Arpke has published an autobiography -- "You Don't Have to Be Crazy, But It Helps: Recipes and Rantings of a Madman." Check out Arpke's sirloin empanada recipe and read about a sane chef who's crazy only about cooking.
Also: Read Restaurant Editor Robert W. Tolf's writeup on Euphemia Haye in the Great Florida Restaurant Guide at FloridaTrend.com.
SIRLOIN EMPANADA
(You Don't Have To Be Crazy, But It Helps, page 43)
Makes 6 Empanadas
Stuffing
- 1 small diced onion
- 1/2 lb. sirloin cubes, 1/4 inch
- cup blanched raisins
- 1 teaspoon crushed red pepper seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- salt to taste
- 1/2 teaspoon black pepper
- olive oil
- 6 stuffed green olives, split
- 2 hard-boiled eggs
- 1 egg, beaten
Sautee' onions in olive oil for 1 minute. Add beef and seasonings, then brown. Dry out mixture over heat and fold in raisins.
Pastry
Lay out 6 turnover-size puff pastry sheets. Fill center of pastry with equal portions of prepared stuffing. Place 1/4 hard-boiled egg and 1 split stuffed green olive in each pastry. Egg wash edges, fold corner to corner, and pinch edges with a fork. Bake at 425?F for 15-20 minutes, until brown. Serve hot with Salsa.
Jalapeño Salsa Fresco
- 2 jalape?o peppers, finely diced
- teaspoon crushed red pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper
- teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 2 cloves pressed garlic
- 1/4 cup olive oil
- 2 tablespoons green pepper, diced
- 1 small onion, diced
- cup parsley, coarsely chopped
- 4 tomatoes, coarsely chopped
- 3 tablespoons wine vinegar
Mix ingredients to make salsa. This is more salsa than you will use for 6 empanadas. It is also wonderful with chips and grilled meats. The salsa may be served immediately or refrigerated for 3-4 days.