CHICAGO (WLS) — ABC7 Chicago’s Tracy Butler Cooked up a Storm Thursday with a chef, who has taught hundreds of aspiring cooks a thing or two in the kitchen.
The Kendall College Culinary School is gearing up for St. Patrick’s Day.
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Students are learning how to make corned beef and colcannon empanadas with pub curry sauce.
SEE ALSO: Cooking up a Storm with new west suburban steakhouse Hinsdale Prime
Wook Kang is an associate dean at Kendall College at National Louis University.
Recipe
Yield: 4 portions
Empanada Filling
Yukon Gold potatoes, peeled: 2 cups
Cold water: As needed
Kosher salt: 1 tsp.
Unsalted butter: 1 Tbsp.
Heavy cream: 1/2 cup
Corned beef, cooked, shredded: 1 cup
Boiled cabbage leaves, thinly sliced: 1/2 cup
Scallions: 4 Tbsp.
Kosher salt: 1 tsp.
Ground black pepper: 1 tsp.
Empanada skins: 4 each
Preparation:
1. In a medium size pot, add the Yukon gold potatoes and …