Friday, May 14, 2010

Lou's Most Excellent Lettuce Boats II

This is a take on my Shrimp Boat recipe. A little easier and more satisfying.

1 pound lean (90%) ground beef (buffalo used in this version)
½ medium yellow onion, sliced thin
8 green onions, white parts only, sliced thin
4 green onions, green parts only, sliced into ¼ inch segments
4 cloves garlic, minced
4 cloves garlic, whole
1 - 2 Serrano peppers, sliced thin
1 TBS sugar
Sea salt
Fish sauce
Soy sauce
Sesame oil
Chili oil
Canola oil

Juilenned Daikon radish
Juilenned seedless (English) cucumber, insides removed
Omelet from Shrimp Boat recipe, minus the bell pepper
Crushed, salted cashew nuts
Whole butterleaf lettuce leaves from two heads, cleaned and patted dry

In a 3 quart pot add about 1 TBS of canola oil over medium heat. Saute the onions with a big pinch of sea salt until near translucent - about 8 minutes - then add the minced garlic and 2 TSP each of sesame and chili oils. Toss for 30 seconds and then add the beef. Using a flat spatula or pastry blade, continue to cook the beef while chopping with the spatula to make a fine mixture of beef (think of making taco meat).

When the beef is done add in the sugar, 2 TSP each of fish and soy sauces, the Seranno peppers, whole garlic, and white green onions. Toss and reduce heat to simmer and cover. Let sit for 30 - 45 minutes, stirring every 10 - 15 minutes. [During this time prepare the garnishes.] When the beef is near 10 minutes finished, add in the chopped green green onion parts.

Prepare a wrap/boat by placing one strip of omelet on the bottom of a leaf, about 2 - 3 heaping TBS of beef, a strip of kimchi (if desired) and generously top with daikon and cucumber. Sprinkle the top with cashew pieces and get lots of napkins.


Monday, May 10, 2010

Lou's Most Excellent Quick Veal n' Vodka Cream Sauce

There's a difference between starting to cook and then getting drunk and starting off drunk and then starting to cook. Results will vary.

My SIL and her boyfriend were in town and we had a blast drinking the day away at an outdoor cafe in DC. Tiring out, it was time to do something for dinner and the plan was to do it at home. Her boyfriend is a real starch loving kind'a guy. Never met a potato or pasta he didn't like (except for a gratin he was none too fond of not long ago).

No added sugar needed here: the subtle sweetness comes from vanilla and the cream gives it a filling punch.

He had three servings of this. 'Nuff said?

1 pound ground veal
1 box Pomi strained tomatoes (26 ounces) or equivalent
2 - 3 TBS extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
½ cup heavy cream
1 TSP vanilla extract
1 TSP cayenne pepper
½ cup vodka

In a 3 quart saucepot heat the olive oil to medium. Saute the onions with two big pinches of salt for 5 minutes until they begin to become translucent, add the garlic and cook for 30 more seconds. Add in all the veal and using your spatula finely mince the veal; you'll have to keep doing this until the veal resembles fine, coarse bits. Continue until veal is cooked through.

Add in the tomatoes and stir to mix. Mix in the cream, vanilla, cayenne pepper, and about 1 TBS of salt. Slowly, while stirring, add in the vodka. Reduce heat to simmer and let sit, stirring occasionally, for 1 hour uncovered.

After one hour take a taste and add salt, if needed. Serve over your favorite pasta (tagliatelle in the pic) with lots of grated Parmesan.