prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
12.22.2014
2.15.2013
turkey osso bucco
prep time: tbd
cook time: 2 hours & 15 minutes
servings: 4
ingredients:
4 turkey thighs or legs
1 small carrot - chopped
1 small onion - chopped
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup flour
olive oil
salt
pepper
1/4 cup chopped flat-leaf parsley
1/4 cup toasted pine nuts
1 clove garlic - minced
zest of 1 lemon
1. preheat oven to 375 degrees. season thighs with salt and pepper. dredge in flour to coat.
2. in a heavy bottomed pan, heat olive oil over high heat until smoking. place thighs in pan and cook until brown all over, about 5 minutes on each side. transfer to a plate and set aside.
3. reduce heat to medium and add carrot and onion and a pinch of salt and pepper. cook until vegetables are soft and golden brown, about 7 minutes. add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds. add the tomatoes, chicken stock and wine and bring to a boil.
4. place turkey back into pan and submerge at least halfway. cover and place in oven for about 2 hours until meat is nearly falling off the bone. remove from the oven and let stand for 10 minutes.
5. combine parsley, pine nuts, garlic, lemon zest and salt and pepper to taste. sprinkle over osso bucco before serving.
- good, november 2012
cook time: 2 hours & 15 minutes
servings: 4
ingredients:
4 turkey thighs or legs
1 small carrot - chopped
1 small onion - chopped
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup flour
olive oil
salt
pepper
1/4 cup chopped flat-leaf parsley
1/4 cup toasted pine nuts
1 clove garlic - minced
zest of 1 lemon
1. preheat oven to 375 degrees. season thighs with salt and pepper. dredge in flour to coat.
2. in a heavy bottomed pan, heat olive oil over high heat until smoking. place thighs in pan and cook until brown all over, about 5 minutes on each side. transfer to a plate and set aside.
3. reduce heat to medium and add carrot and onion and a pinch of salt and pepper. cook until vegetables are soft and golden brown, about 7 minutes. add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds. add the tomatoes, chicken stock and wine and bring to a boil.
4. place turkey back into pan and submerge at least halfway. cover and place in oven for about 2 hours until meat is nearly falling off the bone. remove from the oven and let stand for 10 minutes.
5. combine parsley, pine nuts, garlic, lemon zest and salt and pepper to taste. sprinkle over osso bucco before serving.
- good, november 2012
11.22.2012
steamed and roasted turkey
prep time: tbd
cook time: 2 hours & 45 minutes
servings: 15
glaze ingredients:
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon hot sauce
1/2 teaspoon salt
turkey ingredients:
1 16 - 18 pound turkey - with neck, gizzard, heart and liver
1 1/2 cups diced carrots
2 cups diced onions
sauce ingredients:
1 cup white wine
2 teaspoon cornstarch dissolved in 2 tablespoons of water
salt
pepper
glaze steps:
1. in a small bowl, mix together the cider, vinegar, hot sauce and salt. set aside.
turkey steps:
1. cut off the ends of the drumsticks if needed. remove the neck, gizzard, heart and liver; set aside. make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the join connecting each of the wings and the breast.
2 place a small wire rack in the bottom of a large stockpot and add 6 cups of water. place the turkey in the pot and bring the water to a boil. cover, reduce heat to low, and steam the turkey for about 30 minutes.
3. remove the pot with the turkey from the heat and heat the oven to 375 degrees. when the turkey is cool enough to handle, remove it from the pot and place it breast side up in a roasting pan. put the pan in the heated oven, and cook for 30 minutes. sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. brush the turkey with the glaze, and continue to cook for 1 1/2 hours longer, brushing it with the glaze occasionally. if the top of the bird begins to brown too much, cover it loosely with aluminum foil.
4. remove the turkey from the oven when the breast and leg register an internal temperature of about 160 degrees. transfer to an ovenproof serving platter and pull the sinews from the drumsticks through the tines of a fork (careful not to pull chunks of meat along with the sinew). discard.keep the turkey warm, uncovered, in a 160 degree oven.
sauce steps:
1. while the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. skim off and discard as much fat as possible. transfer the stock to a saucepan and add the turkey neck, gizzard and heart. bring the stock to a boil and reduce the heat to low. simmer, partly covered, until reduced to 4 cups, about 1 hour. remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. return the chopped mixture to the stock.
