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Parties That Cook’s Eat Real Inspired Recipe: Gingery Pork and Shiitake Mushroom Lettuce Cups

0 comments By The Kitchen Whisperer Filed in Menus & Recipes, News & Events September 22nd, 2011 @ 3:31 pm

This weekend (September 23-25, 2011) is Oakland’s Eat Real Festival, and surprisingly, it’s not all about the food trucks. Don’t get me wrong, I plan on eating as much of the Tamales, Samosas, Sliders, Grilled Cheese, Mac & Cheese, Pizza, Spam Musubi, Ribs and other tasty bites as I can… But it’s nice to know that there are plenty of free activities to participate in while I’m waiting for my next craving.

This week’s featured recipe for Gingery Pork and Shiitake Mushroom Lettuce Cups with Hoisin Sauce involves a good amount of veggie prep, but the good news is that chopping is probably the toughest part of this recipe! Plus, once you’ve checked out Sean Baker’s Veggie Butchery demo on Saturday, you’ll be chopping and dicing those vegetables like a samurai.

Lettuce Cups Filled With Gingery Pork, Shiitake Mushrooms and Hoisin Sauce
This recipe can also be found in our Appetizer Recipe Library!

Ingredients
Pork Mixture:
3/4 pound ground pork
6 shiitake mushrooms, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced
1 1/2 Tablespoons ginger, peeled and minced
1 Tablespoon Thai sweet chili sauce
1 Tablespoon Asian fish sauce
1 8-ounce can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 Tablespoons cilantro, chopped
1 Tablespoon canola oil 2 teaspoons Asian sesame oil
2 Tablespoons oyster sauce

24 Boston lettuce leaves, washed and trimmed into 3 inch rounds
Hoisin sauce
1/4 cup peanuts, toasted and chopped

Methods/Steps
Prepare Pork Mixture: Place the ground pork into a medium bowl. Finely dice the shiitake mushrooms and red bell peppers. Mince the garlic and ginger and add all of the chopped ingredients into the pork. Add the chili sauce and fish sauce and mix well.

Chop Aromatics: Dice the water chestnuts and set aside. Thinly slice the scallions and chop the cilantro, set aside until ready to use.

Cook Pork Mixture: In a large skillet or wok, heat the canola oil. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Pour mixture into a strainer to remove excess oil from the pan. Return the pork to pan over low heat and stir in the water chestnuts, scallions, cilantro, sesame oil, oyster sauce and cilantro. Toss mixture and remove from heat.

Serve: Trim lettuce leaves into 3-inch rounds. Brush very lightly with hoisin. Spoon 1 Tablespoon of pork into the middle of each leaf. Garnish with peanuts and arrange on a serving platter.

Serves/Makes
Makes 24 cups

Recipe created by Parties That Cook® www.PartiesThatCook.com

Parties That Cook’s Big Day at the PCV Annual Luncheon: Crostini of Artichokes Recipe

1 comment By The Kitchen Whisperer Filed in News & Events Tagged with Crostini of Artichokes, Gavin Newsom, Lieutenant Governor, Picholine Olives, Shaved Parmesan September 16th, 2011 @ 4:41 pm

This Monday, September 12th, Bibby, Crissy, Carolyn and Rebecca had the pleasure of attending the Pacific Community Ventures Annual Luncheon. About 50 local companies set up booths, and over 350 business and community leaders attended in celebration of small businesses, entrepreneurs and the jobs they create in lower-income communities. Take a peek at last year’s PCV Luncheon here.

We spent the morning showcasing Parties That Cook at a hands-on cooking station right in the middle of UCSF’s Mission Bay Conference Center. Luncheon attendees stopped by to chat before being wrangled into an apron and helping us create delicious Crostini of Artichokes, Picholine Olives and Shaved Parmesan. We’d like to thank all of our lovely volunteers for making our booth one of the most popular – and most delicious!

Everyone headed into the main conference room around 12:30 to enjoy a nice lunch, do a little networking and applaud this year’s recipient the award for Advisor of the Year: Jeff Gustafson. We are so proud to be working with Jeff, who has been our CFO consultant and a key player in Parties That Cook’s success this year and last. To top it all off, Lieutenant Governor Gavin Newsom gave an inspiring speech as the keynote speaker. What a treat! For more photos of the showcase and luncheon, go here.

We ended the day offering our Lavender Teacakes with Homemade Lemon Curd. Yum! For your cooking pleasure, we are now going to share our hit crostini recipe. Enjoy!

Crostini of Artichokes, Picholine Olives and Shaved Parmesan
This recipe can be found in our Appetizer Recipe Library!

Ingredients
Crostini:
1 baguette, cut on a diagonal into thin (about 1/4-inch) slices
3-4 Tablespoons of extra virgin olive oil

Topping:
6 whole artichokes hearts in brine
1/2 cup green olives, like Picholine or Lucques, pitted
1 clove garlic, peeled
1/2 teaspoon grated lemon zest
1/4 cup finely grated Parmigiano-Reggiano cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1/4 cup parsley leaves
1/4 teaspoon of kosher salt
freshly ground black pepper to taste

Garnish:
Shavings from chunk of Parmigiano-Reggiano
Lemon wedges
Parsley sprigs

Methods/Steps
Preheat oven to 350°F.

Make Crostini: Brush the bread slices with olive oil and toast in the oven for 10-15 minutes, until lightly brown and crisp.

Topping: Put the artichokes, olives, garlic, lemon zest and Parmigiano-Reggiano cheese in a food processor. Pulse for 1 minute scrapping down the sides once. Add the olive oil, lemon juice, parsley, salt and pepper to taste. Pulse for another minute. Correct seasoning if necessary.

To Serve: Spread a heaping tablespoon of the mixture onto each crostini, top with a shaving of Parmigiano-Reggiano and a sprig of parsley. Serve immediately. Decorate the platter with lemon wedges if desired.

Serves/Makes
Makes 24 Crostini

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