CHEESECAKE FACTORY CRISPY CUBAN ROLLS
Shredded pork (leftover is fine) and Swiss cheese in a dill pickle/parmesan/mustard flavored béchamel sauce stuffed in lumpia wrappers and served with their sweet mustard sauce.
Servings: 20 rolls
Ingredients
• 3 oz. Béchamel Sauce* see below (can use bottled)
• 1/4 cup Dill Pickles, minced
• 1-1/2 oz. Parmesan Cheese, grated
• 2 Tbls. Yellow Mustard
• 2 Tbls. Parsley, chopped
• 2 tsps. Kosher Salt
• 1/2 tsp. Black Pepper, ground
• 2-1/4 lbs. Pork Shoulder, braised, shredded 1/2” pieces*
• 12 oz. Swiss Cheese, grated
• 6 oz. Ham, cut into small, thin strips
• 20 ea. Lumpia Wrapper (large round)**recipe below (can use store bought)
• As Needed Egg Wash (2 eggs + 2 Tbls. water mixed together)
• As Needed Cornstarch
• As Needed Sweet Mustard Sauce (see our recipe below)
Instructions
1. Place the béchamel sauce, dill pickles, parmesan cheese, mustard, chopped parsley, salt and pepper into a mixing bowl, gently folding to incorporate with a rubber spatula.
2. Add the shredded pork shoulder, Swiss cheese and ham into the bowl, gently folding to incorporate with a rubber spatula.
3. Lay several of the lumpia wrappers onto a clean dry work surface. Cover the remaining wrappers with plastic wrap until needed.
4. Brush 1" of the top edge with egg wash. Place a 1-1/2 oz. portion of the mix onto the center of each wrapper.
5. Tightly bring the bottom edge of the wrapper up and over the filling. Fold both sides of the wrapper in and over the filling and gently roll upward like a “burrito.” The finished roll should be about 4-1/2” long and 1” wide. Lightly dust the outside of the rolls with cornstarch.
6. Fry the rolls (a few at a time) in “deep” oil set at a temperature of approximately 350° (F) for 5 minutes or until golden brown and crispy. Remove any excess oil from the cooked rolls.
7. Serve the Crispy Cuban Rolls with Sweet Mustard Sauce on the side.
CHEESECAKE FACTORY SWEET MUSTARD SAUCE
Yields: 2 1/2 Cups
Ingredients
• 1-1/2 cups Mayonnaise
• 3 Tbls. Sugar
• 2 Tbls. White Vinegar
• 1/2 cup Whole Grain Mustard
• 1 oz. Dijon Mustard
• 1 oz. Yellow Mustard
Instructions
1. Place all of the ingredients into a mixing bowl and stir together until thoroughly and evenly combined.
2. Keep refrigerated until ready to serve.
Basic Bechamel Sauce
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg – optional
• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Lumpia Wrappers
Makes 8 or more wrappers
Total Time
20 minutes
Ingredients
1.
o 1 cup flour
o 1 egg
o Corn, grapeseed, or other neutral oil as needed
Preparation
1.
1. 1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.
Shredded pork (leftover is fine) and Swiss cheese in a dill pickle/parmesan/mustard flavored béchamel sauce stuffed in lumpia wrappers and served with their sweet mustard sauce.
Servings: 20 rolls
Ingredients
• 3 oz. Béchamel Sauce* see below (can use bottled)
• 1/4 cup Dill Pickles, minced
• 1-1/2 oz. Parmesan Cheese, grated
• 2 Tbls. Yellow Mustard
• 2 Tbls. Parsley, chopped
• 2 tsps. Kosher Salt
• 1/2 tsp. Black Pepper, ground
• 2-1/4 lbs. Pork Shoulder, braised, shredded 1/2” pieces*
• 12 oz. Swiss Cheese, grated
• 6 oz. Ham, cut into small, thin strips
• 20 ea. Lumpia Wrapper (large round)**recipe below (can use store bought)
• As Needed Egg Wash (2 eggs + 2 Tbls. water mixed together)
• As Needed Cornstarch
• As Needed Sweet Mustard Sauce (see our recipe below)
Instructions
1. Place the béchamel sauce, dill pickles, parmesan cheese, mustard, chopped parsley, salt and pepper into a mixing bowl, gently folding to incorporate with a rubber spatula.
2. Add the shredded pork shoulder, Swiss cheese and ham into the bowl, gently folding to incorporate with a rubber spatula.
3. Lay several of the lumpia wrappers onto a clean dry work surface. Cover the remaining wrappers with plastic wrap until needed.
4. Brush 1" of the top edge with egg wash. Place a 1-1/2 oz. portion of the mix onto the center of each wrapper.
5. Tightly bring the bottom edge of the wrapper up and over the filling. Fold both sides of the wrapper in and over the filling and gently roll upward like a “burrito.” The finished roll should be about 4-1/2” long and 1” wide. Lightly dust the outside of the rolls with cornstarch.
6. Fry the rolls (a few at a time) in “deep” oil set at a temperature of approximately 350° (F) for 5 minutes or until golden brown and crispy. Remove any excess oil from the cooked rolls.
7. Serve the Crispy Cuban Rolls with Sweet Mustard Sauce on the side.
CHEESECAKE FACTORY SWEET MUSTARD SAUCE
Yields: 2 1/2 Cups
Ingredients
• 1-1/2 cups Mayonnaise
• 3 Tbls. Sugar
• 2 Tbls. White Vinegar
• 1/2 cup Whole Grain Mustard
• 1 oz. Dijon Mustard
• 1 oz. Yellow Mustard
Instructions
1. Place all of the ingredients into a mixing bowl and stir together until thoroughly and evenly combined.
2. Keep refrigerated until ready to serve.
Basic Bechamel Sauce
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg – optional
• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Lumpia Wrappers
Makes 8 or more wrappers
Total Time
20 minutes
Ingredients
1.
o 1 cup flour
o 1 egg
o Corn, grapeseed, or other neutral oil as needed
Preparation
1.
1. 1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.
Aucun commentaire:
Enregistrer un commentaire