Asian Crepinettes
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1 lb Ground Lamb
4 tb Fresh Asian or reg. Basil
- (finely chopped) 3 tb Minced Fresh Coriander
1 tb Finely chopped Ginger
2 ts Finely chopped Garlic
1 ts Salt
2 ts Sichuan Peppercorns
- roasted and ground 2 ts Coarse. chopped dried chiles
1 tb Light soy sauce
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Chinese sesame oil
1/2 lb Caul fat or crepinette
This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings
Category:Appetizers
Asparagus Salad with Vinaigrette Chinoise
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1 lb Thin asparagus, end trimmed
-and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce
1/4 c Rice wine vinegar
2 tb Soy sauce
1/2 ts Sugar
1/4 ts Dried red pepper flakes
3 tb Corn oil
4 ts Sesame seed oil
Coarse salt 1 ts Unsalted butter
1/4 c Raw sunf
Category:AppetizersBarley Egg Rolls
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1 1/2 ts Salt
1 c Medium barley
2 ts Grated fresh ginger OR
1/2 ts Ground ginger
3 tb Sesame Or vegetable oil
4 Scallions, sliced
1 Red pepper, chopped
1/2 lb Bok choy, shredded
1 tb Rice wine OR white wine
-vinegar 1 pk Prepared egg roll wrappers
-(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93
Category:Appetizers
Basil Tomato Salad
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Ingredients 2 tablespoon oil, olive 2 tablespoon vinegar, cider 2 tablespoon basil, fresh, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 3 cup rice, cooked, cooled 2 each tomatoes, chopped 1 each cucumber, seeded, chopped 1 each onion, red, small, chopped
Directions:In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
Category:Appetizers
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