Bison Stuffed Red Bell Pepper

Bison Stuffed Red Bell Pepper

Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart.  Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM.  It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness.  I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.

 

Ingredients

  • 1 red bell pepper slice in half length wise
  • 1 carrot grated and minced
  • ½ shallot minced
  • A few cherry tomatoes chopped fine

Minced carrots, shallots and tomato

  • ¼ lb. ground bison

Bison burgers

  • Hoisin sauce
  • Salt and pepper to taste –  I used very little
  • Red pepper flakes
  • Grated cheese – whatever you have on hand – I had parmesan

How:

Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent

Suate shallots and carrots

Add ground beef and a pinch of hot pepper flakes and cook until brown

Add tomatoes and about 1 tbs. Hoisin sauce

Stir to mix

add hoisin sauce

Stuff the pepper halves and top with cheese

stuff red pepper and top with shredded cheese

Roast in 350 oven for about 10-15 minutes until cheese melts

Then I ate! Was pretty good for a from the gut meal!

Bison Stuffed Red Bell Pepper

Advertisements
Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.

100_1633

Ingredients

  • 1 boneless chicken breast
  • Pinch of salt
  • 1-2 tablespoons Hoisin sauce
  • 1 small shallot diced finely
  • 1 carrot thinly julienned
  • A few asparagus (depending on size) thinly julienned – another spring crop delight!
  • Small handful of raw cashews – minced
  • Romain or Boston lettuce leafs

100_1634

How

Pound the chicken breast to about ¼” thickness and dice roughly

Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.

Remove to cutting board and dice finer pieces

Return to pan add shallot cook about 1 minute

Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.

Spoon into lettuce and enjoy.

I just sliced the avocado and drizzled with my 18 year old balsamic vinegar

Oh I used the leftovers in my salad that I brought for lunch today!!

100_1632

Similar post

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)

 

 

lee-kum-kee-hoisin-sauce-85-oz

Hoisin Sauce

Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?

A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.

The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.

hoisin-sauce

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.

Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.

Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.

 

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce

Ok I have been absent for a little while, I have been cooking and taking pictures but just got into politics and maybe a little lazy. Ok mostly a little lazy. I am still on the fend for yourself diet so a lot of what I make is spur of the moment, open the Frig and see what’s in there. We did buy a new crock pot, do they still call them that? I did a quick beef stew in a red wine gravy which came out great but that’s another post to come.

Ingredients:

Remember I eyeball most times 
  • 1 Tbsp. Peanut Oil.
  • About 1 lbs. of pork cutlet pounded then diced 1/8 to ¼” or smaller. If you partially freeze the cutlet it is so much easier to dice or mince.
  • 1 small onion 1 diced about 1/3 cup.
  • 1/2 red bell pepper minced
  • pinch or two of red hot pepper flakes cause spice is nice
  • 1/3 cup finely pan toasted pine nuts.
  • 1 ½ to 2 Tbsp. Hoisin sauce.
  • Kosher salt and pepper to taste
  • Romaine, Iceburg or Boston Bib Lettuce I suggest the Bib lettuce it wraps better. However, this was a spur of the moment meal. YA use what you’ve got.
  • 1 carrot diced small. I have a julienne which makes dicing so much easier

How:

In large skillet or WOK, heat the peanut oil until shimmering. Add the pork and stir fry over high heat until just cooked through about 3-5 minutes depending on the dice size. Use slotted spoon to remove the pork and put aside.

Add the onion, carrot and red bell pepper to the skillet cook over medium or slightly lower heat until soften about 2-4 minutes. Stir in the pine nuts, and Hoisin sauce. Return the pork to pan stirring to coat evenly about 1 minute.

Spoon the mixture into lettuce leaves for wrapping.

Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. You can always add a touch of chicken broth or water in needed but you want it semi thick not watery.

I served with Lyn’s homemade ginger pickled cucumbers on a bed of wide sliced carrots, now if she would only tell me how I could post.

Enjoy

*********************************************************************************************************************

Lettuce wraps are turning up in restaurants across the country. First popular in Asian cuisines, lettuce wraps are now popping up on the menus of other styles of restaurants. In restaurants, they are most often offered as an appetizer, but I like them as my main course. Kids love them as they get to eat with their hands and it is ok. You don’t have to visit a restaurant to enjoy lettuce wraps. They’re quick and easy to prepare at home. This is also a great way to lower your consumption of carbohydrates by replacing the bread on a sandwich

Lettuce wraps are very easy to create with an almost endless array of ingredient variations. You can also use the same ingredients that you use in burritos, tortillas, pita bread, or spring rolls. Jut let your imagination and taste buds be your guide. They key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce.

For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.

Iceberg is the most common lettuce used, but the wide, strong leaves of romaine, red leaf, or slightly bitter escarole offer surprising changes of pace.

                                                                 

For best results, pick the largest, most pliable lettuce leaves. types to use are iceberg, red lettuce, radicchio and/or large spinach leaves. Dry lettuce well before using in the wraps.

To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.

Lettuce wraps info from http://whatscookingamerica.net/Sandwich/LettuceWraps.htm

Five Spice Chicken in Lettuce wraps

Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.