Lettuce wraps (Chicken/Pork/Beef/Turkey)

When going to our local Thai restaurant, we like to order the lettuce wraps as an appetizer.  I decided to make them for dinner instead.  Tim likes to eat them in a tortilla instead of lettuce leaves because they are less messy.

Ingredients
1 lb ground meat (your choice)
1 can diced water chestnuts or 1 medium diced jicimia
3 tbs housin sauce
1 tsp soy sauce
1 tsp minced ginger or 1 tbs diced ginger
1 diced jalapeño (optional)
1 tbs garlic chili sauce (optional)
1/2 cup chopped cilantro (optional)

Wash and separate lettuce leaves.

In a large saute pan brown meat.  Once meat is browned add everything else (except the lettuce) and let combine for 5 minutes.  Serve with Lettuce.

Lamb Masala

Since we are only two people, we had a lot of leftover Lamb from the roast.  I used the leftovers to make Lamb Masala.  This can also be made with stew pieces of lamb or beef.


Ingredients
1 lb cubed stew lamb
1 tbs oil
5 medium onions chopped
1 tbs cumin seeds
1 tbs minced garlic
1 tbs minced ginger
3 diced jalapeños/serranos (optional)
1 tsp red chilli pepper
1/2 tsp turmeric
salt to taste
1 14 oz can chopped tomatoes
1 6 oz can tomato paste
2 cups water
1 tbs garam masala
1 bunch cilantro chopped (optional)

In a large pot, heat oil with cumin.  When cumin begins to crackle add onions.  Cook onions until caramelized.  Add Garlic, ginger and jalapeños, tomato paste and chopped tomatoes.  Cook on medium until combined.  Add chili pepper, tumeric, salt and meat and water.  If using fresh uncooked meat boil for 20 minutes until meat is done.  If using leftovers from the roast, boil until meat is heated through.  Add garam masala and cilantro.
Serve with Naan and/or white rice.

Boneless Leg of Lamb Roast

I start a new job this week, so I am going to have less time to cook during the week.  I wanted to make a roast that I can use in a couple of different recipes.  I made a boneless leg of lamb which will make at least 2 dinners and leftovers for lunch.  Dinner 1 was just the lamb and some vegetables.  Dinner 2 will be lamb masala with some pita or naan.  

Ingredients
5 lb boneless leg of lamb
Kosher Salt to taste
Fresh black pepper
4 tbs butter softened
2 tbs minced garlic


Preheat oven to 425 degrees
Combine butter, garlic, salt and pepper.  Massage lamb with the mixture.  Roast for 20 minutes and then reduce heat to 375 and roast for an additional 40 to 60 minutes until internal temperature registers 145 degrees.  Let rest 5 minutes before slicing.

Fried Rice

A friend of mine asked for my recipe for Fried Rice.  I use regular soy sauce, but feel free to use low sodium if salt is an issue.  I served it with a Korean BBQ flank steak, but you can substitute with any other type of meat.

Ingredients
2 tbs Sesame Oil
2 tbs butter
2 large eggs scrambled
2 cups cooked rice
1/2 cup mixed veggies
4 tbs soy sauce


Heat 1 tbs of sesame oil.  Scramble the eggs and remove from the pan.  Add 2 tbs butter to the hot pan and add the cooked rice.  Stir the rice until it's coated with the melted butter.  Add the mixed veggies and stir.  Add the 4 tbs of soy sauce and the remaining tbs of sesame oil.  Return the eggs back to the pan.   

Alfredo Sauce

I am never buying jarred Alfredo sauce again.    This really took about 10 minutes and covers 1 lb. of pasta.

Ingredients
1 pint heavy cream
1/2 cup unsalted butter (1 stick)
1 tbs minced garlic (optional)
1 1/4 cup shredded Parmesan Cheese
Course black pepper
Italian Parsley chopped (optional)


In a large saute pan, melt 1 tbs butter and roast the minced garlic.  Slowly add the cream.  Stir in the remaining butter 1 tbs at a time until fully incorporated.  Once incorporated bring to a simmer and incorporate parmesan cheese.

Serve with Fettuccine pasta.

Moist Burgers

I am going to give credit where credit is due...this was Tim's idea.  I was making burger patties the other day and he walked into the kitchen and asked if we could add Panko in the meat.  The idea behind it is, people use bread crumbs and Panko in meatloaf to retain moisture why not in burgers.  These burgers were super moist and delicious.

Ingredients
1.34 lbs ground beef
1/2 cup panko
salt and pepper to taste
Red Chili flakes (optional)


Preheat grill.  Mix all ingredients and make 4 patties.  In the middle of the patty put a dimple and place on grill dimple side up.  Cook for desired doneness.  We do 5 minutes on each side and additional 1 minute with cheese.

Tamarind (imili) chutney

Tamarind(imili) sauce can be found at any Indian restaurant as an accompaniment to Samosas or Pakoras.  Depending on how it is made, it can be sour and thin.  I like my imili to be thick and a little more on the spicy side.  Now this recipe and method would have been easier with a food mill, but I did it all by hand.  I have plans to purchase a food mill within the next year.

Ingredients
17.6 oz Tamarind
4 cups boiling water
1/2 cups + 1 Tbs Sugar
2 tbs red chili pepper

1 tsp salt

2 tsp black pepper

1 tsp toasted cumin powder (Take cumin seeds and toast in a pan and then grind)  

In a large heat-safe bowl place tamarind and cover with boiling water.  Let set 1 hour or until water is cool enough to handle.  By hand, break up the tamarind.  Either by hand or with a food mill, strain the pulp through a mesh strainer.  Continue until all pulp has been strained.  More water can be added to help this process.  

Once the pulp is strained, in a medium sized pot, combine tamarind pulp sugar and the rest of the spices.  Boil until until desired consistency.  Taste for flavor.  If it is too sour add more sugar, a tbs/tsp at a time.