builicious

My favorite thing about Southwest/Tex-Mex cuisine is how bold the colors and flavors are. How can you go wrong with fresh red peppers, sweet corn, seasoned beans and lots and lots of cheese? Mix those all together in a crispy wonton wrapper and we’ve got a party!

Southwest Wonton Bites (Serves 10-12)
• 1 package wonton wrappers
• 1 egg white
• 4 cups shredded chicken
• 2 cups shredded pepperjack cheese
• 1 can corn, drained
• 1 can black beans
• 1 red pepper, diced
• 1 medium yellow onion, chopped
• 1/2 cup cilantro, chopped
• 2-3 tbsp vegetable oil
• 2 tbsp garlic salt
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp ground black pepper
• 2 tsp cayenne pepper

1. In a large skillet, heat vegetable oil. Add shredded chicken and saute with garlic salt, chili powder, cumin, black pepper and cayenne pepper. Mix evenly.

2. Reduce heat and stir in corn, beans, pepper, and cilantro. Add cheese and cook for 6-8 minutes, stirring frequently.

3. Remove from heat completely and stir in onions. Feel free to add in onions in step 2 but I prefer the tangy taste of fresh onions.

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4. In a bowl, whisk egg white until foamy.

5. Orient wonton wrapper diagonally. Spoon 1 tbsp worth of mixture in center of wrapper. Fold the sides into the center and slowly roll up. Secure the tip with egg white mixture.

6. Deep fry on high heat for 30 seconds to 1 minute. Drain on a paper towel.

7. Use cooking shears to cut wontons in half diagonally. Serve with sour cream and fresh chopped cilanto.

Pork

Ginger & Scallion Pulled Pork Sliders

September 29, 2014

Finally made use of that $9.99 Black Friday crockpot!

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Spicy Ginger Scallion Pulled Pork Sliders (Serves 4-6)
• 2 lbs pork shoulder
• 1 1/2 cup soy sauce
• 1 cup rice wine vinegar
• 1 cup brown sugar, packed
• 1/2 cup sesame oil
• 2 tsp ground black pepper
• 1 tsp Chinese five spice seasoning
• 4 cloves garlic, minced
• 1 large jalapeno pepper, sliced thinly
• 1 medium onion, sliced thinly
• 1 ginger root, shredded
• 1 bunch green onion, chopped
• 24 sweet Hawaiian rolls
• red cabbage, shredded
• cilantro

1. In crockpot, combine soy sauce, rice wine vinegar, sesame oil, brown sugar, pepper and five spice. Stir until brown sugar has dissolved evenly. Mix in garlic, onions, green onions, jalapenos and ginger.

2. Submerge pork shoulder in marinade. Cook for 7 hours on low temperature. After 7 hours, shred pork in the crockpot to absorb the marinade. Cook for an additional hour.

3. Use a slotted spoon to transfer drained pulled pork to a separate bowl.

4. Heat oven to 150 degrees and warm rolls for 5-10 minutes. Remove from oven and slice rolls in half.

5. Spoon pulled pork onto rolls and serve with shredded red cabbage and cilantro.

Appetizers, Snacks

Cucumber Wasabi Cheese Curds

September 21, 2014

What kind of Wisconsin resident would I be if I didn’t post at least one cheese curd recipe? Given that Wisconsin is the nation’s cheese capital, it’s no wonder that cheese curds, the byproduct of cultured milk before processed into fresh cheese, are found everywhere here. They’re squeaky fresh and when deep fried, they melt in your mouth in sweet, sweet decadence. For all you poor unfortunate souls that have never had the transcendental experience of devouring a deep fried cheese curd, I suggest you take note.

Cucumber Wasabi Fried Cheese Curds
• 1 lb fresh cheese curds, room temperature
• 1 medium cucumber
• 1 cup pancake mix
• 3/4 cup light beer
• 3 tsp wasabi paste
• 1 tsp garlic salt
• frying oil
• ranch dressing

1. Grate the skin off a medium cucumber. The shavings should yield about 1/4 cup.

BONUS: Slice up the remaining cucumber to make delicious cucumber gin and tonics!

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2. Whisk together grated cucumber, pancake mix, beer, wasabi paste, and garlic salt. Feel free to use whatever beer you have available. I used BudLight for a subtler flavor but a darker beer tastes great too!

3. Heat oil to medium to high heat. Dip cheese curd in batter and fry for 5-10 seconds.

4. Drain on a paper towel and let cool for 5 minutes. Serve with ranch dressing.

Desserts

Norwegian Almond Bars

September 13, 2014

So, full disclosure: this post isn’t Asian influenced. However, being Norwegian born, this recipe has a very special place in my heart. When my father was at university in Norway, he made some additional money working at a bakery. As a result, not only is he a literal bread winner, but he has shared with me some of the most delicious traditional Scandinavian recipes. My personal favorite is kransekake, which literally translates to “ring cake.” It’s a rich multi-tiered almond cake typically reserved for special occasions such as weddings and holidays. These almond bars are the homemade everyday version, found at local bakeries, street vendors, and hopefully in your tummies!

Norwegian Almond Bars (Yields 24 bars)
• 1 1/2 cups sliced almonds
• 1 3/4 cups flour
• 1 cup sugar
• 1 cup butter, softened
• 1 egg
• 1 egg white
• 1 tsp ground cinnamon
• 1/2 tsp salt

1. Preheat oven to 350 degrees. In a food processor, grind 1/2 cup of sliced almonds to make 1/4 cup of coarse ground almonds.

2. Combine ground almonds, flour, sugar, butter, egg, cinnamon, and salt. Beat at low speed for 2-3 minutes. 3. Use a spatula to press dough thinly (no more than 1/8 inch thickness) onto a large baking sheet. Beat egg white until foamy and brush over pressed dough. Sprinkle on remaining sliced almonds and bake for 15-18 minutes.