few minutes. Serve while still hot.

Kid-Friendly Recipe: Chicken Nuggets From Scratch

We all know those kids. You know, the ones who won't eat anything but mac and cheese or chicken nuggets. Today we have a simple recipe that will delight even the fussiest of eaters. Even better, there's no need to fry these nuggets. Making your own chicken nuggets from scratch has many advantages, not the least of which being awareness of what's going into your family's food.  

And by the way: these chicken nuggets are healthier and tastier than the fast food or frozen varieties.

When looking for the right breadcrumbs for this recipe, we discovered an interesting idea: crumble a bag of your favorite croutons. You end up with a more unique flavor while still retaining the texture. Keep reading below for our favorite chicken nuggets recipe...

Baked Chicken Nuggets Recipe

(makes 4-6 servings)

Ingredients

• 3 medium boneless chicken breasts
• 5oz seasoned croutons, crushed to fine crumbs (roll over the back with a rolling pin)
• 2 tablespoons Parmesan cheese
• 1 egg, beaten
• 1/2 cup flour
• salt and pepper to taste
• Oil for greasing a pan

Directions

1. Preheat the oven to 450F
2. Beat the egg into a small bowl.
3. In a separate bowl pour the flour
4. In a third bowl, mix together crouton crumbs and Parmesan cheese.
5. Cut the chicken breasts into nugget-sized pieces.
6. Pat the chicken dry, then season with salt and pepper to taste.
7. Dip chicken pieces into the flour and shake off the excess.
8. Dip chicken into the egg and let excess egg drip off.
9. Lay the chicken in the crushed crouton mixture and dredge the chicken.
10. Repeat for all chicken pieces, then place them on a baking sheet lined with greased foil.
11. Bake for 5-6 minutes on one side, then flip and bake for another 1-2 minutes.
12. Let cool, then serve with your favorite toppings/sides.
13. Enjoy!

Party Recipe: Our Favorite Buffalo Wings

Nothing brings people together at a party like buffalo wings. Whether you're cheering on your favorite sports team or kicking back with a couple beers, buffalo wings are always a must-have on the menu. Perfect wings should have a great, crisp exterior while still remaining juicy inside, and of course they should be seasoned in the perfect sauce.

There are two ways to make buffalo wings: the traditional deep frying, and the slightly healthier baking. Today we'll provide directions for both. The sauce recipe stays the same, but the coating for the wings changes just slightly. To bake, coat the wings in just the spices, and don't add the cornstarch. Keep reading below for our favorite wings recipe...

Our Favorite Buffalo Wings

(makes 6-8 servings)

Ingredients

SAUCE

• 4 tablespoons unsalted butter
• 1/2 cup hot sauce (Frank's Louisiana Hot Sauce is the original and the most traditional)
• 2 tablespoons Tobasco sauce (adjust to taste depending on how hot you want the wings)
• 1 tablespoon dark brown sugar
• 2 teaspoons cider vinegar

WINGS (For Frying)

• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon table salt
• 3 lbs chicken wings, separate at the joints
• 3 tablespoons cornstarch (For frying. Omit if Baking)
• 3/4 cup flour (For baking. Omit if frying)
• 1-2 quarts peanut oil (For frying. Omit if baking)

Directions for baking

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place flour, cayenne pepper, black pepper, red pepper, paprika, and salt in a  large resealable plastic bag and shake to mix. Pat the chicken dry with paper towels.
3. Add the chicken wings, seal, and toss until the wings are well coated. Place the wings onto the baking sheet, then place the baking sheet in the refrigerator. Chill for at least 1 hour.
4. Preheat the oven to 400F.
5. While the wings are chilling, melt the butter in a saucepan over low heat. whisk in hot sauces, brown sugar, and vinegar until combined. Set aside until wings are done chilling.
6. Once done, dip the wings into the sauce mixture and place back onto the baking sheet. Bake for 22 minutes, then turn the wings and bake for another 22 minutes, or until wings are no longer pink in the center.
7. Enjoy!

Directions for frying

1. Preheat the oven to 200F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
2. While the oil heats, mix together cayenne, black pepper, paprika, red pepper, salt, and cornstarch in a small bowl. Dry the chicken with apaper towels, and places them in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
3. Fry half of the chicken wings until golden and crisp (about 10 to 15 minutes). Transfer the fried wings to a baking sheet with a slotted spoon, then transfer them to the oven to keep warm while you fry the second batch.
4. Meanwhile, create the sauce as above. Melt the butter in a large saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
5. Once all the wings are cooked, pour the sauce into a large bowl. Add the chicken wings, and toss until the wings are uniformly coated. Serve immediately.
6. Enjoy!

