black pepper and plum hand pies with cornmeal buttermilk crust

These are awesome! Seriously. Plums with black pepper, is a simple, but unexpected combination that is perfect for this flavorful crust. They are sweet, tart, slightly spicy, and perfectly flaky. Awesome. And they are portable! Double awesome! Make some up, put them in your pocket,  enjoy your day.

for the crust:

• 4 oz  cold shortening
• 4 oz  cold butter
• 2 cups ap flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup cold buttermilk

for the filling:.

• 3 plums thinly sliced, and then cut into fourths
• 3 tablespoons sugar + more for tops of pies
• 3 tablespoons flour
• 2 teaspoons apple cider vinegar
• pinch of salt
• 1 1/2 teaspoons freshly ground black pepper
• egg + 1 teaspoon water (beaten together)

Make the crust.  Combine dry ingredients (flour, sugar, salt, and cornmeal) Whisk together.  Use a cheese grater and grate shortening and butter over dry ingredients. Lightly toss with the ingredients until dispersed.  Pour in the buttermilk and stir until a shaggy dough forms.  Dump onto the counter and knead a few times until dough comes together. Chill for at least an hour.

Preheat oven to 375 degrees.

Mix your plums, sugar, flour, cider vinegar, salt and black pepper together in a bowl.  Let sit for 20 minutes to allow the plums to give off their juices. 

Roll out your chilled dough. to 1/4 inch thick.  Cut circles (or squares) from the dough.  Fill with the plum mixture.  Crimp edges.  Place on cookie sheet with parchment and put in the freezer for 20-30 minutes.

Remove from freezer.  Cut slits into the tops of pies.  Brush with egg wash and sprinkle with sugar.  Bake for 20 minutes until golden brown and juices are bubbling.  Cool slightly and enjoy!

kimchi + leek noodles

I suppose it could be considered en vogue to proclaim a love for instant noodles right now. This is a hugely annoying development to people who don't give a shit about trends, and just eat what tastes good. However, the majority of self proclaimed "foodies" love any opportunity to come into the light, and tell everyone about things that they have been secretly hiding all along. That's cool guys, welcome to the club! My party pizza and I salute you!

Of all the seemingly endless flavors of instant noodles in the world, one of our absolute favorites is Kimchi. Spicy, funky, salty; it's perfect! However, even the most hardened of MSG supporters has to know, you can't eat that stuff all the time. Sometimes, you need a bit more.

This dish is deceptively simple, and extremely quick to make. The addition of the leeks adds sweetness, contrasting the kimchi perfectly. The earthiness of the nori, and the richness of the egg round it all out. This is the way we think it works best. However, just like any good noodle bowl, you are going to make it yours. Ground pork, extra veggies, add some broth, throw in some hot dogs; get crazy, we won't judge!

kimchi + leek noodles

• 1 tablespoon soy sauce
  
• 1 tablespoon fermented chili paste (available in korean grocery)
  
• 2/3 cup kimchi chopped
  
• 1/2 cup reserved kimchi liquid
  
• 1/2 teaspoon sesame oil
  
• 1 tablespoon grapeseed oil
  
• 8 oz. wide rice noodles
  
• 2 medium sized leeks
  
• toasted nori. cut into strips
  
• green onion. sliced
  
• eggs
  

Cut ends off of leeks, cut tops down past the dark green area to where it becomes pale. Cut them into long strips (about 1/4" wide), rinse, place in colander in sink, and toss with kosher salt. Let sit 20 minutes. Bring a large of water to a boil. Cook rice noodles until tender (about 6-8 minutes). When noodles are halfway finished, add leeks. Drain noodles, and leeks. Rinse with cold water. In a large skillet, add oils, Kimchi, reserved liquid, and chili paste, over medium heat. Cook for 3-4 minutes until mixture starts to thicken slightly. Add noodles, and soy sauce. Toss gently to combine. Serve with nori strips, green onion, and fried egg.