Asian Lettuce Wraps

I made this recipe for a friend’s party and quadrupled the recipe.  This is reflected in the pictures.  I used Romaine Lettuce instead of Boston Bibb.  I also added the dipping sauce to the meat – gave it a ton of flavor.  I heard someone say that they thought it was just like P.F. Chang’s!  Terrible news - but I forgot to take a picture of the finished product!

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves

1 pound ground turkey

1 tablespoon cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoon Asian (dark) sesame oil

Sauce:

1 tsp sesame oil

2 T soy

2 T rice vinegar

1 T chile paste

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. 

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes. 

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Split Pea Soup

Split Pea Soup

2 tablespoons butter

1 medium yellow onions, diced

1 large carrots, diced

1 stalk celery, diced

1 leeks, white part only,washed and diced

2 cloves garlic, minced

1 ham bone

2 bay leaves

1 sprig fresh thyme

1 pinch dried chili flakes (optional)

1 1/2 cups split peas

10 cups chicken stock

1/4 cup fresh coriander, chopped

1/4 cup flat leaf parsley, chopped

coarse salt

freshly cracked black pepper

additional stock or water, if needed to thin the soup

Heat the butter in a Dutch oven or large soup pot on medium heat.

Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.

Add the ham hock, bay leaves, thyme, chili flakes and split peas and cook 2 minutes longer.

Increase heat to high.  Add the stock and bring to a boil.

Reduce heat to low.  Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.  Remove the ham hock and take meat off bone and reserve.  Discard the bay leaves and thyme stalks.  With a hand held blender smooth purée some of the soup.  If the soup is too thick add some more water or stock to loosen.  Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.  Season to taste with salt and pepper.

Salt Roasted Turkey with Lemon and Oregano

I tried a new Turkey recipe this Thanksgiving.  I found this recipe at Bon Appetit and it looked delicious.  It seemed like salt-rubbed birds were "in" this year - I'd never tried it before.  The bird was flavorful and moist.  The best part of this recipe was the amazing gravy it produced!

 

Salt Roasted Turkey with Lemon and Oregano

Rub:

1/3 cup coarse kosher salt

2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

2 tablespoons finely grated lemon peel

2 tablespoons finely chopped garlic

1 tablespoon ground black pepper 

Turkey

1 14- to 16-pound turkey

3 lemons, coarsely chopped

2 celery stalks, chopped

1 onion, chopped

2 tablespoons chopped fresh oregano

2 teaspoons chopped fresh thyme

2 teaspoons ground black pepper

1 teaspoon coarse kosher salt

1/2 cup extra-virgin olive oil, divided

6 tablespoons fresh lemon juice, divided

3 1/2 to 4 1/2 cups Turkey Stock low-salt chicken broth, divided

For salt rub: 

 
Mix all ingredients in small bowl. 

 
Turkey: 

Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. 

 

Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.

Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). 

While turkey rests, prepare gravy. 

Greek-Inspired Fresh Oregano and Giblet

Pan juices reserved in turkey roasting pan from the turkey.

4 1/2 cups (or more) turkey stock or low-salt chicken broth

1 cup finely chopped onion

1/2 cup all purpose flour

1/2 cup dry white wine

2 1/2 tablespoons chopped fresh oregano

2 tablespoons fresh lemon juice

Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. 

Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and season with salt and pepper.

Turkey Stock

Turkey Stock

5 ½ pounds turkey wings, neck heart, gizzard

12 cups low salt chicken broth

3 large carrots cut in chunks

3 large celery stalks, cut in chunks

2 onions

2 whole leeks

Parsley

6 thyme sprigs

3 bay leaves

Place turkey wings and neck, heart, and gizzard in a large pot.  Add all remaining ingredients; bring to boil.  Reduce heat to medium-low; simmer gently until gizzard is tender, 1 ½ to 2 hours.

Using tongs, transfer neck, heart and gizzard to plate; reserve.  Discard wings.  Strain stick and spoof off fat from surface.  Measure stock and if necessary, boil until reduced to 8 ½ to 9 cups.