Friday, July 24, 2009

asian pork wraps

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Asian Pork Wraps

2 tablespoons canola oil or peanut oil
2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 teaspoon coarse kosher salt, divided
1 3/4 pounds ground pork
2 tablespoons soy sauce, divided
3 teaspoons Asian sesame oil, divided
3/4 teaspoon cracked black pepper

1/2 cup hoisin sauce*
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon hot chili sauce (such as sriracha)*
Nonstick vegetable oil spray

2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red bell pepper
1 cup matchstick-size strips peeled carrot
1/3 cup fresh cilantro leaves

Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.

Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.

Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.

I have made these twice. Both times I have left out the lemongrass as it wasn't available. I made the patties into an oval shape to fit on the lettuce better and used leaf lettuce. We really enjoyed these! I found this on epicurious as I was looking for something that would work for a low carb entree. I was bringing a birthday lunch to a friend:)

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Tuesday, July 21, 2009

mini chef.... a special collection of recipes

This post is a special collection of recipes all from Xavier. He created them himself. He asked me when his recipes were going to be on the blog so here goes:)

This first recipe is not so new with the ingredients but the approach is what makes it so interesting!

Nuked Cheese and Bread
2 slices bread
2-3 slices cheese

Sneak the bread bag open very quietly so mom won't hear you messing around in the kitchen. Do the same with the cheese unwrapping it carefully so the plastic wrapper doesn't give you away. Place the cheese on one slice of bread...the more the better and place the remaining slice on the other slice of bread. Fold the sandwich in half because you know better than to use a knife. Slide a chair from the kitchen table over to the microwave. Place folded over sandwiches inside microwave stacking them on top of one another. Start pressing buttons until the microwave turns on. You know it is done when mom comes into the kitchen and starts hollering about what is in the microwave and how long has it been in there?!?

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Doesn't that look yummy and melty?

Banana Smooshy

1 banana
1 spoonful of jelly/jam of choice
dash of cinnamon

Slice one banana with a butter knife and place in bowl. Place one spoonful of jelly on top and sprinkle with a dash of cinnamon. Smoosh it all together with a spoon. Holler at your brother for reaching for the first bite when you wanted to try it first!

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Special Blueberry Drink

This drink was created as a result of being extremely thirsty after a family day at the pool. It was composed on the car ride home and later dictated to mommy. Here it is verbatim.

It is a very special drink. Sugar. We need sugar. A few blueberries, then a little sugar. Fill a glass like this full of water (gestures with hands to a full glass). And this big with ice (gestures with hands to half a glass). Then just add some little chocolate chips. You have to squish the blueberries to get them juicy otherwise it just tastes like water with ice. Add maybe 3 spoonfuls of sugar. Stir the drink. And then you just taste it. When I make it, I say YUMMY.

***this drink was created exactly as written minus the sugar and chocolate chips:)***

A big thank you to Xavier for sharing his recipes with us!

Monday, July 6, 2009

celebrate with cookie dough pie

I hope that everyone had a very happy and safe 4th of July. It was a bit rainy here but that didn't stop us from celebrating! Here is a very quick and easy dessert that can be festive for any occasion. Here is the recipe....if you can even call it that:)

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Cookie Dough Pie

15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip- I used 8 ounces
2 cups milk*

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in refrigerator or freezer 2-3 hours before serving. Serves 6-8.

I put the milk in a shallow dish and it didn't take a full 2 cups. I also used an 8 X 12 dish and wished I had a few more cookies. The next time I make this I will use a 9 X 13 pan, buy 2 packages of cookies and a large Cool Whip. It was very good considering the effort put into it:) And the kids LOVED it!

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