For the sauce:
1 1/2 Tbsp. of sugar
2 Tbsp. of lime juice
3 Thai chilies
2 Tbsp. of fish sauce
1 Tbsp. of water
For the rest of the cups:
1 Tbsp. of oil
4 cloves of garlic, thinly sliced
3/4 lb of ground pork
1 tsp of sugar
1 tsp of fish sauce
1/2 tsp of soy sauce
2 Thai chilies
Salt and pepper to taste
1/4 cup of mint, torn
1/4 cup of Thai basil, torn
1/4 cup of cilantro, torn
1/4 red onions, thinly sliced
Butterhead lettuce, separated
Combine sauce ingredients in a small bowl, set aside for later.
Heat oil in a sauce pan. Add the sliced garlic and fry until fragrant. Add the ground pork. Use your spatula to break up any clumps. Add the sugar, fish sauce, soy sauce, Thai chilies, salt and pepper. Cook until the pork is done. Add the mint, Thai basil, cilantro and red onions. Toss to incorporate and remove from heat.
Put everything together, take a butterhead lettuce leaf, add a couple spoonfuls of the Thai-style pork and drizzle on the sauce. Feel free to add more basil, red onions, Thai chilies, cilantro or mint as garnish.
1/2 cup real salted butter – softened
1/4 med. lime – juice of
2 Tbsp. minced onion OR garlic OR shallots
1 Tbsp. canned minced chipotles in adobo sauce – drained
With an electric mixer, beat together all ingredients until mixed well.
Spread mixture down the middle of a piece of waxed paper and form into a roll about 1 1/2″ thick; refrigerate or freeze until solid; cut into 1/2″ slices for use.
2 pounds Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
FOR THE MARINADE:
4 Tablespoons Low Sodium Soy Sauce
4 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
2 teaspoons Cumin
4 teaspoons Coriander
2 teaspoons Turmeric
FOR THE PEANUT SAUCE:
2 Tablespoons Vegetable Oil
⅓ cups Onion, finely chopped
2 teaspoons Chili Powder
5 Tablespoons reserved marinade
¼ cups Brown Sugar, Packed
½ cups Water, Or More If Needed
1 cup Creamy Peanut Butter, Do Not Use Natural Or Low Fat
1 whole Lime, Cut Into Wedges, For Garnish
1 bunch Fresh Cilantro For Garnish, Chopped
Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you’re ready to make the sauce. Set the remaining marinade aside. Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.
For the peanut sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.
Makes approximately 32 – 6″skewers for appetizers or 8 dinner size portion skewers.
1 can black beans (drained)
2 can corn (drained)
1 can rotel
¼ cup fresh cilantro (or parsley if you don’t like cilantro)
½ small onion
2 tablespoon sugar
2 tablespoon lime juice
2 tablespoon Serrano pepper, or Jalapeno pepper
1 clove garlic
1/2 teaspoon Cumin
Combine all ingredients in a bowl except for lime juice and sugar- stir to combine. Add enough sugar to make it as sweet as you want and add enough lime juice to make it as tangy as you want.
Enjoy right away or let sit in refrigerator for 1-2 hours to combined flavors.