Everyday's a New Experience: October 2014

Tuesday, October 7, 2014

PORK EGG ROLLS

I found a recipe on Pinterest that I changed a few things. I'll include the link below. These were really good. I added Pork Char-Siu to the vegetable filling. I used sweet and spicy dipping sauce and hot mustard. I bought both at the Asian market. The hot mustard was powder that I added water to. If you can't find the dipping sauce at an Asian store; I added a recipe on the Fire Cracker Shrimp blog previously. I haven't tried it, but it looks good.

3 cloves minced garlic

1/4 head shredded napa cabbage (can always add more)

3 carrots, shredded

1-2 chopped green onions

3/4 cup bean sprouts

5 mushrooms, sliced

1 Tablespoon peanut oil

1 Tablespoon Chinese rice wine

1 tablespoon soy sauce

1/4 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sesame oil

freshly ground black pepper

1/2 cup - 1 cup already prepared pork char-siu, chopped

1 Tablespoon cornstarch - to seal egg rolls

1/4 cup cool water - to seal egg rolls

Peanut oil for deep frying.

Heat a wok or large sauté pan over high heat. Add the peanut oil. Add all the vegetables and stir-fry for a minute or two. Just until they are soft. Add rice wine, soy sauce, sugar, sesame oil, and salt/pepper. Continue to stir-fry for another minute. Remove the filling and place on baking sheet tray in a thin letter to cool. Raise one end of tray to allow the liquids to drain away from the filling. Fill 1 tablespoon of filling for each egg roll. Add some pork on top of filling. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll. Heat up about 2 inches of peanut oil in a sauce pan or a deep fryer. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown. Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool.

http://detoursinlife.com/egg-rolls/

Spicy Firecracker Shrimp

SPICY FIRECRACKER SHRIMP
http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/

This picture has eggrolls included too. I'll add that recipe on another post.

I found this recipe on Pinterest. We loved this. It was the perfect appetizer to snack on. I used fresh jumbo shrimp that I picked up from the seafood department of HEB. I didn't change a thing on this recipe. I also used Siracha instead of a random hot sauce. The recipe included a recipe for Sweet and Spicy Chili sauce. I bought some that was already made from the Asian market here in San Antonio. I included the recipe for the sauce and a picture of what I picked up at the store. When I run out of this sauce I'll make my own next time. It looks simple.

Ingredients: 12 frozen jumbo/large shrimp, defrosted
6 egg roll wrappers
Oil for frying
1 tbsp of flour with a little water
(make a paste of this to help seal the wrapping)
For the Marinade-
3 tbsp of Siracha or Hot Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Vinegar
1 tsp Seasame Oil
3 cloves of garlic
zest & juice of 1/2 a lime
1 tbsp of sugar
Salt and pepper to taste

Method:
- Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the siracha/hot sauce, soy sauce, rice vinegar and seasame oil.
- Then grate the fresh peeled garlic cloves, directly into the bowl.
- Zest half a lime, cut it and squeeze it’s juice into the marinade.
- Season the marinade with a sprinkling of salt an pepper. Stir all the ingredients well to mix them. Also add a tablespoon of sugar to balance out all the flavors.
- Toss the shrimp in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.
- After the shrimp has had some time to soak in all those flavors. Prepare the wrapping by placing an egg roll/spring roll wrapper on a cutting board diagonally so it looks like a diamond shape. Then cut it in half and repeat with the rest of the wrappers.
- Place a shrimp on left side of the wrapper with the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can.
- Then fold the top corner down, making sure to cover the top end of the shrimp.Roll the shrimp as tightly as possible and as straight as you can manage until there’s just a little corner left.
- Using your finger apply a little of the flour paste (a little flour and water mix) to the corner of the wrapper and seal it.
- Repeat the same wrapping method for the rest of the shrimp.
- In a pan, add about an inch or so of oil to fry the shrimp.(You can use a deep fryer if you have one, but enough oil to cover at least 3/4 of the shrimp if not the whole shrimp is all you really need) Heat the oil through on medium-high. To test and see if the oil is hot enough for frying, pinch a tiny piece of wrapper and drop it in the oil…if it bubbles and comes to rises to the top quickly it’s hot enough.
- Fry the shirmp in small batches depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown. I’d suggest cooking one to time it and one you take it out, cut it in half to see if the shrimp is cooked through but not rubbery.
- Serve hot with some http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/ Sweet and Spicy Chili Sauce Thai Style or buy a sauce at the store.

Sunday, October 5, 2014

7-Up Cake

I found this recipe on Pinterest. This cake was nice and refreshing. I used zest and I think it made the flavors pop more. The link to the website is listed.

Ingredients:

1 box yellow cake mix

1 box (4 oz.) instant lemon pudding

¾ cups 7 up (or similar lemon lime soda)

4 eggs

¾ cup vegetable oil

Icing:

2 cups powdered sugar

1 tablespoon lemon juice

1-2 tablespoon milk

Directions:

Preheat oven to 325F degrees

Spray 10-inch bundt pan with Baker’s Joy or another similar spray.
In a medium bowl, combine all the cake ingredients. Mix until thoroughly combined.
Pour batter into bundt pan.
Bake for about 45-55 minutes (until inserted toothpick or butter knife comes out clean).
Allow to cool completely, then remove from bundt pan.
Start preparing the icing.
If you're using a fresh lemon, you might like to zest a bit of the lemon for more flavor.
The step is totally optional.
In a small bowl, combine sugar and lemon juice/zest. Add milk in slowly until you’ve reached

desired consistency. You may want your icing a bit thicker or more like a glaze.

That part is all up to you

This icing is nice and tangy and brings a nice balance of flavor alongside the sweet cake.

Pour icing over cake.
And serve. Yumm!!!

http://www.thecountrycook.net/2012/01/7up-cake.html#P7oHoXLkFc3OuMiP.32

Ultimate Chocolate Fudge Bundt Cake

Ultimate Chocolate Fudge Bundt Cake

OMG....This cake was awesome. I found this on Pinterest. This will now be my go to chocolate cake recipe. I didn't use all semi-sweet chips. I used what I already had in the freezer. I used a 50/50 mixture of semi sweet and milk chocolate chips. Also, the chocolate fudge sauce recipe will be at the bottom of this posting. That was really easy to make and pretty darn good. A perfect sauce for this cake. The links for each recipe is included with the recipe.

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

http://www.letsdishrecipes.com/2010/06/chocolate-fudge-bundt-cake.html#sthash.NzvvFNBL.qjtu

Serves: 8-12

Ingredients

1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan.
Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips.
Spoon batter (it will be thick) into prepared pan.
Bake for 50 minutes to 1 hour.
Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Nutrition Information

Serving size: 12 servings

Chocolate Fudge Sauce

http://www.letsdishrecipes.com/2010/06/chocolate-fudge-sauce.html