Great for a bunco snack or even dinner.
I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick.
Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.
A lot less work than making egg rolls.
Still watching those hurricane (Harvey) rains come in and it’s still hot here in Texas, of course, and not that I look for easier things to make, but this is a super quick dish to throw together once you get everything chopped and if you have a mandolin it will save you so much time.
My twin sister and I have been making egg rolls for years. We make bunches of them and freeze so when we are ready to make some good Asian food, the egg rolls are awaiting in the freezer.
I saw a recipe on Pinterest for Crack Slaw or Egg roll in a Bowl and decided to make my own version similar to how we make our Best Egg Rolls. I can’t believe how much easier this is than the hours I have spent making egg rolls. Of course, there is nothing to put in the freezer after this meal; maybe just enough for leftovers the next day.
Quick and easy stir-fry.
This Momofuku inspired recipe comes from Lucky Peach Presents 101 Easy Asian Recipes cookbook, by way of www.foodgal.com by way of my son, Scott.
I’m always getting interesting recipes from Scott to try. Like the 6 day plus salt cured egg yolk or his 24 no knead bread recipe. This particular recipe sounded really interesting to me though because I have follow Momofuku restaurants and David Chang for years. I just love that name and the way it rolls off your tongue — mo – mo- fu- ku. Now how could their food not be interesting and delicious.
The Lucky Beach cookbook has simplified a dish that David Chang serves in his Momofuku Ssam Bar. I always though of a ragu as being Italian and a heavy, hearty meal. The Italian versions of a ragu is a pasta sauce made with ground or minced meat, vegetables and tomatoes and the French style is more like a stew that is made of meat, fish and vegetables. You can eat either on its own or with a starch like a noodle or polenta.