prep time: 15 minutes
servings: 4
ingredients:
1. 1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread
steps:
1. separate the egg whites and yolks into separate bowls. chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper.
2. to the yolks, add the olive oil, cream cheese, mustard, and hot sauce. whip until smooth. add the yolk mixture to the egg white mixture and mix.
3. set out four slices of bread. place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center. spread to the corners. top with tomato and the other slice of bread.
- best of this life
Showing posts with label lettuce. Show all posts
Showing posts with label lettuce. Show all posts
10.11.2013
shredded beet slaw with rice noodles
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
salt
romaine lettuce
steps:
1. place the rice noodles in a large bowl and cover with hot water. soak for 20 minutes, or until pliable. bring a large pot of water to boil. drain the noodles and add to the boiling water. boil 1 minute and drain. rinse with cold water and transfer to a bowl. using kitchen scissors, cut the noodles into 2-inch lengths. toss with 2 teaspoons of the rice vinegar and the soy sauce.
2. place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. add the noodles, pickled ginger and orange zest and toss together. taste and add salt if desired.
3. line plates with lettuce leaves and top the lettuce with the salad.
new york times, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
salt
romaine lettuce
steps:
1. place the rice noodles in a large bowl and cover with hot water. soak for 20 minutes, or until pliable. bring a large pot of water to boil. drain the noodles and add to the boiling water. boil 1 minute and drain. rinse with cold water and transfer to a bowl. using kitchen scissors, cut the noodles into 2-inch lengths. toss with 2 teaspoons of the rice vinegar and the soy sauce.
2. place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. add the noodles, pickled ginger and orange zest and toss together. taste and add salt if desired.
3. line plates with lettuce leaves and top the lettuce with the salad.
new york times, october 2013
7.24.2013
mustard-braised lettuce & pork chops
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon dijon mustard
1/2 cup chicken stock
4 cups lettuce - cut into 1-inch ribbons
1/4 cup chopped parsley
1 tablespoon heavy cream
4 pork chops
steps:
1. season both sides of the pork chops with salt and pepper and set aside. in a large saute pan, heat butter and olive oil over medium-high heat. once the oil is heated through, add the onion and cook and stir until soft - about 3 minutes. push the onion to the edge of the pan and add the pork chops, cooking about 4 minutes, stirring the onions occasionally to avoid burning.
2. turn the pork chops and cook on the other side, about 4 minutes. stir the dijon mustard into the onions. pour in the chicken stock and add the lettuce. sprinkle the parsley over the pork chops. cover and cook for 4 minutes, until the lettuce is mostly wilted. remove the cover and remove the pan from the heat.
- coco & kelley, july 2013
cook time: tbd
servings: 4
ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon dijon mustard
1/2 cup chicken stock
4 cups lettuce - cut into 1-inch ribbons
1/4 cup chopped parsley
1 tablespoon heavy cream
4 pork chops
steps:
1. season both sides of the pork chops with salt and pepper and set aside. in a large saute pan, heat butter and olive oil over medium-high heat. once the oil is heated through, add the onion and cook and stir until soft - about 3 minutes. push the onion to the edge of the pan and add the pork chops, cooking about 4 minutes, stirring the onions occasionally to avoid burning.
2. turn the pork chops and cook on the other side, about 4 minutes. stir the dijon mustard into the onions. pour in the chicken stock and add the lettuce. sprinkle the parsley over the pork chops. cover and cook for 4 minutes, until the lettuce is mostly wilted. remove the cover and remove the pan from the heat.
- coco & kelley, july 2013
1.02.2013
ceasar salad bites
prep time: tbd
servings: 4
ingredients:
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil
parmesan
salt
pepper
steps:
1. remove the large outer leaves of the romaine, picking out the smaller pieces in the center.
2. chop up the bread into cubes, about 1-inch thick. coat a saute pan with olive oil over medium heat and add bread. cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. season with salt and pepper and set aside.
3. slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. add the egg and squeeze half of a lemon into the egg while whisking. once combined, whisk in about a tablespoon of olive oil.
4. add lettuce leaves to bowl and mix until coated. arrange leaves on a serving platter. fit a crouton in the center of each leave, followed by an anchovy. shave parmesan over each leave, and season with salt and pepper.
- good, october 2012
servings: 4
ingredients:
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil
parmesan
salt
pepper
steps:
1. remove the large outer leaves of the romaine, picking out the smaller pieces in the center.
2. chop up the bread into cubes, about 1-inch thick. coat a saute pan with olive oil over medium heat and add bread. cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. season with salt and pepper and set aside.
3. slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. add the egg and squeeze half of a lemon into the egg while whisking. once combined, whisk in about a tablespoon of olive oil.
4. add lettuce leaves to bowl and mix until coated. arrange leaves on a serving platter. fit a crouton in the center of each leave, followed by an anchovy. shave parmesan over each leave, and season with salt and pepper.
- good, october 2012
7.04.2012
grilled caesar salad
prep time: tbd
cook time: tbd
servings: 4
dressing ingredients:
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
salt
pepper
vinaigrette ingredients:
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
salt
pepper
salad ingredients:
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese
dressing steps:
1. put the minced garlic and anchovies into a medium bowl. using a whisk, mix and mask together until a paste forms. add the egg yolks and the mustard and being to whisk them with the paste. add a small stream of olive oil while continuing to whisk. add more olive oil, whisking all the while until the dressing begins to emulsify.
2. add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency. add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. set aside.
vinaigrette steps:
1. combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. season to taste with salt and pepper. set aside.
salad steps:
1. drizzle the olive oil over the quartered heads of lettuce. lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness. remove to a platter.
2. using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves. return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast. remove lettuce to a platter.
3. drizzle with lime vinaigrette. serve.
- new york times, may 2012
cook time: tbd
servings: 4
dressing ingredients:
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
salt
pepper
vinaigrette ingredients:
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
salt
pepper
salad ingredients:
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese
dressing steps:
1. put the minced garlic and anchovies into a medium bowl. using a whisk, mix and mask together until a paste forms. add the egg yolks and the mustard and being to whisk them with the paste. add a small stream of olive oil while continuing to whisk. add more olive oil, whisking all the while until the dressing begins to emulsify.
2. add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency. add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. set aside.
vinaigrette steps:
1. combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. season to taste with salt and pepper. set aside.
salad steps:
1. drizzle the olive oil over the quartered heads of lettuce. lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness. remove to a platter.
2. using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves. return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast. remove lettuce to a platter.
3. drizzle with lime vinaigrette. serve.
- new york times, may 2012
2.20.2012
black bean-chipotle burger
prep time: tbd
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
11.02.2011
duck breast salad
prep time: tbd
cook time: tbd
servings: tbd
marinade ingredients:
1/2 cup soy sauce
1/3 cup molasses
1 tablespoon olive oil
2 garlic cloves - finely chopped
1 teaspoon fresh ground ginger
1/2 teaspoon ground red pepper
salad ingredients:
2 duck breasts
1 bunch red leaf lettuce
1 bunch green leaf lettuce
3 roma tomatoes - sliced
steps:
1. mix the the marinade ingredients together. de-bone the breasts and soak in marinade for 30 minutes - 1 hour. remove breasts from marinade and broil untill medium done. be sure to bast with the marinade while cooking. remove from grill and slice diagonally then serve over the tossed lettuce and tomato salad.
- montana outdoor
cook time: tbd
servings: tbd
marinade ingredients:
1/2 cup soy sauce
1/3 cup molasses
1 tablespoon olive oil
2 garlic cloves - finely chopped
1 teaspoon fresh ground ginger
1/2 teaspoon ground red pepper
salad ingredients:
2 duck breasts
1 bunch red leaf lettuce
1 bunch green leaf lettuce
3 roma tomatoes - sliced
steps:
1. mix the the marinade ingredients together. de-bone the breasts and soak in marinade for 30 minutes - 1 hour. remove breasts from marinade and broil untill medium done. be sure to bast with the marinade while cooking. remove from grill and slice diagonally then serve over the tossed lettuce and tomato salad.
- montana outdoor
8.22.2011
roman salad with stella shaved parmesan
prep time: 5 minutes
servings: 4
ingredients:
1 large head of romaine lettuce
2 cups mayonnaise
2 garlic cloves - finely chopped
2 anchovy fillets - finely chopped
1 1/2 cups seasoned croutons
1 tablespoon capers
1/4 cup stella freshly shaved parmesan cheese
chopped parsley
steps:
1. wash and dry romaine lettuce leaves. tear leaves into pieces by hand.
2. add chopped garlic and anchovy to mayonnaise, stir well.
3. toss lettuce with the mayonnaise dressing. add capers, parmesan cheese, croutons and parley. serve.
