Just because the Packers keep losing doesn't mean we can't have game food porn

Sure, two weeks in a row the Packers have lost a quarterback to injury on the first offensive series and replaced him with a guy who has never practiced with the first team, then lost the game, but hey! Can we let that kind of misfortune stand in the way of gastronomical feats of excellence? I think not.

Sunday we fixed empanadas. You'll want to start with some hamburger -- about a pound and a half -- one big onion or two medium, about a pound of carrots, half a dozen white potatoes and one can each of peas and corn (you can also use frozen peas and corn, or other vegetables of your choice. This recipe is flexible, and you can stuff empanadas with damn near anything.).

Sautee the onions:

Chop up the carrots:

And the potatoes:

Toss them in with the onions. Stir that around for about 10 minutes, then add the hamburger and brown:

One the hamburger is browned, the vegetables should be tender. Now, add the peas and corn (if you use frozen, cook longer with the peas and corn in the mix so they get warmed and cooked, duh):

Now you will need empanada shells:

 Into an empanada shell, spoon in some of the meat and vegetable mixture:

 Fold the pastry disc over:

 Seal it with a fork by pressing down along the open edge:

 Do up a whole bunch of those and put them on a cookie sheet:

Cook at 350 until browned -- about 12-15 minutes and serve. You can fry them, as well, but I don't like to do that (yeah, I know, kind of weird to hear me come out against frying something.)

We also served clam strips, which are made by going down to the seafood deli up the road, buying some breaded clam strips then deep-frying them at home. Serve with cocktail sauce, of course:

 Naturally, no game-food spread is complete without stuffed potato skins:

Mrs. Wolves wanted to know why I always include a picture of the skins when everyone who even halfway cares has seen the damn things over and over so why don't I just use the same picture. Some people just don't understand art. Bon appetit.