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New York City's Top 10 Egg Creams Slideshow

New York City's Top 10 Egg Creams Slideshow



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Honorable Mention: Brooklyn Farmacy & Soda Fountain

The soda jerks here ain't no jerks when it comes to mixing up a serious egg cream.

9. Lexington Candy Shop

Yelp/Phil H.

If you can forgo the greatest malteds in Manhattan, Lex makes a damn fine egg cream.

8. Café Edison

Arthur Bovino

Oy vey! Their blintzes, chopped liver, and kasha varnishkas poifectly complement the poifect egg cream.

7. Russ & Daughters

Siphon seltzer bottles are used to make the egg creams here. I recommend ordering one to accompany their famous Heebster sandwich.

6. Veselka

Yelp/Rebecca S.

I use the egg cream to wash down Veselka's pierogies or to cool the burn from the hot-off-the-grill takoyaki from Otafuku up the street. Octopus and egg creams? Only in New York City.

5. Gem Spa

Yelp/Phoebe J.

Frozen milk, soda fountain, and the Sunday Times. Watch for the proper vigorous mixing action with the seltzer running over the back of the spoon.

3. Eisenberg's Sandwich Shop

Yelp/Linh N.

The sign outside says that you either get it or you don't. I say get it, the egg cream, that is.

1. Katz's Delicatessen

Yelp/Dave H.

The only thing better than drinking a Dr. Brown's soda with your pastrami on rye is drinking a large chocolate egg cream. Word to the wise: Ask for it served in a glass rather than a paper cup.


Recipe Summary

  • 4 ounces graham crackers, broken into pieces
  • 1/4 teaspoon coarse salt
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sour cream, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, plus 2 egg yolks
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.


Recipe Summary

  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 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
  • 2 tablespoons sesame seeds (Optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

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 mixture. Mix all together.

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.

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.


These Key Lime Pie Bars Are The Salty-Sweet Dessert We're Craving RN

To join our Systemic Equality agenda to take action on racial justice, click here.

Imagine you've forgotten once again the difference between a gorilla and a chimpanzee, so you do a quick Google image search of “gorilla." But instead of finding images of adorable animals, photos of a Black couple pop up.

Is this just a glitch in the algorithm? Or, is Google an ad company, not an information company, that's replicating the discrimination of the world it operates in? How can this discrimination be addressed and who is accountable for it?

“These platforms are encoded with racism," says UCLA professor and best-selling author of Algorithms of Oppression, Dr. Safiya Noble. “The logic is racist and sexist because it would allow for these kinds of false, misleading, kinds of results to come to the fore…There are unfortunately thousands of examples now of harm that comes from algorithmic discrimination."

On At Liberty this week, Dr. Noble joined us to discuss what she calls “algorithmic oppression," and what needs to be done to end this kind of bias and dismantle systemic racism in software, predictive analytics, search platforms, surveillance systems, and other technologies.


New York City's Top 10 Egg Creams Slideshow - Recipes

Rompope ("rohm-POH-pay") is frequently called “Mexican eggnog." It usually contains eggs, milk, vanilla flavoring and rum. Rumpope was first made at a convent in Puebla, Mexico in the 1600s. The drink is popular around the Christmas holiday, just as regular eggnog would be.

Rompope is commercially available in the United States and is used also in several desserts, such as tres leches (three milks) cake and even in a gelatin dessert. Rompope started appearing in popular Southwestern cuisine cookbooks in the 1990s.


Wikipedia: Rompope
Ingredients
Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink in Mexico, where it was made in the convents of the city of Puebla. The word “rompope” is a derivation of the word POPE, which is used to describe the Spaniard version of eggnog that came to Mexico from Spain. Also, ROM utilizes rum as its main ingredient.

History
Rompope is one of many versions of the varied combinations of egg yolk, milk, sugar, and alcoholic spirits that are traditionally used for many celebrations in Europe and the Americas. Dutch advocaat is one that is known throughout the world. English eggnog, a descendent of the milk and sherry mix called “posset”, and American eggnog made with either rum or bourbon are both similar to rompope. Spain was the original source of the recipes for egg punch that eventually arrived in the Spanish colonies. There are different close relatives of rompope in several countries (where local spirited drinks are incorporated into the mix), but it was Mexico in which rompope became a widely known beverage. Mexican rompope is mainstream, and there are several popular commercial brands of this drink widely available in international markets. Mexican rompope is typical of recipes that came out of the convents during Colonial period, particularly from Puebla de Los Angeles. The original Mexican rompope beverage was created in Puebla’s Convento de Santa Clara in the 17th century.

