Guest Blogger: Chef Tina Martini

With the 4th of July holiday just around the corner, we’re doing “Big Bang Foods” this week on Martini Time with Chef Tina Martini here at M Resort. And since the weather in Vegas is so hot this time of year, we thought it might be nice to give you a recipe with great grilled flavor without ever having to turn the grill on. It’s also a diversion from the “regular” picnic fare and is sure to impress the family and guests:

Barbecue Duck Spring Rolls
Ingredients:
Chow-Chow
• 1 head green cabbage, shredded
• ½ cup diced sweet onion
• ½ cup chopped green or red bell peppers
• 2 tbsp salt
• 2 cups apple cider vinegar
• 1 ½ cups sugar
• 2 tsp dry mustard
• 2 tsp celery seeds
• 2 tsp mustard seeds
• 1 tsp ground turmeric
• ½ tsp ground ginger

Spring Rolls
• 6 duck legs confit
• 1 carrot, grated
• 1 red onion, grated
• Barbecue sauce to taste, plus more for garnish
• Salt and freshly ground pepper to taste
• 8 spring roll wrappers
• 1 large egg
• Vegetable oil for frying

Directions:

Chow-Chow
In a large bowl, toss together the cabbage, onion, peppers, and salt. Cover and refrigerate for 4 to 6 hours. The vegetables will release some of their liquid. Drain well in a colander.

In a large non-reactive saucepan, combine the remaining Chow-Chow ingredients and bring to a simmer over medium heat. Add the cabbage mixture and simmer for 5 minutes. Set aside.

Spring Rolls
Pull the meat from the duck legs and shred it coarsely in a large bowl. Toss with the carrot, onion, and just enough barbecue sauce to coat the ingredients. Season the filling with salt and pepper to taste.

Soak the spring roll wrappers in warm water for about 2 minutes, until pliable. In a small bowl, beat the egg. Lay the wrappers flat on a work surface and brush all over with the egg. Arrange a row of the duck filling (about the size and shape of a cigar) down the center of each wrapper. Fold the edges of each wrapper over the ends of the row of filling and then roll up tightly to enclose the filling.

In a large, heavy pot, heat 2 to 3 inches of oil to 350°. Fry the spring rolls in batches, being careful not to crowd the pot, for 2 to 3 minutes, until golden brown on all sides. Remove to paper towels to drain.

Divide the chow-chow among 8 serving plates. Cut each spring roll in half on the diagonal and set 2 halves on the chow-chow on each plate. Drizzle barbecue sauce around the chow-chow and serve immediately.

We’re also doing a frozen soufflé and a bubbly peach Bellini this week which are both light and refreshing for summer. If you are grilling this holiday weekend, here are a few tips you may enjoy:

- Grilling meat and fish on a bed of sliced fruit is different and creates moisture as well as flavor.
- Take the chill off of the meat or fish to ensure even cooking before placing on the hot grill.
- Peel a whole pineapple and put it on your rotisserie spit. Melt butter and brown sugar in a small saucepan and brush the pineapple with the mixture as it turns. The pineapple is done when it is soft and caramelized.
- Use cinnamon sticks or rosemary stems (remove the leaves) as kabob skewers and grill for added flavor.

Come join us this week for Big Bang Foods here at M Resort! We’ve got shows Thursday – Saturday at noon and 4pm!