Appetizer Recipe: HomemadeJalapeño Poppers

What makes jalapeño poppers so delicious? They're greasy, battered, deep-fried perfection. That mix of spiciness from the pepper with the salty-sweetness of the cheese and the breading makes this treat a winning combination at many restaurants. And they make for excellent, indulgent hors d'oeuvres and finger food as long as you provide napkins with them at parties.

Jalapeño poppers are also surprisingly flexible. You can add ground meat or crab to the filling or even wrap the peppers in bacon. They are delicious baked or grilled, and can even be made without the breading. For this recipe, we'll stick with the traditional poppers.

Check out the full recipe below...

Jalapeño Poppers

(makes 8 servings)

Ingredients

• 30 jalapeño peppers
• 16oz cream cheese at room temperature
• 6 oz. shredded cheddar cheese
• 6 oz. shredded Monterrey jack cheese
• 4 cloves garlic, diced
• 1 cup milk
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 cup panko
• 1 quart Canola oil

Directions

1. Slice peppers in half lengthwise and cut/scrape out the seeds.
2. In a bowl, combine the cheeses and garlic cloves. Stir until well blended.
3. Spoon in the filling into each pepper half, distributing evenly.
4. In a shallow bowl mix together flour, salt, pepper, paprika, chili powder, and garlic powder until the mixture is even.
5. In a separate, shallow bowl pour the milk.
6. Dip the stuffed peppers into the flour and roll until coated, then place on a rack to let the peppers 'dry' for 10 minutes.
7. In a separate bowl, pour the panko.
8. Dip the floured peppers into the milk then in the bread crumbs, then place them back on the drying rack. Let the peppers sit for another 5 minutes.
9. Dip the peppers into the milk and bread crumbs a second time. Allow to dry again.
10. While the peppers are 'drying' pour the oil into a large saucepan or deep fryer and preheat the oil to 350F.
11. Fry the peppers one or two at a time until golden brown (1-2 minutes)
12. Let peppers drain and cool on a baking rack
13. Enjoy

Vegan Recipe: Perfect Potstickers

Ready to try your hand at some vegetable-filled potstickers? These ones are light enough to allow you to fully savor the taste of the veggies-- and when you combine them with an excellent sauce, this dish turns into a palate-pleasing culinary adventure.

You can steam these, fry them, or if you have a favorite vegan broth, poach them. For that fantastic crunch to the wrappers, we decided to go ahead and fry them lightly in sunflower oil, and then finish off by steaming them. Keep reading below for our favorite potstickers recipe...

Vegan Potstickers

(makes one large platter)

Ingredients

• 1/2 cup sunflower oil
• 8 green onions, white and greens thinly sliced
• 1 small serrano chile pepper, thinly sliced
• 1 clove garlic, minced
• 1 1/2 tablespoons sugar
• 1/4 cup soy sauce
• 1/4 cup water
• 4 tablespoons sunflower oil, plus more for pan-frying
• 1/2 cup chopped shallots
• 1/2 teaspoon salt, or to taste
• 2 cloves minced garlic
• 1 teaspoon shredded fresh ginger
• 1/4 teaspoon white pepper
• 2 cup cooked lentils then processed in a food processor or blender until uniform and fluffy
• 1 package round potsticker wrappers

