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

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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

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