Spring Rolls

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Spring Rolls

I’ve mentioned before how I have a can have a hard time finding specialty ingredients here on the Eastern Shore. Like – exotic mushrooms for instance. Whenever I take a trip to Annapolis or Virginia Beach, I always make sure to get some funky fungus that I can’t find here at home – chantarelles, oyster, trumpet. I love them all!

Thankfully a local friend has started growing her own varieties of mushrooms. I visited her last week to pick up some gorgeous oyster mushrooms (her latest harvest), and was also kind enough to show me her garden, with all kinds of delicious goodies growing. She loaded me down with peas, lettuce, onions, herbs, and broccoli greens! We enjoyed them all week long in various dishes. There’s nothing like fresh picked produce – and growing on Chincoteague Island, right on the water – you can taste the salt from the air and the soil in the veggies. Absolutely wonderful. Thank you so much for showing us your little piece of paradise, Donna!

We enjoyed some of the mushrooms and onions sauteed, served over some thinly sliced roast beef and chevre on a baguette. But, the favorite thing that I made last week by far were these delicious spring rolls. I’ve always loved spring rolls from Chinese restaurants – but often the filling is bland and boring. My filling used the gorgeous oyster mushrooms, fresh bean sprouts, garlic scapes, shredded cabbage and carrots, as well as softened rice noodles. They turned out so delicious – rivaling my famous chicken egg rolls. Already can’t wait to make them again!

Spring Rolls

4 oz. vermicelli (thin rice noodles)
6 oz. oyster or exotic blend mushrooms, thinly sliced
2 1/2 cups shredded cabbage
3 carrots, peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced (I used garlic scapes from my crop share)
2 Tbsp soy sauce
3 Tbsp oyster sauce
4 scallions (green and white), sliced
2 Tbsp vegetable oil
1 package spring roll or lumpia wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Soak rice noodles in warm water for 25 minutes. Drain well, roughly chop, and set aside.

Line a large pot with a couple layers of paper towels, set aside.

Heat 2 tbsp vegetable oil in wok over medium-high heat, add mushrooms, cabbage and carrots. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Add the bean sprouts, garlic, soy sauce, oyster sauce, green onions, and vermicelli. Toss to combine and cook for another 2 minutes. Remove from heat.

Place a colander in your sink, or over a large bowl. Add vegetable mixture to the colander. Using several layers of paper towels, press down firmly on the filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions. Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 4 minutes.

Remove from oil with tongs, and place vertically into the prepared paper-towel lined pot to drain. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce and Chinese hot mustard.

Blackberry Cream Soda

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Blackberry Cream Soda

The Cream Soda has long been one of my favorite cocktails. Such basic ingredients, and it tastes so darn good. I remember being shocked by how much the simple combination of Capt. Morgan’s, ginger ale, and fresh lime tasted exactly like a cream soda. You remember, those sodas from your childhood that no one else would drink? They were always the last thing floating in the cooler of ice, long after all the Cokes had been picked out. But, this one definitely isn’t for the kids…

I recently tried a bottle of Captain Morgan’s newest release, their Black Spiced Rum. It’s darker and bolder than the “OG” – but everything you love about the traditional spiced rum is still there. Notes of molasses, vanilla, and cinnamon. And smooth! An absolutely wonderful rum.

I think it’s safe to say we’ve all had a few nights “sailing away with the Captain”, and this is definitely a drink that makes it easy to do. Since I was using the Black rum, I thought it would be fun to add another “black” twist – in the form of blackberries. They added a gorgeous hue and a little pucker that I loved! But still completely tasted like a cream soda.

It’s only Monday, but I’m already looking forward to the weekend. Memorial Day is the official start of summer here at the beach, and we are all ready for it to begin!

Blackberry Cream Soda

1.5 ounces Captain Morgan Spiced Rum
3 ounces ginger ale
1 tsp blackberry puree*
1 lime, juiced
lime wedges
ice

Fill a glass with ice. Add rum, ginger ale, 1 tsp lime juice, and blackberry puree. Stir with spoon to combine. Garnish with a wedge of lime.

* To make blackberry puree, combine 1/2 cup fresh blackberries with 1 tsp. granulated sugar in a food processor. Blend until smooth, then push through a fine-mesh strainer to remove large pieces of pulp and seeds.

Chicken Tacos

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Chicken TacosGuys, I don’t know how I got away without sharing this recipe with you guys yet. I know everyone is probably Mexican-ed out from Cinco de Mayo – but just trust me. This is one you want to Pin, or bookmark, or whatever it is you kids are doing these days!

