Tangy Chicken in Lettuce Cups Recipe!

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Tangy Chicken in Lettuce Cups

Chicken in Lettuce Cups is a fun casual meal for family or friends.

This juicy dish is served family style, and to be eaten with your hands.

Roll your sleeves up, grab some napkins, and dig in!

We Love these, and hope you give it a try!

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Sweet & Tangy Chicken in Lettuce Cups

Makes Appetizers for 4, or Dinner for 2

* Equipment:

Large Wok or medium sauté pan

Tongs, wood paddle, chef knife

Little bowls or dishes for fixings

Ingredients:

3 T oil (peanut or Sunflower is preferred)

6 boneless chicken thighs

1/4 cup flour placed in soup bowl or mixing bowl

1 T chopped Ginger

2 T Honey

1 T Hoisin

1 T Ketchup

1/2 Lime- juice only

1 T light soy sauce

1 T Marie Sharp’s [or your fave] mild hot sauce

1/4 cup water

Side Condiments:

1/4 cup sliced scallions (optional)

1/4 cup lightly chopped cilantro

1/4 cup choice of diced pineapple, red pepper, carrot, onion, chopped peanuts, etc as condiments (as few or as many as you like)

20 lettuce cups (butter or bib lettuce, or Swiss chard leaves) – place on dinner plate

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Chicken in Lettuce Cups
~ Plated to Serve ~

* Method:

  1. Put wok on medium fire
  2. Add oil
  3. Dust chicken thighs in flour
  4. Place chicken in wok and cook to golden brown on one side
  5. flip chicken and cook to brown color on the other side
  6. Turn down heat to low and add ginger and stir with wood paddle, then add honey, Hoisin, ketchup, lime juice, soy sauce, and hot sauce. And continue to stir for maybe a minute
  7. add water and stir.
  8. As soon as chicken is fully cooked, use tongs to remove chicken and place on a cutting board – let the chicken rest for 5 minutes
  9. Using chef knife, slice chicken and place in a bowl
  10. Plate up chicken & condiments, serve and enjoy!

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Shrimp, Asian Noodles & Mushrooms in Zesty Black Bean Sauce (A Recipe!)

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Shrimp & Noodles in Black Bean Sauce * Mmmtastethis.com

Few ingredients intrigue me like fermented black beans. The salty, rich, mushroomy, fish sauce flavored quality upgrade a simple stir fry into a mouth watering treat.

If we use cheese as an analogy, soy sauce is to American cheese is what fermented black soy beans are to a cave aged cheese. These beans turn your dish up a notch.

This dish is not shy in flavor and got a thumbs-up from my family. It’s a keeper that will show up again, perhaps some Friday night – very soon! ~ Chef Bruce

* Preparing the Black Beans *

First, prepare your black beans for use. Buy the fermented black beans in loose dry form. Place the beans in a glass jar. Pour Shaohsing Rice wine, or dry sherry, over the beans so all beans are submerged in the wine. Let sit at least one hour. That’s all you need to do and you can store the beans for months this way. * NOTE: Ready-made Fermented black beans can also be purchased in the Asian Section of most markets.

* Shrimp Asian Noodle, &  Mushroom in Black Bean Sauce *

Prep Time: 30 minutes   *   Cook time: 10 minutes   *   Servings: 2

Ingredients:

4 ounces Pad Thai Rice Noodles

Asian Style Rice Noodles

1 tsp chili oil

2 Tblsp veg oil

8 raw shrimp (shelled, deveined; then marinated in 1 Tblsp Corn starch or tapioca flour and 1 Tblsp Sriracha or Korean fermented chili paste)

1 Tblsp chopped garlic

1 Tblsp chopped fresh ginger

Julienne Vegetables: 1/4 cup each of scallion (or fresh chives), carrot, fresh red peppers, and fresh mushrooms (use shiitake, maitake or oyster mushrooms)

1 Tblsp Fermented black soy beans – (prepare ahead of time as above, or purchase prepared from your grocery Asian Foods section – see photo)

Black Bean Sauce

1 Tblsp soy sauce

1 Tblsp Shaohsing rice wine

1 Tblsp toasted sesame seeds

1 cup water or vegetable stock

Method:

  1. Place the rice noodles in medium stock pot. Pour hot tap water over and to cover the rice noodles, for about 30 minutes. After the 30 minutes, drain in colander.
  2. Place wok on high flame.
  3. Add chili oil and veg oil, and get oil hot.
  4. Add the shrimp and cook each shrimp on both sides until you achieve brown color. You don’t want to cook the shrimp, just get some color
  5. Add the ginger, garlic, vegetables all at once and stir for 15 seconds on high flame
  6. Add the black beans, soy sauce, rice wine, sesame seeds, and stir for 15 seconds on high flame
  7. Add the rice stick noodles and water and stir and cook for one minute. Don’t worry that you added too much water. The rice stick noodles will absorb the water

* Plate, Serve and Enjoy! *

~ Tip: Try to keep several kinds of noodles and rices on your pantry, and basic veg in your fridge. That way, there is ALWAYS a meal base available.

