Progressive Dinner Sept 19

Ahron,

Beautiful récipe for pairing with my main, a Risotto.

I shall definitely be preparing your splendid récipe; tomorrow, I have to pick up the fresh Clams.

Thank you very much.

A number of years ago, returning from a trip to the Northeast, we stopped for the night in a small town in Ohio. Within walking distance of the motel was what today we’d call a gastro pub---a bar in which food got equal billing.

One of the house specialties were these egg rolls with Cajun flavors. The chef graciously shared the basic approach, and I’ve been making them ever since. They make great appetizers, as in this case, or even a wonderful first course. Truth to tell, we even have them as a main meal.

The ingredient amounts are more-or-less approximations, cuz I just eyeball it when I make the filling. But that’s the beauty of egg rolls, you can vary the ingredients and their amounts to suit your fancy.

One word on the Allouette. That’s a brand of flavored new cheese that’s more of a soft spread than anything else. If you can’t find it, just substitute a 6-8 oz package of cream cheese, or even mascarpone, and add minced garlic and fresh herbs to your liking. I haven't actually tried it, but ricotta would probably work too.

Cajun Eggrolls with Peanut Sauce

1 pkg egg roll skins
1 container garlic flavored Allouette
2-3 links Andouille sausage (or substitute smoked sausage), depending on size
1 onion, diced small
2 cups Chinese cabbage, shredded and chopped
1 cup bean sprouts, chopped
1-2 tbls Creole seasoning
Oil for deep frying
Peanut sauce

Pan fry the sausages in a large skillet until cooked through. Let them cool and cut into small dice, about ¼” or so.

Meanwhile, in the same skillet, sauté the onions, adding some olive oil if necessary. When the onions are limp and transparent add the cabbage. Continue cooking until the cabbage is limp and tender. Add the bean sprouts and cook until tender.

Return the sausage to the pan. Turn off the heat. Sprinkle with the Creole seasoning, add the Allouette, and combine well. Set aside to cool.

When working with egg roll skins be sure and cover them with a damp towel to keep them from drying out.

Lay a skin on your work surface so it resembles a diamond shape, with points to the left and right, up and down. Spoon about a quarter cup of the filling onto the skin, arranging it in a log shape just below the center line.

Bring the bottom point up and over the filling. Ideally there will be enough to cover the filling and lay flat on the remainder of the skin. Next, bring the two side points in towards the center. Roll the egg roll towards the top point, tucking in the paste as necessary. Moisten the top point with water (I just use my finger) so it seals to the rest. Set aside on a tray, seam down, while you make the rest of the egg rolls.

Just before serving, heat oil for deep frying (350-375F). You can use the same skillet if you want, filling it with enough oil to come halfway up the eggrolls. Fry the eggrolls, in batches, until brown and crisp, a minute or two on each side. Transfer them to a rack and put in a 250F oven to keep warm.

Thai Peanut Sauce

2 tbls vegetable oil
2 tbls finely chopped fresh gingerroot
3 garlic cloves, finely minced
4 green onions, chopped
½ cup peanut butter
½ cup coconut milk
¼ cup finely chopped cilantro
2 tbls lime juice
1 tbls soy sauce
1 tbls brown sugar
½ tsp hot pepper sauce or to taste

In a small skillet, heat oil over medium heat. Add the ginger, garlic and green onions. Cook minutes, stirring occasionally, until softened. Let cool about 20 minutes

In a food processor, combine the cooled mixture with the peanut butter, coconut milk, cilantro, lime juice, fish sauce, soy sauce, sugar and hot pepper sauce. Puree until smooth. Sauce will be thick. For a slightly thinner sauce, add a small amount of water.

Transfer the sauce to a squeeze bottle with a large enough opening that it can pass through.

For service, slice the eggrolls in two, on a diagonal, with the cut off-centered so one piece is longer than the other.

Squeeze a heavy squiggle of sauce on a small white or light-colored plate (a saucer is ideal), making a series of open loops. Lay the larger half of the eggroll on its side, centered on the plate, laying across the loops with the cut side up. Stand the short half upright next to the longer log.

It was actually a dig at Dan, Dave. I'd momentarily forgotten you were also a smoke eater.

That's what happens when you get old. You forget everything but your grudges.

But I'm looking forward to the time you can both get back in the swing.

Mark, if you like, we can still work you in. Let me know, and I'll amend the line-up appropriately.

mark - take a look at some of them from the past ~ they are great!

Dan.

Thank you so much for the lovely compliment ...


This is remarkable ... It sort of was an experiment, to prepare in a large earthenware clay casserole, ( cazuela or tiella ) !! The fragrances and the texture of the Italian arborio rice,almonds and fresh Roman Green beans and the fresh tomato; leeks and shallots, and of course, the butter and the Reggiano Parmigiano; it truly was wonderful. And very balanced meal ... All we had was a Green salad afterward ... It was plenty ...

Phil chowed down 3 bowls !!! And he is Milanese from the city of Milano !!!

So, it has become a staple for us ... and provides us with a leftover for Mondays ... I just add a bit of chicken broth in skillet and reheat just until hot. Don´t overheat ... I also add big tablespoon of butter and more Reggiano ( 1 tabelsppoon and 1/2 ) ... STIR CLOCKWISE ON LOW SLOW FLAME ...

The next one I prepare will be done with fresh shellfish !!

In Spain, shellfish was on vacation due to the high temperaturas, and spawning ( laying of eggs ) and so, our fresh catch of the day, predominately has been sardines, White or Tiger prawns
from the Cádiz Coast ( Atlantic ) or Huelva on Portugal´s frontier in the very southwest.

We have no cod nor salmon until late October ... These Luftki, Norway Arctic waters, have agreed upon laws, to permit the spawning of new eggs.


I shall do a pictorial when I prepare the Shellfish one ...

NOTE:
I do not suggest Microwave for leftovers, because it dries out the rice too much Dan.



Thanks so much for your lovely compliment.

Have great weekend.
Margi.

Baked Doughnut Peaches

Hila, you've done a wonderful job - I am impressed, and believe that it is a perfect dessert for this dinner party!  You ahve a way of making things look easy to do with amazing results!

[edit] Ha-HA! you do know me, my friend - but in this case, I was typing as you spoke![/edit]The seafood course for this week hails originally from the Adriatic port of Venezia, better known in America as Venice.

TasunkaWitko wrote:   I cannot tell you, my friends, how much I sometimes wish that I lived near an ocean or sea, so that I could enjoy fresh seafood as it is meant to be enjoyed;

Honestly Ron. Don't wish that. You live in a wonderful part of the US. Enjoy it, don't regret it. All of us, no matter where we live, wish that perhaps we could live somewhere else, just because it seems better than where we are.  That's not true. There's no place better than where you are. It's home. I think the problem is that all of us see more of the negatives where we live, rather than the positives.