Summer Rolls

Summer Rolls
Summer Rolls Ingredients:

Rice Paper (as many as you want)
Rice Noodle,
Shrimp, 3 to 4 per roll
Carrots, 1 tbsp per roll
Radish Sprouts, 6 to 8 per roll
Bean Sprouts, 4 to 5 per roll
Shitake Mushrooms, 3 to 4 per roll
Green Onion, 1 four inch cut per roll
Roman Lettuce 1 per roll
Water, for Rice paper and Rice noodle
Cooking Oil, for noodles

Rice Noodle should be cooked first.  Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking.  Rice paper should be rehydrated in a 1/2 inch of water for 10 seconds just before you start each individual Summer Roll.  Then load each Roll with your favorite ingredients, starting with the meat first.  Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce.

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu Ingredients:

2  Boneless Chicken BreastsCoco Lopez
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese

1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking

Hawaiian Hollandaise Sauce:

4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt

In a hot pan set on medium heat, poor 1/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.

Seafood and Crab

Seafood and Crab

Seafood and Crab Everything!

If you don’t know or haven’t realized by now, Seafood and Crab can go with just about anything.  You can find it in Sushi, Cold Noodle Salads, Cheese Dips for chips or crackers and Sub Sandwich’s like the photo I’ve got here in this article.  The list goes on and on.  Of course it isn’t real Crab Meat though either.  It’s made from imitation crab which consists of mostly Alaskan Pollock, egg whites and red food coloring.  I guess the Pollock is what classifies it as “Seafood” even though there isn’t any real crab.  But the recipe for Seafood and Crab is not so confusing and serves as the basic front line for dozens of other recipes to boot.  Here I make a real basic sub sandwich that would normally have Tomatoes, Banana Peppers and olives on it as well if I were using a bigger loaf.  But I use the basics just to show you how you can still get your fix by just using a few ingredients.

Seafood and Crab Ingredients:

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Just mix all the ingredients together at once in one bowl and add the Seafood and Crab to your favorite recipe or dish.