Day 18, Mission: May Wah Vietnamese Egg Rolls, 347 recipes to go

One of my absolute favorite Vietnamese restaurants in Boulder is May Wah. They have a wide variety of both Thai, Chinese, and Vietnamese dishes available in lunch size portions and dinner portions.Everything is delicious and very authentic. The meal that Jason and I go crazy for is the Vietnamese Noodle Bowl with Vietnamese Egg rolls and Pork. Since making this all would stress you out, and the ingredients are tough to get a hold of... I decided to figure out how to make my favorite part of it all: the egg rolls. These egg rolls are very different from traditional egg rolls, but are far more delicious. Here is how you can make this yummy snack at home thanks to simplyvietnamese.wordpress.com
Yields: 4-6 Servings
Total Time: 1 hour
# of Pans: 1
Ingredients:
For egg roll:

1/2 Pound ground pork
1 Garlic clove (chopped)
1 carrot, peeled and shredded
1/8 cabbage, shredded
1 ounce dried vermicelli noodles
2 Mushrooms (any kind will do)
1-2 large eggs
Ground black pepper
1-2 tbsp of fish sauce (depending on taste)
1/2 tbsp oyster sauce (optional)
12oz package of egg roll wrappers
Oil for frying
For Sweet Fish Sauce/Dipping Sauce:
1 garlic clove chopped
1/8 teaspoon of hot chili peppers flakes
2 Tablespoons  fish sauce
1/3 cup water
1 tbsp fresh lime/lemon juice
1 Tablespoons cup sugar
1-2 tbsp shredded carrots
Directions:
*Soak vermicelli noodles in a bowl of warm water for 20 minutes
*While soaking, add your ground pork to a frying pan and cook until no longer pink
* In a food processor add vermicelli noodles and mushrooms, pulse briefly until all ingredients are integrated.
* In a large mixing bowl, transfer ingredients from food processor and combine with ground pork, shredded vegetables.
* Add black pepper, fish sauce, oyster sauce, and 1 egg, mix ingredients together.
*If the mixture seems dry, add the other egg.

thanks to ihatemymessageboard.comi

*Fill a shallow dish with 1 inch of warm water.
*Quickly dip rice paper in the water bath, making sure all parts of the paper is wet.
*Place wet rice paper on a plate and let it soften.
*Lay 1 ½ tbsp of filling on the lower edge of the rice paper, near you, leaving 1 inch edge. Begin to fold egg roll like an envelop: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge. Now roll the roll up to the top edge.

thanks to ladyprogress.com

*Place the wrapped egg roll on a platter and keep on rolling until all your filling is used up
*Pout your oil into a deep frying pan or deep fryer and warm over medium heat
*Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls.

thanks to foodmayham.com

*Each egg roll will cook for about 5 minutes
*Place your cooked egg rolls on a cooling rack or paper towel
* Next, make the sweet fish sauce for dipping.
*Mix your chopped garlic and red pepper flakes
*Place the chopped or smashed garlic and pepper into a small bowl then add the rest of the ingredients for the dressing.
*Stir well until sugar dissolves.( If the sauce is not quite sweet enough add a bit more sugar. If the sauce is too sweet and not tangy enough for your taste, squeeze in some lime/lemon juice to cut the sweetness)

And there you have it. Now you can make this yummy treat at home for a party or for a snack. And if you are in Boulder, I highly recommend you try out May Wah and order the Vietnamese Noodle Bowl...or at least order the Vietnamese Egg Rolls :)

Thanks to cookingdunkinstyle.blogspot.com

Vietnamese noodle bowl...yummy!

Day 10, Mission: Tahona's Fried Chicken Taco, 355 recipes to go

I decided that when I make a post for the weekends that I am going to highlight one or two restaurants in the area that I happen to be, and inform you all on how to make one of their delicious entrees. So for Saturday before a grueling round of golf, Jason and I decided to grab a quick bite to eat at Tahona Tequila Bistro on Pearl Street. They have an amazing happy hour featuring Fried Chicken Tinga Tacos, Spiced Rubbed Carne Asada Tacos, Vegetarian Calabacitas Tacos, Daily Tamales, Chips & Salsa, Chile Rellenos, Queso Fondito, Corn & Chorizo Fritters and much more! One of the different things I had here was their Fried Chicken Tinga Taco. So I decided to hunt down a recipe that would be as delicious as Tahona's Taco. Tinga is a mixture of some type of meat, sometimes potatoes, vegetables and seasoning. Basically a smorgasbord of whatever you would have left over in your fridge. This particular Tinga is fried chicken, lettuce, tomatoes and guacamole.
Yields: 4-6 (8-12 tacos)
Total Time: 45 minutes
# of Pans: 2
Ingredients:
For Chicken:
3-4 Chicken Breasts, cut into 1inch pieces
1tsp chili powder
1 Cup all purpose flour
1/2 Cup Buttermilk
1 teaspoon paprika
Salt & Pepper to taste
Oil for frying
Glaze: 
2 Cups orange juice

4 Tablespoons honey
2 teaspoon minced canned chipotles
Potatoes:
2 Potatoes (of your choice) peeled and chopped into 1" or 1/2" pieces
Taco Filling:
1 Small White onion, chopped
2 Tomatoes, diced
4 Table spoons fresh cilantro, diced
8-12 corn tortillas

1 Cup shredded lettuce or shredded cabbage
Guacamole:
2 Large avocados
1 Pinch garlic salt
1 Pinch Onion powder
1 Tablespoon salsa
1 Lime, or lime juice
1 Pinch Salt

Directions: 
*Pour oil into a large saucepan and bring to almost a boil (if you have a deep fryer, add oil and follow manufacturers guidelines)
*Place potato pieces into a pan and fill with water so water level is one inch above the potatoes

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*Bring water to a boil and cook potatoes for 10-15 minutes or until tender
* In a large gallon zip lock bag, add the flour, paprika, chili powder and salt and pepper. Close Bag and shake to mix all the ingredients

*Pour your buttermilk into a large bowl, dip each of the pieces of chopped up chicken into the milk and let soak until completely coated.

*Once soaked, drop your chicken pieces into your bag with the flour mixture.

*After all chicken has been added to the bag, shake the bag to make sure chicken gets evenly coated
*Pick out the chicken pieces and let sit aside for about 2-3 minutes forming a solid coating
*In a medium sized bowl mix together orange juice, honey, and chipotles and set aside
*Once your oil has heated up, slowly drop 5-10 pieces of chicken into the hot oil...be careful!

*Cook for 5-10 minutes or until completely crispy and golden brown. Cut one piece of chicken in half to make sure it is fully cooked ( chicken should be totally white inside)
*Once fully fried, remove with a slotted spoon and allow to cool on a paper towel
*Repeat until all chicken is cooked,
*Once chicken is somewhat cooled, add to chipotle glaze and toss until evenly coated...set aside
*Now you can prepare your guacamole
*In a large boil, add your avocado, and mush until slightly chunky. Add in your onion salt, garlic salt and salsa, mix well. Add lime, and salt to taste until it is as delicious as you want.

Courtesy of kalynskitchen.blogspot.com

*Once all your chicken is fried, guacamole is done and potatoes are done, you can construct your taco

*Fill a tortilla with fried chicken and potatoes, top with diced onions, diced tomatoes & fresh guacamole..add a little fresh diced cilantro and enjoy!!
This recipe is very similar to Tahonas, and just as delicious, but I still recommend that if you are in Boulder to enjoy Tahonas happy hour along with one of their delicious infused tequilas!

http://www.tahonaboulder.com/