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Apple Stuffed Goat Cheese Appetizer, Buffalo Lettuce Wrap & Pickles
Guest Chef Vera Lewis

Apple or Pear Stuffed Goat Cheese
2 Asian Pear or Fuji Apples
1 Table Spoon of Lemon Juice
½ Cup Water
1/2 pint goat cheese
4-6 leaves of mint (diced)
2 teaspoons honey

Core and rise 2 pears/apples with lemon water (1 T lemon juice to 1/2 cup water) and stuff with the filling which consists of 1/2 pint goat cheese mixed with 4-6 leaves of mint (diced) and 2 teaspoons honey.  Wrap in plastic wrap and place in fridge to let the flavors sit together.  Leave for about 20-30 minutes cut in half and serve on a lettuce leaf.

Serves 4.

Buffalo Lettuce Wrap
1 lb bison marinated for at least 30 minutes
1 bunch of butter lettuce or your choice of greens
2 T honey
2 T brown sugar
2 T Mirin Wine
1/4 cup Tamari
1/2 teaspoon minced ginger
3 cloves minced garlic
3 T minced or dry parsley
1 T sesame oil
1 T sesame seeds
1/4 t coarse ground pepper

Cook meat to medium doneness about 4-5 minutes each side let rest about 5-7 minutes then slice across the grain and serve on lettuce leaves with pickle. Eat as you would a "taco".

While meat marinades make a fast fresh "pickle"

4 carrots sliced thinly
4 celery stalks sliced thin
1 cucumber sliced thin

Pickle Marinade
2 T rice vinegar
1 T Mirin Wine
1/8 tpepper
dash salt
1 t sesame seed
1 t sesame oil
few dashes chili oil
pinch chili flakes

In a microwave safe cup or bowl combine all the ingredients and heat for 45 seconds on high and pour over sliced vegetables toss.

Serves 4.