Also have soy sauce, rice wine vinegar, hoisin sauce, oyster sauce, Chinese cooking wine, hot sauce, and ginger on hand – we use them in a lot of our recipes. It may cost a bit to purchase up front, but they last a long time and are well worth the investment!

Cheers, and Happy Eating!

Asian Seasonings to Keep on Hand!

Seared Ginger Soy Ahi Tuna with Asian Style Slaw ~ TWO Recipes in One!

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Seared Asian Style Ahi Tuna

Many people think “Ahi Tuna? That’s expensive, I can’t make that.”  But with portion sizes like this, it is no more money than serving steak. Probably  even less, actually – and healthier for you! Bruce made this for my Mom’s Birthday Brunch.  Mom was impressed, and felt like we really made a big fuss for her (even though, secretly, it wasn’t that hard to make!)

Had he taken the 5 of us out to eat, even to an mid-range eatery, it would have been 3-5 x the total cost! SO, it is actually much more economical than you think! And…Mmm, It’s Divine!

Seared Ginger-Soy Marinated AHI TUNA

Serves 4

* Ingredients:
2 Tuna Filets, one inch thick. [Total weight should be 16-24 ounces of tuna filets]
1 tsp lite soy sauce
Pinch salt
1 tsp chopped or grated fresh ginger
½ tsp of honey
Ground black pepper

* Method:
1. Mix the ingredients together, and rub on the raw tuna.
2. Let marinate 20 minutes.
3. Take fish out of marinade and pat dry.
4. Heat 1 tsp sunflower or peanut oil in non-stick 12 inch skillet or wok until the oil begins to smoke a little
5. Place tuna in hot pan.
6. Assuming each tuna filet is about 1” thick, sear no more than 45 seconds on each side.
7. Remove Tuna from pan to a cutting board. Using a very sharp knife, slice tuna into 1/4 inch slices (thinner is ok too), but not so thin it falls apart. The tuna should have a beautiful pink center.

Optional dipping sauce for the Tuna:
1. After removing tuna from the pan, turn the flame very low. Add 1 Tblsp Shaohsing rice wine, 2 Tblsp water, 1 tsp soy sauce, dash sesame oil, handful sliced scallions, 1 tsp chopped fresh ginger and a few grinds black pepper. Allow to cook for only about one minute, stirring well. I suggest you serve the sauce on the side in a small dipping bowl.

Suggestions: Serve your tuna with rice, quinoa, or couscous.  It would go great with our Tropical Mango Salsa Recipe, too. In the photo, we are serving our Ahi Tuna with Pineapple Quinoa, Asian Style Slaw (recipe below),  and ** Crispy Fried “Noodles”.

To make the Asian Style Slaw:

In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (Any combination of carrots, cabbage, jicama, fennel, fresh sweet peppers, red onion, etc) with 1 Tblsp rice wine vinegar, 1 Tblsp sugar, and a pinch of salt. For those cilantro lovers, add 1 Tblsp of fresh chopped cilantro.

** TIP! ~ To make the crispy “noodles”: The “crispy noodles” are store-bought wonton skins, deep fried at 350 F (176.6 C) until golden. You can also cut them in half into two rectangles, or diagonally into triangles before frying. **

That’s It! We hope you give this one a try. It is Fabulous!  

Enjoy, and Happy Eating!!

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Pad Thai Rice Noodles, Shrimp & Mushrooms in Spicy Black Bean Sauce (Recipe)

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Few ingredients intrigue me like fermented black beans. The salty, rich, mushroomy, fish sauce flavored quality upgrade a simple stir fry into a mouth watering treat.

If we use cheese as an analogy, soy sauce is to American cheese is what fermented black soy beans are to a cave aged cheese. These beans turn your dish up a notch.

