I wanted to make a special meal for my niece and grandnieces. Over the last few days, I made egg rolls, shrimp toast, wontons, and crab rangoon, then froze them. For the meal, I thawed them out for frying. Also, I sous vide spare ribs for 48 hours at 165. Prior to serving, I broiled the ribs, basting with Chinese BBQ sauce. I would have finished them on the Egg, but it was busy at the time.
On the egg, I made shrimp fried rice and peppersteak.
Here are the results. Everything was homemade, including all of the sauces.
Note: on the top of the peppersteak is a fun trick I learned on the internet. Slice the green parts of green onions to very thin slivers. Then, put them in a bowl of ice water. They will curl up for a great garnish.
Not pictured is the shrimp fried rice and wonton soup.
Pupu platter with sweet and sour sauce
Dripping Springs, Texas.
Gateway to the Hill Country