- albertsons, january 2005
servings: 4
ingredients:
1 large head of romaine lettuce
2 cups mayonnaise
2 garlic cloves - finely chopped
2 anchovy fillets - finely chopped
1 1/2 cups seasoned croutons
1 tablespoon capers
1/4 cup stella freshly shaved parmesan cheese
chopped parsley
steps:
1. wash and dry romaine lettuce leaves. tear leaves into pieces by hand.
2. add chopped garlic and anchovy to mayonnaise, stir well.
3. toss lettuce with the mayonnaise dressing. add capers, parmesan cheese, croutons and parley. serve.
- albertsons, january 2005
7.29.2011
grilled romaine salad
prep time: tbd
cook time: tbd
servings: 8
ingredients:
4 heads romaine lettuce
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon dried thyme or basil
1/2 teaspoon black pepper
bleu cheese dressing
steps:
1. combine the olive oil, lemon juice and spices.
2. cut lettuce heads in half, lengthwise. brush with seasoned oil.
3. grill over high heat, lightly marking outside of both sides of romaine pieces, about 3 minutes per side.
4. dress with bleu cheese.
- sam's club source, june/july 2007
cook time: tbd
servings: 8
ingredients:
4 heads romaine lettuce
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon dried thyme or basil
1/2 teaspoon black pepper
bleu cheese dressing
steps:
1. combine the olive oil, lemon juice and spices.
2. cut lettuce heads in half, lengthwise. brush with seasoned oil.
3. grill over high heat, lightly marking outside of both sides of romaine pieces, about 3 minutes per side.
4. dress with bleu cheese.
- sam's club source, june/july 2007
7.06.2011
grilled hawaiian chicken sandwich
prep time: tbd
grill time: tob
servings: 4
ingredients:
4 boneless, skinless chicken breasts
1 12 - 14-ounce bottle teriyaki sauce
4 1 1/2-inch slices king's hawaiian sweet bread
4 canned pineapple rings - drained
4 leaves green leafy lettuce
8 1/4-inch slices red bell pepper rings
steps:
1. place chicken in self-sealing plastic bag along with half of the teriyaki sauce. seal; marinate at least 1 - 2 hours, turning once or twice. remove chicken from bag. discard marinade.
2. grill chicken breast over medium heat about 6 - 8 minutes on each side or until done. baste with remaining teriyaki sauce while cooking, 2 - 3 times.
3. add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.
4. top each bread slice with lettuce, bell pepper chicken bread, then pineapple. serve immediately.
- king's hawaiian
grill time: tob
servings: 4
ingredients:
4 boneless, skinless chicken breasts
1 12 - 14-ounce bottle teriyaki sauce
4 1 1/2-inch slices king's hawaiian sweet bread
4 canned pineapple rings - drained
4 leaves green leafy lettuce
8 1/4-inch slices red bell pepper rings
steps:
1. place chicken in self-sealing plastic bag along with half of the teriyaki sauce. seal; marinate at least 1 - 2 hours, turning once or twice. remove chicken from bag. discard marinade.
2. grill chicken breast over medium heat about 6 - 8 minutes on each side or until done. baste with remaining teriyaki sauce while cooking, 2 - 3 times.
3. add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.
4. top each bread slice with lettuce, bell pepper chicken bread, then pineapple. serve immediately.
- king's hawaiian
4.06.2011
california chicken burritos
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
3.29.2011
vegetarian "squab" with lettuce
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
75 grams zucchini
75 grams bamboo shoots
4 dried shitake mushrooms - reconstituted in water for 20 minutes
2 springs onions
1 teaspoon salt
1 pinch dried red chilli peppers
1 tablespoon chinese wine
1/2 teaspoon white pepper
1/2 teaspoon sesame seed oil
3 - 4 tablespoons vegetable oil
1 iceberg lettuce
plum sauce
steps:
1. finely dice the zucchini, bamboo shoots, spring onions and shitake mushrooms.
2. heat the oil in a wok to a medium heat. add all the vegetables and stir fry until cooked "al dente".
3. add the salt, white pepper, chilli peppers, chinese wine and sesame seed oil to finish. reduce without overcooking the vegetables. if there is still too much liquid, drain before serving.
4. trim the individual iceberg lettuce leaves to 10 - 11 diameter, dry and serve cold and crispy.
5. place a little plum sauce in the lettuce cup, add a spoonful of the vegetable mixture, and roll up into a parcel.