Obtaining Rompope
Rompope is made commercially throughout Mexico. Although trade brands are mainstream, many locals prefer to make it at home. Several ingredients are sometimes added to the drink, including pecans, almonds, walnuts, cinnamon, pine nuts, vanilla, strawberry and other local ingredients. Besides the holidays, locals drink rompope on family celebrations, and in addition to being a beverage, rompope is included in desserts. Commercial rompope is available in the United States, particularly in the states bordering Mexico.

About.com: Mexican Food
Rompope- A Mexican Egg Nog
This thick, creamy egg drink is a holiday favorite. If you like your usual egg-nog, try making some Rompope, flavored with almonds and rum. You can garnish it with a cinnamon stick for extra flavor, or a sprinkle of ground cinnamon on top. Enjoy it as an after dinner drink or anytime a festive beverage is called for. Enjoy!

Gourmet Sleuth
Rompope
Rompope is the Mexican version of egg nog and is traditionally spiked with Rum. According to Karen Hursh Graber the drink started at the Convent of Santa Clara in Puebla, Mexico back in the colonial period. Today Rompope is produced commercially and widely available in Mexico and the U.S. As always the best product is the one you make at home.

Another Rompope favorite is the gelatin dessert flavored with the nog called Gelatina de Rompope.

I N G R E D I E N T S
4 cups milk
1 cup sugar
3 inches canela (cinnamon bark)
1/4 teaspoon baking soda
12 egg yolks
1/2 cup brandy
I N S T R U C T I O N S
In a medium sized saucepan over medium heat, mix together the milk, sugar, cinnamon bark and baking soda. When it begins to boil, lower the heat stand simmer for about 20 minutes. Set aside to cool, and strain to remove the cinnamon bark.

Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes. , until thick and lemon yellow. While still beating, slowly, pour the cool milk mixture into the yolks. Return to the saucepan and cook over low heat., stirring constantly, until the mixture thickens and lightly coast the back of a wooden spoon.

Remove from the heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl. Stir until cool. Gradually stir in the brandy and its ready to serve, or it can be tightly covered in the refrigerator.

Texas Cooking
Rompope (Mexican Eggnog)
Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely.
1 quart whole milk
1 cup sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/4 cup finely ground almonds or almond meal (optional, see Note)
12 egg yolks
2 cups light rum or brandy
Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes. Remove from heat, and cool to room temperature.

Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely.

Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts.
Note: While not strictly traditional, many Mexican cooks believe ground almonds improve the texture and lend a delicate flavor to Rompope.

Mexico Connect
Rompope: Mexico’s Holiday Season Beverage
© 2006 Karen Hursh Graber

Rompope, or “Mexican eggnog,” is one version of the many combinations of egg, milk, sugar and spirits that are traditionally used to toast the winter holidays in Europe and the Americas. English eggnog, a descendent of the milk and sherry combination called posset, German biersuppe made with beer, Puerto Rican coquito made with coconut milk, Peruvian biblia con pisco made with pisco brandy, and American eggnog made with either rum or bourbon are all close cousins of Mexico’s rompope.

Spain, where ponche de huevo or rompón is prepared for the holidays, was the original source of the recipes for egg punch that found their way to the Spanish colonies. There are versions of rompope in nearly all Latin American countries, where local spirits are incorporated into the drink. But it was in Mexico, where the colonial nuns created so many culinary delicacies, that rompope became a national signature drink. And it is Mexican rompope that is popular and widely available in several countries.

Rich, sweet and spicy, Mexican rompope is typical of the baroque recipes that came out of the colonial convents, particularly those of Puebla, home of mole poblano, chiles en nogada, and a variety of typical Mexican sweets. The original Mexican rompope was elaborated in Puebla’s Convento de Santa Clara in the early 1600s.
(. )
In addition to the holidays, Mexicans drink rompope on other festive occasions, and children are often permitted to have a small serving on a birthday or saint’s day. It is most often sipped as a liqueur or served over ice. Besides being offered as a beverage, rompope is incorporated into several desserts, including a version of tres leches (three milk) cake and rompope mousse. It is a popular topping for fresh fruit, especially mangos and strawberries, and there are even rompope flavored gelatin powders.

