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Archive for the ‘Lettuces’ Category

Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon purchased red curry paste
  • 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
  • 1-1/2 pounds lean ground beef
  • 4 ounces peeled and cooked baby shrimp, chopped
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 4 large onion or sesame Kaiser rolls, split
  • Lettuce (optional)
  • Sliced tomatoes (optional)
  • Sweet pickle slices (optional)
  1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
  2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
  4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked chicken
  • 1 1/2 cups grated carrots
  • 1 cup bean sprouts
  • 1/2 cup sliced radishes
  • 1 tbsp minced fresh ginger
  • 2 green onions, chopped
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with chicken. 
  2. Add layers of vegetables, ginger, green onions and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 4 servings

Satay

  • 16 large sea scallops (about 2 lbs)
  • 1/2 tsp grated lime zest
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp peanut oil
  • 2 cloves garlic, crushed through a press
  • 2 small Thai chiles (do not seed), minced
  • 1 1/2 tsp grated fresh ginger
  • 1 1/2 tsp sugar

Peanut Sauce

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed through a press
  • 1 small Thai chile, chopped
  • 1 tsp sugar
  • 1/4 cup finely minced cilantro leaves
  • 16 (2 inch) pieces of scallion
  • 16 large grape or cherry tomatoes
  • peanut oil, for brushing
  • 8 large butter lettuce leaves
  • 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
  • lime wedges
  1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
  2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
  3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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Makes 6 servings

  • 1 1/2 lb ground beef or ground turkey
  • 1/4 cup mayonnaise, divided
  • 1 pkg (1 1/4 oz) taco seasoning mix
  • 1/2 cup Colby & Monterey Jack cheese crumbles
  • 1/4 cup salsa, divided
  • 6 lettuce leaves
  • 6 slices tomatoes
  • 6 whole wheat hamburger buns, split
  1. Preheat greased grill to medium-high heat.  Mix meat, 3 tbsp of the mayo and the seasoning mix; shape into 12 thin patties.  Combine cheese and 2 tbsp of the salsa; spoon over 6 of the patties.  Cover each with one of the remaining patties; pinch edges together to seal. 
  2. Grill 7 minutes on each side or until cooked through (160°F).  Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. 
  3. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.  Cover with top of buns.

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Makes 4 servings

  • 1 lb ground beef
  • 1/4 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 4 mozzarella cheese slices
  • 2 cups torn romaine lettuce
  • 6 tbsp Caesar dressing, divided
  • 4 hamburger buns, split
  1. Preheat grill to medium heat.  Mix meat, 3 tbsp of the Parmesan cheese and the garlic.  Shape into 4 patties. 
  2. Grill 6 minutes on each side or until burgers are cooked through (160°F).  Top with cheese slices.  Continue grilling 1 minute or until cheese begins to melt. 
  3. Toss lettuce with 2 tbsp of the dressing and the remaining 1 tbsp Parmesan cheese.  Spoon evenly onto bottom halves of buns; top with patties and remaining 4 tbsp dressing.  Cover with tops of buns. 

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Serves 4

  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 3 tbsp peeled, chopped fresh ginger
  • 1 scallion, trimmed and chopped
  • 1 small hot red chile, stemmed, seeded and finely chopped
  • 1 sweet red pepper, stemmed, seeded and chopped
  • 1 can (8 oz) water chestnuts, drained and chopped
  • 3/4 lb small shrimp, peeled, cleaned and chopped
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 head iceberg lettuce, leaves separated
  • 1/4 cup hoisin sauce for serving
  1. Heat oil in large skillet over medium-high heat.  Add garlic, ginger, scallion and chile.  Cook 30 seconds.  Add pepper and water chestnuts; cook for 2 minutes. 
  2. Stir in shrimp, sherry, soy and oyster sauces.  Cook 4 minutes, stirring occasionally.  Remove from heat; drizzle sesame oil on top.  Serve on lettuce pieces with hoisin. 

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Serves 4

  • 1-2 canned chipotle peppers in adobe sauce
  • 1/2 cup ketchup
  • 1/4 cup strong coffee
  • 2 tbsp molasses
  • 1 tbsp red-wine vinegar
  • 2 tbsp soy sauce
  • 1 flank steak (1 1/2 – 2 lbs)
  • 4 tsp wasabi powder
  • 1/4 cup mayonnaise
  • 2 tbsp heavy cream or milk
  • 2 cook (2 lb) lobsters, shelled and cut into chunks
  • 1 papaya, cut into chunks (about 2 cups)
  • salt and freshly ground black pepper
  • 4 Boston lettuce leaves
  • 8 basil leaves, finely shredded
  1. Combine chipotle peppers, ketchup, coffee, molasses, red-wine vinegar, and soy sauce in a food processor and pulse until smooth.  Pour over steak and marinate at least 1 hour. 
  2. Mix wasabi powder with 4 tsp water and let stand, covered, for 10 minutes.  Combine paste with mayonnaise and cream. 
  3. Light the grill.  Remove steak from marinade, season with salt and pepper and grill5-7 minutes per side or until desired doneness, brushing with additional marinade.  Remove steak from grill; let rest 5 minutes before slicing. 
  4. Place a lettuce leaf on each of four plates.  Top with lobster and papaya, then spoon on wasabi mayonnaise and shredded basil.  Slice steak across the grain and add to plates. 

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