Saturday, February 5, 2011

Tale of two meals- we just couldn't choose.

I've been a little busy since my last post & I had previously said I wouldn't let so much time go between them~ opps I guess that's what happens when life happens!  But I have had a wonderful day spending time with my mom, good talks, grocery shopping, present unwrapping, laughing lots of laughing & cooking!

First we started with some really good sandwiches today~ hey we went shopping when hungry so that just lead to tons of trouble, always does!  However, my mom had brought over a recipe for egg rolls- she didn't necessarily  bring it cause she wanted to make them (or maybe secretly she did) but for me to write down the recipe and blog it.  But than I was like- I take pictures, so we'd have to make them.  I also had some beautiful portobella mushrooms I had bought and was thinking of stuffing.  We went back & forth thinking of what to make for dinner, no one was making any decision so we ultimately decided to make both.

Yep~ Crab Stuffed Portobella Mushrooms and Shrimp & Veggie Egg rolls.  This is my first time making egg rolls, my mom has made them before and we have just never gotten around to making them together.  Now that I've made them I can honestly say - WOW what took me so long, they really were easy to make & absolutely delicious.  Now, I know it really isn't a balanced menu~ but it was simply delightful & well that's what happens when you can't decide.

Shrimp & Veggie Egg Rolls
Egg roll wrappers absorb very little of the fat they are fried in, so the egg rolls remain light.
You Can Substitute the shrimp for a different meat or minus the meat all together and add more veggies!
2 Tablespoons vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 to 3 tablespoons soy sauce
3 cloves garlic finely minced
1 tablespoons ginger- finely minced (can substitute ground ginger)
4 scallions cut into very thin slices
1/2 pound cooked shrimp (shelled & deveined) cut into 1/2 inch pieces
1/2 C. finely fresh basil or mint ,cilantro
salt to taste
12 egg roll wrappers
1 egg lightly beaten
1 1/2 C veg. oil

1. In a large, heavy pot, heat the 2 tbl of oil. Add the cabbage and carrots; cook over med-high heat for 3-4 mins or until cabbage is wilted and bright green.  Stir in soy sauce.

2. Add the garlic and ginger; cook for 1 min. stirring.  Remove from heat and stir in scallions, shrimp, cilantro, basil & if desired salt.  Remove to a bowl and bring to room temperature.

3. When working with egg-roll wrappers, cover them with a damp kitchen towel so they don't dry out.  Stuff wrappers one at a time: place one tip facing you like a diamond shape on a flat work surface.  Place 1/3 cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. 
Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush.  Fold in  1-inch side tips and finish rolling tightly.  Place on a plate seam-side down.  Repeat procedure with the rest of the wrappers.  Keep finished egg rolls covered with a damp towel.

4. Heat 1 1/2 cups of oil in a 101/2 inch skillet until it begins to bubble a bit on top.  (To test for temperature , drop a cube of white bread into oil; it should brown in 1 minute.)

5. Add 3 to 4 egg rolls at a time to the oil and fry for 2 to 2 1/2 minutes on each side or until golden brown.  Drain on a paper towel.  Serve immediately with soy sauce, chinese duck sauce and Chinese mustard for dipping.

Yield: 12 egg rolls.

Mixture while cooking.

Yum Egg Roll all cooked up & ready to eat.

Crab Stuffed Portobello Mushrooms
Adapted from Recipe: Original Sicilian Pasta Co. Stuffed Portobellos

8 Medium Portobello Mushrooms — cleaned
8 Oz. shrimp — chopped fine (I used about 1/2 a pound of crab meat)1 C. mushrooms — chopped fine (I just chopped up the stems & some of the insides of the mushrooms I used)
1/2 C. onions — chopped fine
3 Oz. Butter
1 Oz. Olive Oil
1 Tbsp. Garlic — minced (I used about 4 cloves)
2 Medium eggs
2 Tbsp. Lobster Base  (didn't use)
2 C. Breadcrumbs
1 Tbsp. parsley  (I also added basil)
1 tsp. coarse ground black pepper
2 Oz. white wine (didn't have any white wine)
12 Oz. crabmeat — shredded
8 Oz. Mozzarella Cheese — shredded

Brush Portobellos with olive oil and grill until done approx 5-7 minutes. Meanwhile saute shrimp, mushrooms, and onions in butter, olive oil and garlic until shrimp turns pink. Remove from heat, add all other ingredients and mix well until mixture becomes firm. Add an additional egg or additional breadcrumbs until the mixture can easily be formed by hand into balls. Place approx 4-5 ounces into portobello mushroom, spreading so that it covers from edge to edge. Sprinkle with shredded mozzarella, and broil until cheese starts to brown. Serve.
Sauteing the onions, garlic & mushrooms...

Now just because we couldn't make a decision- hopefully you can, and well if not it really did make a good combination... but meal suggestions could be some nice soup to accompany the egg rolls, something like sweet & sour soup or egg drop.  A nice salad to accompany the mushrooms or a more filling meal could include something like pasta.  We were completely satisfied and full after a mushroom a piece and a couple egg rolls.  Not over full, but just enough room for dessert~ hmm wonder what that will be...

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