Wednesday, July 6, 2011

K can also be for Kale

 Knock your socks off good!
 Im keeping K alive this week, mainly bekause of the Mrs. After my previous post she told me that the tart was one of her least favorite things that I have ever made. It was a texture thing with her, but not having my number one kustomer happy was a problem for me. Konsequently there is a part II for K, and we went from one end of the kontinuum to the other. She told me after dinner, that this was one of the best things that I have kreated in the kitchen.

My other goal in posting this was to help all you readers out. I don't know about you, but after a holiday with my family there is always so much food left over. We end up eating the same thing all week, and that can get just plain stale! So here is a way to use the left over barbecue from all your 4th of July celebrations. You're welkome!

Barbecue Egg-rolls with Kale
  • 2 cups of barbecue, finely chopped
  • 1 1/2T of ginger, minced
  • 3T oyster sauce
  • 4 large carrots, cut into matchsticks (julienne)
  • 1 medium onion, thinly sliced
  • 2 1/2 cups of Kale, chopped
  • 1T white wine vinegar
  • salt and pepper
  • Vegetable oil for frying
 First pull the stems off of the Kale. You only want to use the leaves. The stems are too tough to eat. Place the leaves in a bowl and fill it with cold water. Let is sit to allow all the dirt to wash off the leaves and settle in the bottom of the bowl. After a few minutes, lift the leaves out, and set them out to dry. While they dry, chop the rest of your veggies.
In a large skillet,on medium high heat, combine the barbecue, ginger, and oyster sauce. Stir for ~1 minute to incorporate the flavors. Add the carrots and onions and cook until they are soft (~4 minutes). Toss in the kale, the white wine vinegar, and salt & pepper and let the kale just wilt down. Stir constantly. Turn the heat off after the kale has wilted and allow the mixture to cool down before rolling your egg-rolls.

 How to roll an egg-roll
Place mixture in the middle
Fold up the bottom
Tuck in the sides
Wet the top flap with a bit of water and roll it up
Once you have all your egg-rolls rolled, it's time to fry. Pour in your oil and get it hot, 350 degrees. You should see a little smoke come over the top, and the oil will look like it is swirling in the pot but not bubbling. Put in your egg-rolls and fry them 'til they are krispy.
Make sure to flip them so you get an even browning
They will be bubbly and golden brown. let them kool down for a second on a paper towel lined plate.
For a kwick dipping sauce, mix 2T soy sauce, 1T white wine vinegar, 1t sesame seeds, 1t of peach jelly, and a dash of sugar together. Microwave for 20 seconds and stir again. So easy and very delicious.

K is Komplete.
Kudos to me!


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