California Roll Dreaming

I was dreaming about California Rolls and wanted to bring them to a friend's house since everyone is trying to eat healthy right now.  Including me.  But they're pricey when feeding a crowd since 9 pieces are somewhere between $6 and $8.

So I attempted to make them.  I don't like raw fish in sushi but rather wanted something vegetarian.  I went to a local Asian grocery store and bought my ingredients:

A bamboo mat, Nori wrappers (roasted seaweed), Japanese short-grain rice, and sushi vinegar (or you can make your own by heating 1/2 cup rice wine vinegar, 1/4 cup sugar, 1 tsp. salt until grains of sugar are dissolved, then cool before using).

I also bought a cucumber, a ripe but firm avocado, and some crab sticks (fake crab).  I bought a Persian cucumber because they're about the same size as the crab sticks and they were available at the Asian grocery.  If you can't find them, you can use a regular peeled, seeded cucumber.  A Persian cucumber has a thin skin and doesn't need to be peeled or seeded.

I watched two videos on YouTube which helped me to understand the technique.  The first shows how to make sushi rice and the second shows how to form the rolls.  I made a couple of batches of rice and found that I deviated a little from the video technique and it worked better for me.

First, wash and drain 2 cups of rice about 4 times in cold water.  Then let the rice drain in the colander for about 15 minutes.

Then put the rice in a heavy pot and soak the rice in 2 1/4 cups cold water for another 15 minutes.  Cover it.  From this point forward, don't uncover the pot.  Bring it to a boil, then lower the heat to medium-low and continue to cook for 15 minutes. (Set a timer!)

When your timer goes off, remove the rice from the heat and let rest (still covered!) for another 15 minutes.

Now you can uncover the pot!  The rice should be sticky and slightly shiny.

Using a wooden or plastic spoon, gently scoop the rice into a non-metallic, flat-bottomed bowl.  I used a pyrex baking dish.  Pour about 1/2 cup sushi vinegar over the rice and use a wooden spoon or plastic spatula to mix it in using a slicing motion.

Several videos I saw also recommended fanning the rice over a 10-minute period (to cool and dry it), occasionally flipping the rice over.  The goal is for the rice grains to be separate and not at all mushy.  Check out this guy's amazing technique!

While the rice is cooking, you can prepare your mat and your veggies.  Encase the bamboo mat smoothly in plastic wrap.  Slice the avocado in half, then slice the halves in thin, even slices, about 1/4 inch each.  Sprinkle with lemon juice to prevent browning.  Slice the cucumber in sticks that are about 1/4" wide and the same length as the crab sticks.

Place a Nori wrapper (shiny side down) on the bamboo mat and spread about 3 or 4 ounces of cooked rice over it.  You should be able to see the wrapper through the rice.

Now flip the entire wrapper so that the rice side is on the bottom.  Layer a couple slices of avocado, then the crab sticks, then the cucumber.

Now use the mat to start rolling.

If you haven't already, watch this video to get the technique.

Here are some completed rolls before cutting:

And here's a whole platter full!

I made a spicy sauce with 2 Tbsp. mayo and 2 tsp. sriracha sauce that people could drizzle over top and also brought store-bought wasabi paste and pickled ginger.  Very tasty!

When I lived in New Orleans, a professional sushi chef named Yosh lived across the street from me for many years.  I wish I had asked him to teach me a thing or two!

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A Different Kind of Salsa

My church Lifegroup met at my house tonight, and I needed a savory appetizer that was interesting and quick to put together.  I thought of this salsa which I have made many times before for other gatherings.  It always garners an enthusiastic response and lots of questions because usually no one can totally figure out what's in it.  There are two requirements:  fresh ingredients and a rest in the refrigerator of at least 6 hours so that the flavors can blend.

Pepper Jack Salsa

Adapted from allrecipes.com
(click here to print)

1 or 2 ripe Haas avocados (black, bumpy skin), diced
5 green onions, thinly sliced
1 medium Roma tomato, diced
4 oz. can chopped green chiles
1/4 cup fresh cilantro, minced
3 oz. chopped black olives (1/2 of a 6 oz. can)
8 oz. pepper jack cheese, finely shredded
1/2 cup bottled Zesty Italian salad dressing
salt and pepper to taste

Combine all of the above ingredients and mix gently but thoroughly.  Refrigerate for at least 6 hours or overnight.

Serve with tortilla chips and/or crackers.

The flavors in this Salsa will dance on your tongue!

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Simply Delish Saturday

Chinese Wontons

Chinese symbol for "dumpling"

Chinese wontons are meat-filled dumplings that are boiled, steamed, pan-fried, or deep fried, depending on the application.   I love them every which way and think they should be called Chinese bonbons, because they're like meat candy!

When I was a young, single working woman, a co-worker friend and I decided to take a Chinese cooking class. This recipe is the best one that I took away from that class almost 30 years ago.  These little morsels are positively addictive and are insanely popular in my family, probably because I only make them once or twice a year.

The trickiest part of this recipe is folding the wontons.  It's really not difficult, just a little time-consuming.  My teenaged daughter likes helping me with this, so we do it together.

Method #1

• Put about a teaspoonful of the pork filling (recipe below) on the lower part of the wonton that you have placed like a diamond on your work surface.
• Moisten the edges of the wonton wrapper and fold the bottom point up to the top, making a triangle.  Press firmly to adhere all sides.
• At the base of the triangle, fold the left corner under the right corner, dab with a little water, and pinch to seal.
• The wonton should resemble a little hat.

