The third meeting of the Crumber Club has come and gone... And to say everyone hit the MEAT JACKPOT might be an understatement!! Everyone's culinary contributions were quite tasty and all of the children seemed to have a really great time. Thankfully the "storm" was short-lived and everyone who wanted to was able to enjoy the pool for a while.
Please be sure to send me your recipes from this meeting and any of the past ones that I do not have so I can post them for all to try again.
We will be gathering again in August at the Miranda's home. The exact date is not known yet, but will be passed along when it has been decided. And on October 25, we will be meeting at the Willis home, potentially for a cajun themed gathering (but again, that is not set in stone...).
Here is a link to some of the pictures that Brandi took from this past weekend:
http://web.mac.com/brandiwillis/iWeb/Supper%20Club/Supper%20Club.html
The Recipes:
Jalepeno Wonton Poppers (Nama)
http://allrecipes.com/Recipe/Jalapeno-Popper-Wontons/Detail.aspx
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20 (3.5 inch square) wonton wrappers
1/2 cup sweet chili sauce
oil for deep frying
In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.
Grilled Pork Skewers with Chile Sauce, aka Meat Popsicles (Burnette)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31661,00.html
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side.
Serve with Chili Sauce on the side for dipping.
Chile Sauce:
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced
Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.
Bulgogi (Nama c/o Yong Suk Kim)
Marinade:
1 cup reduced sodium soy sauce
1 cup white sugar
1/2 cup sesame oil
1/3 cup whiskey
5 cloves of garlic, minced
2 Tbs. black pepper
1 large onion, sliced
I used ribeye steak for the meat, but you could easily use top sirloin steak (or any other cut of steak you like) for this. Then you need to slice it very thinly. To make this easier, just put the steaks in the freezer for about 30 minutes. This will make it much easier to cut thin slices of the meat.
Once it is all cut up, place it in a large ziploc bag and add the marinade mix to it. Let the meat marinate for at least one hour and you can even do this overnight.
Heat a grill pan over high heat. Strain and discard the marinade. Cook the meat and onions on the grill pan to desired doneness. The meat will cook rather fast because it is sliced thinly.
Garnish with sliced green onions and toated sesame seeds. Serve with "sticky" rice and romaine lettuce leaves (to make wraps if desired).
** The "sticky" rice I served was sushi rice I bought at Publix and made just as directed on the package.
Chicken Fried Rice (Nama)
2 cups cooked chicken
4 cups cooked rice (I used 1/2 of the bag of sushi rice listed above)
1 large vidalia onion, diced
1/2 cup matchstick carrots, diced
1/2 package frozen peas
1 T. vegetable oil
1 T. sesame oil
3 eggs, scambled
Salt and pepper to taste
Soy sauce to taste
Heat large pan over medium heat with both the oils in it. Add the onion and carrots and season with some salt and pepper. Saute until soft, about 5 minutes. Add in chicken to start to warm it up. After about a minute, add the rice. Stir everything together and add soy sauce to taste. Stir in scrambled eggs and frozen peas and stir to help them get heated up.
Enjoy!
Asain Slaw (Trammell)
Pork Wontons (Miranda)
Ice Cream Sandwich Casserole (Willis)
Place small ice cream sandwiches (2 packages) on the bottom of pan. Smooth whipped topping over sandwiches over the top. Crush 3 butterfingers and sprinkle over the top. Freeze until ready to serve. (always a kid favorite)
