So here we are. A whole year later. Who would have thought it would go on this damn long? Like many, I haven’t been to a bar in a year nor a sporting event, a concert or a ballet performance. I haven’t eaten inside a restaurant in over a year. Sure, I’ve done takeout now and again and eaten on two or three patios but I’ve mostly been staying home and cooking. A lot. A LOT. I’ve been making whatever strikes my fancy, whatever I have a taste for, which has been very carb heavy. Every variety of pizza. All the pastas – fresh, dried, filled, rolled. Dumplings. A 5lb lasagna. Bowls of cereal. I went on a tempura bender and lived in fryer oil scented air for weeks. French toast, pancakes, crepes and waffles. I had latkes for dinner 3x one week, because I can. Cooking whatever the hell I’ve wanted has been the only joy I’ve had, the most pleasurable of distractions. I’ve given in to my whims. A few weeks ago, I had a taste for those dumb lettuce cups from P.F. Chang’s. I’ve no idea where that came from as it has been eons since I’ve had them but the thought of crunchy lettuce with a sweet/savory filling was rather appealing.
There used to be a P.F. Chang’s around the corner from an office I worked in long ago and we’d go occasionally for lettuce cup and sesame noodle lunches. I’m sure there were other things on the menu; we never ordered them. I don’t think I’ve been back since I left that job and don’t have the slightest idea if they’re still around as I’m rather loyal to my local beloved Chinese restaurant. Doesn’t matter really as these lettuce cups are easy enough to make. Incredibly easy, actually.
Hazy memories guided my recipe and I decided there were two key drivers here: crunchy textures and hoisin sauce. The crunch came from celery, water chestnuts, a sprinkling of peanuts and the lettuce (butter lettuce please). The hoisin, a Chinese sort of sweet-ish bbq sauce (often used for those delicious Chinese-style ribs), was the base of my sauce, dark and sticky with hints of star anise. A spoonful makes almost everything better (Koon Chun is the best). Typical additions of soy, rice vinegar and sesame oil and a hit of something spicy, either sriracha or sambal paste rounded out the sauce. I tossed in a little ginger, a little garlic, a few scallions and was happy on the first try.
Now then, the poultry. Let’s discuss. Turkey or chicken is a personal choice and they’re both rather neutral so I’m indifferent as to which you use. Now that I think of it, tofu would also do quite well. I’m sure these are usually made with ground meat and that’s fine but what I greatly prefer is to hand chop chicken breasts or thighs myself. They’re better that way, a little more interesting, a little chunkier and substantial, better to grip the sauce. Sure, buying a packet of ground turkey is easy but chopping it yourself tastes better. Your call.
Then it’s just a basic stir fry – vegetables first, then the chicken, ginger/garlic, finally the sauce to combine and heat through. Piled high in beautiful crunchy lettuce leaves with a sprinkling of peanuts, I was pretty pleased. Nothing too complicated, comes together quickly and all the right flavors and textures are there. Bingo.
STRESS THERAPY BAKING FACTOR: FILLED A NEED. Sometimes, especially when you’re hungry, you just get it into your head that you want something very particular. So you make it happen. I do this often when it comes to food matters, usually to great success, and have learned it’s really not all that difficult. This skill comes in rather handy when you find yourself in a bind, like you know, in the midst of a year long global pandemic. Ah, good times. Crave something? Figure it out.
twelve years ago: Khachapuri (cheesy Georgian bread)
eleven years ago: Parmesan Black Pepper Crackers, Irish Soda Bread, Stovetop Smoked Salmon, Blood Orange Marmalade
ten years ago: French Onion Soup, Fresh Paczki (homemade Polish donuts), Chocolate Cabernet Sauce, Chocolate Snack Cake
nine years ago: Soda Bread Tarte Tatin, Irish Oatmeal Pudding, Barley Marmalade Scones, Orange Sweet Rolls, Whatchamacallit Brownies, Baked Cheddar Olives, Chocolate Malt Pots de Crème, Chocolate Crème Filled Cupcakes
eight years ago: Shaker Lemon Pie, Irish Whiskey Cakes, Peanut Butter Swirl Brownies, Chocolate Pudding Cake
seven years ago: Brown Bread Ice Cream, Guinness Chicken & Mushroom Boxty, Chocolate Cherry Buns
six years ago: Flourless Chocolate Cookies
five years ago: Bakewell Tart, Everything Bagels, Gravlax (Cured Salmon), Tuscan Rice Pudding Torte, Toum and Lamb Chops (Lebanese Garlic Spread), Dark Chocolate Tapioca Pudding, Chocolate Banana Bread, Chocolate Mint Brownie Ice Cream Sandwiches
four years ago: Pancetta Pea & Ricotta Hand Pies, Guinness Beer Bread, Beer Braised Onion & Bacon Tart, Brown Butter Blueberry Ricotta Cake, Chocolate Cherry Financier, Chocolate Fleur de Sel Caramels, Triple Chocolate Cream Puffs
three years ago: Coconut Chess Pie for Pi(e) Day, Tunnel of Caramel Cake,
Ethiopian Doro Wat (Spicy Chicken Stew)
two years ago: Guinness Cheddar Biscuits, Bittersweet Chocolate Sour Cream Ice Cream
last year: Dirty Chai Cookies
ASIAN CHICKEN LETTUCE CUPS
Serves 4
You can certainly use ground chicken or turkey for this recipe, however, I greatly prefer to hand chop boneless skinless chicken breasts and/or thighs for a better texture. To do this, butterfly (cut horizontally) the chicken into thinner cutlets, then cut into long strips and then cut into smaller dice. Diced firm tofu would also be very delicious here.
2 Tablespoons vegetable oil
1 pound chicken – boneless breasts, thighs or ground (see note above)
1 onion, diced (about 2/3 cup)
2 celery stalks, diced (about 1 cup)
1 8oz can water chestnuts, drained and diced
2 scallions, sliced (whites + greens)
1 Tablespoon finely minced or grated ginger
2 garlic cloves, finely minced or grated
¼ cup hoisin
2 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
2-3 teaspoons sriracha or sambal chile paste
Butter lettuce leaves, tougher part of the core removed
Chopped peanuts for garnish
- In a small bowl, combine the sauce ingredients – hoisin, soy, rice vinegar, sesame oil and chile paste. Set aside until needed.
- In a large skillet or wok, heat the half the oil over high until sizzling hot
- Add the onion and celery, stirring frequently until softened, about 2-3 minutes.
- Add the water chestnuts, stir to combine and push everything to the side of the pan.
- In the empty space, add the remaining oil and let heat for a moment then add the chicken and saute until nearly cooked through.
- Stir to combine with the vegetables and add the garlic and ginger and stir fry until fragrant, about 1 minute.
- Add the sauce ingredients, stirring quickly to combine and heat through.
- Transfer the mixture to a serving bowl and garnish with chopped peanuts.
- To serve, pile a platter with washed and dried butter lettuce leaves, place the bowl of chicken filling in the center. At the table, pile spoonfuls of the filling into lettuce leaves and enjoy hot, with a sprinkle of additional peanuts if desired.
STRESSCAKE 