Directions

1. Heat the 1/2 cup sunflower oil in a small saucepan over medium-high heat. Once it's hot, add the green onions and stir well. When they soften (about 30 seconds), remove the heat and set aside.
2. Sprinkle together chiles and garlic with the sugar. Chop and smash a little with a knife then place in a small bowl. Add the soy sauce and water, and stir to combine. Taste and adjust to your liking.
3. To make the filling, in a large skillet fry the shallots in the sunflower oil over medium heat until golden brown (about 5 minutes). Add the ginger and garlic, and stir for another 30 seconds. Sprinkle with salt, white pepper, and stir in the lentil meal. Stir until the shallots are evenly distributed.
4. Pinch a bit of the filling between your fingers. You want it to hold together, so if it's too dry, stir in a little water a small splash at a time. Give a taste and add more salt if necessary.
5. Very lightly dust your countertop or workspace with flour. Place wrappers on the floured workspace and add a small dollop of filling just off-center of each wrapper.
6. Run a wet finger around the rim of each wrapper, then press the edges together well. (Before completely sealing, try to press out any air bubbles if you can). Crimp each dumpling, and gently press it down against the counter to give it a flat base. Repeat until you are out of filling or wrappers.
7. Heat a tablespoon of oil in a large skillet over medium-high heat. Arrange the dumplings in the pan, seam side up with just a little space between them. Pan-fry until the bottoms are golden (just a few minutes).
8. Carefully and quickly add 1/3 cup water to the pan then immediately cover and cook the dumplings for a few more minutes, or until the water is nearly evaporated.
9. Uncover and finish cooking until all the water is done (about another minute). If at any point the bottoms of the dumplings are starting to get too dark, dial back the heat.
10. Cook in batches. To serve, drizzle with the scallion oil we set aside earlier, and serve with a small bowl of the soy dipping sauce.
11. Enjoy!

Vegetarian Recipe: Perfect Falafel

One middle-eastern cuisine many of us have probably encountered along the line is falafel. They're deep-fried patties of ground chickpeas or fava beans, and they make a perfect little appetizer, or even a main ingredient in a homemade gyro. The mood struck recently, and we couldn't help making our own.

For our recipe, we used a mixture of chickpeas and fava beans to get the perfect texture and base flavor. We then seasoned them with coriander, cumin, cayenne, and a few additional herbs. We didn't want to use up too much oil in deep-frying, so instead we relied on pan-frying our fritters to get the perfect crunch without them becoming too greasy. Keep reading below for our favorite recipe...

Falafel

(makes 12 pitas)

Ingredients

• 1 cup dried chickpeas
• 3/4 cup dried split fava beans
• 3 cloves garlic, minced
• 1 small red onion, quartered
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice or more to taste
• grapeseed oil for frying

Directions

1. Put the beans in a large bowl and cover with water by 4". Soak for 24 hours, checking occasionally to make sure you don't need to add more water to keep the beans covered.
2. Drain the beans and transfer to a food processor with all of the remaining ingredients except the oil. Pulse until minced but not pureed. Add water tablespoon by tablespoon if necessary to make sure the machine is able to work. You want to mixture is as dry as possible, though. Taste the mixture and adjust the seasoning to taste. Refrigerate for at least 20 minutes.
3. Form the mixture into balls a little smaller than golf balls and flatten just a little. In a nonstick pan, heat 1/4" grapeseed oil on medium high heat until it sizzles when  a small piece of falafel is added. Turn the heat to medium.
4. Add just one falafel to begin with and fry until all sides are a deep golden-brown (about 6 to 7 minutes). If it browns too quickly, turn the heat down a little.  If the falafel sticks to the pan, dredge the falafel in a little flour. From there, cook the remaining falafel in the oil. Serve with pita bread and tahini sauce.
5. Enjoy!

Latin-Inspired Recipe: Beef Empanadas

Beef empanadas are a dish of Spanish and Portuguese origin. They are baked or fried pastries typically filled with meat, cheese, vegetables, or fruits. For dinner, we wanted to come up with a delicious beef empanada recipe that was full of flavor with a perfect crust. We wanted to create a delicious empanada recipe that was baked and full of flavor.

The secret to a good empanada recipe is in the dough. To get the best dough, we took a page from other areas of Latin cooking and added a little alcohol. It doesn't impart any flavor, but it does give the crust the perfect texture. We also added a cornmeal-like ingredient from Mexican cooking called "masa harina". It should be available in the international aisle, but if you can't find it, that's okay, just use equal amounts flour instead. Keep reading below for our favorite empanadas recipe!

