The White House Easter Egg Roll
In honor of the 2009 Annual White House Easter Egg Roll, I thought I would include two recipes inspired by this time-honored White House event.
Egg Rolls
What food do you serve at an egg roll? Why egg rolls of course!!! Michelle Obama would give the thumbs up, especially if the veggies came from their garden.
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon chopped garlic
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage (I prefer Napa or Savoy cabbage)
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Deviled Eggs
What food screams Easter/Passover more than deviled eggs? I enjoy preparing these devilish snacks with a variety of stuffings, including froie gras mousse and bacon/cheddar. Here is my take on this classic retro favorite…
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise (for a zestier variation, replace 1/2 mayo with yellow mustard)
1 T sweet pickle relish
salt to taste
1 dash hot pepper sauce
paprika, for garnish
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, relish, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