Google Books
Cuentos Ticos: Short Stories of Costa Rica
by Ricardo Fernandez Guardia
translated by Gray Casement
Cleveland, OH: The Burrow Brothers Company
1905
Pg. 242:
Harassed by domestic tyranny, Don Telesforo began to tipple, at first taking rompope,* but later brandy and other strong liquors, which caused some disorder in his ideas.
*(Author’s note.) A cold punch made of eggs, milk, sugar and brandy.

Google Books
The Wedge:
A Novel of Mexico
by Hermann Bacher
New York, NY: Frederick A. Stokes Company
1935
Pg. 144:
Rompope is a well-shaken mixture of aguardiente and raw eggs.

23 November 1941, New York (NY) Times, “Christmas in Mexico,” pg. XX4:
The hilarious posadas start about Dec. 15 and continue to Christmas Day, when hostesses spread their tables with bunuelos, sweet tomales, and rompope, the latter a glorified eggnog.

Google Books
Eating in Mexico
by Amando Farga
Mexican Restaurant Association
1963
Pg. 302:
ROMPOPE—A nutritive beverage, made with spirits, milk, eggs, sugar, and flavoring.

Google Books
The Food and Drink of Mexico
by George C. Booth
Los Angeles, CA: Ward Ritchie Press
1964
Pg. 163:
Rompope is a sort of egg nog base that is produced in Tenancingo and made famous under the arcades in Morelia. It is spooned up by women and children like ice cream, and mixed with brandy by the men.

Should you care to make a batch for an important anniversary, here’s how.

Rompope
2 qts. milk
2 lbs. sugar
Sprinkle cinnamon, nutmeg and clove
1/4 qt. alcohol (1 1/2 qts. if using 100 proof rum and add a tsp. vanilla)
10 egg yolks

Boil the milk, sugar and spices until thick. Remove from fire. When cool, skim and add alcohol very slowly. beat the eggs until thick and then add to milk slowly, beating constantly.

Google Books
Mexico: An Extraordinary Guide
by Loraine Carlson
Chicago, IL: Rand McNally
1971
Pg. 44:
Other regions also produce their own traditional beverages. Rompope, a milk-and-rum drink, is a specialty in Michoacan.

Google Books
The Art of Living in Mexico
by William J. Reed and William C. Malton
Wilkie Publishing
1974
Pg. 286:
Rompope: A thick eggnog, heavily laced with rum. Formerly made at home, it is usually now bought bottled.

30 December 1976, Washington (DC) Post, “Mexican Egg nog: Recipe ROMPOPE” by Marion Burros:
Rompope is the Mexican name for what those north of the border know and consume as egg nog.

Google Books
Mexico
by Kal Muller, Guillermo Garcia Oropeza, and Sanford Zalburg
Englewood Cliffs, NJ: Prentice-Hall
1983
Pg. 146:
From Puebla, too, comes rompope, a sort of eggnog, and the favorite drink of nice old Mexican ladies.

28 March 1985, Los Angeles (CA) Times, section 8, pg. 37:
At Mexican Joe’s the cajeta is thinned with rompope, the Mexican eggnog liquor.

Google Books
The Border Cookbook:
Authentic Home Cooking of the American Southwest
by Cheryl Alters Jamison and Bill Jamison
Cambridge, MA: Harvard Common Press
1995
Pg. 459:
ROMPOPE
The Mexican version of eggnog, rompope is made from a rich cooked custard base rather than from the cold cream-and-eggs mixture that is standard in the United States.
Serves 10 to 12
4 cups whole milk
1 cup sugar
2 sticks canela or other cinnamon
Pinch of salt
8 egg yolks
2 teaspoons vanilla
1 cup brandy, or to taste
Ground canela or other cinnamon, for garnish (. )

Google Books
Moon Puerto Vallarta
by Bruce Whipperman
Emeryville, CA: Avalon Travel
2007
Pg. 125:
If you see a bottle filled with a yellow-orange liquid, it’s probably rumpope (rohm-POH-pay), eggnog laced with tequila.


Ginger Brûlée Tart

Excerpted from Bourke Street Bakery: All Things Sweet by Paul Allam and David McGuinness. Copyright © 2018 Murdoch Books. Reprinted with permission. All rights reserved.

