Monday, May 4, 2020

Tomatillo Tequila Jello in Tamago Spring Roll

Have you ever considered how many cultures roll things up in starch or a bread-based wrapper? Burritos and spring rolls presumably have no real connection, but the flavors inside and the way they’re eaten are so similar. A good example of convergent evolution, two distinct species move toward the same solution, though unrelated. Like humming birds and bees sipping nectar from flowers. I decided to throw in another rolled favorite of mine. Though I seriously thought about shredded turkey or cabbage leaves, egg just seemed perfect and in terms of flavor, I think I was right.

6 tomatillos, husk removed
2 whole serrano chilies
2 tbs olive oil
½ c tequila
1 tbs unflavored gelatin

1 egg
½ tsp dashi stock
2 spring roll wrappers
A little chopped cilantro
Slivers of carrot
Lime or tomato for garnish

In a pan or on a comal toast the tomatillos and chilies with a little oil until charred and soft. Remove stems from chilies and put in a blender with tomatillos and ½ c water and a teaspoon of salt. Blend until smooth. Then fry the mixture in the pan with residual oil. Set aside in a bowl.
Mix the tequila with the gelatin in a small pot, add ½ cup of the tomatillo sauce and gently heat until it barely comes to a boil. Pour into a greased square casserole pan and put in the refrigerator to set.
Mix the egg and dashi stock and cook in a large frying pan with a tiny bit of oil. Swirl it around so you have one very thin layer of cooked egg. Let cool on a large plate.
Unmold the jello on top of the egg. Roll both into a cigar shape and cut in two, trimming the ends if necessary. Moisten two spring roll wrappers with hot water and place on a board or plate. Sprinkle on cilantro and carrot. Place the cylinders of jello inside, fold in the sides and wrap up tightly. Chill again until firm.
Then cut each on the bias and arrange on a plate with garnish of lime or tomato or whatever you like. It doesn’t need a dipping sauce because the mole verde is already inside. It’s spicy, crunchy, chewy, and refreshing, all at the same time.


Elizabeth said...

How utterly beautiful!

Anonymous said...

Interesting idea!

Adrienne said...

I found you on Great Courses and really LOVE your teaching style. Thank you for doing this important work that is less dependent upon modern germ theory to explain our ancestors' food choices and really highlights the religious and socio-economic reasons for why food traditions evolved they way they did. Fascinating! I do have some input on Japan's food culture though that you may find interesting -- like 8th century Japanese cheese and exceptions to the no meat edict.

Sara Nolt said...

I'm loving your classes on the Great Courses! I googled to find some of your books (particularly Pancakes, which you referenced in the class) and stumbled across the blog. I love foods wrapped in tortillas, crepes, egg rolls wrappers--so what a fun post to see first. Thanks for the great quarantine buster and stay safe!

Andrew Martin said...

Ken, are you familiar with gelatina? I wasn't until this article. Looks pretty gloopy... but apparently quite in demand!