Beef Empanadas

(makes 12 empanadas)

Ingredients

FILLING

• 1 large slice hearty white sandwich bread, torn into quarters
• 2 tablespoons plus 1/2 cup low-sodium chicken broth
• 1lb lean ground beef chuck
• salt and pepper
• 1 tablespoon olive oil
• 2 medium onions, chopped fine (about 2 cups)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 1/2 teaspoons hot paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 3/4 teaspoon dried oregano
• 1/2 cup cilantro leaves, coarsely chopped
• 2 hard-cooked eggs, coarsely chopped
• 1/3 cup raisins, coarsely chopped
• 1/4 cup pitted green olives, coarsely chopped
• 4 teaspoons cider vinegar

DOUGH

• 3 cups unbleached flour
• 1 cup masa harina (or unbleached flour as substitute)
• 1 tablespoon sugar
• 2 teaspoons salt
• 12 tablespoons unsalted butter, chilled and cut into 1/2" cubes
• 1/2 cup cold vodka
• 1/2 cup cold water
• 5 tablespoons olive oil

Directions

1. Process the bread and 2 tablespoons chicken broth in a food processor or blender until a paste forms (about 5 seconds). Add beef, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse until the mixture is combined (about 6 to 8 1-second pulses).
2. Heat oil in a skillet over medium-high heat until shimmering. Add onions and cook, stirring frequently, until beginning to brown (about 5 minutes). Stir in garlic, cumin, paprika, cayenne, oregano, and cloves. Cook until fragrant (about 1 minute). Add the beef mixture and cook, breaking the meat into 1" pieces with a wooden spoon until browned (about 7 minutes). Add the remaining 1/2 cup chicken broth and simmer until the mixture is moist but not wet (3 to 5 minutes). Transfer the mixture to a bowl and cool 10 minutes. Stir in cilantro, eggs, raisins, olives, and vinegar. Season with salt and pepper to taste, and refrigerate for at least 1 hour or until cool.
3. Meanwhile, work on the dough. Process together 1 cup flour, the masa harina, sugar, and salt in a food processor or blender until combined (about two quick pulses). Add the butter and process until homogeneous and the dough resembles a wet sand. Add the remaining 2 cups flour and pulse until the mixture is evenly distributed around the bowl (4 to 6 quick pulses). Turn the mixture out into a large bowl.
4. Sprinkle vodka over the mixture and use your hands to mix the dough until it becomes tacky and sticks together. Divide the dough in half, then divide each half into 6 equal pieces. Transfer the dough pieces to a plate, cover with plastic wrap, and refrigerate until firm (about 45 minutes).
5. To assemble, place 2 baking sheets in the oven and preheat to 425F. Remove the dough from the refrigerator. Roll each dough piece out on a lightly floured work surface into 6" circles about 1/" thick. Cover each dough round with plastic wrap while rolling the remaining dough. Place about 1/3 cup filling in the center of each dough round. Brush the edges of dough with water and fold the dough over the filling. Trim any ragged edges, then press the edges to seal. Crimp the edges with a fork.
6. To bake, remove the hot baking sheets from the oven and brush with 2 tablespoons olive oil. Return to the oven for 2 minutes. Brush the empanadas with the remaining tablespoon oil. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp (25 to 30 minutes), rotating the baking sheets halfway through baking. Cool the empanadas on a wire rack 10 minutes before serving.
7. Enjoy!

Italian Street Fare: Sicilian Arancini

You’ll find arancini sold as street food throughout the Italian peninsula, but they truly belong to Sicily. These decadent balls of fried rice are known as ‘little oranges’ thanks to their remarkable resemblance to one of the island’s other specialities. Arancini are savory treats that shine as elegant appetizers on the dining room table or as an afternoon snack fresh off a food cart. They’re just plain delicious.

If you want to make your own arancini from scratch, you’ve got to put yourself in a Sicilian mindset. In other words, slow down. Cooking up a batch of these goodies takes patience. This sort of recipe wasn’t made for rushing—you’ll want to dedicate a full afternoon to ensure the arancini meet Sicilian standards. In a way, making arancini is like making two recipes! The first step is to make a risotto. While risotto is a typical northern Italian dish, it’s the base for this southern staple.

Arancini come stuffed with all manner of yummy ingredients: cheese, meat sauce and cheese, ham and cheese, even chocolate! The scrumptious recipe we’re sharing with you today is a meat/cheese combination. You can choose your meat filling to suit your own tastes: we recommend prosciutto, salami, or chopped ham.

