Thai Spring Rolls with Asian BBQ Chicken

A few weeks ago, we went to try a new restaurant in town and got their spring rolls as an appetizer.  After that, I was craving them like crazy.  We'd made them before, I knew how simple they were, but I couldn't remember why the hell we didn't eat these largely phallic delicious, nutritious goodies more often!  (Perhaps because I like to mention to my hetero life mate how phallic they are?  Could be.)

I almost feel guilty even posting this as a recipe (especially without a peanut sauce recipe), because there's really nothing to it, it's just baking some chicken, chopping up veggies, cooking some noodles, and rolling them up.  But I don't know many people who make spring rolls at home... and maybe it's because they didn't know how easy they were. 

A note about the peanut sauce: I can't really post a recipe for it, simply because I used a random recipe I found online for a non-cook peanut sauce, and it came out like peanut butter with garlic in it.  So, rather than tossing it, I thought I'd try to save it... I threw it in a pot, put it on the stove, added more coconut milk, more soy sauce, more fish oil, some rice vinegar, and more garlic.  However, in my haste to not waste almost a whole jar of peanut butter, I didn't write down what I added.  It actually came out pretty tasty, but I can't even begin to guess at measurements.  So... you could go to your local Asian store and buy a peanut sauce, or you could find a recipe on line to make one.  I'll have to find a different way of making one and post it later.

I think I posted a Fugazi song a few recipes back, but I heard their song "Ex-Spectator" the other day and had forgotten how much I loved it.  And... you could make these spring rolls with tofu or just veggies, so it could very easily and deliciously be a vegetarian dish that even Ian MacKaye could love. -jen

THAI SPRING ROLLS WITH ASIAN BBQ CHICKEN

• 3 chicken thighs, skin on, bone in
• 3 tablespoons Hoisen sauce
• 3 tablespoons soy sauce
• 3-4 tablespoons Thai peanut sauce
• bean thread (or cellophane) noodles
• rice paper wrappers
• butter lettuce leaves
• 1 large carrot, shredded
• 3-4 green onions, chopped
• 1/2 cucumber, chopped into matchsticks
• whole basil leaves
• whole mint leaves

Preheat oven to 450 degrees F.

Line a baking sheet with aluminum foil (this helps clean up tremendously.)  Peel the skin back from the chicken thighs and place a tablespoon of Hoisen on the chicken, coating the top of it (this gives it that barbecue taste).  Place skin back over the chicken.  Sprinkle each thigh with a tablespoon of soy sauce, and then rub a tablespoon of peanut sauce over each chicken skin.  Bake on lined baking sheet for 20-25 minutes, until inner temp reaches 160 or until juices run clear.  Allow to cool.

Once the chicken is cool enough to handle, remove the skin and discard, then take the meat off the bone and place meat into a food processor.  Grind the meat until it is finely chopped (but don't process it too much or it'll turn into a paste!)  It should be about the same consistency as canned tuna or chicken.  Set aside.

Cook noodles according to package (usually at a boil for 12-15 minutes, until clear and al dente).  Drain and set aside.

Prepare rice paper one at a time.  Take a large dinner plate or pie plate and add hot water.  Press the dry wrapper into the water and using your finger tips, gently move the wrap back and forth a little until it reaches an edible pliability (about 30 seconds).  Carefully, so as not to tear the wrap, remove it from the water and lay on counter top, cutting board, or even a kitchen towel.  Wrapper will be wet, but dries quickly.

Arrange your vegetables in your wrap.  I found the best way was to put two layers of lettuce on the bottom, being sure that you leave about 1" of wrapper on each side (like you would for a burrito, so you can tuck the ends in).  Add a layer of the basil and mint leaves.  Then your chopped scallions, followed by the cucumber matchsticks and the shredded carrot.  Take a handful of noodles and shape them to fit over your vegetables.  Then mold 3-4 tablespoons of the ground chicken on top of the noodles.

Pull the bottom of the wrapper tightly (but carefully!) over your filling, give it a roll, tuck in the left and right sides, and finish rolling.


You'll want to place a damp paper towel over your finished rolls as you make them.  And I found a good way to store them is by wrapping them in damp paper towels and putting them in a Ziploc bag.

Serve with a peanut sauce for dipping.  Makes about 8 spring rolls.

That's A Spicy-a Meataballa!