This time,  I tried a different folding method, one that I observed that they use at Pei Wei (sister restaurant to PF Chang).  I think that this is a better method because you can get more filling in the wonton and it seems to be a more structurally-stable design.  Plus, it looks prettier!

Method #2

• Put about a teaspoonful of the pork filling in the center of the wonton that you have placed like a square on your work surface.
• Moisten the edges of the wonton wrapper and bring the corners to the center of the wonton.  You can either do this by working side-to-side or by going diagonally.  I showed both options below.  Pinch all the seams together well .
• The wonton should kind of resemble an envelope.  My daughter thought it looked like a star.

Here's what you'll need for these delicious little nuggets:

Chinese Fried Wontons
(click here to print)


1 lb. reduced-fat ground pork
1 egg
2 Tbsp. green onion, finely chopped (use all of the green tops for color)
4 tsp. dry sherry
2 Tbsp. low-sodium soy sauce
3 Tbsp. oriental sesame oil (pure)

wonton wrappers (usually found in the produce section)
48 oz. vegetable oil for frying

Pour the oil into a heavy-bottomed saucepan or dutch oven.  I used my enameled cast iron pot because it holds the heat well.  Heat the oil over medium to medium-high heat until thermometer reaches 375 degrees.

Combine all filling ingredients and mix well.  Assemble the wontons as shown above.  Fry about 6 at a time so that the oil temperature doesn't drop too quickly.

 
Turn them around so that they're golden brown on all sides.  Remove to drain on paper toweling.

Keep warm in a 200 degree oven while you fry the remainder of the batch.

Serve wontons with sweet and sour sauce, plum sauce, hot mustard, a soy sauce/garlic/ginger blend, or whatever you desire.

Chinese symbol for "delicious delicacy"

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Hot, Hot, Hot!

As I mentioned in this post, My Man grows both tomatoes and jalapenos in our garden. The tomatoes have been done for a few weeks now, but the peppers are still thriving, probably due to 17 consecutive days of triple-digit heat here in Texas.  It's hot, Hot, HOT!

So I decided to carry that HOT theme into my cooking this weekend by using some of the jalapenos (which have now ripened to a beautiful red color) in homemade jalapeno pepper jelly.

I have never made jam or jelly before, but my mother and sister are experts at it.  I figure it runs in the family.  It's really not difficult if you are a person who is somewhat methodical, but I'm no expert and welcome any comments on canning methods and safety.

Red Hot Jalapeno Pepper Jelly
Original recipe from allrecipes.com
Yield:  About 8 half-pint jars
(click here to print)

2 large green bell peppers, seeded and coarsely chopped
24 whole jalapeno peppers (I used 12 because mine were huge)
3 cups apple cider vinegar
8 1/2 cups sugar
1/4 tsp. salt
8 oz. liquid pectin
8 jalapeno peppers, seeded and finely minced (optional--gives a little more texture and heat to the jelly)

Sterilize 8 or 9 half-pint jars and rings by covering them with water in a large canning pot or deep stock pot and simmering for 5 or 10 minutes.  The water level should be about 2 inches above the jars.  You can also sterilize the jars in the dishwasher.

Wash the lids with hot, soapy water and rinse thoroughly.  Keep the jars, rings, and lids in hot (but not boiling) water while you prepare the jelly.


Place the green bell pepper and whole jalapenos into the bowl of a food processor or blender.  Pulse until finely minced.  Place in a large saucepan, pour the vinegar over, and stir to combine.  Cook over medium heat for about 15 minutes.

Meanwhile, line a sieve or colander with a double layer of cheesecloth and place the colander over a deep bowl.  Strain the liquid from the cooked peppers by pressing on them.  You should have about 2 cups of liquid.

Return the strained liquid to the saucepan and add the sugar and salt.  Stir to combine.  Cook over medium high heat, stirring frequently, until mixture comes to a rolling boil.  Cook for one minute; mixture will be foamy.

Remove from heat and add the pectin and minced peppers.  Stir well for about 5 minutes, skimming off the foam as needed.  This may help to keep the minced peppers from floating to the top of the finished jelly.

Remove the hot jars, rings and lids from the water (with tongs) and invert the jars briefly to dry.  Then pour or ladle jelly mixture into the sterilized jars, leaving 1/4 inch of head space for expansion.  Wipe the jar lip clean, top with the lids and rings, and tighten gently (not too tight).  Process in a simmering water bath for 5 minutes, then turn the heat off and let the jars sit in the water for an additional 5 minutes.  Carefully use tongs to remove jars from the water bath to a clean towel or cooling rack.

Leave at least an inch of space between each jar.  Let cool without disturbing until jars seal.  (You should hear a "pop" noise.)  Let cool for 8-12 hours, then test the seal.  If any jars didn't seal, you will have to refrigerate or freeze the jelly for it to keep long-term.

This recipe can easily be halved if you want to make a smaller amount.

I plan on using my pepper jelly over cream cheese as an hor d'oeuvre with crackers, for spinach salad with pepper jelly vinaigrette, and as a spicy counterpoint to my cheesy biscuits.  Do you have a favorite way to use pepper jelly?  Please share!

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