Makes twenty 8-centimeter (3 1/4-inch) tarts

720 milliliters (25 fluid ounces) thin pouring cream (35% fat)
One 5-centimeter (2-inch) piece of fresh ginger, finely sliced
1 cardamom pod, bruised
1/2 cinnamon stick
10 egg yolks
80 grams (2 3/4 ounces or 1/3 cup) caster sugar, plus extra for sprinkling
Twenty 8-centimeter (3 1/4-inch) blind-baked sweet shortcrust pastry shells
1 1/2 tablespoons pistachio nuts, chopped

1. Put the cream, ginger, cardamom and cinnamon stick in a saucepan over high heat. As soon as it boils, remove from the heat, pour into a container, cover with plastic wrap and chill overnight for the flavours to infuse.

2. Reheat the cream mixture to simmering in a saucepan over medium-high heat, then remove from the heat and set aside until needed.

3. Whisk the egg yolks in a stainless steel bowl. Add the sugar and whisk until the sugar has dissolved, about 30 seconds.

4. Pour the infused cream through a fine sieve, discarding the spices, then whisk into the egg yolk mixture.

5. Set the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water.

6. Stir with a whisk until the mixture is smooth and thick, scraping down the side of the bowl regularly with a rubber spatula, 10 to 15 minutes. Keep stirring at all times or the mixture will curdle.

7. Remove the bowl from the heat and whisk for 2 minutes to cool. Over the next hour, whisk every 10 minutes until cooled. Clean the side of the bowl with a spatula, lay plastic wrap on the surface of the mixture and chill overnight to set.

8. Using a piping (icing) bag fitted with a plain nozzle, pipe the custard into the cooled blind-baked pastry shells, just slightly overfilling each one.

9. With a small pallet knife, scrape the custard so it’s flush with the top of the tart shells. Place in the refrigerator for 4 hours.

10. To serve, sprinkle about 1 teaspoon caster sugar over the top of each tart and heat with a blowtorch to caramelize the top. Sprinkle a few pistachios on top.

Note: The ginger brûlée cream will keep in the fridge for up to 5 days, but the filled tarts will not last longer than a day.

Photo courtesy of Bourke Street Bakery.

Marguerite Imbert writes about restaurants and global food trends for the MICHELIN Guide website and elsewhere. The New Yorker and foodie enjoys writing and testing recipes and encourages everyone to cook without them.


He adds that the cook time can vary based on what kind of oven you have. That's why it's important to monitor the dishes. Once they have been in the oven for 40 to 45 minutes, check the consistency every five minutes or so. "You shake them slightly," Francois says. "When you see that it moves a bit, but it stays together, it means it's ready." He likens the jiggle to a jelly.

Because of how thin you've poured your crème brûlée, Francois says there's no need to bake them in a water bath as is typically recommended.


8. Breakfast Dog

This egg recipe is better than a hotdog. 1 pound of breakfast sausage, ½ pound of bacon cut into small pieces, 4 eggs, salt for taste, 4 toasted hot dog buns, and hot sauce. Let’s get started. Add the sausage to a skillet set on medium temperature and cook for about 5 minutes, then set aside. In the same skillet fry the bacon for about 4 minutes or until crispy. Then remove from skillet and pat off the grease. Add the sausage back into the skillet and add eggs. Once eggs are scrambled add mixture into the hotdogs and then enjoy.


New York City's Top 10 Egg Creams Slideshow - Recipes

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeye's fast food restaurant on Google Maps.

Above, Big Apple Corner at 54th Street and Broadway in Manhattan. Google Maps.

Above, John J. Fitz Gerald, from the Aug. 15, 1931, Binghamton (NY) Press, pg. 14.

Listen to Robert Emmerich introduce "The Big Apple," a hit song from 1937. Music written by Bob and performed by Tommy Dorsey's Clambake Seven with Bob on piano. Lyrics written by Buddy Bernier and sung by Edythe Wright. Audio provided by Dorothy Emmerich.

Also listen to a 1937 "The Big Apple" song by Ozzie Nelson and his Orchestra. See a 1929 photo of John J. Fitz Gerald and a 1931 photo of John J. Fitz Gerald.

