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Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/213150
Brian T - Posted - 08/11/2011: 07:59:26
-1 large head of lettuce
- 1 lb lean ground beef/bison/chicken/turkey
- 1 tbs Mazola (for very dry meat)
- 1 tsp each minced fresh ginger, minced garlic
- 1/4 C water
- 2 biggish shots Worchestershire Sauce
- 1/2 tsp each ground cumin, salt
- 1/4 tsp fresh ground black pepper
- 1 each small red & green peppers, a carrot & small onion: very fine dice
- 1/2 pkg steam-fried noodles
- hoisin sauce
Ø Cut the core from lettuce. Plunge up and down in a sink of cold water to separate the leaves. Spin dry or dry on paper/tea towels. Chill in refrigerator. Maybe 10 useful leaves per head, for main course, plan 3-5 wraps per person.
Ø Start frying the meat with the ginger and garlic (5+ minutes). Add peppers, carrot and onion (5+ minutes). Add water, cumin, Worchestershire, salt & pepper. Stir well Float a sheet of aluminum foil over meat mixture to help cook the carrot (5+ minutes). When the water is almost gone, layer the noodles on the meat and replace the foil (5+ minutes) Mix together and serve in a large bowl with a side bowl of hoisin sauce.
Ø Smear hoisin inside a lettuce leaf, add several spoonfuls of meat mixture, roll up to eat.
pstroud1 - Posted - 08/11/2011: 08:26:48
Wow that sound good. I'll print that out for linda Lou.
Thanks Brian
Paul
Brian T - Posted - 08/11/2011: 08:47:27
You're most welcome.
I cook the noodles in a pot according to pkg directions.
Lots of prep work to dice things up. I like lots of cumin.
I was given a big Porche 301 kitchen knife, razorblade sharp.
Easy to add a fingertip to this.
I have come to prefer Romaine lettuce: More useful leaves in the needed shape!
I made a 3X batch to divide up and freeze in meal-size slabs.
Better get to it.
Brian T - Posted - 08/11/2011: 09:52:35
Two feeds for me and 8 meals went into the freezer.
I actually pay attention to how much I eat, also for tacos and chili.
Use a kitchen scale to get the grub divided up without being disappointed.
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