Empanadas with Two Dipping Sauces; Cone S'mores

CPARKTX

Cooked Empanadas Argentinas with two dipping sauces: Avocado Chimichurri and Balsamic Chimichurri. Both were good but preferred the balsamic.

Had kids over, and tried the ice cream cone s'mores...I can't remember who posted that a few weeks back, but brilliant idea and a hit with everyone at the party.

The recipe for the avocado dipping sauce came from laylita.com; some good recipes there.

caliking

Nicely done. Can you share the recipes for the chimichurri? They both sound really good.

CPARKTX

@caliking here is the balsamic Chimichurri recipe:

3 tbs finely chopped fresh oregano
2 tbs finely chopped parsley
4 garlic cloves, minced
2 tbs balsamic vinegar
5 tbs olive oil
1 tsp chili powder
3 tbs finely chopped scallions or green onions
Salt and pepper to taste

The avocado one is at: http://laylita.com/recipes/2013/01/29/avocado-sauce/

Enjoy.

caliking

Thanks!

Troglodyte

I've made Chilean empanadas for many years, and it looks like Argentinean empanadas are very similar.  I've always used salsa for dipping, and my wife uses sour cream.  Your empanadas look very good.  Are you happy with the dough?  If so, would you post your recipe?  I'm always looking for a better recipe for the dough.

Chubbs

Nice cook. On my list to try.

drummerben

Those s'mores cones look awesome. What temp was your BGE to get them perfectly toasty like that?

We made a huge mess the other night doing s'mores the old-fashioned way - roasting marshmallows on a stick, then sandwiching and melting them atop the platesetter. Then again, many beverages had been consumed by that point in the evening, which may have contributed to the mess.

CPARKTX

@drummerben - the Egg was still setup from the empanadas and was plate setter legs up, standard grate, pizza stone; temp was about 400 dome. They cooked really quickly, maybe 3 minutes.

NPHuskerFL

Was the crust flakey like a pastry or heavier like pizza? I gotta try both of these...Empanadas and wafflecone S'mores. Great cook!

CPARKTX

@NPHuskerFL the crust was more on the flaky side, but very heavy and rich.