bmudd14474
got me spinning last week with his egg rolls and the discussion. It was a long weekend of cooking and a lot of fun! I tried 4 or 5 variations on about 6 different recipes and combined them in different ways or with different cook technique. It’s hard to organize into a thread. I don’t think I cracked the code yet on a final recipe, but I made some good headway and it was all tasty! So, this’ll be a lot of pictures and brief descriptions. I’ll edit tomorrow and include all the different recipes I used for this go with edits, updates from my notes.Idea was to have a good steak house meal in one bite of an egg roll; Tri Tip, Garlic & reduced white wine butter shrimp, garlic cheese potatoes, in a duck fat fried egg roll.
Last minute I decided to add twice baked potato twist as an option too. Started with baking potatoes, then cool, halve, scoop, and mash the potato meat with sour cream, butter, cheese.
Reduced red wine sauce build, while steak is going slowly up to temp
My Son wanted to help!
Tri tip and Denver cut. I used Beef Tallow as a binder and did a salt and cracked pepper rub. First round was at 275 with hickory followed by a CI Sear.
Pulled them off at 130 IT, CI Sear and rest.
While these were resting I started to work on the shrimp. Shell on red shrimp….frozen. Into pan with butter and garlic. Followed by white wine and parsley.
Then cut steaks and shrimp into bite size with parsley.
Built the roll with lumpia wrapper and egg wash (3 eggs, 2 Tblspns of Milk mixed), steak, bacon, reduced red wine sauce, smoked Gouda, shrimp, parsley and a bit of the garlic butter from the shrimp.
I cooked the egg roll two ways, 1st was beef tallow fry and the second was air fryer. I didn’t get the tallow fry quite right, but I liked the flavor from it. Air fryer was good too for texture..
First peak inside aroma and flavor was insanely rich, very decadent. So good!
Served topped with red cabbage cooked in cider vinegar and mustard seed & basaltic vinegar glazed carrots. Reduced red wine sauce for dipping.
For the reimagined twice baked, fried the skins in duck fat, then put a drop of truffle oil in the skin followed by smoked Gouda, steak, and shrimp, some bacon, into the air fryer.
Surf n Turf Twice baked: Served topped with reduced red wine sauced and parsley.
These were off the charts rich, a small plate was over the top in the amount of fats in different wonderful flavors you get hit with. This was the concern I was talking with
bmudd14474
about. So, I shifted a bit and instead of the garlic butter shrimp I went with Bang Bang shrimp. Idea was the sweet and spicy shrimp with mayo base would help a bit and it did!Bang Bang Shrimp, fried in beef tallow, tossed in bang bang sauce (sweet Thai chili, mayo, Siracha)
Lumpia wrapper, base of reduced red wine sauce, smoked Gouda, steak, bacon, bang bang shrimp, parsley.
Air fried and topped with twice baked potatoes. Hmmm…no pics of this final plate. Sorry…….it was eaten so quick, when I turned around it was gone. But looked very similar to the previous egg roll, just different type of shrimp!
But, reimagined Twice baked does have final plate shot….duck fat fried, truffle oil, Gouda, steak, bacon, bang bang shrimp, potatoes, parsley…topped w/shrimp!
I tried the same with pulled pork too. Gary’s baked beans, PP, mustard vinegar sauce, red cabbage (cider vinegar), balsamic glaze carrots. I tried both the egg roll and potato format. It was good, but the surf n turf was so intense it was hard to get excited about PP in the same setting. This will have to be tried again solo:
Ok….as promised, tomorrow I will upload the recipes……my bad, thank you for your time!
So delicious…..but man it’s decadent!
RECIPES:
1. Reduced Red Wine Sauce
Ingredients:
- 1 x Medium Carrot Chopped
- 2 x Celery Stalks Chopped
- 1 x Medium Yellow Onion rough Chop
- 7 x Garlic Cloves Crushed
- 2 x Tblspns Tomato Paste
- 3 x Cups Beef Broth
- 1 x Cup Dry Red Wine
- ¼ x Cup Balsamic Vinegar
- 2 x Bay Leaves
- 1 x Tblspn Fresh Rosemary
- Kosher Salt/Cracked Black Pepper to taste (start w/1/2 Teaspoon Each)
- 4 or so x Tablespoons Unsalted Butter (to taste)
Step 1: Heat EVOO in large sauce pan over med high, place Onion, celery, and onion in pan and cook for 6-18 minutes until onion starts getting translucent and celery/carrot start to brown.
Step 2: Reduce to medium add a little more EVOO as needed, place in crushed garlic for 1-2 minutes (DO NOT LET IT BURN). Then put in Tomato paste and coat veggies, followed by beef broth, wine, balsamic vinegar, bay leaves, and Rosemary. Bring to a boil then immediately reduce to a low simmer.
