Lumpia (meat filling)

Raw wrapped lumpia, above.


Wrapping Diagram above.

Lumpia

One of my favorite things to make. I usually make it with Chicken Adobo, or pancit (recipes are on here.) It's a Filipino side dish that I love! Similar to spring rolls, but uses a meat filling. You could substitute ground beef, ground chicken, or even add finely chopped shrimp to the mixture.


Ingredients:

I like to fry in Peanut oil, vegetable oil would work.

I like the Simex brand individual wrappers (you can use lumpia or spring roll wrappers. Sometimes you can find them at the grocery store. If not, an Asian market will carry them in their frozen food department)

1# of ground pork

1 cup shredded carrots

1 cup finely chopped mushrooms (shitake if you can get them)

1 cup of thinly sliced green beans (If you can find french cut fresh green beans, that's perfect, if not cut thin slices on a diagonal)

3 cloves of chopped or pressed garlic

1/2 cup finely chopped onion (green onion or white onion work well)

1 tablespoon of white wine vinegar

2 tablespoons of soy sauce

2 large eggs

3 tablespoons of corn starch

teaspoon of salt

teaspoon of pepper


DIRECTIONS

1. Combine all raw ingredients together and mix well with your hands.

2.Put about 1 heaping tablespoon of raw meat mixture in the center of your lumpia wrapper. Make a very thin log and roll up, puling insides of wrapper in. See Diagran for folding directions.

3. Fry lumpia in a deep fryer till golden brown or in a shallow frying pan 1/2 filled with oil and turn once.


***This makes about 40-45 lumpia, which is a lot. If you want you can freeze 1/2 (before you fry them) in a ziploc for up to 2 months. You fry them frozen, so I would only deep fry them this way because of the splatter from the oil.

****Also, my Dad has come up with a wonderful, yet completely non-traditional sauce that we eat these with. Take about 1/4 cup of A1 sauce, with a tablespoon of water to thin it out, and add Sriracha hot chile paste to taste...sooo good!

How to wrap: Follow Diagram in picture above. Remember Lumpia are wrapped long and thin. Your cooking the meat so it needs to be thin to cook thoroughly.

Argentinian Grilled Pork with Chimichurri

Argentinian Pork Roast with a chimichurri sauce OMG!

This is an amazing recipe a friend made for me one night. It comes from the Cooking Light magazine, I loved it and had to make it myself. I tweaked nothing, it's perfect! Don't forget the chimichurri sauce (included in this recipe not separate) You can let the pork marinate overnight, or all day, or a few hours...whichever is convenient for you. Great to make for company, and a quick grilling recipe! You can make the chimichurri ahead, and marinate the pork before you leave for work or firth thing in the morning, and have dinner in about 15 minutes when you get home. Great with a salad, roasted potatoes, fresh freen beans...YUM!

Ingredients

• 6 tablespoons olive oil, divided
• 1 cup fresh parsley leaves, divided
• 2/3 cup fresh cilantro leaves, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• Cooking spray
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 2 garlic cloves, chopped
• 1 shallot, chopped

Preparation

• 1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.
• 2. Preheat grill to medium-high.
• 3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.
• 4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Joanne Weir, Cooking Light SEPTEMBER 2011

Mushroom Beef Stew (freezer instructions included)

Mushroom Beef Stew RecipeMushroom

45 90 135 Mus

Mushroom Beef Stew (from Taste of Home magazine, with my revisions)

Ingredients

• 1 carton (32 ounces) beef broth
• 1 ounce dried mixed mushrooms (If you can't find these, triple your fresh mushrooms and skip first step)
  
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast (2 pounds), cubed
• 3 tablespoons canola oil
• 1 pound whole baby portobello mushrooms (use portobello, baby portobello, or whaterv is your favorite, Mushrooms are but, include portabello in the mix. If you use large portobello mushrooms, leave them in large chunks)
  
• 5 medium carrots, chunkily chopped
  
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 
  ADDITIONAL INGREDIENTS:
• 2 tablespoons cornstarch
• 2 tablespoons water
• Hot cooked egg noodles, optional
• 1/4 cup crumbled blue cheese

Directions

• In a large saucepan, bring broth and mushrooms to a boil. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. (skip this step if you don't have dehydrated mushrooms and add them all in when it calls for the portobello) Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
• In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
• In a Dutch oven, brown beef in oil in batches. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.(If you need it to thicken a little more, use about a cup of hot liquid with a few tablespoons of cornstarch to make a slurry, then add back to the pot once cornstarch is dissolved, return to a boil and it will thicken)
  
• Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
• To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.