2. once the turkey is done, add the stock and giblets to the vegetables in the roasting pan and mix well. with a wooden spoon, scraping the bottom. transfer the contents to a saucepan and let rest for 5 minutes. skim off as much fat from the surface as possible. place the pan over medium-low heat, add the wine and cornstarch mixture and bring to a boil, stirring occasionally until it thickens. simmer for 1 minute and season with salt and pepper to taste.
- new york times, november 2012
cook time: 2 hours & 45 minutes
servings: 15
glaze ingredients:
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon hot sauce
1/2 teaspoon salt
turkey ingredients:
1 16 - 18 pound turkey - with neck, gizzard, heart and liver
1 1/2 cups diced carrots
2 cups diced onions
sauce ingredients:
1 cup white wine
2 teaspoon cornstarch dissolved in 2 tablespoons of water
salt
pepper
glaze steps:
1. in a small bowl, mix together the cider, vinegar, hot sauce and salt. set aside.
turkey steps:
1. cut off the ends of the drumsticks if needed. remove the neck, gizzard, heart and liver; set aside. make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the join connecting each of the wings and the breast.
2 place a small wire rack in the bottom of a large stockpot and add 6 cups of water. place the turkey in the pot and bring the water to a boil. cover, reduce heat to low, and steam the turkey for about 30 minutes.
3. remove the pot with the turkey from the heat and heat the oven to 375 degrees. when the turkey is cool enough to handle, remove it from the pot and place it breast side up in a roasting pan. put the pan in the heated oven, and cook for 30 minutes. sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. brush the turkey with the glaze, and continue to cook for 1 1/2 hours longer, brushing it with the glaze occasionally. if the top of the bird begins to brown too much, cover it loosely with aluminum foil.
4. remove the turkey from the oven when the breast and leg register an internal temperature of about 160 degrees. transfer to an ovenproof serving platter and pull the sinews from the drumsticks through the tines of a fork (careful not to pull chunks of meat along with the sinew). discard.keep the turkey warm, uncovered, in a 160 degree oven.
sauce steps:
1. while the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. skim off and discard as much fat as possible. transfer the stock to a saucepan and add the turkey neck, gizzard and heart. bring the stock to a boil and reduce the heat to low. simmer, partly covered, until reduced to 4 cups, about 1 hour. remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. return the chopped mixture to the stock.
2. once the turkey is done, add the stock and giblets to the vegetables in the roasting pan and mix well. with a wooden spoon, scraping the bottom. transfer the contents to a saucepan and let rest for 5 minutes. skim off as much fat from the surface as possible. place the pan over medium-low heat, add the wine and cornstarch mixture and bring to a boil, stirring occasionally until it thickens. simmer for 1 minute and season with salt and pepper to taste.
- new york times, november 2012
10.23.2011
chunky wild turkey soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound wild turkey breast - cut into bite size pieces
6 - 8 cups turkey or chicken broth
1 medium onion - chopped
1 small package frozen corn
1 4-ounce can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon ground pepper
1/2 teaspoon ground red pepper
2 green onions - sliced diagonally including stem
1/2 cup white rice
steps:
1. bring the broth and turkey to a boil. lower to a simmer and cook for 20 minutes.
2. except for the green onion, add all remaining ingredients. simmer until rice is done and turn heat off. let set for 5minutes and place in a large soup terrine and sprinkle the top with the sliced green onion.
- montana outdoor
cook time: tbd
servings: tbd
ingredients:
1 pound wild turkey breast - cut into bite size pieces
6 - 8 cups turkey or chicken broth
1 medium onion - chopped
1 small package frozen corn
1 4-ounce can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon ground pepper
1/2 teaspoon ground red pepper
2 green onions - sliced diagonally including stem
1/2 cup white rice
steps:
1. bring the broth and turkey to a boil. lower to a simmer and cook for 20 minutes.
2. except for the green onion, add all remaining ingredients. simmer until rice is done and turn heat off. let set for 5minutes and place in a large soup terrine and sprinkle the top with the sliced green onion.
