Wednesday, September 3, 2008

Southwest Meets Eastern


1 can black beans
1 cup roasted corn
1 red pepper, roasted and diced
½ cup red onion, diced
½ jalapeño, seeded, finely chopped
2 cloves garlic, crushed and chopped
1 tomato, seeded and chopped
1 cup cooked rice
¼ cup cilantro
1 tsp. cumin
½ tsp. salt
½ tsp.pepper
1 package large egg roll wraps

Combine all ingredients in a bowl and mix. Place 3-4 tablespoons of mixture in an egg roll wrap and roll. In a frying pan, heat 1-2 cups of vegetable oil to med-high heat. Fry the egg roll until browned on both sides (2 minutes on each side). Place on paper towels to drain.


2 eggs
1 small avocado
1/3 tsp. dry mustard
1 tsp. kosher salt (coarse)
2 T lemon juice
1 c light olive oil
1 c vegetable oil

Blend well in food processor the eggs, mustard, salt, avocado and lemon juice. Combine the oils and drop by drop add the oil to the blending mixture. As the mixture thickens allow the oil to flow in a steady slow stream. This is called emulsifying. Mixture should be thick and not oily. Pair the aoili with fresh salsa and serve with black bean egg rolls.

No comments: