{Dining in: Pork salad rolls and Bacon jalapeno corn muffins}

Last night while cleaning out my cupboards, I found a package of rice wrappers and rice vermicelli which only means one thing.. vietnamese salad rolls. I first julienned some veg I had in the fridge: zucchini, green onion, carrots and red pepper. I also cooked up a pork chop that I had finely sliced and marinated in soy, sesame oil, 5 spice and rice vinegar.


Next came the sauce. I made a spicy peanut sauce off the top of my head. A couple tbsp each of peanut butter, fish sauce and hoisin sauce. A couple tsps of sriracha, splash of rice vinegar, a small handful of chopped green onion and one minced garlic clove. Add a bit of hot water to thin it out and voila, instant salad roll sauce.


I cooked up the vermicelli for a couple minutes in boiling water and drained. Then put that hot water into a bowl to soften my rice wrappers. Now comes the fun part, putting it all together…

In the end I came out with 12 huge rolls, more than enough for dinner tonight.

Mmm.. so many textures working together here, love the crunch from the veggies.

Another item I found in the cupboard. A cup of fine cornmeal.. Solution: Whole wheat corn muffins with bacon, jalapeno, parmesan and fresh corn.

Adapted from the Savory Corn and Pepper Muffins Recipe (by Dorie Greenspan)

(blue = items I altered/added)

1 cup all-purpose flour (I used whole wheat pastry flour)
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk (I used almond milk + 1T vinegar)
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
Kernels off one corn on the cob, cut off with a knife
1 small jalapeño pepper, seeded, deveined and finely diced
1/2 cup of freshly grated parmesan
1 garlic scape pesto cube
1 slice of bacon, chopped and cooked in a pan till crispy

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, pesto, jalapeño, cheese and bacon. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from the pan.

Serving: Serve these warm, as a morning muffin with a pat of butter, smear of hummus or soft cheese or a tsp of sweet red pepper jelly (shown below). These were good, biscuity/muffin texture. Love the sweet corn kernels in each bite, that jalapeno adds a kick too. Mmm..dee-lish.

I also made a pan of mini muffins too 🙂

Even Jasper thought they were delicious..

Just kidding, he’s cleaning his paws from his dinner of tinned salmon and carrots.

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  1. […] like this in the summertime. But I thought it would be the perfect dish to compliment those yummy corn muffins I made last night. Also I knew the boy would enjoy this (any excuse to use that Alberta Crude he […]



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