Monday, April 11, 2011
Protein and more protein; thats my crash diet prescription before the wedding. I have increased the gym regimen, lightened my portions and have been eating more chicken then my mother, who thinks it grows on trees based on her diatribes about beef and pork. I mostly blame wine and tostitos artisan recipe chips for the current slump. So it goes.
Chicken is a staple at the Inserra home. Rotisseries, chicken cutlets, chicken sausages, marinated then grilled, roasted, in salads...a staple. It is often regarded as boring and in its ubiquity can be. Its also a canvas for a myriad of flavors. It will soak up whatever you marinate it within moments and it can be amazing when roasted properly. Garlic also plays a major role in every dish cooked by Big Poppa so if you want to minimize the cloves from four to two that will work.
Lettuce wraps are fun, healthy and you can add nearly any vegetable to the filling; cabbage, carrots, string beans, peas.
This dish takes about 35 minutes, mostly chopping.
1 Rotisserie Chicken, stripped of the meat or 1 Package of Chx Cutlets with
I head of iceberg Lettuce
1/4 Cup Sesame Oil
2 Tbsp. Rice Vinegar
4 Tbsp. Soy Sauce
1 Thumb sized piece of ginger
4 cloves Garlic, diced
1/2 Medium sized Onion, diced
1 Red Bell Pepper, diced
1/2 Bunch Cilantro, coarsely chopped
1. Break down the rotisserie or cook the chx cutlets. Set aside. Once cool, dice into small cubes.
2. Wash the lettuce, cut it in half and separate each leaf for wraps.
3. In a large sauté pan add the sesame oil add the diced onion and garlic. Cook on medium heat for 5 minutes.
4. Place the ginger in a blender with ¼ cup water. Puree. Strain the liquid with a sieve into the sauté pan. If there is any extra, use it for homemade ginger ale.
5. Add bell peppers, soy sauce vinegar and chicken. Cook for another 5 minutes. Taste. At this point you may want to add more soy sauce and or vinegar to boost the flavor. Once everything is flavored properly, add the diced cilantro, toss and place in a serving bowl.