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Recipe of the day: Filipino Lumpia

 

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FILIPINO LUMPIA:

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

 

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DEEP FRIED TILAPIA

 

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DEEP FRIED TILAPIA:

4 tilapia fillets

1 quart cooking oil (or Crisco)

1 1/2 cups seasoned flour or

1 1/2 cups all purpose flour mixed with 1 TBSP each: Garlic powder, black pepper, paprika, and ½ TBSP of salt

1. Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).

2. Roll the Tilapia in the flour, shake off excess flour, and let the fillets sit on a rack or, on wax paper, for 5-10 minutes.

3. Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. NOTE** (frying more than 2 fillets at once drives down the oil temperature which will make the fish and coating soggy). Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!!!!

4. Drain each filet on paper towels for a few seconds and serve. ENJOY 😉

 

SLOW COOKER SHREDDED BEEF TACOS

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SLOW COOKER SHREDDED BEEF TACOS

Ingredients:

1-2 Tbsp. extra virgin olive oil

2 pounds beef (boneless chuck roast)

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. smoked paprika

1 cup beef stock

2 Tbsp. tomato paste

1 chipotle pepper in adobo sauce, minced

1/2 large sweet onion, diced

4 cloves garlic, minced

Flour tortillas

Favorite taco topping

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to de-glaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

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