JIKO’S CRISPY SAVANNA ROLLS

1180w-600h_jikos-crispy-savanna-rolls-780x440

Ingredients

Spring Rolls
1 tablespoon olive oil
14 cup diced yellow onion
1 teaspoon minced garlic
2 cups fresh corn
2 cups firmly packed mixed baby lettuce
12 teaspoon coarse salt
14 teaspoon ground black pepper
12 cup soft goat cheese
4 (8-inch-square) frozen spring roll pastry wrappers
made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying

Curry Vinaigrette
12 cup safflower oil
14 cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (Asian chili paste)
2 teaspoons honey
1 clove garlic, minced
14 teaspoon curry powder
2 teaspoons finely chopped fresh dill

Preparation

Spring Rolls

  1. Heat oil in a sauté pan over medium-high heat and add onions.
  2. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
  3. Add corn and sauté for 4 to 5 minutes, until corn is tender.
  4. Add lettuce and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes.
  5. Add goat cheese and stir until well combined.
  6. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
  7. Heat 112 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.

Curry Vinaigrette

  1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic and curry powder in a blender. Process until smooth.
  2. Add dill, and stir to combine.
  3. Serve vinaigrette with Crispy Savanna Rolls.

Serves eight.

Advertisements

Teriyaki Chicken Sliders with Dole Pineapple Jam from the Disney California Adventure Food & Wine Festival – 2016

chick

Teriyaki Chicken Sliders with Dole Pineapple Jam

Disney California Adventure – Food and Wine Festival 2016

Makes 8

TERIYAKI CHICKEN

1/2 cup teriyaki sauce

2 tablespoons Dole pineapple juice

8 boneless, skinless chicken thighs

2 tablespoons butter

8 Hawaiian slider rolls

 

PINEAPPLE JAM

1 tablespoon butter

1 small onion, diced

3 tablespoons sugar

3 tablespoons white balsamic vinegar

1 (8-ounce) can Dole pineapple tidbits, drained

1/2 teaspoon chopped Fresno chile

1/2 teaspoon chopped jalapeño pepper

 

FOR TERIYAKI CHICKEN:

Combine teriyaki sauce and pineapple juice in a small bowl. Pour over chicken thighs, cover and refrigerate for 1-8 hours.

Preheat a gas or charcoal grill to 350°F.

Drain marinade from chicken and grill 5 to 7 minutes on each side, or until fully cooked.

Cut Hawaiian rolls in half and brush with butter. Place on grill for 1 to 2 minutes, or until golden brown.

Serve with pineapple jam.

 

FOR PINEAPPLE JAM:

While chicken marinates, heat butter in a medium saucepan over medium heat. Add chopped onion and cook for 5 minutes, until soft and translucent.

Add sugar, vinegar and pineapple to saucepan. Cook over low heat, stirring occasionally, for 15 minutes, or until thick. Stir in chopped Fresno chiles and jalapeños.

Set aside until ready to serve.