Sicilian Arancini
Ingredients:

4 cups chicken broth
4 tablespoons butter 
3/4 cup finely chopped onion 
1 cup Carnaroli or Arborio rice 
1/2 cup dry white wine 
1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish 
1/3 cup heavy cream 
1 1/2 tablespoons chopped fresh herbs (basil, thyme, parsley or chives)
Salt and freshly ground black pepper 
3 eggs 
1/3 cup cubed mozzarella, cheddar, muenster or Swiss cheese 
1/3 cup fully-cooked meat filling (pepperoni, prosciutto, chopped ham, salami, sausage, etc.)
Vegetable oil, for deep-frying 
1/2 cup flour 
1 cup dry Italian bread crumbs 
Tomato sauce, as accompaniment

Directions:

1. First make your risotto! In a saucepan bring chicken stock to a simmer. Cover and set aside to keep hot.
2. In another large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute.
3. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.
4. Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled (at least one hour!).
5. Once the risotto is cold, remove it from the fridge and stir in 1 of the eggs. Using a large spoon, divide the risotto into approximately 3 tablespoon portions. With your hands, form the portions into balls.
6. Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the meat filling. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini.
7. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the eggs. One by one, lightly coat each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely covered.
8. Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve while they’re still hot and gooey. Sprinkle some grated Parmesan on top and add tomato sauce on the side.
9. Buon appetito!

Makes 16 arancini.

Indian Appetizer: Savory Samosas

Anyone who is familiar with Indian food is likely familiar with this delicious appetizer. Samosas are a fried and stuffed pastry with a savory (although sometimes sweet) filling and they are one of the most popular snacks all over India. A large number of fillings can be used like sweetened coconut, or even minced meat.

For our recipe, we wanted to capture everything we love about samosas: the perfectly crunchy fried pastry with a somewhat sweet, mostly savory interior. For our filling, we combined potatoes, peas, and onions with a little green chili, cumin, and coriander. The pastry was a simple combination of flour, oil, and water along with a little semolina (also known as cream of wheat) although in a pinch that can be replaced with more flour. Keep reading below for our favorite samosa recipe...

Samosas

(makes 14-16 samosas)

Ingredients

PASTRY

• 1 1/2 cups flour
• 2 tablespoons semolina (cream of wheat)
• 2 tablespoons oil
• 1 teaspoon salt
• a little over 2/3 cups water

FILLING

• 2 medium Yukon gold potatoes
• 1/2 cup sweet green peas
• 1 cup thinly sliced onions
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon minced green chili
• 1 1/2 teaspoon coriander powder
• 1/4 teaspoon grated ginger
• a dash of lemon juice
• oil for frying

Directions

1. Mix all the dry ingredients together for the pastry dough. Add the oil into the flour and mix well together until the flour holds itself together. Add the water in small portions, mixing the dough after each portion until well mixed.  Once the dough comes together, work it for another 5 minutes, then wrap in plastic wrap and let rest for 30 minutes.
2. For the filling, boil the potatoes. Cool, mash, and set aside.
3. Heat oil in a skillet. Add the cumin seeds. Once they start to pop, add the chili and onion. cook until the onion becomes translucent. Add the peas and turmeric. Once the peas are cooked, add the remaining filling ingredients including the mashed potatoes. mix well, then set the mixture aside to let cool before using.
4. Roll a lemon-sized ball of the dough into a 5" circle with a rolling pin. Cut the circle in half, forming two semicircles. Add about ball of the potato mixture into the center. Dip your finger into water and rub it along the straight edge of the semicircle to make the dough wet enough to stick.
5. Pick the samosa up from one side and place it over the potato ball, covering it half way. Pick up the other corner and place it over the previous one, covering the potato to make a triangle shape. Set the last un-folded end of the dough, and fold it over the overlapping corners to make all of the flaps stick together. Repeat the process with the remaining dough.
6. Add the samosas to a wok or deep fryer with enough room temperature oil to cover. Begin to heat the oil on high and cook until the samosas turn a golden brown. Remove from oil with a slotted spoon and set on a place of paper towels to drain. Serve with a sauce or chutney.
7. Enjoy!

Japanese Snack Recipe: Onigiri

Onigiri, or a Japanese rice ball is a snack popular all over Japan. These rice balls are often filled with ingredients like pickled ume, salted salmon, or other salty or sour ingredients. These ingredients usually act as a natural preservative. The rice balls are usually wrapped in nori (seaweed) which makes these treats wonderfully portable and adds an additional salty flavor.

