Here’s the recipe for the Samosas served at Street Food via Charlotte Pence via the Frugal Gourmet. For the wrappers I used pre-made empanada wrappers from the Holy Land on Sutherland.

To quote the Frugal Gourmet, this recipe makes 48 small treasures. If you use the pre-made empanada wrappers and cut them in half the filling will make 60 small treasures.

2 tablespoons of ghee
1 pound potatoes, peeled and cut into 1/4 in dice
4 gloves of garlic
1 cup peeled and finely chopped yellow onion
1 teaspoons grated ginger
2 teaspoons Garam Masala (I used store bought and put in a little extra)
1 tablespoon chopped fresh coriander
Pinch of cayenne (I put in way more than a pinch)
2 teaspoons lemon juice
1 cup frozen peas

Heat the ghee in a large frying pan, add potatoes, garlic, onion, and ginger. Cover and cook until the potatoes for 15 minutes. Stir a few times. Add the remaining ingredients and continue cooking until the potatoes and peas are tender. Set aside to cool. Fill wrappers with filling and fry or bake.

Brought to you by Travis Gray.

All Mockingbird design is brought to you by Nathanna, www.nathanna.com. Good signage is underestimated, but not by Nathanna. They provide the touches that pull an entire evening together whether it’s the Speak Easy, Street Food dinner, or an art opening. Check out their site. Besides signage they are general design geniuses…

Join Slow Food Knoxville:

Putting the Dickens into the Christmas Pudding: Renewing Holiday Culinary Traditions
Saturday, December 19th, 3pm until 6pm
The Glowing Body
711 Irwin Street, Knoxville 37917

Does Plum Pudding really have plums in it — what exactly is mince-meat — is Turkish Delight legal in the US? Join Slow Food Knoxville for an afternoon of culinary history and holiday cheer as we learn to make the chef d’oeuvre of the holiday feast: the grand dame of the Christmas table. . . Christmas Pudding!  We will create and taste steamed puddings of all sorts and explore the merits of different fats: suet, shortening, butter and duck/goose fat in recipes as well as both sweet and savory applications of the steaming-in-a-mold technique. In addition guests will learn to make a hard whiskey sauce and master the technique of lighting your pudding ablaze before serving — while doing minimal damage to your home and guests.

The class will be led by Haesel Charlesworth, culinary adviser for Gourmet Foodservice Group and former director of the preservation kitchen at Blackberry Farm. While we wait for our puddings to steam we will sample homemade egg nog, made with local cream and eggs and regionally produced whiskey and rum. Cheers and see you there!
To purchase tickets please visit :

http://www.brownpapertickets.com/event/92316

Action.

Pictures below from Street Food fun!! Thank you to everyone who was there and all the people behind the scenes who made it happen. From light epiphanies to fuses blowing to frying genius, it was a true team effort. The evening was great and only fell apart a bit at the end when someone asked if there was a skateboard and instead we busted out the super tall bike…

Planning on Friday. Laying out the tables and space on paper.

The quiet before people arrived.

Bitter awesomeness at the bar.

Souvlaki and Arepa table.

Turns out funnels provide endless options for food, lights, and general fun.

Salami Sno Kones.

The space from outside.Action.

And we are officially falling apart. Or falling off, the bike.

Street food dinner prep.

Decorations galore! Paper flowers.

Vegetables for Souvlaki.

Daikon without the pickling solution. This will be part of the pickle extravaganza!

Paper flower making at Mockingbird World Headquarters!

Samosa filling/production.

Mockingbird is in the throws of getting ready for the Street Food dinner that will be Saturday so blog posts might be a little sporadic this week. I will try to do some posting as the food and drink progress. Buy your tickets if you haven’t already! Thanks for supporting Mockingbird!!