- goop, february 2010
cook time: tbd
servings: 4 - 6
ingredients:
75 grams zucchini
75 grams bamboo shoots
4 dried shitake mushrooms - reconstituted in water for 20 minutes
2 springs onions
1 teaspoon salt
1 pinch dried red chilli peppers
1 tablespoon chinese wine
1/2 teaspoon white pepper
1/2 teaspoon sesame seed oil
3 - 4 tablespoons vegetable oil
1 iceberg lettuce
plum sauce
steps:
1. finely dice the zucchini, bamboo shoots, spring onions and shitake mushrooms.
2. heat the oil in a wok to a medium heat. add all the vegetables and stir fry until cooked "al dente".
3. add the salt, white pepper, chilli peppers, chinese wine and sesame seed oil to finish. reduce without overcooking the vegetables. if there is still too much liquid, drain before serving.
4. trim the individual iceberg lettuce leaves to 10 - 11 diameter, dry and serve cold and crispy.
5. place a little plum sauce in the lettuce cup, add a spoonful of the vegetable mixture, and roll up into a parcel.
- goop, february 2010
3.05.2011
whitefish salad
prep time/cook time: 30 minutes
servings: 2 - 4
ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta
steps:
1. steam or broil the fish until cooked through, about 10 minutes depending on heat source.
2. discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries
3. add enough almond or rice milk to give it a chicken salad consistency.
4. mix with lettuce and top with feta.
- goop, january 2011
servings: 2 - 4
ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta
steps:
1. steam or broil the fish until cooked through, about 10 minutes depending on heat source.
2. discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries
3. add enough almond or rice milk to give it a chicken salad consistency.
4. mix with lettuce and top with feta.
- goop, january 2011
2.09.2011
thai beef pitas
prep time: 15 minutes
cook time: 10 - 12 minutes
servings: 4
ingredients:
1 pound lean ground beef
2 medium-size sweet red peppers - seeded and thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic - chopped
1 teaspoon red pepper flakes
1/2 cup cilantro - chopped
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 tablespoon sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
steps:
1. crumble beef into large nonstick skillet; cook over medium-high heat, stirring occasionally for 5 -6 minutes or until browned. spoon off excess fat.
2. add peppers, ginger, garlic and red pepper flakes to skillet. cook over medium-high heat, stirring often, for 5 - 6 minutes or until peppers are softened.
3. meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. stir into beef mixture. remove from heat.
4. cut pitas in half and line insides with lettuce leaves. fill each with about 1/2 cup of the beef mixture and serve.
- family circle
cook time: 10 - 12 minutes
servings: 4
ingredients:
1 pound lean ground beef
2 medium-size sweet red peppers - seeded and thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic - chopped
1 teaspoon red pepper flakes
1/2 cup cilantro - chopped
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 tablespoon sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
steps:
1. crumble beef into large nonstick skillet; cook over medium-high heat, stirring occasionally for 5 -6 minutes or until browned. spoon off excess fat.
2. add peppers, ginger, garlic and red pepper flakes to skillet. cook over medium-high heat, stirring often, for 5 - 6 minutes or until peppers are softened.
3. meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. stir into beef mixture. remove from heat.
4. cut pitas in half and line insides with lettuce leaves. fill each with about 1/2 cup of the beef mixture and serve.
- family circle
1.29.2011
clean salmon salade nicoise
prep time: tbd
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
7.26.2010
saga blue cheese cobb wrap
prep time: 10 minutes
cook time: n/a
servings: 4
ingredients:
4 8-inch plain or whole-wheat flour tortillas
olive oil and balsamic vinegar
4 romaine lettuce leaves ribs removed
4 slices crisp bacon
1 small bunch chives, finely cut
8 ounces cooked chicken, shredded or cut into thin strips
2 medium plum tomatoes, cut into thin wedges
5 ounces classic saga blue cheese - cut into strips
steps:
1. sprinkle tortillas with oil and balsamic vinegar. add fresh ground pepper to taste.
2. top with lettuce, bacon and chives. add chicken and tomatoes.
3. place strips of saga cheese on top of wrap
4. roll up tortillas. serve immediately, or wrap sandwiches in plastic and chill up to 4 hours
- albertsons, 2005
cook time: n/a
servings: 4
ingredients:
4 8-inch plain or whole-wheat flour tortillas
olive oil and balsamic vinegar
4 romaine lettuce leaves ribs removed
4 slices crisp bacon
1 small bunch chives, finely cut
8 ounces cooked chicken, shredded or cut into thin strips
2 medium plum tomatoes, cut into thin wedges
5 ounces classic saga blue cheese - cut into strips
steps:
1. sprinkle tortillas with oil and balsamic vinegar. add fresh ground pepper to taste.
