Appalachian Egg Rolls Recipe

Directions

Combine the pork andSmoked Jalapeño Sauce, mixing well, and set aside. Heat a large, heavy skillet over medium-high heat and add the Roasted Garlic Oil, heating until hot, but not smoking. Add the mixed greens and sauté for about 2 minutes, or until just tender. Add the soy sauce and water and sauté for about 30 seconds, or until the liquid evaporates. Set aside and allow for the greens to cool.

Working with 1 egg roll wrapper at a time, lay the wrapper on a work surface with a corner facing you. Brush a little water around the outer edge of the wrapper to make it sealable as you roll it. In the center of the wrapper layer 2 tablespoons pork, 1 tablespoon greens, 1 tablespoon shredded carrots, and 1 tablespoon pickled onions. Fold the bottom corner over the filling, tucking the tip of the corner and gently press the edges to seal. Repeat the process with the remainder of the egg roll wrappers and place them on a wax paper-lined baking sheet. Refrigerate the egg rolls until you are ready to fry them.

Pour the canola oil in a Dutch oven to a depth of 3 inches and heat the oil to 375°F. Fry the egg rolls in batches for 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels. Mix the Dijon and coarsely ground mustards and serve with the egg rolls along with additional Smoked Jalapeño Sauce.

*Makes 12 rolls.

Sweetly Pickled Red Onions Recipe

Directions

Combine the red onions, sugar, vinegar, salt, and pepper in a 3.5-4-quart saucepan. Press down on the onions with a wooden spoon and add water to barely cover the onions, about 2 cups. Bring to a boil, stirring gently until the sugar melts. Lower the heat and simmer for about 10 minutes, or until the onions are translucent. Let the mixture cool. Lift teh onions from the cooking liquid with tongs or a large fork and pack the onion rings into jars. Spoon the liquid over the onions and cover tightly. Refrigerate in an airtight container for up to 1 week.

*Makes 4.5 cups.

Smoked Jalapeño Sauce Recipe

Directions

Combine the smoked jalapeño, V8 juice, orange juice, honey, orange marmalade, lime juice, Roasted Garlic Puree, cornstarch, chili powder, cumin, coriander, and sea salt in a blender container and process until just smooth and blended. Pour into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Simmer, uncovered, for 5 minutes. Remove from the heat and stir in the cilantro. Allow the mixture to cool and store in an airtight container for up to 3 weeks.

*Makes 1.5 cups.

Smoked Jalapeños Recipe

Directions

Line the inside of a 9×13-inch springform pan with heavy-duty aluminum foil, enabling the pan to hold water. Place the hickory chips in the pan and cover them with water. Let the chips soak for at least 15 minutes.

Preheat the oven to 450°F. Drain the hickory chips and spread them in a single layer in the pan. Place a piece of foil on top of the chips and arrange the jalapeños on top of the layer of foil. Cover the pan tightly with an additional piece of foil, sealing it to the top edge of the pan. Bake for 10 minutes and then lower the oven temperature to 250°F. Continue to bake for 30 minutes. Remove from the oven and allow the peppers to cool before removing the stems, seeds and membranes.

Roasted Garlic Oil & Puree Recipe

Directions

In a saucepan, roast garlic cloves over medium heat in olive oil for about 20 minutes, or until the garlic turns golden brown. Strain the oil, reserving the garlic. Puree the garlic cloves in a food processor until it forms a smooth paste. Refrigerate for up to 2 weeks.

Don’t feel like cooking this at home? Make a reservation at your favorite Tupelo Honey Cafe location to enjoy a meal made by us, hassle-free!