Elisha Joyce's Recipes

 

Pork and Beef Egg Rolls with Spicy Asian Dipping Sauce

Pork and Beef Egg Rolls with Spicy Asian Dipping Sauce


INGREDIENTS
Canola oil (for frying) 
Menlo lumpia wrappers 
Ground pork 
Ground beef 
3 cloves garlic (sliced and crushed with back of a fork) 
Finely chopped cabbage mix (packaged) 
Finely sliced carrots
Green onions 
Ginger 
Soy sauce 
Corn starch 
10‐12 mint leaves (finely diced) 
1 egg 

Heat frying oil to 375 degrees. Brown 1/2 pound of ground beef and 1/2 pound ground pork in a fry pan. 

Add garlic, cabbage, carrots, and green onions to the sauté. With a microplane, grate approximately 1 teaspoon of fresh ginger into the mix. Mix well, cover and keep on medium heat. 

In a bowl, blend 2 tablespoons soy sauce and 1 tablespoon cornstarch to make a sauce. Add sauce to the sauté pan and stir to blend. Add black pepper to taste and fresh mint. Remove from heat and cover. 

TO MAKE ROLLS
Position the wrapper with one corner at the top. Place 2 tablespoons of filling into the center of the wrapper (be careful not to add too much liquid from the pan). Bring in each side of the wrapper over the filling, bring up the bottom corner over the filling, and then, with sides held in, gently roll upwards. (NOTE: If the wrapper tears, it's overfilled. Just discard and start a new one with slightly less filling.) 

To seal the wrapper, lightly wash the area with an egg wash. 
Deep fry in canola oil until golden brown (approximately 4 minutes). 

TO SERVE
Serve egg roll alongside a pea shoot salad (pea shoots lightly tossed in a squeeze of lime juice, olive oil, salt, pepper and lime zest).

DIPPING SAUCE
Start with 1/4 cup soy sauce in a sauce pan. Add chili paste, black bean garlic paste and plum sauce to taste. You can also add a splash of fish sauce for added flavor.

 

Grilled Halibut Tacos with Mango Corn Salsa

Grilled Halibut Tacos with Mango Corn Salsa


INGREDIENTS
Halibut fillet 
Cilantro 
Garlic 
Olive oil 
Manila (Champagne) mangos, diced into small cubes 
Fresh corn on the cob
Red onion 
Red jalapeño 
Cumin 
Salt and pepper 
Napa cabbage (or other green cabbage) 
Corn tortillas 

HALIBUT
Prepare the mojo marinade for the fish. Place a handful of cilantro (roughly chopped), 3 whole garlic cloves, and olive oil into a mini food processor and blend until smooth. Fully coat both sides of the halibut with the mojo sauce, then sprinkle salt and pepper on each side of the filet as well. (NOTE: Do not rinse out the food processor - you'll be using it for the salsa.) 

Be sure to spray the grill with nonstick spray before cooking the fish. Place the halibut on the hot grill and cover. Grill on each side for approximately 6 minutes (depending on thickness), turning only once. Once turned, squeeze fresh lime juice over the filet and cover to finish cooking. 

MANGO CORN SALSA
Heat a cast iron pan and add just enough olive oil to coat the bottom. Shave the corn off the cob directly into the hot pan. Add diced mangos and some diced red onion (about 2 tablespoons). On medium high heat, cover the pan and allow the ingredients to char for approximately 2‐3 minutes. 

Add 1/2 teaspoon cumin, salt and pepper, and 1/2 of the red jalapeno (finely diced) to the salsa. Remove half of the salsa and, in the mini processor used for the mojo sauce, blend the ingredients for about 5 seconds. (You want it to remain chunky.) Add the blended salsa back into the cast iron; squeeze the juice from 1/2 a lime into the pan and mix well. 

Remove from heat, cover, and set aside. 