- montana outdoor
9.05.2011
turkey schnitzel
prep time: tbd
cook time: 10 minutes
servings: 4
ingredients:
4 large slices of turkey breast, less than 1/2 inch thick
salt
pepper
flour
2 eggs lightly beaten with a tablespoon of water
matzo meal
oil for frying
1 lemon - quartered
steps:
1. if the turkey slices are not thin enough, flatten them between 2 pieces of greaseproof paper. put a board on top and hammer it.
2. season the slices with salt and pepper. dip in flour, then in the beaten eggs, and finally dredge in the matzo meal.
3. fry in sizzling medium-hot oil, about 1/2 inch deep, for about 4 - 5 minutes on either side, until lightly browned. drain on kitchen paper and serve with lemon quarters.
- goop, march 2010
cook time: 10 minutes
servings: 4
ingredients:
4 large slices of turkey breast, less than 1/2 inch thick
salt
pepper
flour
2 eggs lightly beaten with a tablespoon of water
matzo meal
oil for frying
1 lemon - quartered
steps:
1. if the turkey slices are not thin enough, flatten them between 2 pieces of greaseproof paper. put a board on top and hammer it.
2. season the slices with salt and pepper. dip in flour, then in the beaten eggs, and finally dredge in the matzo meal.
3. fry in sizzling medium-hot oil, about 1/2 inch deep, for about 4 - 5 minutes on either side, until lightly browned. drain on kitchen paper and serve with lemon quarters.
- goop, march 2010
8.12.2011
muffaletta triangles
prep time: 10 minutes
refrigerate time: 1 hour
servings: 8
ingredients:
1 large rip tomato - seeded and chopped
1/4 cup extra-virgin olive oil
2 cloves garlic - chopped
1 tablespoon red wine vinegar
1 tablespoon fresh oregano- chopped
1 tablespoon fresh parsley - chopped
1/8 teaspoon black pepper
1 medium-size round italian or sourdough bread - cut horizontally in half
1/4 pound sliced salami
1/4 pound sliced provolone
1/4 pound sliced honey-roasted turkey
1/4 pound sliced american cheese
steps:
1. in a medium-size bowl, mix together tomato, olive oil, garlic, vinegar, oregano, parsley and pepper. cover and refrigerate 1 hour.
2. spoon 1 cup of the tomato mixture over the bottom half of the bread. layer on salami, provolone, turkey and american cheese. top with remaining mixture.
3. cover with top of bread. wrap in plastic and place on baking sheet. weight down with heavy pot. let stand 1 hour at room temperature. if desired, remove plastic and cut into 8 wedges. place wedges back together and from round and rewrap in plastic. refrigerate until ready to serve.
- family circle
refrigerate time: 1 hour
servings: 8
ingredients:
1 large rip tomato - seeded and chopped
1/4 cup extra-virgin olive oil
2 cloves garlic - chopped
1 tablespoon red wine vinegar
1 tablespoon fresh oregano- chopped
1 tablespoon fresh parsley - chopped
1/8 teaspoon black pepper
1 medium-size round italian or sourdough bread - cut horizontally in half
1/4 pound sliced salami
1/4 pound sliced provolone
1/4 pound sliced honey-roasted turkey
1/4 pound sliced american cheese
steps:
1. in a medium-size bowl, mix together tomato, olive oil, garlic, vinegar, oregano, parsley and pepper. cover and refrigerate 1 hour.
2. spoon 1 cup of the tomato mixture over the bottom half of the bread. layer on salami, provolone, turkey and american cheese. top with remaining mixture.
3. cover with top of bread. wrap in plastic and place on baking sheet. weight down with heavy pot. let stand 1 hour at room temperature. if desired, remove plastic and cut into 8 wedges. place wedges back together and from round and rewrap in plastic. refrigerate until ready to serve.
- family circle
7.17.2011
turkey kale soup
prep time: tbd
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
11.29.2010
jamaican jerk turkey wraps
prep time: 20 minutes
cook time: 20 minutes
servings: 4
ingredients:
2 cups broccoli coleslaw mix
1 medium tomato - seeded and chopped
3 tablespoons coldslaw dressing
1 jalapeno pepper - seeded and chopped
1 tablespoon prepared mustard
1 1/2 teaspoon caribbean jerk seasoning
2 turkey break tenderloins
4 flour tortillas (8 inches)
steps:
1. in a large bowl, toss the coldslaw mix, tomato, coldslaw dressing, jalapeno and mustard. set aside.
