lettuce – Hip Hop Cookbook

Chicken Skin Salad

David — Mon, 15 Jun 2009 23:32:35 +0000

the skin from 4 chicken thighs, left intact but removed from meat
sea salt
cracked pepper
chili flakes
3 tbsp sesame seeds
the juice of half a lemon
2 tbsp rice vinegar
1/2 tsp sugar
1 tbsp soy sauce
1/4 cup peanut oil
3 radishes, slices
romaine lettuce, washed, torn

Toast the sesame seeds in a skillet and then set aside.
Combine the cooled seeds with the lemon, vinegar, sugar, soy sauce, and peanut oil. Set aside.
Divide the lettuce and radishes between bowls. Place in the fridge.
Heat a skillet and lay down the chicken skin. Season on both sides with salt, pepper, and chili flakes. Cook flipping, pressing down with a metal spatula until crisp.
Drain on paper towel.
While warm slice. Arrange over the salad. Mix the dressing well and drizzle on top. Serve.

Grilled Hearts of Romaine

David — Tue, 13 Jan 2009 02:18:44 +0000

2 hearts of romaine, halved lengthwise, leaving the stems on so that the leaves don't fall apart 4 cloves garlic, minced 2 tbsp balsamic vinegar 3 tbsp olive oil sea salt cracked pepper 2 tsp rosemary, roughly chopped Combine the garlic, vinegar, oil, and rosemary. Season well. Set aside. Grill the lettuce until wilted, about… Continue reading

Chinese Braised Lettuce

David — Sat, 15 Nov 2008 01:58:27 +0000

1 small head green leaf lettuce, separated into leaves
2 cups water
2 tsp chicken bouillon
1 tbsp peanut oil
1 tsp soy sauce
1/4 tsp sesame oil
salt
white pepper

Heat the water with the chicken bouillon until it comes to a boil.
Add the lettuce and blanch 30 seconds.
Drain.
Heat the peanut oil on medium high in a large skillet.
Add the lettuce and saute 1 minute.
Stir in the soy sauce and sesame oil.
Remove from the heat. Season with salt and white pepper to taste.

Pork and Lettuce Curry

David — Sat, 22 Mar 2008 00:18:16 +0000

1 tbsp butter
1 shallot, minced
3 cloves garlic, sliced
1" ginger, peeled, minced
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp cumin
1/4 tsp fenugreek
sea salt and cracked pepper
1 head lettuce, washed, torn
1/2 lb pork loin, sliced thin
3 tbsp sliced almonds

Melt the butter in a dutch oven. Add the shallot, garlic, and ginger, and saute until fragrant.
Stirring, add the spices.
Add the lettuce and saute for 1o minutes.
Season well.
Add the pork and saute util cooked. Check the seasoning. Sprinkle on the almonds.
Serve with rice.

Vietnamese Noodle Bowl

David — Fri, 02 Feb 2007 22:58:14 +0000

2 chicken breasts, sliced
peanut oil
salt and pepper
rice noodles
broccoli florets
1/2 cup bean sprouts
1/2 cucumber, julienned
1 carrot, grated
ground salted peanuts
romaine lettuce, sliced
2 tbsp nuoc nam fish sauce
6 tbsp water
1/4 cup rice wine vinegar
3 tbsp white sugar
1/2 tsp sambal oelek
juice of half a lime

Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice. Stir in the carrot. Set aside.
Divide the sliced lettuce between 2 large bowls. Arrange half the cucumber and the beansprouts in each.
Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
Heat some oil in a skillet and saute the chicken. Season with salt and pepper.
Drain the broccoli and the noodles and divide between the 2 bowls. Sprinkle with the peanuts.
Lay the chicken on top and serve with the reserved sauce.

