Asian Lettuce Wraps - Light summer fare

Looking for a refreshing summer dish? You can make this dish with or without cooking by purchasing a rotisserie chicken from a grocery store. If you purchase, there will be leftovers for another meal, or you can roast your own chicken. For my Asian/Oriental dishes I have found most grocery stores carry all that I need. That said, shopping at the Asian markets offers a wider selection and I can usually make the dish for half the price. Our local market has expanded their selection to include a wider selection of brown rice style noodles and organic fare. 
Asian Lettuce Wraps

Makes enough for approximately 4

3 ounces bean thread (cellophane) noodles (I like to use the brown rice ones when available)

¼ cup fine chopped cilantro

1/8 to ¼ cup low-sodium soy sauce

1 heaping Tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons fish sauce

2 cups chopped roasted skinless chicken

Romaine or Boston lettuce leaves, approx 12

Cover bean thread noodles with extra hot water.  Let stand for 5 minutes or until softened. Drain and rinse under cool water.  Once drained thoroughly chop noodles, ½ inch or smaller.

Combine in a separate bowl cilantro, 1/8 cup soy sauce, chile paste, sesame oil and fish sauce. Add chopped noodles and chicken to soy sauce mixture, toss well to coat, may add additional soy sauce if needed.  Spoon mixture on to lettuce leaves. 

This dish may be made in advance and kept refrigerated for a few days.

  

Working, playing and eating well in North Carolina.

After a wonderful time in Indiana, cooking for a bride and groom who have to have the best attitude I have ever encountered – even with an epic thunderstorm that took down the wedding tent they were able to smile – I made my annual summer trek to North Carolina.

This year’s work-cation, cooking for a former employer while he and his family vacation at a Duck beach house, is extended a little this year and I will be away from home over a month. Hopefully I will get some blogging done and some recipe’s posted for everyone.

Each year when I come to North Carolina I am told to cook-whatever sounds good and I have a blast re-inspiring my culinary creativity. I also have the opportunity to go out and have a fabulous meal or two prepared for me. This year’s ‘dinner out’ blew my socks off, well it would have had I been wearing socks instead of cute sandals–we are at the beach.

The whole vacationing gang (20 of us) went to The Leftbank, a four-diamond rated restaurant in Sanderling, North Carolina just north of Duck. In a word–WOW. I’ll do my best to describe what I had and will try to post the menu so you can see what was available. I need to mention the sweetbreads that I did not order, but someone at the table did and allowed me to have a taste. When done right, these are amazing and the glaze on them with the garlic scape soubise was incredible.

1st course

I started my meal out with Sonoma Artisan Foie Gras Two Ways. The two preparations; a pâté with a salted caramel corn dust and passion fruit vinegar then seared on a Georgia peach compote. Both were served with brown butter madelines, incredible flavors and melt in your mouth textures.

2nd course

Being a chef, I suppose I should be an adventuresome eater and I do try, but I have a wee bit of a hang-up if my food looks back at me or actually resembles the animal itself. So I was very excited the Ashley Farms North Carolina Rabbit had been deconstructed. When the plate came out I wasn’t sure where to start it all looked amazing – there was a small loin with coffee “crumbs”, a lumpia wrapped ragout little ribs with a rabbit jus all accompanied with sunchoke, pickled cherries, baby heirloom carrots and watercress gelée “buttons”. Each bite was a unique treat for the taste buds.

3^rd course

We were down to the wire now, as some of our party were going to try to make The Green Lantern showing so we scrambled and ordered quickly and now my brain kicks in and I remembered to get some photos. I ordered the “Potted” Berries served rather whimsically in a little terra cotta pot. This desert might have been “cute”, but it certainly delivered layers of serious flavor. The base was an almond cake that didn’t mess around and was willing to let you taste the almond flavor, topped with a light vanilla mousse–real vanilla beans were used to make this beauty–sprinkled with “chocolate earth”. These were no crumbled Oreo’s, but light, crunchy cookies of yummy dark chocolate. All this topped with fresh berries and a quenelle of homemade berries sorbet and you have your own little pot of heaven – must be eaten by inserting spoon all the way to the bottom lifting up and getting a bit of each layer.

A few at our table had the Dark Chocolate Cremeux – a caramelized white chocolate ganache, vanilla ice cream, toasted hazelnuts. This dessert melted in your mouth then danced across the taste buds as the dark chocolate quenelle preceded the ice cream and white chocolate ganache.

Hats off to Chef de Cuisine Travis Lee Robinson and his team at The Leftbank and no need to worry those in our party going to The Green Lantern made it no problem, though they didn’t order any popcorn!        

     

From the Health Meals series - Pad Thai

A few of my Healthy Meals clients have requested some of my recipes.  So we will be posting some of them occasionally.  These meals are all based on whole grains, low fats, nothing artificial, and whenever possible I use organic and locally sourced food.

Some of these recipes will have two ingredient options, one is from the detox meals (the italics and bolded ingredient) we did which was a very restricted diet the other is still healthy just not quite as restricted.

Pad Thai

The easiest way to do this recipe is to cook everything separately then toss all together.  You don’t have to use separate pans, using the same pan – cook then set each item aside until ready to combine.

This recipe can easily be adjusted, if you like more shrimp or chicken go for it!

You may use a wok or a large sauté pan.

1 lb Pad Thai rice noodles

8 shrimp

1 chicken breast

3 eggs

2T+ chili oil

1/4C+ sesame oil

4 T fish sauce

1/3 c low sodium soy sauce or plum coconut vinegar

salt & white pepper

olive oil

¼ c peanuts or cashews

scallions

bean sprouts

lime

Soak Pad Thai noodles – found at an Asian market for cheap or in a supermarket, usually in with the Asian foods – drain when pliable

Peel and devein shrimp, sauté in light olive oil with a dash of chili oil (set aside).

Cut chicken breast into 1-inch strips, sauté in light olive oil with a dash of chili oil (set aside).

Whisk eggs with a dash of chili oil, pinch of salt and white pepper. Grease pan with a little olive oil over medium heat, pour eggs in and allow to cook like a pancake. Remove when cooked and slice into strips.

Chop nuts.

Now time to assemble:

With pan on medium heat add low sodium soy sauce or plum coconut vinegar-(available at Whole Foods), ¼ C sesame oil, fish sauce 2 Tbls chili oil, whisk then add the noodles – cook for 5 minutes tossing to coat noodles, then add rest of ingredients toss to mix cook for approximately 5 minutes till everything is warm. Garnish with sliced scallions, bean sprouts and lime wedges.