Egg Rolls with Slatherin’ Sauce

Ingredients

• Large potatoes (Idaho, Russet, or Yukon Gold..I usually figure on one to two per person)
• Oil for deep frying (Peanut or Canola Oil)
• Ice water
• Sea Salt or Flavored Salts
• Slather Brand Slatherin’ Sauce® for dipping

Directions

1. Cut the potatoes (washed but unpeeled) into fries about 3/8″ thick. (Thin fries soak up too much oil.)
2. Soak the cut fries in ice water for at least 30 minutes and up to 2 days. My dad, Earl Rhea, always soaked his potatoes before frying. He told me it just made them taste better!!! Actually what is does is removes a lot of the starch which makes them less sticky when frying. Pat the soaked fries dry with a paper towel or dish towel before frying so the oil won’t splatter.
3. In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; this will blanch the potatoes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels and/or brown paper bags for at least half an hour, up to 2 hours.
4. When you’re ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes.
5. Drain again on paper towels, transfer to a serving dish and season with sea salt or other interesting flavored salts and serve with generous amounts of Slather Brand Slatherin’ Sauce® for dipping.

Ingredients

• 2 cups buttermilk
• 1 1/2 pounds calamari, cut into rings
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 sprinkle paprika
• 1 sprinkle pepper
• 1 sprinkle sea salt
• 1 sprinkle dried oregano
• 1 sprinkle onion powder
• 1 tablespoon chopped fresh parsley
• 1 lemon cut into 4 wedges
• Slather Brand Slatherin’ Sauce® for dipping

Directions

1. Soak calamari in buttermilk for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370 degrees F.
2. Combine flour, cornmeal, and sprinkles in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Be careful not to over-crowd the pan when frying.
3. Drain on paper towels atop brown paper bag if available. Sprinkle with additional sea salt and fresh chopped parsley. Garnish with lemon wedges. Serve immediately with Slather Brand Slatherin’ Sauce® for dipping.

Ingredients

• 1/2 pound ground pork/ground chicken/ or finely chopped shrimp
• 2 teaspoon ground ginger
• 2 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• Slather Brand Slatherin’ Sauce®

Directions

1. Season pork/chicken/shrimp with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork/chicken/shrimp is cooked. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork/shrimp mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
5. Garnish with plate with small orchid flower and serve with Slather Brand Slatherin’ Sauce®