Tuesday, March 17, 2009

NYC Corned Beef and Cabbage

I had to try this recipe since it was written so hilariously. Even if you don't like cabbage or corned beef and cabbage, you should read this.

Go. Read it.

Because it's so long, I'm not re-posting it here. I did leave out the beer and carrot.

That said, it was very much a traditional corned beef and cabbage dinner. My favorite part was the potatoes. Hubby requested it and I'm glad it turned out, because he gave it 5 stars, which I probably would make it for a family dinner party if I were so inclined to have one on St. Paddy's day.

I did recently try another recipe with cabbage, which we all loved so I thought I'd post here since I did the cop-out tonight. Definitely 5 stars. Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.


* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping


In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

1 comment:

Jillian said...

That recipe *was* pretty funny!