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Ginger-Kiwi-Jicama Salsa
Chicken ‘Moo
Shu-quitos’
Grilled Shrimp and Corn Rice
‘Tamales’
Tropical Glazed-Black Vinegared Pork
Spare Ribs
Jasper White's Scallop & Maine Shrimp
Seviche with Ginger Kiwi
WINE NOTES
Michelob Ultra: A light lager beer with a smooth taste and
clean finish.
Basa Blanco: From Rueda, Spain (northern). 80% Verdejo, 51%
Sauvignon Blanc, 15% Viura. 100% stainless steel fermented. Light,
fresh, clean & crisp. |
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Chicken ‘Moo
Shu-quitos’
Serves 4
- 1 pound button mushrooms, sliced
- 1 large yellow onion, sliced
- 1 1/2 pounds dark chicken meat, skinless,
boneless, cut into 1/2-inch strips
- 1/2 pound grated white cheddar
- 1 package Moo Shu wrappers
- Kosher salt and freshly cracked black
pepper
- Grapeseed or canola oil for cooking
- 1 cup Ginger-Kiwi-Jicama Salsa
In a medium sauté pan coated lightly with oil over medium-high heat,
add mushrooms and onions and season. Cook for 10-12 minutes until
slightly browned and most of the moisture has evaporated. Transfer
to a chilled sheet tray to cool to room temperature. Meanwhile,
prepare a fryer or medium stock pot filled 1/3 way with canola oil
heated to 350 degrees. Mix cooled mushroom mixture with chicken and
cheese. Lay out moo shu wrappers, spoon chicken mixture down middle
of wrapper and roll up very tightly (both ends will be open). Fry
moo shu-quitos until GB&D (golden brown and delicious), about 3-5
minutes. Serve sliced on the bias topped with Ginger-Kiwi-Jicama
Salsa.
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