2. rub the seasoning over turkey tenderloins.
3. coat grill rack with nonstick cooking spray before starting the grill. grill tenderloins, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees. let stand for 5 minutes
4. grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. thinkly slice turkey, place down the center of tortillas. top with coldslaw mixture and roll up.
- light & tasty, june/july 2006
cook time: 20 minutes
servings: 4
ingredients:
2 cups broccoli coleslaw mix
1 medium tomato - seeded and chopped
3 tablespoons coldslaw dressing
1 jalapeno pepper - seeded and chopped
1 tablespoon prepared mustard
1 1/2 teaspoon caribbean jerk seasoning
2 turkey break tenderloins
4 flour tortillas (8 inches)
steps:
1. in a large bowl, toss the coldslaw mix, tomato, coldslaw dressing, jalapeno and mustard. set aside.
2. rub the seasoning over turkey tenderloins.
3. coat grill rack with nonstick cooking spray before starting the grill. grill tenderloins, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees. let stand for 5 minutes
4. grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. thinkly slice turkey, place down the center of tortillas. top with coldslaw mixture and roll up.
- light & tasty, june/july 2006
11.24.2010
maple brined turkey
prep time: tbd
cook time: 2 1/2 - 3 hours
servings: 10 - 12
ingredients:
1 cup maple syrup
1 cup salt
1 12 - 14 pound turkey - defrosted
1 orange
1 onion - quartered
10 cloves garlic
20 peppercorns
3 star anise
1 - 2 tablespoons vegetable oil
steps:
1. place the maple syrup and slat in 4 cups of hot water. stir until the salt dissolves.
2. place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice for the orange, the juiced orange halves, the onion, cloves, peppercorns, and star anise and stir to combine.
3. wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stock pot with the brine (you want the brine to just cover the turkey).
4. refrigerate 18 hours - 2 days.
5. preheat the oven to 450 degrees.
6. take the turkey out the brine and rinse inside and out with cold water, discarding brine.
7. place the turkey on a roasting rack inside a wide, low pan and blot the turkey with paper towel.
8. tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
9. roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster than the legs and sings, so this process helps it to cook more evenly).
10. pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.
11. remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most ovens' heat comes from the back, so turning the pan prevents overcooking) and cook for another hour - 90 minutes. insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until your each a temperature of 160 - 165 degrees. the turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the over will be 2 1/2 - 3 hours total).
12. let the turkey rest for 20 - 30 minutes (this is an essential step to allow the juices to redistribute and settle).
13. slice and serve.
- goop, november 2010
cook time: 2 1/2 - 3 hours
servings: 10 - 12
ingredients:
1 cup maple syrup
1 cup salt
1 12 - 14 pound turkey - defrosted
1 orange
1 onion - quartered
10 cloves garlic
20 peppercorns
3 star anise
1 - 2 tablespoons vegetable oil
steps:
1. place the maple syrup and slat in 4 cups of hot water. stir until the salt dissolves.
2. place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice for the orange, the juiced orange halves, the onion, cloves, peppercorns, and star anise and stir to combine.
3. wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stock pot with the brine (you want the brine to just cover the turkey).
4. refrigerate 18 hours - 2 days.
5. preheat the oven to 450 degrees.
6. take the turkey out the brine and rinse inside and out with cold water, discarding brine.
7. place the turkey on a roasting rack inside a wide, low pan and blot the turkey with paper towel.
8. tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
9. roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster than the legs and sings, so this process helps it to cook more evenly).
10. pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.
11. remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most ovens' heat comes from the back, so turning the pan prevents overcooking) and cook for another hour - 90 minutes. insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until your each a temperature of 160 - 165 degrees. the turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the over will be 2 1/2 - 3 hours total).
12. let the turkey rest for 20 - 30 minutes (this is an essential step to allow the juices to redistribute and settle).
13. slice and serve.
- goop, november 2010
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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