This dish is not shy in flavor and got a thumbs-up from my family. It’s a keeper that will show up again, perhaps some Friday night – very soon! ~ Chef Bruce

* Preparing the Black Beans *

First, prepare your black beans for use. Buy the fermented black beans in loose dry form. Place the beans in a glass jar. Pour Shaohsing Rice wine, or dry sherry, over the beans so all beans are submerged in the wine. Let sit at least one hour. That’s all you need to do and you can store the beans for months this way. NOTE: Ready-made Fermented black beans can also be purchased in the Asian Section of most markets.

* Pad Thai Rice Noodle with Shrimp in Black Bean Sauce *

Prep Time: 30 minutes   *   Cook time: 10 minutes   *   Servings: 2

Ingredients:

4 ounces Pad Thai Rice Stick Noodles

1 tsp chili oil

2 Tblsp veg oil

8 raw shrimp (shelled, deveined; then marinated in 1 Tblsp Corn starch or tapioca flour and 1 Tblsp Sriracha or Korean fermented chili paste)

1 Tblsp chopped garlic

1 Tblsp chopped fresh ginger

Julienne Vegetables: 1/4 cup each of scallion (or fresh chives), carrot, fresh red peppers, and fresh mushrooms (use shiitake, maitake or oyster mushrooms)

1 Tblsp Fermented black soy beans – (prepare ahead of time as above, or purchase prepared in jars or pouches from your grocery Asian Foods section)

1 Tblsp soy sauce

1 Tblsp Shaohsing rice wine

1 Tblsp toasted sesame seeds

1 cup water or vegetable stock

Method:

  1. Place the rice noodles in medium stock pot. Pour hot tap water over and to cover the rice noodles, for about 30 minutes. After the 30 minutes, drain in colander.
  2. Place wok on high flame.
  3. Add chili oil and veg oil, and get oil hot.
  4. Add the shrimp and cook each shrimp on both sides until you achieve brown color. You don’t want to cook the shrimp, just get some color
  5. Add the ginger, garlic, vegetables all at once and stir for 15 seconds on high flame
  6. Add the black beans, soy sauce, rice wine, sesame seeds, and stir for 15 seconds on high flame
  7. Add the rice stick noodles and water and stir and cook for one minute. Don’t worry that you added too much water. The rice stick noodles will absorb the water

* Plate, Serve and Enjoy! *

~ Tip: Try to keep several kinds of noodles and rices on your pantry, and basic veg in your fridge. That way, there is ALWAYS a meal base available.

Also have soy sauce, rice wine vinegar, hoisin sauce, oyster sauce, Chinese cooking wine, hot sauce, and ginger on hand – we use them in a lot of our recipes. It may cost a bit to purchase up front, but they last a long time and are well worth the investment!

Cheers, and Happy Eating!

Double Stir Fried Pork and Pineapple ~ A Tale of a 30 Minute Lunch (and Recipe!)

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Double Stir Fried Pork and Pineapple

Double Stir Fried Pork and Pineapple

Its noon, I’m hungry, Jane is busy pitting fresh cherries for our cherry jam and my property management job is keeping me too busy at my computer. You know my routine. Go and see what’s in the fridge and pantry that needs to be used up.

I see 1 cup of Belizean rice that I think I bought in Belize in December 2012, a bottle of oyster sauce that has maybe 2 ounces left, 4 ounce filet of cooked pork (left over from making steamed pork buns), a carrot, a chunk of ginger, one lonely clove of garlic, chunks of cut up pineapple, a half red onion and fresh broccoli stems with no flowers (I save the stems for soup).

I definitely have a meal in 30 minutes that will serve two.

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To present, pack rice in small bowl or cup, and invert on plate.

* The Rice:

1 cup rice & 2 cups water

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Like This!

Bring to a boil 2 cups water in a small saucepan, add rice (rinse the rice first), a pinch of salt; place a tight fitting lid on saucepan, lower flame to low; do not lift the lid; cook 18 minutes; then let the rice rest for another 10 minutes with the lid on. In 28 minutes you will have rice.

 * The Stir Fry:

  • Marinate the pork (10 minutes):

4 ounces cooked pork, cut into 1/4 inch thick slices (loin, shoulder, round are all fine). Sliced cooked beef is fine as well

1 T corn starch mixed with 1 Tblsp water and 1 Tblsp Gochujang Fermented Red Pepper Paste or you can use Sriracha. Mix all together.