"Cajun egg rolls” (or “Cajun eggrolls") are a little different from Chinese-American egg rolls or Southwestern eggrolls. The ingredients vary, but the egg roll can include Andouilla sausage or crabmeat or chicken or shrimp or other ingredients. A rice paper wrapper is usually used, and the Cajun dipping sauce often contains hoisin sauce with a chili kick.

“Cajun egg rolls” have been cited in print from the 1980s, when Cajun cuisine achieved widespread popularity.


Cooking Louisiana
Cajun Egg Rolls
I ran across a recipe the other day for Cajun Egg rolls and figured “what the heck!

I’ll did this one with shrimp, you could use crawfish, crab, ground beef, pork or whatever. This recipe will make 12 to 15 egg rolls depending upon how you stuff them.

1 pack 8” x 8” egg roll wrappers (called rice paper or spring pastry)
(Oriental stores have this if it’s not at your grocer)
2 cups fresh shrimp chopped (about a pound)
2 strips bacon cut in small pieces
2 cups cabbage, shredded
1 lg. parboiled mirleton (you can leave this out and add one more cup of cabbage or bean sprouts)
1 cup bean sprouts
1/2 med. onion chopped
1 stick celery chopped fine
5 green onion leaves chopped
Handful or fresh chopped parsley (1 tbs. dried)
2-3 tsp. minced garlic
A few drops of liquid crab boil
Salt, pepper, creole seasoning, hot sauce and whatever else
2 tsp. soy sauce
1 egg beaten (pastry glue) (. )

Mass Recipes
Planet Hollywood Cajun Egg Rolls
1 tablespoon Creole butter
3/4 pound small peeled shrimp
1 pinch Creole spice blend
1/2 cup corn kernels
1/2 cup red beans—cooked
1/2 cup red onions—diced
2 tablespoons cream cheese
1/4 cup Monterey Jack cheese—shredded
1/4 cup cheddar cheese—shredded
3 teaspoons green onions—sliced
3 teaspoons parsley—chopped
10 egg roll wrappers
egg wash—(one egg mixed with𔃊 T. milk)
cornstarch
stockpot with oil for frying
chopped tomatoes and chives for garnish

Preheat oven to 350F, heat Creole butter until melted, pour half of Creole butter over shrimp and toss to coat evenly. Spread buttered shrimp single layer onto sheet pan, sprinkle Creole spice blend over shrimp, place in oven and bake for 5 minutes.

Once shrimp is cooked, remove and cool. Pour remaining Creole butter with corn kernels and toss well to coat evenly, spread buttered corn kernels single layer onto spread sheet, place in oven and bake for 2-1/2 minutes, remove and cool.

Cut shrimp 1/4 inches and in large bowl mix remaining ingredients with shrimp and corn. Mix well by hand, taking care not to mash the mixture.

Separate one egg roll wrapper and brush edges with egg wash. Spoon 1/3 cup of the mixture into the center of the wrapper and seal with egg wash. Dust with a tiny amount of cornstarch to prevent from sticking. Continue with remaining egg roll wrappers.

Heat oil in stockpot to 350F Gently lower 2 egg rolls into hot oil and fry until golden brown. Remove from fryer and drain on paper towels. Keep warm and repeat with remaining egg rolls.

Triad DIner (NC)
Cajun Egg Rolls . the Far East meets the bayou! crawfish, andouille sausage and three cheeses, hand rolled and fried crisp served with red pepper relish and ale mustard . 6.95

Dogfish head Alehouse (Gaithersburg, MD)
ANDOUILLE CAJUN EGG ROLLS
Blackened wood grilled chicken, andouille sausage, mozzarella cheese, red & green peppers, and onions in a spicy sauce. Served with a Cajun dipping sauce.
$8.00

Gabe’s (Villa Rica, GA)
Cajun Eggrolls—shrimp, andouille, cream cheese, and seasonings wrapped in rice paper, fried till crispy, and finished with a zesty Creole sour cream

Louisiana Express Company (Bethesda, MD)
Cajun Eggrolls (2)
Crabmeat 5.75
Andouille Sausage 5.00
Chicken 5.00

4 September 1987, Dallas (TX) Morning News,:
Cajun egg rolls were stuffed with a mild vegetable-and-shrimp mixture, enlivened by dual sauces—a sweet and spicy Cajun and blazing hot mustard.
(Atchafalaya River Cafe in Addison, TX—ed.)

