Lumpia with Banana Catsup/Ketchup

Lumpia

1 pkg thin spring roll wrappers
2 cups finely shredded cabbage, raw
2 cups finely shredded carrots, raw
2 cups thin sliced, then sliced into strips, ham
water
Olive oil or deep fryer

Lay out one wrapper. At edge closest to you, lay strips of ham, as many as desired, but generally 3-4, then add carrots and cabbage. Roll wrapper tightly as possible around contents. Seal opposite edge with water.
Continue until all wrappers are used or until you have as many as desired.

If pan frying, turn almost constantly in hot pan with olive oil over medium heat until golden brown and crispy- generally 3-4 minutes. Drain on paper towel.

If deep frying, fry until golden brown and/or floating. Drain on paper towel.

Serve hot with banana catsup/ketchup*.



*Banana Catsup/Ketchup or Banana Sauce can generally be found in most oriental food markets.

Pork Chops with Apple Stuffing...

2 thick boneless loin pork chops
1 sm red onion, chopped
1 Tbsp bacon fat- split into (2) 1/2 Tbsps
1 Tbsp sugar
2 strips of bacon, cooked til crisp and crumbled
1 Granny Smith apple, peeled, cored, chopped
1/2 stack crumbled Ritz crackers
Salt/Pepper to taste

Cut pocket in each pork chop. Cook onion in bacon fat until slightly transluscent. Add chopped apple, and sugar, cook until thoroughly heated. Add cracker crumbs and season to taste with salt and pepper.

Season inside of pockets in pork chops. Fill with stuffing and sew or skewer opening closed. Brown on both sides in remaining bacon fat on both sides.

Place remaining stuffing in bottom of baking dish. Position chops on top. drain any fat from pan, add 1/2-3/4 cup of warm water, heat and reduce, scaaping sides and bottom of pan. Pour liquid over chops and stuffing.

Cover and bake in 350 degree oven until done. Uncover and allow to finish browning, about 2-3 minutes.

Serves 2. To double servings, double ingrediants accordingly.



Tarragon/Parsley Potatoes with Sour Cream

3-4 medium red skin potatoes, cubed, skins on.
1/2 c sour cream
1/2 Tbsp unsalted butter
1/4 c milk
1 tsp dried tarragon
1 tsp dried parsley
salt and pepper

Boil cubed potatoes, and dried herbs until potatoes are tender. Drain off excess water, return to pan, scraping as much of the herbs back into the pan as possible. Mash accordingly over medium-low heat. Add milk, butter and sour cream, mixing throughly. Salt and pepper to taste, heat through and serve immediately.

Neglect..

This poor Blog has been neglected lately, as has my photo blog ( http://wolfs_chaos.livejournal.com ).

Truth is, I don't take many videos, I take mainly photos. So I am seriously considering making this into both a video blog and a food blog. That way, I can keep my main blog (http://wolfsilveroak.livejournal.com ) in the format I intended it to be - about Dante, Max, Aries, the rabbits, the gerbil, personal passions and my art.