2. top with lettuce, bacon and chives. add chicken and tomatoes.
3. place strips of saga cheese on top of wrap
4. roll up tortillas. serve immediately, or wrap sandwiches in plastic and chill up to 4 hours
- albertsons, 2005
7.21.2010
asian lettuce wraps
prep time: tbd
cook time: 10 minutes
servings: makes 12 appetizer servings or 4 main dish servings.
sauce ingredients:
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
seasonings & meat ingredients:
1/4 pound fresh shiitake mushrooms, de-stemmed, caps cut into thin strips
1 tablespoon fresh minced ginger
2 cloves finely chopped garlic
2 thinly sliced green onions
1/2 cup chopped canned bamboo shoots
1/2 cup chopped canned water chestnuts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground pork, ground chicken, or ground turkey
lettuce and other vegetables
12 large bibb lettuce leaves or iceberg lettuce leaves
other vegetables (optional): fresh bean sprouts, fresh mint sprigs & fresh cilantro sprigs
3 tablespoons peanut oil or other vegetable oil
sauce steps:
1. in a small bowl, whisk together the hoisin sauce, fish sauce, soy sauce, sherry, oyster sauce, lime juice, sesame oil, sugar, and cornstarch. do this when you’re ready to cook, because if cornstarch is in contact with citrus juice for more than 10 minutes, it will lose its ability to thicken. or, mix everything together ahead of time except the cornstarch. whisk in the cornstarch just before adding the sauce in the recipe.
seasonings &meat steps:
1. wash and dry the lettuce leaves and set them on a platter. prepare small bowls with bean sprouts, mint, and cilantro, if desired, and set them on the table.
2. to cook, have all seasonings and meat nearby. heat the oil in a wok or large skillet over high heat until very hot. add all the seasonings and meat and cook and stir for 3 to 5 minutes, until meat loses its pink color and is cooked completely. taste and add more salt and pepper, if necessary.
3. whisk cooking sauce to combine well, remembering to add cornstarch if you didn’t a few minutes earlier. add to wok or skillet and cook and stir about 1 minute until sauce boils and thickens.
4. remove from heat, taste carefully, and adjust seasoning as needed. transfer to a bowl and serve as soon as possible.
5. to eat, spoon meat mixture into lettuce leaf and top with a few bean sprouts, mint and cilantro sprigs. roll up and eat.
- missoulian, july 2010; borrowed from p.f. chang's
cook time: 10 minutes
servings: makes 12 appetizer servings or 4 main dish servings.
sauce ingredients:
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
seasonings & meat ingredients:
1/4 pound fresh shiitake mushrooms, de-stemmed, caps cut into thin strips
1 tablespoon fresh minced ginger
2 cloves finely chopped garlic
2 thinly sliced green onions
1/2 cup chopped canned bamboo shoots
1/2 cup chopped canned water chestnuts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground pork, ground chicken, or ground turkey
lettuce and other vegetables
12 large bibb lettuce leaves or iceberg lettuce leaves
other vegetables (optional): fresh bean sprouts, fresh mint sprigs & fresh cilantro sprigs
3 tablespoons peanut oil or other vegetable oil
sauce steps:
1. in a small bowl, whisk together the hoisin sauce, fish sauce, soy sauce, sherry, oyster sauce, lime juice, sesame oil, sugar, and cornstarch. do this when you’re ready to cook, because if cornstarch is in contact with citrus juice for more than 10 minutes, it will lose its ability to thicken. or, mix everything together ahead of time except the cornstarch. whisk in the cornstarch just before adding the sauce in the recipe.
seasonings &meat steps:
1. wash and dry the lettuce leaves and set them on a platter. prepare small bowls with bean sprouts, mint, and cilantro, if desired, and set them on the table.
2. to cook, have all seasonings and meat nearby. heat the oil in a wok or large skillet over high heat until very hot. add all the seasonings and meat and cook and stir for 3 to 5 minutes, until meat loses its pink color and is cooked completely. taste and add more salt and pepper, if necessary.
3. whisk cooking sauce to combine well, remembering to add cornstarch if you didn’t a few minutes earlier. add to wok or skillet and cook and stir about 1 minute until sauce boils and thickens.
4. remove from heat, taste carefully, and adjust seasoning as needed. transfer to a bowl and serve as soon as possible.
5. to eat, spoon meat mixture into lettuce leaf and top with a few bean sprouts, mint and cilantro sprigs. roll up and eat.
- missoulian, july 2010; borrowed from p.f. chang's
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