20 November 1988, Washington (DC) Post, “Cajun’s the Rage in Bethesda”:
Cajun egg rolls are a misguided addition to the menu they are limp wrappers around plenty of seafood or sausage and red-bean filling, but they taste more .
(Louisiana Express Company in Bethesda, MD - -ed.)

15 June 1989, Washington (DC) Post, “Virginia Dining”:
The jumbo Cajun egg rolls studded with smoked sausage and the usual Chinese vegetables and small shrimp were a novelty not worth repeating.
(L&N Seafood Grill in McLean, VA—ed.)

** SEB’S RESTAURANT - 600 Decatur St. Creole cuisine featuring grilled fish, Cajun eggrolls, shrimp remoulade. Sunday jazz brunch. Dinner above $20. Area: French Quarter. 522-1696

New York (NY) Times (December 4, 1992)
Cajun egg rolls ($4.50), corn, peppers and bits of chicken encased in a crisp wrapper, came with a pleasantly sweet vinegar dipping sauce.
(. )
Lost Diner
357 West Street (near Clarkson Street), West Village, (212) 691-4332.

16 October 1994, Aiken (SC) Standard, pg. 3D, col. 1:
Amy and Robert Valdetero will drive their Cajun Deli Express all the way from Nunez, La, to serve heaping portions of red beans and rice, jambalaya and cajun eggrolls.

Google Groups: alt.culture.cajun
Newsgroups: alt.culture.cajun
From:
Date: 1996/04/30
Subject: Re: Cajun Egg Rolls?

wrote:
>At Festival International de la Louisiane in Lafayette I tried
>something called “Cajun Egg Rolls”. This was basically Seafood
>Jambalaya wrapped in an egg roll wrapper and deep-fried, served with
>cocktail sauce.
>It was very very very good. but was this something they just made up
>for the occasion? Is there a cajun culinary tradition involving
>deep-frying rice-based dishes in a dumpling-like wrapper?
>Mike Sullivan, non-cajun but trying to cook like one.
>m. @net-connect.net
>Lafayette, LA

If you go to just about any local SW Louisiana festival, I think you’ll find these for sale.

I’ve been seeing them at various festivals ( Frog, Duck, Rice, Island Fete. ) for the last 3 or 4 years…

Just another fast-food innovation…

Google Books
Frommer’s USA
by Bill Goodwin
Hoboken, NJ: John Wiley & Sons
1998
Pg. 312:
Tu Tu’s put on a show—belly dancers wriggle by as sword swallowers perform cutting-edge acts—but food like Cajun eggrolls or tuna sashimi is the real attraction here.

Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: “Big Willie”
Date: 1998/07/29
Subject: Re: What would you do with a Phyllo dough?!

sounds great—here is my fav phyllo dish —
cajun egg rolls

andouille sausage (about 1/2 lb)
shrimp-1/2-1 lb, uncooked
bell pepper
celery
onion garlic
phyllo dough sheets

sauté vegs til soft in olive oil—i did not put proportions, because it does not really matter—use to your taste add andouille and shrimp—sautee til shrimp are cooked
roll up spoonfuls of mixture in phyllo sheets like an egg roll—bake until browned—
serve with a good seafood sauce, or with a good bbq sauce

Google Books
Best Food Writing 2003
by Holly Hughes
New York, NY: Marlowe & Company
2003
Pg. 126:
Next into the pots will go the Cajun egg rolls (boudin mixture encased in egg roll skins).

Google Groups: Angelique’sSmorgaabord
From: (Angel Luvs Tags)
Date: Sun, 16 Dec 2007 14:15:28 -0600
Local: Sun, Dec 16 2007 3:15 pm
Subject: BJ’s Cajun Egg Roll Dipping Sauce:

BJ’s Cajun Egg Roll Dipping Sauce:
6 Tbsp. sesame oil
6 inch piece ginger, peeled and minced
9 cloves garlic, minced
3 cups hoisin sauce
3 large tomatoes, peeled and seeded
3 cups pineapple juice
1 1/2 cups rice vinegar
3/4 cup brown sugar
3 Tbsp. chili paste
Salt and pepper to taste
Heat sesame oil and saute garlic and ginger until soft. Add remaining
ingredients and reduce by half.
Serve on side with Cajun Egg Rolls.


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