Thanks to sisters Uno and Liz Immanivong of FoodieCouture.com for this recipe!
Grilled Lamb and Mint Gremolata Lettuce Cup
It's the perfect combination of a rich, savory meat with fresh herb salsa finish. Gremolata is a versatile accompaniment to any protein or seafood.
4 - 6 oz lamb steaks (or chops)
2 tbsp salt
1 tbsp fresh cracked pepper
3 tbsp olive oil
½ C mint leaves chopped (or flat leaf parsley)
1 clove finely chopped garlic
1 red fresno chili, deseeded and finely chopped
1 - lemon zested
¼ tsp salt
1 tbsp oil olive
1 tsp lemon juice
8-10 bibs of butter lettuce
¼ C toasted pine nuts
Marinate lamb with salt, pepper and olive oil for at least an hour. Heat grill or cast iron pan until it's very hot. Add the lamb to the pan and sear on one side for 3-4 minutes and turn the protein over and sear for another 3 minutes. (cooking time varies on the thickness of the lamb as well) The internal temperature for medium rare is 145 degrees fahrenheit. Remove meat onto cutting board to rest for 5-10 minutes so the juices can redistribute.
On a separate cutting board, add all the dry ingredients of the gremolata and run a knife back and forth through the ingredients until they are finely chopped and well combined. Place the chopped herbs into a mixing bowl, add the olive oil, lemon juice and salt to taste.
Once meat has rested, slice into thin strips against the grain. Place 4-5 strips into lettuce cup, drizzle generously with gremolata and sprinkle with pine nuts.
A healthy, fresh treat as the weather gets cooler in Texas!
Thai 5 Spice Turkey
1 pound ground turkey (can also use chicken or pork)
1 tablespoon peanut oil
2 cloves garlic (approx 1 tablespoon)
1 medium shallot (approx 2 tablespoons)
1 inch fresh zested ginger
¼ cup light soy sauce
¼ cup Shaohsing rice wine (can also use dry sherry or dry sake)
¼ cup toasted sesame oil
1 tablespoon brown sugar
2 tablespoons fresh thai basil
Optional based on spice level:
1 tablespoon sriracha
1 tablespoon sambal
1 tablespoon chili oil
2 thai chilis
Heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic, shallot and ginger and stir-fry quickly for a few seconds. Then add the turkey and stir for 5 to 6 minutes until it browns.
Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Now you can add your spices of sriracha, sambal, chili oil and fresh thai chilis. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
You can serve this with lettuce cups or rice!
1 Cup Soy Sauce (can be substituted for Tamari)
1/4 Cup Lemon Juice
1/4 Cup Orange Juice
1 Tbsp. Orange Zest
½ Cup Dried Bonito Flakes
1 Clove Smashed Garlic
1 Inch Sliced Ginger
¼ C Rice Wine Vinegar
2 sliced jalapeno peppers (optional)
Place all ingredients in a medium saucepan and bring to a boil (2-3 minutes). Reduce to low heat and let it simmer for 15 minutes. Cool and then run the sauce through a strainer and store in a mason jar until you are ready to use. This sauce is ideal for pan fried dumpling, grilled steak, chicken, sushi or as a replacement for regular soy sauce.
*Quick Tip: Ponzu sauce can be made in advance and stored for up to 1 month in the refrigerator.
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