Knock your socks off good!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
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|
|Make sure to flip them so you get an even browning |
K is Komplete.
Kudos to me!