What Is Early Word? The Philadelphia Inquirer's experimental online "morning show", which began in Sept. 2005, went on hiatus in the summer of 2006, after a gradual shift to putting more of its content directly on Philly.com.
About the Host Peter Mucha, husband and father of two, grew up in Cherry Hill and is a lifelong Philly sports fan. He's been writing and editing for The Inquirer for 18 years.
His motto (at least for today): "If I'm not brief, give me grief."
Tip on posting comments: After you click a comment link, select "other" or "anonymous" in the pop-up box. That way, you won't be asked for a password.
The Inquirer's ever-evolving way to start your day. Email. Phone: 215-854-2388.
Thursday, April 20, 2006
Recipe for Cheesesteak Empanadas
10 oz. thinly sliced sirloin steak 1 ea. Medium Spanish onion (diced) 1 ea. Garlic clove (minced) 1 ea. Jalapeno pepper( diced) 3 oz. provolone cheese( sliced) 4 oz. blended vegetable oil salt and pepper to taste 1 ea. Empanada dough rolled out to 1/8th inch
1.5 cup whole milk .5 cup vegetable oil 4 cup all purpose flour
Mix all ingredients until smooth Let dough rest for 15 min.
Procedure 1) heat two sauté pans to medium heat 2) in one add meat and cook through 3) the other pan cook onions ,pepper,and garlic until translucent 4) while ingredients are warm add cheese and mix everything together 5) let cool to room temperature 6) roll out empanada dough 7) portion out cheesesteak into equal parts 8) wrap cheesesteak with dough pinch together edges to seal using a fork 9) bake @ 375 for 15 min. or deep fry @325 until golden brown