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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Twice Cooked Pork & Pineapple – A Tasty 30-Minute Meal!

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Twice Cooked Pork and Pineapple

“A Delicious 30 Minute Meal”

Twice Cooked Pork & Pineapple

Its noon, and I’m hungry,
If you follow us, you know my routine by now.
Off to the kitchen to see what I already have 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 last year, a bottle of oyster sauce that has maybe 2 ounces left, one 4 ounce filet of cooked pork (left over from making steamed pork buns), a carrot, a chunk of ginger, one lonely clove of garlic, some chunks of cut up pineapple, a half red onion, and fresh broccoli stems with no flowers (I save the stems for soup). ~ Chef Bruce

Perfect.

These ingredients can easily make a really tasty meal for two, in only 30 minutes.

Ready? Let’s get Cooking!

Twice Cooked Pork & Pineapple

 The Rice Step: (28 minutes total)

  • 1 cup rice & 2 cups water

Rinse rice and drain.

Bring to a boil 2 cups water in a small saucepan. Add rice and a pinch of salt, then place a tight fitting lid on saucepan. Reduce flame to low or simmer. Do not lift the lid. No peeking!

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Present Rice by Packing in Mold,
Then turn Rice out on a plate

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…Like this!

Simmer Rice on low for 18 minutes;

then let the rice rest – with the lid still on – for another 10 minutes.

In 28 total minutes, you will have perfectly cooked rice.

Method:

  • 4 ounces cooked pork, cut into 1/4 inch thick slices (loin, shoulder, round are all fine). Sliced cooked beef would work fine as well
  • 1 T corn starch mixed with 1 Tblsp water
  • 1 Tblsp Gochujang Fermented Red Pepper Paste OR Sriracha Sauce.

Red Pepper Paste

– Mix all ingredients together in a large dish or container.

Marinate the pork (10 minutes):

While the meat is marinating, 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

Healthy Ginger

Healthy Ginger

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
  4. Plate, Serve, and Enjoy!

That’s it! In 30 minutes, you made a wholesome & delicious meal for two.

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Same basic dish, using different ingredients

On a busy work day, you too can be a hero by cooking a tasty meal
with food items you already have in your home.
Your grandma would give you a thumbs up for being frugal,
and you get a warm, home cooked meal. Win / Win!
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If you like, 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!! ~ Chef Bruce

 

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!!

Related articles

Asian Pear, Ginger and Vanilla Bean Jam ~ The Most Favorful Jam, Ever!

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ELEGANT ASIAN PEAR, HAWAIIAN GINGER AND BALI VANILLA JAM

Today I am Re-Posting this Pear, Ginger & Vanilla Bean Jam Recipe for you.

Why?

Because it was AHHH-Flippin’-MAZING! We just finished ours up, and I am already pining for more.

While simple to make, it is by far the best tasting jam we’ve ever made. If I paid $10 for a li’l jar at a specialty shoppe, we’d say “Wow! The gourmet quality and exquisite taste was worth it.” BUT… why pay $10? It’s not at all hard, nor messy.

Go get some pears (any kind will work) and ginger, and Make This! I am totally going to again, asap!

Use a pretty jar, make a cute label, tie on a decorative bow, and THIS is would make a fabulous Home Made Christmas Gift Idea for your ‘Foodie Besties’. I bet they will love you for it! ♥

So, without further adieu, An Encore Presentation of our Highly Endorsed and Recommended

Pear, Ginger & Vanilla Jam!

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It’s Apple & Pear Season here in Southeast Pennsylvania. Bruce bought some Local Asian Pears at a nearby farm market yesterday, but was not sure what to make with them. I suggested a jam, and he was all in.

I open the fridge to see the AMAZING looking “Hawaiian Ginger” grown by another nearby farm we frequent. It was probably picked just days ago. Asian Pear and Hawaiian Ginger. That sounds good. I went in the pantry to grab the sugar, and remembered I had a few Organic Vanilla Beans left from our trip to Bali. Asian Pear, Hawaiian Ginger and Bali Vanilla? Now, THAT Sounds FANTASTIC! So, Let’s Get Cooking!

 

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Heating the Pears and Sugar

Asian Pear, Hawaiian Ginger and Bali Vanilla Jam Recipe

Cook & Prep Time: 45 Minutes   *   Makes 2 Cups of Jam

* Ingredients:

Image4 Cups of Diced Asian or Regular Pears

2 Cups of Sugar (we use Organic)

1/4 Cup Water

1 Tbsp Grated Fresh Ginger (peeled) + 1 small chunk

1 Real Vanilla Bean, Split (or 2 tsp Pure Vanilla Extract)

Clean Jar with Tight Fitting Lid

* Method: 

Place diced pear, sugar and water in saucepot, over medium low heat.

