There are some chains who have made an impression on the masses with one or two shining items. Even if the quality is lacking, we know of many who would order avocado egg rolls as a TGIF bar snack or a date night appetizer. Admittedly, we have in the past – but there’s no need to waste any more travel time, gas, and tips if you can recreate your favorite restaurant’s fried fare at home.
Makes 12 rolls
48 oz. of peanut oil for frying
5 large avocados
8 oz. of softened cream cheese (that means leave it on the counter for 1 hour)
12 egg roll wrappers
3 chipotle peppers, fished from a can of adobo sauce
3 tbs. of chopped cilantro
Juice of 1 lime
2 tsp. of salt
1 tsp. of cumin
Heat the oil to 375 degrees F in a deep fryer. Slice the avocados in half lengthwise, twist, and remove the pit. Scoop the insides of 3 avocados into a food processor, and slice the other 2 avocados lengthwise, 3 pieces each. To the avocados in the food processor, add the cream cheese, chipotle peppers, cilantro, lime juice, salt, and cumin. Process until smooth and creamy.
Lay out an egg roll wrapper on a cutting board. Place about 2 large tablespoons of the processed avocado in the center of the wrap in an oblong shape. Lay a slice of avocado on top of the processed avocado. Wrap by first folding in the sides of the wrapper, then the top. Have a small bowl of water nearby, and bringing the bottom corner up and over, dip your fingertip in the water and trace along the edge of the wrapper to seal it.
Place the egg rolls in the hot oil one at a time. Be careful not to overcrowd the fryer too quickly. Cook for 3-4 minutes until golden brown.
Remove with tongs and place on a towel to soak up any excess oil.
Serve with ranch or a simple, spicy sauce of:
1/2 cup of buttermilk
1/2 cup of mayonnaise
2 tbs. of sriracha
Beautiful weather drew us to San Francisco this evening, perfect for strolling around SOMA StrEat Food Park and visiting new trucks. The food truck craze has made available some of the best examples of food, from comfort to ethnic. Checking ahead on the Park’s Facebook page is a clear indicator of which trucks are present on any given day, so after seeing what was in store, we had high hopes for the food.
Lil Burma “provides healthy, gourmet street food,” as per the website, and we can’t argue. We ordered coconut chicken noodle soup but were graciously offered the Indian style curry chicken to try; no wonder, they knew that we would be impressed! The curry chicken was fork tender, stewed in an Indian blend of spices for a deliciously medium heat, and Zach thought it was the the tastiest he’s tried (in his limited curry experience). It was served over rice, which in Zach’s opinion, was “the best hands down from a food truck.” The soup was August’s favorite, being considerably milder. Abundant flour noodles and meaty coconut chicken hunks in a buttery bean soup would be the chicken noodle soup to beat any cold. It was not overly spiced yet zingy with sweet onions, fresh cilantro, and lime, achieving a good blend of flavors that any palate can handle.
Best Brazilian Skewer doesn’t have much of an online presence, but when you see the little cart, you will recognize it. Simple skewer plates were filling and nutritious, with sides we imagine taste like home for Brazilians. August erroneously thought the skewer would have had one big strip of meat, so she was surprised to see bite-size hunks of savory steak enhanced by a nice marinade; it’s always appreciated when street food is served in a manageable way, since plastic knives really wouldn’t do much for steak. A large pile of fresh mixed greens tossed in a light oil and vinegar dressing propped up the skewer, providing a good source of crudités, so to speak. The potato carrot salad was not heavily dressed and the vegetables were cooked to just the right point, maintaining good texture. The rice, so unassuming, was the underdog of the plate. It looked simple, but the flavors of garlic, onion, and black bean made it delicious like none other we’ve tried before.
Dessert in the form of a Golden Waffle was a great way to cap off the night. These waffles aren’t typical, as they are made with Belgian pearl sugar in the true liège style. Enjoy it plain or add toppings as we did – from drizzles to fruits, there are many combinations available. We chose Nutella, Ghiradelli chocolate sauce, Three Twins organic vanilla ice cream, and whipped cream. Granted, when you add toppings the waffle really becomes what you make of it, but we’re sure that anything would taste just fine atop a fluffy yet crunchy waffle.
When the weather is right, everyone comes out to play, no matter what day of the week. Similarly, the Park is open seven days a week, with standard ploys like movie night Wednesdays at mimosa brunch Sundays. Just check Facebook ahead of time to see which trucks will be there.
(Always drink responsibly. Seek help when alcohol affects your life and the lives of those around you. For readers of a legal drinking age.)
Gordon McGillikitty felt like visiting the photo session while I was snapping shots of Samuel Smith‘s Pure Brewed Organic Lager. For over 250 years this brewery in Yorkshire, England has crafted beers and ciders, and can now claim USDA organic and vegan certifications. Nothing but natural ingredients were used for this 5% ABV and 25 IBU lager. After I poured it, Gordon’s nose may have picked up on what I did. The rich aroma was enticing, yet the taste was mild and clean. I imagine that cats must not have the most enhanced taste buds, so if cats liked beer, this could be it, but I mean that as a genuine compliment towards the lightly crisp simplicity. Sometimes a beer is just a beer, and you don’t need any flavors, additives, or high alcohol content. Frankly, I enjoyed this lager as a welcome change of pace from the hop-driven bitter brews that I typically prefer.