Tag Archives: jalapeno
This was another leftover use of the pulled pork. We were invited to a gathering and thought of using the leftover pork in an appetizer. The intention was to make spring rolls, but they did not have spring roll wrappers at the grocery store and I was too lazy to go to the Asian store to get them so I used egg roll wrappers. The wrapper said they could also be used as spring roll wrappers. They were not the consistency that I was looking for, so I ended up adjusting the plan half way through and it worked out.
First off was to prepare the filling which involved sending peaches, carrots, cucumber, and jalapenos through the food processor.
I guess it works out that we don’t know how to cook for just 2 people (tons of leftover pork!)
I mixed the filling together.
Then I prepped the rice stick noodles.
At the same time, I warmed water to just about as hot as I could put my hand into. Then I would quickly dip the wrapper into the warm water to soften it up.
Then to the assembly process which can be a bit tricky.
Then a scoop of the filling. It is hard to be disciplined enough to put in the right amount of filling. Remember that less is better and easier to wrap up.
Then to the wrapping process. Much the same as a burrito. Over from one corner first.
I followed this recipe from Ellie Krieger, which was first introduced to us by Ashley. This recipe is easy to follow- I just threw everything in the blender- and it is delicious! I doubled the recipe so we’d have some leftovers. Believe me, you’ll want some leftover!
I’ll let the pictures do the talking.
Like I said, the original plan was to have spring rolls so I was not planning on cooking these at all. However, when it came down to it the egg rolls were really wet and sticky and needed to be cooked. We baked them in the oven for a few minutes, just enough to stiffen up a bit and this worked pretty well. We also ended up with a few of these leftover and later fried them in a skillet with a little sesame oil, which created a nice crunchy outer shell. Both cooking options worked well, so it’s really up to you and what type of consistency you want. Enjoy!
Scallops were on a great sale at Giant, $7.99 a pound for sea scallops down from the usual $10-$11 or even more so I got some but did not have a vision of what I was going to do with them. As you will notice we are big grillers, and being that it has been so hot recently I have been trying to keep most of the cooking to outside which led to grilling. I have tried to grill scallops right on the grill grate before, but that was a wasteful disaster. I have also grilled them in the grill basket, but it was not great. The only other grilling possibility seemed to be skewering, which I had never tried with scallops but was hopeful.
I decided to use a standard array of skewer vegetables, but also decided to fall upon the cliche garnish of bacon wrapping some of the scallops.
I skewered everything in a somewhat random order on the bamboo skewers which were soaked in water to try to dissuade their burning which still occurs a bit. I cut the bacon in half and did not wrap every scallop as I wanted it to be an accessory and not a main ingredient. I didn’t want them to be bacon wrapped scallops, but to have bacon be an ingredient in the mix.
I cut the jalapenos into rings and incorporated them into the skewers because I love spice. If you were to do this, you should warn others and even be cautious yourself because as much as I love the heat it definitely got a bit hot at times! Despite that, I will always persevere with the spice!
To season them, I used a storemade tequila lime seasoning from Whole Foods, which we got during our shopping trip for sushi, which was so graciously provided by Whole Foods.
I grilled as you normally would and kept a close eye in order to rotate them well and try to cook them evenly, while not overcooking the scallops.
I also threw a single cup of brown rice in the rice maker to supplement the skewers and for some substance. We often try to eat low to no carbs, but I knew with these skewers that they needed something with them or you would be full after eating, but then be pretty hungry in an hour or so. Just a bit of rice did a great job as a component to the dish and to fulfill the role that I wanted it to.
And the completed dish with brown rice and some siracha on the side. We pulled everything off of the skewers and placed it upon the rice. As mentioned, with the jalapenos the siracha was not called upon much, though I use it on many dishes. Overall, this dish was great and I recommend it as a good way to grill scallops, keep the summer cooking to the outside heat, and bring some summery grilled veggies into the mix.
Greg made this a couple weeks ago and it was packed with flavor and very easy to put together. We used it as a topping on broiled tilapia, which is a great use for it. It could also easily be served atop any other white fish, chicken or even pork. It would also be great with tortilla chips as a dip. All in all, this is a fun little salsa to make.
jalapenos for some heat and crunch
red onions add some great color to the chutney
and some citrus for acidity
serve it atop whatever you please!