Stir until sugar starts to dissolve. Add the grated ginger to the pot; stir. Toss the small chunk in too. Make sure it is large enough to find later!

Cut vanilla bean in half width-wise. Then, starting one inch from end, cut each half again lengthwise, splitting the bean into a V-shape.

Add the 2 split bean halves to the pot. You will see the tiny black seeds come out. Simmer on a low boil, stirring often. It will begin to smell AMAZING.

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CUT REAL VANILLA BEANS LENGTHWISE TO EXPOSE SEEDS

Jam will foam up, then begin to reduce.

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Simmer for 15 minutes. Remove Vanilla Pod Halves (* see note) and Ginger Chunk.

Continue cooking until the mixture thickens and reduces by about half.

This should take about 15 additional minutes, or 30 minutes total reducing time .

Remove from heat, and set aside for 5 minutes.

That’s It! It’s Done!

Spoon warm Jam into the clean Jar.

Place jar in the fridge, but leave the lid off overnight to avoid condensation.

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OOOH, SWEET,GOOEY AND FULL OF VANILLA SEEDS!

Cover tightly with lid the next morning.

Assuming you don’t polish it off in a few days, the Jam should keep in fridge for several weeks.

‘DELICIOUS ASIAN PEAR, GINGER AND VANILLA BEAN JAM’

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This Jam is light, delicious and complex. We hope you decide to give it a try.

Cheers, and Happy Eating!

Ginger-Soy SEARED AHI TUNA ~ A Recipe Simple to Make yet is ‘Taste’-Fully Elegant to Serve!

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Seared Asian Style Ahi Tuna

Many people think “Ahi Tuna? That is expensive, I can’t make it.”  But with portion sizes like this is no more money than serving steak.  Maybe even less, and healthier for you.  Bruce made this for my Mom’s Birthday.  Mom was impressed, and felt we treated her special (even though it wasn’t THAT hard to make!)

Had we taken the 5 of us out to eat, even to a ‘dive’, it would have been 3-5 x the total cost! SO, it is actually more economical than you think! And…Mmm, Divine!

Ginger-Soy SEARED 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. (ours is pineapple quiniao) We love serving tuna with Asian Style Slaw, & Crispy Fried “Noodles”.

To make the Asian Style Slaw:

In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (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.

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

That’s It! Enjoy!

If you decide to give it a go, please check back and let us know how it comes out!

Ginger Soy Vegetable Lo Mein Recipe – Putting Ramen to Shame!

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Ginger Soy Vegetable Lo Mein

I really, really love Asian style foods. That is all I have to say about that.

** Ginger Soy Vegetable Lo Mein  **

Serves 2 ~ Prep and cooking time: 30-45 minutes

Ingredients:
4 oz spaghetti or linguine,- cooked
¼ cup peanut oil, or sunflower oil
1 teaspoon sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
½ teaspoon red pepper flakes or 1 tsp diced hot chili pepper
2 cups diced assorted vegetables. Use what you have. You could include any of the following veggies: Bok choy, mushrooms, broccoli, snow peas, cabbage, carrots, onions, peppers, bean sprouts, celery
1/4 cup chicken or vegetable stock
1 Tablespoon Hoisin Sauce
1 Tablespoon Oyster sauce
2 Tablespoons soy sauce mixed with 1 tsp sugar
Pinch or two of Ground black pepper

Method:
1. Prepare all Ingredients.
2. Cook the pasta. Pour into a colander, but do not wash or cool off the pasta in water- leave in the colander
3. Place wok or large sauté pan on high heat for two minutes to get very hot
4. Add the oil. Let oil sit in the pan to get hot for about 30 seconds (the oil must be hot)
5. Add the ginger, garlic and pepper flakes and stir constantly until the ingredients get a slight brown color. This takes about 15 seconds and do not burn (be sure to keep the heat on high)
6. Add the 2 cups diced veggies and stir constantly for about 30 seconds
7. Add the stock, Hoisin, Oyster sauce, Sesame Oil, and soy sauce. Stir for about 15 seconds
8. Add the pasta and stir to mix the veg and pasta for 15 seconds
9. Add the black pepper and stir for about 15 seconds.
10. Take off the heat and plate up immediately

** This dish works as great on a busy weeknight, as it does for Saturday night company. Add stir-fried chicken, beef, or seared shrimp if desired. Bruce likes to top with a seasoned fried egg, giving it an impressive “international flare”. lol!

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** Enjoy! **