A long night at work last night called for a late fast food run. Thank god for the late night Taco Bell/KFC on 24th & Passyunk so Dre could tempt his health with the Double Down and I could calm a T-Bell craving. As usual, the line was long and slow. This time, however, I could actually excuse it thanks to the amazing sacks of fast-food Mexican that hit the counter soon after. $83.16 + tax later, these dudes walked away with 42 soft tacos & 42 beefy 5-layer burritos. Cheers, men, but I feel sorry for any women you’re going home to bed to!
I’m alive, I promise! I’ve had to take a temporary hiatus from blogging between computer issues & a much needed vacay. Thought I’d share some quick food love with you this great Friday in Spring. I fell in love with my chef’s veggie cream cheese at the Philly Mag Martini Madness event this past week at work. Man, I was thrilled there was some leftover to schmear on my toasted everything bagel this morn. I loved the ample cucumber & peppers (a few years ago you’d never hear that out of my mouth, or in my mouth for that matter) and it’s fresh veggie taste has me excited to start my garden this weekend.
Happy Spring, readers! I promise to be back in the swing soon with lots of amazing food love to share!
I had to work this past Saturday and needed a warm lunch before I headed out into the cold. I still have alot of leftover chicken from Thursday (and still do) and plenty of the roasted vegetables, too. Pulled chicken breast, lettuce, & mayo on sliced bread is in my top 10 favorite sandwiches, so that was an easy leftover solution.
The veggies were kinda gelatinous and freaking me out a bit, so I quickly removed the chicken and began heating the pan of veggies on the stove. I wasn’t too excited about a sammie with a side of roasted vegetables, so a roasted vegetable soup only made sense. I dug out my Grandma’s 70’s Era Cuisinart Food Processor, and after indulging its typical neediness, whirled the roasted vegetables and pan jus into a wonderfully tasty and perfectly textured Rustic Vegetable Soup… and I still have plenty of leftovers…
The snow’s coming again! We got 28″ over the weekend and now, 3 days later, Philadelphia is putting the “Closed” sign back up as we expect 12-18″ more. I’m actually enjoying being stuck in the house as I’ve had more time to cook. For dinner tonight, I made a perfect belly-warming sandwich – Maple-Honey Ham, Roasted Turkey, & Lorraine Swiss w/ leftover Spicy Remoulade on Potato Bread, griddled with Garlic-Herb Butter.
So… effin’… good!
Dre got me an awesome deep fryer for Christmas and it took some debate on what to christen it with. Making Egg Rolls is new to me but seemed easy enough. Dre & I popped over to our local Asian market and picked up some ingredients to make the basic cabbage filler. Thank god for my Frankenberry so I could pull up some pics to discern Chinese Cabbage from the wall of greens in front of me. I love how it looks crimped when you slice it thin.
I added some shredded Carrot, Bean Sprouts, minced Ginger, Garlic & Shallots, Sesame Oil, Soy Sauce, and S&P. After a quick toss, it was a perfect fresh slaw to begin my egg rolls. I had some leftover Pan-seared Chicken Breast from Thursday’s dinner and leftover Snow Crab from Friday’s dinner. Both seemed like perfect proteins to add to my Egg Rolls. I chopped the Chicken and tossed it with Chili-Garlic Sauce, Chinese BBQ Sauce, & Clementine Zest. Half of the Cabbage mixture was mixed with the Chicken and we piled the fresh lump Crab Meat on top of the rest.
So far, so good! Rolling was easy enough as Dre took over with the crab and I rolled the chicken mixture.
Once we got in a rhythm, we banged out almost two dozen perfect egg rolls sealed with an egg wash and love.
I heated some (very expensive!) peanut oil in my Presto Cool Daddy and dropped in batches of 2-3 egg rolls at a time. Dre whipped up a Ginger-Hoisin-Soy Sauce from scratch and poured some Sweet & Sour Chili Sauce for us to dip them in. I’m proud to see him turn into such a great kitchen helper. Once the Egg Rolls crisped, drained, & cooled, we were ready to snack!
Chinese Egg Rolls ~ makes about 18-22 egg rolls
- Chinese Cabbage – (2) bunches, shredded or sliced thin
- Fresh Bean Sprouts – (1.5) dry cups
- Carrot – (2) large, shredded – about 1.5 dry cups
- Garlic – (2) T, minced – about (3-4) cloves
- Ginger – (2) tsp, minced
- Shallots – (1) large, minced
- Soy Sauce – (2) T, preferably low sodium
- Toasted Sesame Oil – (1) T
- Egg – (1) whisked in a dish for an egg wash
- Egg Roll Wrappers – (18-22) – usually in the frozen section, not be mistaken for spring roll wrappers, lumpia wrappers, etc.
- Toss all ingredients (except egg & egg roll wrappers) until mixed thoroughly.
- Add chopped protein if desired – semi-cooked shrimp, crab meat, chicken breast
- Lay an individual wrapper on a hard surface so it’s shaped like a diamond. Paint the edges with the egg wash using a pastry brush or back of a spoon.
- Spoon cabbage mixture towards the bottom point of the wrapper, I’d say what looks like about 2-3 hot dogs put together. Make sure to squeeze any moisture from the mixture before spooning on wrapper to avoid sogginess!
- Fold bottom point on top of mixture and roll once, tightly. Fold in each side and continue to roll and seal.
- Deep fry 2-3 at a time at 350 degrees for about 10 minutes or until crispy.
- Shake out oil and then drain on paper towels.
- Enjoy with Soy Sauce, Sweet Chili Sauce, or the Asian Dipping Sauce below.
Asian Dipping Sauce
- Soy Sauce – (1/4) cup, preferably low sodium
- Toasted Sesame Oil – (1/2) tsp
- Garlic – (1) tsp, minced – about (1) clove
- Green Onion/Scallions – (1) tsp, minced – about (1) stalk
- Hoisin – (2) T
- Ginger – (1/4) tsp, minced
- White Sugar – (1/2) tsp
- Combine ingredients in a small bowl, cover, & chill for 1-2 hours so flavors can marinate.
- Serve warmed or at room temperature with egg rolls, spring rolls, wontons, dumplings, potstickers…
Our Director of Operations just popped by with a pile of Blue Moon-battered Dill Pickle Spears he just whipped up. Hot pickles are all the rage and I love em! YUM!
I really think he’s trying to make us fat! Today, Chef Derek delivered some amazing homemade Macarons w/ Lemon-Chocolate Ganache. YUM!
UPDATE: Derek just brought a sample of Corn & Chive Spoonbread for us to try too! Got a quick pic before we devoured it.