Asian Lettuce Wraps
¼ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoons olive oil
1 lb ground pork
1 large carrot, peeled and finely diced
3 cloves of garlic, minced
4 spring onions, whites and greens, chopped
1 large head of lettuce, leaves separated
In a small bowl, combine the hoisin, soy sauce and ⅓ cup water. Heat a large skillet over medium-high heat. Add pork and cook, breaking up the pork as it cooks, until browned, about 8 minutes. Drain excess fat. Reduce the heat to medium and add the carrot and 1 tablespoon of olive oil. Cook for 3-4 minutes, then add the garlic and the scallion whites and cook an additional minute or two. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes. To serve, place some of the mixture in a lettuce leaf, top with some of the scallion greens, and roll up like a tortilla.
Lamb and Broccoli Stew
Lamb:
1/4 cup sugar
3/4 cup kosher salt plus more
2 pounds bone-in lamb shoulder
2 tablespoons vegetable oil
4 medium onions, coarsely chopped
4 garlic cloves, chopped
1 sprig each rosemary & thyme
1 bay leaf
1 cup dry white wine
8 cups chicken broth
Other ingredients:
2 large eggs
2 garlic cloves
3 tablespoons (or more) fresh lemon juice
1/2 teaspoon salt
3/4 cup olive oil
2 bunches broccoli, cut into long florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)
Lamb: Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes. Remove lamb shoulder from brine; add to pot, along with chicken broth. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot. Lamb can merry for up to 3 days. Just let it cool slightly, then chill until cold. Cover and keep chilled. Discard fat and reheat before serving.
Other Ingredients: When ready to serve stew place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel. Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce. Season garlic sauce with salt and more lemon juice, if desired. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water to slow cooking. Lay 5 broccoli florets in 4 bowls, divide stew among bowls and garnish with parsley, tarragon, and garlic sauce.
Jerky
Jerky
2 lbs thinly sliced meat (pork, chicken, or beef)
¼ cup soy sauce
1 TBL Worcestershire sauce
¼ tsp black pepper and garlic powder
½-1 tsp smoked salt
Combine all ingredients into a large plastic zipper bag to marinate for at least 2 hours and up to overnight. Determine amount of salt needed by how long you will marinate. Use less salt for longer marinating times. Remove meat from marinade and drain strips on towels to remove excess marinade. Place cooling racks inside cookie sheets and place strips of marinated meats on cooling racks close together but not touching. Dehydrate in a 140 degree oven until dried completely. Begin checking at 3 hours and cooking time will be based on thinness of meat strips. Alternatively, use a dehydrator by following the manufacturer directions for drying jerky. Jerky is best stored in jars or plastic zipper bags in the freezer but can be stored for about two weeks on the counter.