Asian Cabbage Rolls & Cucumber-Tomato Salad

Justin's made an Eastern-European style cabbage rolls a few times and we have a recipe for them here.  But ever since he did, I was thinking of other things we could stuff cabbage rolls with... and I instantly craved an egg roll-type pork filling.  Today I finally remembered to make it, along with a chopped vegetable Asian style salad.

Wow.  I first posted this using a song we already used.  That was smooth.  Let's go with something different.... and angry.  Paint It Black doing "Labor Day".  Because sometimes... it feels like a nine to five death march.  -jen

ASIAN CABBAGE ROLLS
Prep Time:  15-20 minutes
Rest Time:  30 minutes
Cook Time:  35 minutes
Difficulty:  Medium
Makes:  About 12 rolls

• 1 pound ground pork
•  whole Napa cabbage leaves
• 1.5 cup Napa cabbage, chopped fine
• 1 cup mushrooms, chopped fine
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts, chopped
• 1/3 cup green onions, chopped fine (2-3 medium onions)
• 1/3 cup red bell pepper, finely diced
• 1 small jalapeño, finely diced
• 1/4 cup cilantro, chopped
• 4 teaspoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons dark soy sauce
• 4 teaspoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 1 teaspoon Sambal (Asian chili paste)
• 1/2 teaspoon ground black pepper

On a large cutting board or your counter, use a rolling pin to flatten the whole cabbage leaves, one
leaf at a time.  This will help with the rolling process.  Make sure to break down the ribs.  Set aside.

Preheat oven to 400 degrees F.

In a large bowl, combine all remaining ingredients.  Cover with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.  Drain off any excess juice.  Lay two cabbage leaves out, slightly overlapping with the stems nearest you.  Measure 1/4-1/3 cup of the meat mixture and place in the center of the leaves.  Starting with the stems, carefully roll-up over meat, tucking sides in as you go.

Place rolls seam-side down in a 9x13 baking dish.  (Line with foil for easier clean up!)  Cover tightly with foil and bake at 400 degrees F for 30-35 minutes, until pork is cooked thoroughly (160 degrees).

Serve with Asian Dipping Sauce (recipe below).






ASIAN DIPPING SAUCE
(It's like pot sticker sauce!)

• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoons green onion (1 medium onion)
• 1/4-1/2 cup dark soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame seed oil
• 1/2 teaspoon Sambal (Asian chili paste)

Combine all ingredients in a small bowl.

CUCUMBER-TOMATO SALAD
Time:   15 minutes
Difficulty:  Easty
Makes:  about 4 cups

• 1 to 1.5 cups cherry tomatoes, halved (about 16)
• 1/4 cup green onions, chopped (3 medium onions)
• 2 teaspoons fresh ginger, minced
• 1/4 cup cilantro, chopped
• juice of 1 lemon (about 2 teaspoons)
• 2 tablespoons toasted sesame seed oil
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds

Split cumbers in half length-wise.  Using a spoon, scoop out the seeds and discard.  Dice cucumbers.  Add remaining ingredients and toss.  If you can make this ahead of time, the taste improves after it rests a while. 

Mushroom & Onion Smothered Chicken

This was the dish we made to go along with our Parmesan & Basil Zucchini.  Normally we just throw the seasoned chicken in the oven, but I felt like something extra to go with it the night I made this.  I was originally just going to saute the mushrooms and onion, but then decided to make 'em saucy.  Pretty quick and easy!  We don't do carbs a whole lot with our dinner, but with this sauce, I wished I'd made some rice or barley or even mashed potatoes to go along with it.

I'm gonna whip out a little old school punk here - Justin will be pleasantly surprised, as this is more to his liking.  I can't even tell you why this song just popped into my head as I was wondering what to post.  All I know is... whenever I think of FEAR, I think of Lee Ving (lead singer) in the movie Clue, as Mr. Boddy.  I love that movie.  Sad side note, Eileen Brennan, who played Mrs. Peacock, just died a few days ago.  So maybe this song is apropos after all.  Here's FEAR, "Living in the City".  -jen

MUSHROOM AND ONION SMOTHERED CHICKEN
Time:  40 minutes
Difficulty:  Easy
Serves:  4-6

• 6 chicken thighs, skin on/bone in
  
• 3 tablespoons butter
• 2 tablespoons olive oil
• 8oz whole mushrooms, chopped
• 1/2 a medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon rubbed sage
• 1 teaspoon dried tarragon
• 3 tablespoons flour
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1/4 cup heavy cream (optional)
• 2 tablespoons dry sherry
• salt and pepper to taste

Preheat oven to 450 degrees F.  Line a baking sheet with foil (for easy clean up) and drizzle a little olive oil over the foil or use some non-stick cooking spray on it.

Pat chicken thighs dry with a paper towel.  Pull the skin back and with your choice of seasoning (seasoning salt, Mrs. Dash type seasonings, or just make your own "house" seasoning with salt, pepper and garlic powder), season the meat under the skin.  Lay the skin back over the thigh evenly and season the top of the skin, as well as the bottom of the thigh.  Place on prepared baking sheet and bake at 450 degrees F for 30 minutes, or until juices run clear.  (Adjust time for smaller or larger thighs.)  Let rest 5 minutes before serving.  Note:  Baking at this high of a heat crisps up the chicken skin nicely!

Meanwhile, in a large skillet, combine butter and olive oil over a medium-high heat until hot.  Add chopped mushrooms and onions.  Saute 5-7 minutes or until onions are just turning translucent.  Add garlic, sage and tarragon, cooking an additional 1-2 minutes.  Sprinkle flour over vegetables, stirring to coat, and cook 3 more minutes.  Whisk in chicken broth, Worcestershire and heavy cream (which is optional, it just lends a little more creaminess to it).  Continue whisking over medium-high heat until sauce thickens.  Turn to a low heat and whisk in sherry.  Taste and add salt and pepper to taste.  (If you use a cooking sherry, it's salted and you may not require much more salt in the sauce.)  Remove from heat and serve over baked chicken.