Mountain Views News          Saturday, December 28, 2013

9

FOOD & DRINK 

 Mountain Views News Saturday, December 28, 2013 

THE 10 COMMANDMENTS OF 2014 
FOR PETER DILLS

1. I resolve to drink more water when I drink.

- Translation – add more ice to my drinks

2. I resolve to send back cold food, even if I’m starving.

Translation – No Mr. Nice Guy

3 I resolve to ask to be moved if there are screaming kids next to me.

Translation – “Two things I can’t stand crying women and crying babies.”

4. I resolve to send back my meat if its not cooked to my liking.

Translation – I want more perfection in 2014

5. I resolve to order a Grande at Starbucks instead of a Venti to save

money.

Translation – Watch out Starbucks a big dip in the stock in 2014

6. I resolve to smoke more cigars this year.

Translation – I always smoke with my friends.

7. I resolve to ask the dumb question, is it really a 
Champagne Brunch

or a Sparkling Wine Brunch?

Translation – It is always a Sparkling Wine 
Brunch

8. I resolve to ask, is it really World Famous?

Translation – Never World Famous, often people 
in the neighborhood

don’t know the place.

9. I resolve to tip 10% if the service warrants it.

Translation - Yeah right - I know I am a coward when it comes to

stiffing these waiters, even when they deserve it.

10. I resolve to cook one meal a week at home.

Translation – One more than I am now!

Bonus When ordering to-go food I will have my order ready before getting on the phone!

Please listen to Dining w/Dills Sunday at 5 PM KABC 790 AM 


PIGS IN SLEEPING BAGS

Perfect for New Year’s Eve

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

1 tablespoon unsalted butter 

1/4 cup minced shallot 

2 large garlic cloves, minced 

3 tablespoons panko (Japanese breadcrumbs) 

3 tablespoons whole milk 

3/4 cup drained sauerkraut 

1 tablespoon Dijon mustard plus more for serving 

3/4 teaspoon caraway seeds, toasted, lightly crushed 

Kosher salt and freshly ground black pepper 

8 ounces ground pork 

1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed 

All-purpose flour (for dusting) 

1 large egg, beaten to blend 

DIRECTIONS

Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing 
heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, 
until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool. 

Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl 
with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir 
in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; 
using a fork or your hands, gently mix until just combined (do not overmix). 

Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10” 
rectangle. Cut lengthwise into three 14x3 1/3” strips. Transfer strips to prepared baking sheet. Using 
one-third of sausage filling and leaving a 1” border at each end, pat sausage to form a thin log of filling 
down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry 
together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining 
pastry and sausage mixture. 

Cut small diagonal slits at 1” intervals along top of pastries (to help release steam). Brush top and sides 
of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 
weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen. 

Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 
minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden 
and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1” pieces. 
Serve with a bowl of Dijon mustard for dipping.