Rob Feenie Recipes: BBQ Duck Spring Rolls + Asian Sloppy Joes.
Planning your Oscars party? Chef Rob Feenie has some show-stopping snacks you can prepare ahead of time: BBQ Duck Spring Rolls and Asian Sloppy Joes, as seen on Global News.
BBQ DUCK SPRING ROLLS
Ingredients (makes 8 – 10 rolls)
1 lb. BBQ/Peking duck meat (available in Asian grocery stores)
3 oz. vermicelli noodles
4 oz. green onions, finely chopped
4 oz. cilantro, finely chopped
4 oz. cabbage, shredded
3 tbsp. soy sauce
1 package phyllo pastry
2 tbsp. vegetable oil
Preheat oven to 375°F. Pull apart duck meat and julienne finely (including skin). Place vermicelli in lukewarm water and let stand for 5 minutes. Drain and mix with duck meat. Add green onions, cilantro, cabbage and soy sauce and mix gently. Set aside.
Lay phyllo pastry sheets on a cutting board, cut in half and cover with a wet kitchen towel. Place half of 1 sheet on working surface and brush with oil. Place 3 oz. of duck mixture on the sheet in a single line and roll, securing ends inside.
Brush roll lightly with oil and place on baking sheet. Repeat until all filling is used. Place spring rolls in preheated oven for 15–20 minutes, or until golden brown.
Serve with spicy Ponzu sauce.
SPICY PONZU SAUCE
4 cups Ponzu sauce
3 tbsp. Tabasco sauce (or any vinegary spicy sauce)
½ cup lime juice
1½ oz. ginger, finely minced
½ oz. Thai chilies
1½ oz. red onion, finely minced
1 oz. cilantro, chopped
Combine all ingredients in bowl and mix well.
ASIAN SLOPPY JOES
Ingredients (serves 6 – 8)
2 tbsp. grapeseed oil
2 red onions, in ¼ inch dice (about 2 cups)
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
2 ribs celery, in ¼ inch dice (about ¾ cup)
1 tbsp. sambal or any hot sauce of your choice
1 lb. extra-lean ground beef
1 lb. ground pork
1 cup Hoisin sauce
1 cup chopped fresh or canned Roma tomatoes
Juice of 1 lime (about 1 Tbsp.)
2 tsp. sea salt
½ tsp. black pepper
6 Portuguese buns or any other bun of your choice
Heat a large, heavy frying pan on medium-high. Add grapeseed oil and swirl the pan to spread the oil. Add onions, garlic, ginger, celery, sambal and sauté, stirring often, until onions are translucent, about 5 minutes.
Add ground beef and ground pork and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6 to 8 minutes. Pour off and discard any fat from the meat. Add Hoisin sauce, tomatoes and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally.
Preheat the oven to 375 F. Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted. Spoon about 2/3 cup of the Sloppy Joe mixture on top of each bun, then cover with 2 to 3 tbsp. of cabbage cilantro slaw (recipe below). Finish with the top halves of the buns. Serve immediately.
2 cups shredded green cabbage
¼ cup chopped fresh cilantro
2 tbsp. rice vinegar
1 tbsp. low-sodium soy sauce
Juice of 1 lime (about 1 tbsp.)
2 tbsp. grapeseed oil
Combine cabbage and cilantro in a large bowl. In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grapeseed oil.
Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly.
Refrigerate leftover meat and slaw, separately, in airtight containers for up to 2 days.
Click below to watch the Global News segment with Rob Feenie preparing his delicious recipes.