Ok, time for another confession, I already told you I don’t bake and that I am not good making desserts. I am a free spirit in the kitchen and I feel the science behind baking holds me back. But don’t worry, I have not given up and I will try my best to get along with baking powder, flour, yeast and the likes. It just will take time.
So what’s today’s confession? Well, I don’t cook as much as you may think. HA! You think I am joking right? Well, I am not. I do enjoy cooking but I don’t have time to cook as much as I would love to. All this food you see here is cooked (with love for you) over the weekends, but Mon-Fri there is zero cooking from my end. Mr. B. does most of the weekly cooking, he is awesome in the kitchen. Even though I love to cook for others, there is something undeniably special about a plate of delicious food that is ready and served for me to eat. Specially if it comes from my mom, I miss her home cooked meals soooo much. Oh growing pains…
Something I do to feel closer to my mom’s home-cooking, is go to a Dominican restaurant that serves tons of food. Tons! Last time I was there I ordered pernil (roasted pork) and as expected, I had leftovers to take home with me. The results from the pernil-leftover-creation was bliss, so I am sharing it with you. Picture this: warm, juicy, savory pernil, inside a buttery and flaky empanada, accompanied by sweet caramelized onions and dipped in your favorite sauce. Need more details? Follow through the pictures below:
To make empanadas you will need bigger discs then the ones used for pastelitos, and the way I did it (tell me if you have a better method) is to make golf ball size balls, roll them flat and use any object around (I used the cover of my sugar container) to cut a big circle with the help of a knife. The discs ended up being about 6 inches in diameter. You can fill the empanada discs with your favorite filling, but I can assure you pernil and caramelized onions will surely bring bliss to your life. And if you have any drippings from the caramelized onions, drop a teaspoon on the filling for a juicy empanada. So easy and so comforting. You need these empanadas in your life. Don’t miss out and make them today. Click below to get the recipe for:
- 2 onions
- 1 tablespoon butter
- Salt to taste
- ½ teaspoon sugar
- A splash of balsamic vinegar (optional)
- Slice onions really thin, this will cut down the cooking time. I used a mandolin slicer but try your best to avoid thick rings.
- Saute with butter on medium high heat but do not let onions burn, nor get dry so if you need a bit more butter go ahead or try a tiny splash of water first.
- After they start getting translucent, about 10 minutes out, sprinkle salt.
- Stir and push onions to the sides leaving an empty space in the center of the pan.
- Sprinkle sugar straight to the center of the pan and as it starts to caramelized then stir the onions back. This will help with color.
- After 20 more minutes, stirring every one to two minutes, add a splash of balsamic vinegar (optional) and cook it down for 10 more minutes.