Despite common misconceptions, onigiri is not sushi. Onigiri is usually flavored with salt or other fillings while sushi is flavored with a sushi vinegar. that being said, the rice used is the same. You want  short grain Japanese rice (also known as sushi rice to some). If you can't get a hold of Japanese rice, Italian medium-grain rices like vialone or arborio (usually used in risotto) can be used. What matters is that the rice remains sticky and moldable. We filled our onigiri with simple pan-fried salmon, but feel free to experiment with your own ideas to find the perfect onigiri for you! Keep reading below for our favorite, simple onigiri recipe...

Onigiri

(makes about 6 servings)

Ingredients

• 1 small salmon fillet
• 1 tablespoon butter
• 2 teaspoons dried parsley
• 3 cups cooked Japanese rice (rinse and drain at least two to three times before cooking)
• salt
• pepper
• 6 pieces Japanese nori (dried seaweed)

Directions

1. Place the rice in a mixing bowl and run under cold water while mixing the rice with your hands. Drain the rice through a strainer, then repeat the process at least two or three more times to properly wash the rice. Add to a rice cooker with 3 cups water and turn the rice cooker on.
2. While the rice cooks, sprinkle the salmon fillet with salt, pepper, and parsley. Melt the butter in a skillet and cook the salmon skin-side down first for about 4 minutes on each side on medium heat. Remove the salmon from the heat and break apart with a fork to form small salmon flakes. Set aside.
3. Line a small, shallow bowl (or Japanese teacup) with enough plastic wrap to hang well over the sides. Press the plastic down into the cup with your fingers.
4. Sprinkle the inside of the cup with a little water, and shake the excess into the sink. Sprinkle the plastic wrap with a little salt, turning the cup or bowl so the sides get sprinkled too. Shake out any excess salt.
5. Add about 2/3 cup cooked rice to the bowl, letting it sit loosely (no need to pack it down). Poke a hole in the middle of the rice with your finger about halfway down. Add about 1/2 tablespoon or so of the salmon flakes into the center.
6. Lightly press the rice over the filling, then gather up the ends of the plastic wrap. Twist and squeeze, pushing out and excess air. Twist tightly to form a ball,  squeezing to make sure the salt sinks into the surface and making sure the rice sticks together. Mold into the shape you like (perfectly round onigiri will be the simplest though many like the triangle look).
7. Unwrap the rice ball from the plastic wrap and wrap one side with the onigiri. Serve immediately. To make for later use, keep the rice in the plastic wrap until ready to serve.
8. Enjoy!

Appetizer Recipe: Fried Shrimp

If there's one classic appetizer I love, it's a basket of fried shrimp. That puffy, crunchy batter mixes perfectly with the taste of the shrimp inside. It's a classic appetizer that is great served alone, or with your favorite sauce!

For our recipe, we wanted to keep our shrimp decidedly Southern, so we looked for a great cajun-spiced batter. There's nothing tremendously fancy about this meal, just good down-home southern cooking. It's perfectly paired with a bottle of beer to drink, and a warm day eating outside. Keep reading below for our favorite recipe...

Fried Shrimp

(makes 6-8 servings)

Ingredients

• 3lbs large raw shrimp, peeled, tails intact
• 1 cup while milk
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon yellow mustard
• 1 teaspoon plus 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 cup finely ground cornmeal
• 1 1/2 cups self-rising flour
• 1 teaspoon cayenne pepper
• peanut, canola, or other oil for frying

Directions

1. Use a sharp paring knife to butterfly and devein the shrimp.
2. In another large bowl, whisk together the milk, buttermilk, egg, mustard, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes to an hour.
3. In a shallow bowl, combine the 1 tablespoon Cajun seasoning with the salt, cornmeal, flour, and cayenne.
4. Dredge the shrimp in the cornmeal mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets.
5. Pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches. Heat the oil to 325F. Place wire cooling racks over a baking sheet lined with paper towels for easier cleanup.
6. Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown (about 1 1/2 minutes on each side). Transfer the shrimp to the wire racks to let drain a few moments. Serve hot.
7. Enjoy!

Appetizer Recipe: Crispy Crab Rangoon

Crab rangoon is probably one of my favorite appetizers at any Chinese restaurant. The combination of the crispy wonton with the somewhat sweet filling of crab, cream cheese, and of course a few other essential additions for flavoring somehow makes this simple dish open to a variety of changes you could think of for the filling.