Our family friend Stephanie introduced me to them a few years ago now. We went through a phase where I made them, like every week, for months. Needless to say, I kind of burnt ourselves out on them. Not to mention, they’re not exactly the healthiest option in my repitoire. But, oh are they good!

We always fry our own corn tortillas – but these are different. They’re almost deep fried. The crispiest taco you’ll ever find! And they retain their crispiness – even cold, after sitting on the cooling rack for 2 hours. Not that I speak from experience or anything..

And, they certainly could be tweaked to be healthier. The filling itself isn’t too bad – with some whole wheat tortillas, or even flour – your calorie count would come down significantly. But the fried shells are really worth trying once!

Chicken Tacos

1 lb boneless, skinless chicken breasts or thighs – cut into thin strips
1 bell pepper, chopped
1 large onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
1 Tbsp cumin
1/2 tsp chipotle chili powder (regular chili powder is fine too)
1 tsp kosher salt
ground black pepper
1/4 cup fresh cilantro, chopped
Juice of 1 lime
canola oil
12 corn tortillas
lettuce
cilantro
shredded cheese

Place a cooling rack inside/ over a jelly roll pan. Place a layer of paper towels over the cooling rack. Set aside.

Heat a large, heavy bottomed skillet over medium-high heat. Add 1 Tbsp oil, as well as the chicken. Season with 1/2 tsp salt and black pepper. Cook, stirring frequently until chicken is cooked through and starting to brown on the edges – about 5 minutes. Remove from pan to a cutting board to cool before chopping into small pieces.

Add another tablespoon of oil to the pan and add the bell pepper and onion. Cook, stirring occasionally, until peppers and onions are soft and starting to brown on the edges – about 5 minutes. Add garlic, cumin, and chili powder and cook for an additional minute. Add the chopped chicken back to the pan, as well as the chopped cilantro and lime juice. Season to taste with salt and pepper. Remove from heat, and place taco filling in a medium-sized bowl.

Wipe the skillet clean, and return to stove over medium heat. Add a few tablespoons of oil to the pan. Place a tortilla in the pan and let it fry for about 15 seconds, then flip over. Place about 3 Tbsp chicken taco filling inside the tortilla, right down the center.

Using tongs, carefully fold the tortilla in half, forming a taco shell. Fry on one side for about 1 minute, then using a spatula (I like using my fish spatula) carefully flip over and brown the other side. Remove to the paper-towel lined cooling rack. Repeat process with remaining tortillas. You can usually get 2 or 3 tacos going at the same time once you have the hang of it.

Serve tacos with shredded lettuce, fresh cilantro, and shredded cheese.

Source: adapted from a family friend recipe. Thanks, Burke crew!

Orange Chicken

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Take Out Fake Out: Orange ChickenIt’s been a while since we shared a take out fake-out favorite here on the site – so I thought it was high time! I’ve made this orange chicken several times now over the past couple years, and we always really enjoy it. I hate deep-frying anything. Not that I don’t love fried foods, but it makes a mess, isn’t figure friendly, and the smell lingers in the air for hours. But, once in a blue moon it’s a nice treat that we all look forward to.

At first I was leery of the cornstarch batter. But, I’ll tell you – it’s totally the secret of the Chinese restaurants. Browns and crisps up beautifully, and it stays crispy. Even after spending some time in the oven while I fried the rest of the chicken, and saucing – it was still nice and crunchy.

And the sauce? Fresh orange juice and zest, a little tang from rice wine vinegar, and a spicy kick from cayenne makes for a perfect combination. I actually like to use whole dried small red peppers, but I couldn’t find any – so cayenne works in a pinch (heh, in a pinch – no pun intended). I’m looking forward to trying the sauce in other applications as well. I think it would be a fabulous basting sauce for chicken or pork on the grill – which we’ve been firing up a lot lately.

So let’s give your delivery guy a rest, and make this Chinese favorite in your own kitchen tonight!

Orange Chicken

For the marinade and sauce:
3/4 cup low-sodium chicken broth
3/4 cup freshly squeezed orange juice
2 tsp. finely grated orange zest
6 tbsp. rice wine vinegar (or white vinegar)
1/4 cup soy sauce
1/2 cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
1/4 tsp. cayenne pepper
1 1/2 lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1/2 tsp. baking soda
1/4 tsp. cayenne pepper
3 cups vegetable oil

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.  Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag.  Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.  Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce.  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.  Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in 5-quart Dutch oven or straight-sided sauté pan until the oil reaches 350 F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350 F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces.  Serve over rice, if desired.

Source: adapted from America’s Test Kitchen via Annie’s Eats