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Asian Pork Lettuce Wraps

July 4, 2010 by greg Leave a Comment

I made these tasty pork wraps and just have to share it with you all. It is really easy to make and is so delicious. Not only that, it’s a nice light and healthy appetizer or meal.

For the pork filling I combined 1 pound of ground pork, half of a red onion, finely chopped, two Thai chilis, finely chopped, a couple tbsp of toasted sesame oil, a couple tbsp of rice vinegar, a couple tbsp of soy sauce and some black pepper. If I had some green onions, those would have gone in too. Oh, I also added a tbsp of minced ginger. This was simply cooked in a sauté pan until cooked through and then served in bibb lettuce leaves.
You can see I accompanied this with some shredded carrots and daikon radish. I also made a cucumber and pickled bamboo shoot salad with a little rice vinegar and mint. I found the pickled bamboo at my local Asian market. They were pickled with some small red chilis which provided more depth of flavor.
Filed Under: appetizer, asian Tagged With: cucumber, pork

Chicken Satay

January 15, 2010 by greg 4 Comments

Finally we come to the end of our New Year’s Eve feast. We’ll finish in Thailand with some chicken satay. I marinated some thinly sliced chicken breast in yogurt seasoned with curry powder, turmeric, garlic and ginger for about 5 hours. The chicken was skewered and cooked in my grill pan. I served it with a Thai peanut sauce made from creamy peanut butter, soy, sesame oil, sriracha chili oil, rice vinegar, a pinch of sugar and some water.


Filed Under: appetizer, Thai Tagged With: chicken satay, New Years Eve

Potato Jalapeño Poppers

January 14, 2010 by greg Leave a Comment

Admit it. You love those fried jalapeño poppers you get at your local sports bar battered, fried and oozing with cheese. I didn’t make those for New Year’s Eve. Instead I created a potato bite spiced with jalapeño peppers. I made a dipping sauce with some yogurt, mayo and a splash of sriracha chili sauce.

How did I make them? Well, it all started with six large potatoes. I used yukon gold potatoes and boiled them just until fork tender. I didn’t want them too soft. I let them cool and then passed them through my ricer. These went into the fridge to be well chilled. When it came time to make the poppers I mixed in some finely diced jalapeño peppers, salt, pepper, a couple of beaten eggs and a couple tablespoons of flour. The mixture was rolled into 1 inch balls, coated with bread crumbs and deep fried in hot oil (375 F) until golden brown.

Filed Under: appetizer Tagged With: jalapeño, New Years Eve, poppers, potato, snacks

Curried Chicken Salad

January 13, 2010 by greg Leave a Comment

Chicken salad spiced with Indian flavors were a hit on New Year’s Eve. I started by poaching some boneless skinless chicken breasts in salted water just until cooked. This was diced up with some celery and carrots. Walnuts and dried cranberries were added. I made a homemade curry powder with cumin, coriander, turmeric, chili powder, asafoetida and salt. This with a little bit of mayo was the dressing. I served it in bite-sized portions wrapped with romaine lettuce leaves.

Filed Under: appetizer Tagged With: curried chicken salad, New Years Eve

Garlic Shrimp

January 11, 2010 by greg Leave a Comment

Here’s an other classic Spanish tapas that I served on New Year’s Eve. It couldn’t get simpler. I just heated some olive oil in a pan, added some red pepper flakes and lots of chopped garlic. This was cooked for just a few seconds and the shrimp was tossed in. It only takes a couple of minutes of stir frying to cook the shrimp through. Near the end I squeezed a lemon over the shrimp and plated it up. It is important NOT to skimp on the olive oil. Use a good amount so you’ll have a little bit of heaven to dip your crusty bread into.

Filed Under: appetizer Tagged With: New Years Eve, shrimp, tapas
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