Spicy Lamb Lettuce Wraps Recipes

Steps:

• Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and soy sauce-water mixture. Let stand 5 minutes.
• Thoroughly mix turkey into cereal mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add turkey mixture, carrots and onion; cook 5 to 7 minutes, stirring frequently, until turkey is no longer pink.
• In small bowl, mix peanut sauce and lime juice until blended. Stir into turkey mixture. Reduce heat to low. Cover; cook 5 to 7 minutes, stirring occasionally, until carrots are crisp-tender and flavors are blended. Stir in cilantro.
• To serve, spoon about 1/3 cup turkey mixture into each lettuce leaf.

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

Steps:

• Make the kimchi purée first. For the most authentic - and spiciest - taste, purchase the kimchi at an Asian market. Put the kimchi, sesame oil and chili flakes into a blender or food processor, and pulse until a rough purée is formed. Set aside until ready to use. Combine all the ingredients for the kalbi marinade (from soy sauce down through the red pepper flakes), and set aside. For the lamb shoulder, slice into thin strips and pour the marinade over the meat. Massage it in, and leave the meat in the refrigerator for about 2 hours. Heat a cast-iron pan to high. Pan-fry the meat in small batches, and hold warm. To build the lettuce wraps, start with a large piece of Boston lettuce. Place grilled lamb kalbi on the lettuce leaf, and spoon a bit of the kimchi purée over the lamb. Top with a little cilantro and a slice of fresh jalapeno, and eat immediately.