Alright, I'll admit it. We were watching Disney's Lady & the Tramp.  We still have hearts, man.  Souls.  Feelings.  We don't always want to punch some smarts into people.  Sometimes we just want to watch some freakin' feel good Disney movies!  And laugh at the awful, ethnic stereotypes - "Whattsa matta for you, Joe!  I break-a your face!"  That's family entertainment!  And also a direct quote from the movie.  And then we craved meatballs!  So we made them.

We try meatballs anywhere we can... and we are disappointed, every time.  Too dry.  Too mealy.  Too big.  Too bland.  Well I'm going to go out on a limb and say that these are the best meatballs I've ever had.  They were perfect (for what we like).  I spiced the hell out of these balls, because Justin made the sauce, and he was feeling like a less-seasoned marinara than we usually make, so they balanced each other out perfectly.  The combo was killer.  And we're not big on pasta... we eat it now and then, but we don't crave it, so we just ate our Meatballs and Marinara with some rustic buttered bread.

And Fugazi... need I say more? "Waiting Room".  It's my favourite Fugazi song; I'm not alone there.  But I'm not alone there for a reason. -jen

BASIC MARINARA

• 2 cans (28oz each) whole, peeled tomatoes
• 5 tablespoons olive oil, divided
• 1 red onion, diced
• 1/4 cup chopped celery greens
• 1/4 teaspoon crushed red pepper flakes
• 2-3 tablespoons minced garlic (depending on taste)
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon rosemary
• 2 bay leaves
• 1 teaspoon sea salt
• 2 teaspoons ground black pepper
• 1/2 cup Marsala wine
• 1 can (14oz) can tomato sauce
• 1 shot (1.5 oz) dry Sherry
• 1 teaspoon Italian seasoning

Empty whole tomatoes into a large bowl and break them down with your hands so that they're crushed.  (Careful, they squirt!  Wear an apron or be prepared!)  Set aside.

In a stock pot, heat 3 tablespoons of the olive oil to medium-high heat.  Add chopped onion and celery greens and sweat until onion is translucent, 3-5 minutes.  Then add minced garlic and red pepper flakes.  Cook an additional 2 minutes.  Add fresh basil, oregano, marjoram, rosemary, bay leaves, salt and black pepper.  Cook another 2 minutes, stirring constantly.  Then add Marsala and let reduce for a couple of minutes.  Add the tomato sauce and whole tomatoes that were crushed earlier.  Simmer, covered, for 1 hour, then blend with a stick/immersion blender or pour into food processor and carefully blend (it's hot!) and return to stock pot.

Simmer uncovered for an additional 1.5 hours (You can start making your meatballs here).  Ten minutes before it's done, add Sherry and remaining 2 tablespoons olive oil.  (For a spicier, more seasoned version of this sauce, we just add an additional 1/4 teaspoon red pepper flakes, 1 teaspoon Italian seasoning and 1 teaspoon Thudium's Herb Seasoning.)

Note: All the simmering and cooking down isn't absolutely necessary if you're in a hurry, but it definitely helps the flavour of your sauce if you have the time.

SPICY MEATBALLS

• 3 slices bread, cubed small
• 1 cup milk
• 1.5 pounds 15/85 ground beef (we used Angus beef, yum)
• 1.5 pounds Italian sausage
• 1 egg yolk, beaten
• 2 medium shallots, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons Worcestershire sauce 
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese (or Romano or Asiago)
• 3 tablespoons salt
• 2 teaspoons black pepper
• 4 teaspoons dry Italian seasoning (or a variation or oregano, thyme, rosemary)
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
•  1/2 teaspoon smoked paprika

Preheat oven to 375 degrees.

In a small bowl, soak bread and milk.  In a large bowl, combine all remaining ingredients.  Squeeze out some of the milk from the bread and crumble the soaked bread into the mixture, just mixing until combined.  Refrigerate for about an hour.  Place a baking rack over a baking sheet and roll meatballs about 2" in diameter.  Place on rack and partially bake meatballs for 12 to 15 minutes at 375 degrees F.


Using tongs, place the hot meatballs into the simmering marinara and cook for another 15 minutes or until internal temperature of meatballs reaches 140 degrees F.  (If you want to bake the meatballs in the oven until completely cooked through because you won't be cooking them in sauce, bake for a total of 20-25 minutes.)