 

 

Guamanian Stewed Chicken with Coconut Fried Rice 

Guamanian Stewed Chicken with Coconut Fried Rice


CHICKEN

INGREDIENTS
8 boneless, skin on chicken thighs 
1/2 cup soy sauce 
1/2 cup apple cider vinegar 
1/4 cup water or chicken broth 
4 cloves garlic, diced and mashed with back of a fork 
1 medium onion, diced 
Lemongrass 
Ginger 
Black pepper 

Preheat a soup pot and add enough olive oil to coat the bottom. Add thighs, skin side down, and allow to brown for a few minutes. Add garlic, diced onions, a 1" chunk of ginger, and a 4" stalk of lemongrass. Bring to a rapid boil, then turn down heat and simmer uncovered on medium heat for approximately 25‐30 minutes. 

RICE

INGREDIENTS
3 cups precooked Calrose rice (cooked in 1/2 chicken broth and 1/2 coconut milk) 
1/2 cup sweetened shredded coconut 
4‐6 mini sweet bell peppers, cleaned and thinly sliced 
2 stalks green onions, diced 
2 cloves garlic, diced and smashed with back of a fork 
Lemongrass 
Ginger 

Coat the bottom of fry pan with olive oil. Add sliced mini bell peppers, garlic, diced green onions, 1 teaspoon fresh grated ginger (use a microplane), a 4" stalk of lemongrass and 1/2 cup of sweetened shredded coconut. Sauté for 2‐3 minutes on medium high. 

Add a little more olive oil and 3 cups of rice to sauté along with 1 tablespoon chili paste, several shakes of soy sauce and a small drizzle of coconut milk. Distribute the rice evenly in the pan, then cover and cook without stirring for about two minutes so the bottom layer begins to brown and caramelize. 

Remove lemongrass stalk and discard. Scrape the bottom of the pan with a spatula as you toss the rice. Add black pepper and salt to taste. Remove from heat and cover until ready to serve. (Note: Rice should be sticky - not totally loose like traditional Chinese‐style fried rice.) 

TO SERVE
Place the chicken skin side up on a broiling rack and broil on high until the skin is crispy. Watch carefully - it should only take 2‐4 minutes.

Remove 1 cup of the warm simmering sauce from the chicken and whisk in 1 teaspoon of cornstarch to thicken. Pour a little of the sauce on each plate and then spoon a heaping serving of the coconut rice on top of the sauce. Place a crispy chicken thigh atop the bed of rice and garnish with thinly sliced scallions.

 

Salmon and Quinoa with Sweet and Spicy Rub

SALMON

Salmon and Quinoa with Sweet and Spicy Rub


INGREDIENTS
Salmon filet, skin on 
Brown sugar 
Chili powder 
Cumin 
Paprika 
Coarse salt

Mix 1/4 cup brown sugar, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, and 1 tablespoon coarse salt together in a bowl. Rub generously over salmon filet. Grill salmon with grill closed (skin side down) for approximately 10‐12 minutes (based on a 1" thickness) on medium‐high indirect heat; no need to turn the filet. (You'll know it's done when you see the white proteins start coming through.) 

GARBANZO BEANS

INGREDIENTS
1 can garbanzo beans 
2 cloves garlic, finely diced 
1 shallot, finely diced 
1 handful curly leaf parsley, diced, salt and pepper to taste 

Preheat a frying pan. Add enough olive oil to coat the bottom and then add diced garlic, finely diced shallot, 1 can of garbanzo beans (drained and rinsed), a handful of fresh diced curly leaf parsley, and salt and pepper to taste. Sauté the garbanzo beans, stirring regularly, for approximately 4‐5 minutes on medium‐high heat. 

QUINOA

INGREDIENTS
Quinoa 
Water

Place 1 cup dry quinoa with 1-3/4 cup water in a large pot. Bring to rapid boil and allow to boil for 2 minutes; then cover the pot, reduce heat to medium low and simmer for approximately 13‐15 minutes. Turn off heat, fluff quinoa with a fork and cover until ready to use. 

