Korean BBQ lettuce wraps

Making:

Korean BBQ lettuce wraps

??? Servings prepared

Here's what I have:

5 oz water chestnut

1 large shallot

0.5 ounce honey

4 tbsp tamari sauce

6 tbsp Korean BBQ sauce

20 oz ground turkey

1 large iceberg lettuce

Optional add in:

Korean chili paste or sriracha sauce

Preparation:

The shallot and water chestnuts were cut into small bits. The iceberg lettuce was washed and cut into quarters.

In a non-stick pan the shalotts were added with a little bit of water and cooked until they begin to go soft. The ground turkey was added and cooked breaking up into smaller pieces. The honey, tamari, and Korean barbecue sauce or then added.

The mixture was a bit watery so this was allowed to cook until the liquids were reduced. Sriracha sauce or chili paste can also be added during cooking to make the dish spicy.

To serve the ground turkey mix was added to a large bowl with lettuce served on the side.

The plate!

- Kris

Comments

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter 315 g flour plus additional for dusting. *Today I'm using King Arthur gluten free bread flour 25 G sugar 1 tsp salt 97 G sourdough starter 180 ML whole milk Butter pad 240 G butter Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1 The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...

A dang food blog

Search This Blog