 * Prep the veggies and sauce (15 minutes):

2 Tblsp fresh peeled ginger, sliced into coins

1 clove garlic, chopped

1 carrot, cut into thin coins

1 handful of pineapple chunks

1/2 cup thinly sliced broccoli stems

1/2 onion, sliced

2 ounces oyster sauce

1 Tblsp soy sauce

2 ounces water or beef stock

3 Tblsp oil

* Time to Cook (5 minutes):

  1. Place a 12 inch wok on high flame, add the oil. Roll the wok so the oil coats the surface of the wok. When oil starts to smoke, add the marinated pork slices so they are separated in the wok. Cook the meat on one side to get some color; then flip the meat and cook on the other side.
  2. Add the ginger and garlic and stir all together for 30 seconds; then add the veggies and stir 30 seconds.
  3. Add the pineapple chunks, soy sauce, oyster sauce, water and stir together about 30 seconds. Remove from the wok and serve with rice

~ On a busy work day, you can be a hero and cook a truly tasty meal with food items you already have in your home. Your grandmom would give you a thumbs up for being frugal. If it helps, please feel free to contact me  with a list of ingredients in your home that need to be used, and I will respond with an easy recipe. Teamwork! ~ BW

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Example with different ingredients

Or Email: Mmmtastethis1@gmail.com

Hoisin Pork Tenderloin & Wild Rice ~ A Dish to Impress!

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“My family and I love juicy flavorful pork tenderloin. The cost is still reasonable and with sides, I can get four servings out of one loin. I have two rules for cooking pork tenderloin. The first is to marinate the loin overnight. The second is to quickly sear the loin to keep in the juices (this can be done using a sauté pan, or deep frying, or using a flame grill).
For this recipe, I will quick sauté and then tuck it in the oven until finished. Let’s get Cooking!

Roasted Hoisin Pork Tenderloin

* The Marinade:
1 Tblsp Hoisin
1 Tsp dark soy sauce
1 Tblsp sunflower or peanut oil
1/4 tsp milled black pepper
1 Tblsp fresh ginger peelings (no need to discard the peelings-use them for a marinade)
2 cloves garlic, chopped
(mix all ingredients; rub into the pork loin, place in a glass storage container; cover; store in the fridge overnight)

* Cooking the Pork Loin and making the sauce:
You will need:
• 2 dinner plates
• 10 inch sauté pan
• 2 Tblsp oil
• 1 Tblsp flour or corn starch
• 2 Tblsp unsalted butter
• 2 Tblsp thinly sliced fresh ginger
• 1 Tblsp Hoisin
• 1/4 cup beef broth
• 1 Tblsp soy sauce
• 1 tsp honey
• Dash sesame oil
• 1 Tblsp Shaohsing rice wine (Dry Sherry will due)

1. Turn oven to 400 degrees Fahrenheit
2. Remove the marinade ingredients off of the pork loin and discard marinade
3. Place a 10 inch sauté pan or 12 inch wok on high flame. Add 2 Tblsp oil
4. Place 1 Tblsp flour or corn starch on a dinner plate. Roll the loin in the flour to coat the exterior
5. When the oil begins to smoke, place the loin in the pan. Salt and pepper the loin. Turn, to try to achieve an evenly caramelized surface on all parts of the loin. This process takes about 5 minutes
6. Tuck the pan with the loin in the oven. Cook to an internal temperature of 145 degrees. Place the cooked pork loin on a dinner plate to rest for about 10 minutes
7. Place the hot sauté pan on a medium flame
8. Add the butter and ginger and cook until ginger gets some color.
9. Add the remaining ingredients and bring to a boil while stirring. Reduce the sauce by half.
10. Slice the pork loin to 1/4 inch slices and plate up. Top with sauce.

You will notice in the photo that I served the pork with a black and brown rice mix. White rice works super fine as well. I formed rice in the center of the dish, and decoratively placed the sliced pork around the rice, to give it the raised appearance.

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Form Rice in plate center, and decoratively place sliced pork around rice

I also deep fried a blend of julienne carrots, scallions and onion, served as a crispy, savory, and colorful topping. This fried blend is easy to do.

* Deep Fried Veggie Topping:
• 1/2 cup julienne carrots
• 1/2 cup julienne onion
• 1/2 cup julienne scallions
Toss the vegetables in a mixing bowl with 1 Tblsp corn starch to completely coat the vegetables. Sprinkle with salt.
Deep fry in 350 F degree oil until the veggies turn golden brown.
Place the fried veggies on a paper towel to drain.

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“French” Fried Veggie Matchsticks

That’s all you need to do, and the flavor goes perfectly with Hoisin scented pork. (And SOOO much better than those “french fried” things in a can!)

** Happy Eating!

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