DRESSING  

INGREDIENTS
1 large lemon 
Olive oil 
Tahini 
Soy sauce 
Roasted garlic 
Honey 
Salt and pepper to taste 

Squeeze the juice of one large lemon into a cup, then add an equal amount of olive oil.

Whisk the lemon juice and olive oil together until slightly thickened. Add black pepper, a drizzle of soy sauce, 3 cloves roasted garlic, a drizzle of honey, a 1/4 teaspoon of lemon zest and 1 tablespoon tahini. Whisk again until evenly incorporated. Set aside. 

SALAD

INGREDIENTS
Baby arugula 
Prepared garbanzo beans 
Precooked quinoa 
Juice from 1/2 lemon 
Olive oil 
Salt and pepper to taste
Furikake 

In a large bowl add 1 cup of baby arugula and 1 cup prepared garbanzo beans.

Add two cups of cooked quinoa and toss thoroughly. Dress salad by adding salt and pepper to taste, a drizzle of olive oil and the juice of 1/2 a lemon.

Finish off with a generous sprinkling of Furikake. 

 

Mango Coconut Tart with Trio Dipping Sauces 

TART

Mango Coconut Tart with Trio Dipping Sauces


INGREDIENTS
1-1/4 cups flour 
1 stick butter 
6 tablespoons ice water 
4 Manila (Champagne) mangos 
1 cup shredded sweetened coconut 
Egg 

Using a food processor, make the dough. Add 1 1/4 cup flour and 1 stick of butter (sliced). Pulse the ingredients until the butter is about the size of peas. Do not overprocess! 

Drizzle 1 tablespoon of water at a time through the top of bowl, pulsing quickly after each addition, until all 6 tablespoons have been incorporated. 

Turn dough mixture into large bowl and lightly knead dough to create a disc. (NOTE: The key is handling the dough as little as possible - so knead just until everything adheres.) Wrap disc of dough in plastic wrap and chill for at least 15 minutes before using. 

Preheat your oven and your cookie sheet to 425. 

Slice mangos into thin strips and toss with shredded coconut. 

On a floured surface, roll the dough out into a circle approximately 12" diameter. Arrange sliced mangos in spiral design starting from center of dough and leaving approximately 1.5"‐2" of dough around exterior of mango. Fold outer edges of dough up and over the filling in accordion fashion. Use pastry brush to coat the exposed surface of the dough with egg wash, and sprinkle with coarse sugar. 

Remove preheated cookie sheet from oven and carefully maneuver tart onto the hot pan. (Using a hand and an oversized spatula works great. You can also prepare the tart on a piece of parchment and then place the sheet of parchment onto the pan.) Bake at 425 for approximately 16‐18 minutes. 

NUT BUTTER

INGREDIENTS
Pistachios 
Walnut oil 
Agave syrup 

Add 1/2 cup pistachios, 1/4 cup walnut oil and 2 tablespoons agave syrup into a mini food processor. Add more walnut oil until the nut butter is a smooth consistency you're happy with.

COCONUT RUM WHIPPED CREAM

INGREDIENTS
1 cup heavy cream 
2 tablespoons coconut rum 
1/2 cup powdered sugar 

Add 1 cup of whipped cream, 1/2 cup of powdered sugar and 2 tablespoons coconut rum into a bowl. Whip until cream forms stiff peaks.

GUAVA GLAZE

INGREDIENTS
1/2 cup guava puree 
Juice of 1 blood orange 
1/2 cup granulated sugar 

Add 1/2 cup guava puree, juice of 1 blood orange, and 1/2 cup sugar to a saucepan. Mix all ingredients and then simmer on medium until thickened.

TO SERVE
Serve nut butter, whipped cream, and a dollop of guava glaze alongside a slice of warm tart.

 

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