Potstickers and Crab Rangoon

Sometimes the appetizers are the best part of the meal. So why not make them the meal?


Note: The amounts in this recipe make double what you will need to fill a package of wonton ton wrappers if you make both kinds of filling. Both freeze well.


Crab Rangoon
1/2 package of wonton wrappers
1 package cream cheese
1/2 package imitation crab, coarsely chopped (honestly, I'm still weirded out by imitation crab, but I can't justify real crab in this cheesy fried recipe.
1 Tbs. soy sauce
1 Tbs. Worchestershire sauce
1 tsp. toasted sesame oil
1 tsp. garlic powder
1/2 tsp. ground ginger
2 scallions, finely chopped
ground black pepper to taste
oil to deep fry


Mix all ingredients well. Heat oil in deep pan. To fill the wonton wrappers, I like to make a sort of assemble line. Spread the wonton wrappers on a clean, DRY cutting board or counter. Place a tiny (1/2 to 3/4 tsp.) amount of filling in the center of each wrapper. From a small bowl, dampen a fingertip and use it to wet the edges of the wrapper. Close the wrapper to form a triangle. Dampen the two corners and fold in to form a envelope shape. Once all the rangoon are made and the oil is hot, fry in batches and drain on paper towels.




Potstickers
I've tried several recipes and my favorite is from Alton Brown:
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers (I use half this when I'm also making the crab rangoon.)
Water, for sealing wontons 3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided


Preheat oven to 200 degrees F.


Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all (or half if applicable) of the filling is gone.


Note: I don't bother with covering anything with a damp towel and I haven't had a problem with drying out. As with the rangoons, I fill a batch of wrappers, then dampen and seal them all as this seems faster. To shape them, I fold into a triangle, then crimp in the middle of the triangle sides.


Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.


The recipe can be found here: Alton Brown's Perfect Potstickers.


Dipping Sauce

I use this dipping sauce from allrecipes.com for both appetizers:
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 Tbs. ketchup
2 Tbs. cornstarch (I use 1 Tbs, because I like it a little thinner.)


Combine all ingredients in a small saucepan and bring to a boil. Boil stirring until it begins to thicken.


I like a little heat, so after the sauce it boiled, I add a little Chinese Hot Mustard.


The recipe can be found here: Sweet and Sour Sauce.

Love Cakes

Before moving to Chicago to go to law school, I lived for two years in Atlanta. Among the many things I loved about Atlanta, the food scene was top of the list.

My favorite restaurant is Surin of Thailand. A small, sparsely elegant restaurant in the Virginia-Highlands section, Surin dazzles with its clean, bright Asian flavors. It's impossible to choose between the Fresh Basil Rolls and Surin Baskets appetizers. The Basil Rolls perfectly blend the flavors of tender pork and shrimp with the crunch of bean sprouts and the freshness of sweet basil. The Surin baskets are a lovely crunch filled with shrimp, ground chicken and sweet corn. Order both.

I don't think I ever tried a dish at Surin that I didn't love. The chicken curry is a balanced mix of earth and sweet and the Spicy Basil Leaves is the perfect level of spice.

My other favorite Atlanta restaurant is The Flying Biscuit Cafe. The Flying Biscuit has opened additional restaurants, but the original location is in Candler Park. It's tiny space with an adorable sunflower mural in one room. The menu is full of fresh, unique dishes. The Flying Biscuit improves on classic Southern fried green tomatoes with a sweet and spicy cashew and jalapeno relish. And of course, if a restaurant is going to calling itself The Flying Biscuit, the biscuits better be outstanding. They are. Light, fluffy, and just a touch sweet, they're divine.

My favorite dish is the somewhat cutesy named Love Cakes. They are earthy and spicy and complimented by the tang of the Green Salsa and feta cheese. The Flying Biscuit is generous to share the recipe on its website (click here) but I've pasted it below (and noted substitutions) for convenience:

Love Cakes

Ingredients:
2 (15 ounce) cans cooked black beans
2 tablespoons canola oil
2 tablespoons minced yellow onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 cup masa de harina (This is a fine corn meal, usually found in the Latin foods section)

Garnishes:
1/2 cup Green Salsa (recipe follows)
2 tablespoons crumbled feta cheese
1/4 cup slivered red onions

Rinse and drain black beans in a sieve.
In a small sauté pan heat 1 tablespoon of the canola oil over medium heat. Cook onion, garlic, cumin, and salt until onions are translucent. Place drained beans and onion mixture in a bowl and mash with a potato masher until well combined.

Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn't stick to your hand and holds the shape of a ball.

Divide dough into 16 small balls and flatten into cakes. Place a large skillet over medium heat and add the remaining 1 tablespoon of canola oil. Saute cakes until lightly browned on each side, about 3 to 5 minutes per side.

Top with Green Salsa, feta cheese, and slivered red onions.

Green Salsa

Ingredients:
1 1/2 pounds tomatillos
1/4 cup minced yellow onion
2 garlic cloves, peeled
2 serrano peppers, stemmed and seeded (I substitute 1 jalapeno is serrano peppers aren't available)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (I use black pepper)
3 tablespoons chopped fresh cilantro


Preheat oven to 350° F.

Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano peppers. Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.


Place the roasted ingredients in a food processor and puree. Season with salt, white pepper, and cilantro. Chill until ready to serve.

Muffaletta

Of the many Food Network shows that seem only less about cooking and more about the personality of the celebrity chef, Throwdown with Bobby Flay is one of the most enjoyable. I was a little...eh..about Flay for a long time. On Boy Meets Grill, he comes off too swaggering and cocky (without the humor of an Anthony Bourdain). So I was surprised and curious when I learned the premise of Throwdown. Flay, known for his southwestern-inspired cuisine, "challenges" a local expert and competes with a version of the local's dish.

Flay, with all his swagger, is really set up to fail. There's no real chance, for example, that he's going to beat a professional wedding cake baker. Yet, he throws himself into each challenge and often comes up with dishes that may not be the best (especially given that the judges seem to expect the classic taste), but are quite inventive. So here's to Bobby Flay.

Last night's Throwdown featured the muffaletta. The muffaletta is a New Orleans classic sandwich. It's essentially an Italian sub with a delicious olive salad topping. If you don't like olives, this isn't for you. If you do, it's simply divine. I wanted one. Since the Food Network site didn't provide a recipe, I made mine.

Muffaletta
1 round bread loaf (I like sourdough)
3/4 lb. assorted deli meat (I use 1/4 lb. each ham, genoa salame, proscuitto)
1/4 lb. mild cheese (I use provolone)

Slice the bread loaf in half horizontally and scoop out a bit of the middle to make room for the tasty fillings. Layer the meats on the bottom half and top with the cheese.

Olive Salad
1/2 cup Spanish olives
1/2 cup Kalamata olives
Half a stalk of celery, minced.
1 shallot, minced
1 1/2 Tbs. carrots, minced
1 1/2 Tbs. cauliflower, minced (I've omitted this with little notice)
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil

Combine all ingredients and mix well.

Pile the olive salad in the inside of top of the bread loaf. Carefully close the sandwich. Place in 350 degree oven to heat the meat and melt the cheese.


Note: This recipe was originally inspired by Emeril Lagasse's Muffaletta Sandwich on Sourdough Bread. However, I've made a number of changes based on recipe about the classic muffaletta.

Note2: I apologize for the weird font. I've tried numerous fixes without luck.