Pork Souvlaki

David — Tue, 26 Dec 2006 06:57:06 +0000

2 lb boneless pork shoulder, cut into 1 ½ inch cubes
½ cup fresh lemon juice
Olive oil
6 garlic cloves, minced
Fresh oregano
1 ½ tsp dry thyme
Kosher salt
Cracked pepper
Lettuce, shredded
1 cucumber, julienned
1 white onion, cut in half moons
3 tbsp red wine vinegar
Pita bread

Toss the pork with the lemon juice, 3 tbsp of olive oil, the garlic, 2 tbsp minced oregano, the thyme, ½ tsp salt, and ¼ tsp pepper. Chill overnight.
Heat grill. Toss the lettuce and the cucumber, with some olive oil and the red wine vinegar. Season with salt and pepper to taste. Mix in 1 tsp oregano. Set aside.
Thread the meat on skewers, alternating with the onions. Grill until cooked, basting with the marinade.
Serve in the warmed pitas with the lettuce mixture.

Vegetarian Salad Rolls

David — Sun, 03 Dec 2006 20:33:52 +0000

3 oz. vermicelli noodles
8 large round rice paper wrappers
1 cup bean sprouts
1/2 cucumber, peeled and julienned
1 carrot, peeled, julienned
lettuce, shredded
1/4 cup hoisin sauce
3 tbsp peanut butter
3 tbsp water
2 tbsp black bean sauce

Cook the vermicelli according to the directions on the package. Set aside.
Soften 1 rice paper wrapper by immersing in warm water. Carefully flatten on a plate or cutting board.
Place some lettuce, noodles, beansprouts, carrot and cucumber in a line on the wrapper and then roll it up, folding in the ends to make an enclose, cylindrical package. Set aside and repeat.
Combine the hoisin, peanut butter, water, and black bean sauce.
Serve the rolls with the sauce.
If there are any leftovers the next day, deep fry them in vegetable oil until golden and crispy.

Shrimp Remoulade

David — Sat, 02 Dec 2006 06:24:55 +0000

1 lb shrimp, raw, shelled, deveined
romaine lettuce
2/3 cup tomato sauce
1 tsp dijon
2 tbsp horseradish
1 tbsp worcestershire sauce
1/2 tsp tabasco
2 tbsp minced parsley
sea salt and cracked pepper
1 tsp cayenne
2 bay leaves

Heat 1 1/2 quarts of water to boiling point with 2 tsp salt, the cayenne and the bay leaves.
Add the shrimp and boil for 4 to 5 minutes, until pink.
Chill the shrimp on a bed of the romaine lettuce.
Combine the tomato sauce, dijon, horseradish, worcestershire sauce, tabasco, and parsley.
Check seasoning and add salt and pepper as needed.
Serve the shrimp cold with the sauce.

Family Favourite French Vinaigrette

David — Sat, 11 Nov 2006 17:41:19 +0000

1/3 cup canola oil
3 tbsp white vinegar
1 tsp salt
1/2 tsp black pepper

Place all ingredients in a jar or bottle with a lid.
Shake well before serving.
Serve with lettuce, cucumber, radishes, a little cubed cheddar cheese, and a little cubed ham.

Fig, Feta, and Pine nut Salad with Four Vinegar Dressing

David — Sat, 11 Nov 2006 17:39:12 +0000

3/4 cup pine nuts, toasted
1 scallion, minced
1 head romaine lettuce, washed and torn
1/2 lb feta, crumbled
4 black Mission figs, sliced in thin rounds
freshly cracked pepper
1 clove garlic, crushed
1 cup olive oil
3 tbsp sherry vinegar
1 tbsp balsamic vinegar
1 tbps red wine vinegar
1 tbsp champagne vinegar
salt and pepper

Combine the garlic and the olive oil. Whisk in the vinegars one at a time.
Season to taste with salt and pepper.
Toss the pine nuts with the scallion and the lettuce.
Sprinkle with the dressing to taste. Arrange on plates.
Top with some feta and the sliced figs.
Sprinkle with the cracked pepper.
Serve.