East Meets West Rib Eyeporkcheese Eggrolls Recipes

EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL

Steps:

• 1. PREP/PREPARE
• 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
• 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
• 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
• 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
• 6. Gather your ingredients (mise en place).
• 7. Shred the beef short ribs, or leave it in bite-size chunks
• 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
• 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
• 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
• 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
• 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
• 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. Place into bowls and serve. Enjoy.
• 16. Keep the faith, and keep cooking.

CHEESE STEAK EGG ROLLS WITH RANCH PEPPER RINGS

Steps:

• Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
• Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray.
• Arrange peppers on separate baking sheet and spray with cooking spray. Coat with ranch mix. Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft.

EAST MEETS WEST: RIB EYE/PORK/CHEESE EGGROLLS

Steps:

• PREP/PREPARE
• Chef's Note: I tried several variations to this recipe. I tried all pork, and then all beef, but wasn't happy with the results. Then I tried half pork and half beef, and decided it was too much on the pork side. I finally came up with a 3 to 1 ratio (3 parts beef/1 part pork).
• Chef's Note: For the beef, I finally landed on rib eye because it had the perfect combination of fat to meat, and for the pork; lean tenderloin worked out the best. I wanted the beef to supply the fat, not the pork.
• Chef's Note: I really, really, really wanted to add some bacon to this recipe, but I found that it didn't balance with the taste I was looking for. Sorry... no bacon.
• Chef's Note: One more IMPORTANT thing... pre-ground meats that are packaged by the store are a fine grind, and you want a course grind. If you don't have the ability to grind your own meats, then have your butcher do it for you, and ask for a course grind.
• Gather your ingredients.
• Add the olive oil to a skillet over medium heat.
• Add the onions.
• Chef's Note: While the onions are cooking, add a bit of salt and pepper.
• Sauté until softened, but not browned, about 8 to 10 minutes.
• Place the beef and pork into the skillet.
• Cook until all the pink is gone, about 6 to 8 minutes.
• Add the tamari, Worcestershire, and cabbage to the pan.
• Stir to combine, about 1 minute.
• Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
• Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
• Add the cooled mixture to a bowl, and then add the cheese.
• Gently toss to combine.
• THE ASSEMBLY
• Lay an eggroll wrapper on a clean surface with one point facing you.
• Add 3 tablespoons of the meat mixture to the wrapper.
• Begin rolling up, until you get halfway.
• Brush some water on the two points on the left and right.
• Fold those in toward the center.
• Wet the top point.
• Finish rolling, and place seam-side down on a clean surface.
• Chef's Note: Repeat for the other eggrolls.
• Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
• Add the eggrolls without crowding the pot.
• Deep fry until the outside is golden brown, about 3 to 4 minutes.
• Drain on a paper towel, and repeat for the remainder of the eggrolls.
• Chef's Tip: If you preheat your oven to 200f (95c), you can place the cooked eggrolls into the oven to keep them warm while you cook the others.
• PLATE/PRESENT
• Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.
• Keep the faith, and keep cooking.