Step 3: Simmer 30-45 minutes until liquid is down to about 3/4 Cup. Pour contents into a mesh sieve over another sauce pan, get all chunks out, press chunks in mesh to get all the liquid into the pan. Place amazing liquid back on low heat, discard the solids.
Step 4: Start adding one Tablespoon of Butter at a time until you get the desired look and taste. S&P to taste, but be very very conservative, super rich.
Step 5: Serve warm.
2. Twice baked Potatoes
Ingredients:
- 1 – 2 Pound Russet baking potatoes
- 1 tablespoon olive oil
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 4 ounces bacon, chopped
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 cup sour cream
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons snipped chives
Step 1: Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Step 2: Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Step 3: Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Step 4: Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Halve the remaining potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Step 5: Using a handheld masher, mash the potato pulp until smooth adding 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth.
Step 6: If only doing Twice Baked; Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
Note: If doing Surf N Turf or Pulled Pork Potatoes keep Mash Potatoes and Skins Separate. Leave Skins and Potatoes in Refrigerator until ready for fry/air fry/bake
3. Garlic Butter, white wine shrimp:
Ingredients:
- 2 Pound of shrimp (raw, shell removed or with shell, deveined).
- 3 Tablespoons salted butter
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup white wine
- salt and pepper (to taste)
- 2 Tablespoons Italian flat leaf parsley (finely chopped)
- Melt the 3 Tablespoons of butter in the preheated 8 inch skillet, med heat. Stir in the garlic and salt and pepper. Once the garlic is fragrant (1-2 minutes) nestle the shrimp into the butter sauce. Place lid and cook 2-3 minutes.
- Pour the white wine and parsley into the shrimp and turn each shrimp over in the pan to the cook on the other side.
- Remove the shrimp and set aside on cutting board.
Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Oil for frying (I used Beef Tallow)
Step 1: In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
Step 2: In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
Step 3: Remove from the buttermilk and let excess liquid drain away.
Step 4: Cut shrimp into 3 pieces, depending on size, for a bite size. Coat the shrimp in cornstarch.
Step 5: In a heavy bottomed pan add 2-3 inches of beef tallow or Duck fat and heat to 375 degrees
Step 6: Fry the shrimp until lightly brown, 1-2 minutes on each side.
Step 7: Once fried coat with the sauce
5. Red Meat:
Ingredients:
- Whatever is on sale; 2 Pound Tri-Tip, 2 Pounds New York Strip, Etc
- 6 slices thick cut bacon
- Cook meat to desired doneness, rest
- Cut Meat (including bacon) into bite size cubes, trim any fat, mix with parsley
Ingredients:
- Surf N Turf Mixture
- Reduced Red Wine Sauce
- Balsamic vinegar Carrots
- Parsley chopped
- Smoked Gouda
- Egg Roll wrappers
- Egg wash (3 Eggs and 3 Tblspn Milk)
- Set out egg roll wraps, one in diamond shape facing you
- 1.5 tablespoons of Filet and Shrimp mixture on each
- Top with Tablespoon of Red Wine Sauce
- A couple thin slices of smoked gouda
- Sprinkle chopped parsley
- Fold bottom corner over center mixture
- Fold two side corners over center Mixture
- Roll up to the top corner tightly
- Fry in Dick Fat until Golden Brown, or beef tallow, or air fry
bmudd14474
recommends some lemon zest or juice to top the roll, I do too, I was going to do this step, but forgot and will try at next go around. Serve with a topping of mashed potato, drizzle with red wine sauce, shrimp on top. Use Red Wine Sauce for dipping. Garnish with parsley.
6. Build Twice baked
Ingredients:
- Surf N Turf Mixture
- Reduced Red Wine Sauce
- White Truffle oil
- Potato Skins
- Potato mashed
- Parsley chopped
- Smoked Gouda
Step 1: Set out potato Skins, quick flash fry in duck fat.
Step 2: Sprinkle each with Truffle Oil
Step 3: Slice of smoked gouda on each
Step 4: 1.5 tablespoons of Filet and Shrimp mixture on each
Step 5: Tablespoon of potato on each
Step 6: Air Fry each or bake until potatoes are hot and skin is done
Step 7: Drizzle Red Wine sauce on each, top with shrimp.
Step 9: Sprinkle chopped parsley
Serve with red wine dipping sauce
*NOTE: Previously stated that I should have used the lemon zest or juice at the very end. The BANG BANG SHRIMP does better in the egg roll and potato than the garlic butter shrimp.
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