For our rangoon we combined crab meat and cream cheese with garlic, onion, and Worcestershire sauce. The trick to making this recipe best is to use fresh crab meat if you can. If you can't find it, that's okay. You'll just want to drain and flake the canned crab meat first, and use the weight of the drained crab meat in the recipe. Keep reading below for this excellent recipe...

Crab Rangoon

(makes 6 servings)

Ingredients

• 2 cups vegetable oil
• 5oz crab meat
• 4oz cream cheese at room temperature
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 teaspoon red onion, chopped
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 teaspoons sesame oil
• 1 teaspoon Worcetershire sauce
• kosher salt and ground black pepper to taste
• 24 2" won ton wrappers

Directions

1. Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
2. In a large bowl, combine the crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, and salt and pepper.
3. Place the wonton wrappers on a work surface. Spoon 1 1/2 teaspoons of the crab mixture into the center of each wrapper. Use your fingers to rub the edges of the wrappers with water. Fold two corners of the wonton wrapper together. Fold the other two ends to make a tiny parcel (pictured above). Pinch to seal tight and make sure there is no leakage.
4. Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy (about 1-2 minutes). Transfer to a paper towel lined plate.
5. Serve immediately with sauce.
6. Enjoy!

Italian Recipe: Panzerotti

Of the many delightful appetizers that hail from the boot, panzerotto is one of our favorites. A mouthful of gooey Italian goodness, these fried pockets of dough are stuffed with all range of ingredients, sweet to savory. Classic fillings include salumi, ham and ricotta, and chopped meat with mozzarella. The options are truly limitless, though. Chocolate, caramel, honey-filled panzerotti? Yes, please. Gruyère and prosciutto? Don't mind if we do. What stays the same is that light, flaky pastry crust. 

Panzerotti are the speciality in Bari, a southern Italian city located on Puglia's coast. If you don't have plans to visit Puglia anytime soon, time to get creative in the kitchen and make your own panzerotti from scratch! With a traditional filling of mozzarella and tomatoes, the following recipe is a real crowd-pleaser: 

Tomato & Mozzarella Stuffed Panzerotti

(makes about 4 servings)

Ingredients:

• 1 ¼ lb all-purpose flour
• ½ oz fresh yeast
• 1 cup water
• 1 lb whole peeled tomatoes
• ⅝ lb fresh mozzarella cheese
• salt and pepper

Directions: 

1. Combine flour, yeast, salt and water to create dough. Allow to rise for about 2 hours.

2. Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella; once the tomatoes have drained, add the diced mozzarella and season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

3. Fill each disk with the tomato-mozzarella mixture, then fold into half-moon shaped pouches. Folding together the edges to seal the panzerotti.

4. Deep-fry in abundant olive oil. Flip the panzerotti often to prevent them to avoid burning on either side. Wait until the pouches are golden-brown in color. Then transfer to a plate for serving. 

5. Buon appetito! 

Seasonal Snack Recipe: Roasted Pumpkin Fries

A favorite snack updated with a bit of seasonal flavor, these pumpkin fries are a tasty twist on ordinary fries. We love recipes that add in pumpkin where we least expect it; we'd heard of sweet potato fries, but pumpkin fries? Somehow it had never occurred to us to give this try!

It doesn't get much more simple than this recipe-- we're talking just a handful of ingredients and prep time around 15 minutes. Top these babies with crumbled blue cheese, maple balsamic, or whatever else you fancy. If you're a purist, they're plain delicious all by themselves. However you enjoy them, we promise you this: you'll be hooked!

Roasted Pumpkin Fries

(serves 4)

Ingredients:

1 pumpkin

1/2 tsp salt

1 tbsp olive oil 

1 tsp garlic powder 

1/2 tsp ground cinnamon

Optional: crumbled blue cheese, maple balsamic, or other topping of your choice

 Directions: 

1. Preheat oven to 350 F.

2. Slice pumpkin in half, then remove seeds. Peel off pumpkin skin using a potato peeler. 

3. Cut pumpkin into 1/4-1/2 inch strips.

4. Mix together olive oil and seasonings in a bowl. Dip pumpkin strips in the bowl so they're coated in the mixture. 

5. Place fries on a cookie sheet lined with parchment paper. 

6. Roast fries for 15 minutes or until tender. Raise temperature to 400 F and broil the fries for another 3 minutes until they're nice and crispy.

7. Top fries with crumbled blue cheese, drizzled balsamic, or another topping of your choice. Enjoy!