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Naked patches of dirt around our house, where there used to grow juicy grass, signaled it was time to get off our meatless diet. Last Sunday marked the monthniversary of our eating only combinations of  a veg with another veg over a bowl of grain of some kind.

To celebrate, we invited a few friends over, all foodies, for a potluck dinner. Everybody brought a dish of their own making. Our dining table, barely standing straight under the weight of all the goods, bravely held on its head a giant casserole of Risotto, a glass bowl of Short Ribs with Wild Mushrooms (from Poland!), a tray of Armenian mini Pizzas and Pastry Rolls filled with Cheese. There was Shrimp Ceviche, mean Brussels Sprouts with Pine nuts, another dish of Rosemary Roasted Potatoes, Sauteed Zucchini with Mint Butter, and some Simple Green Salad for common sense. The menu was only complete with a platter the size of the Columbus Circle in New York City filled with THAI LAMB LARB of my creation. Here’s the satellite shot, for it were the only way to capture it whole:

I found the recipe for this colorful appetizer in my recently purchased book “Small Bites” by Jennifer Joyce. As the author explains, “larb” describes ground meat in Thai. She used pork for her dish, however I went with lamb. Shockingly, that’s pretty much the only change I applied to the recipe. (Yes, Mama Linda, for once I followed the instructions!)

Before I list all the ingredients, let me just say that if I were to ever make this again (as hardly ever do I repeat myself on a plate), I’d use BIBB LETTUCE instead of Romaine. The latter seems muscular enough to hold the filling, however its leaves are long and straight-ish. Bibb lettuce not only has a kick-ass name but also its leaves create small and sturdy cups that I imagine would be more practical with this dish.

Having said that, let’s rock & roll. Get yourself the following items:

- 3 stalks lemongrass

- 2 tbsp vegetable oil (I used coconut)

- 1 lb lean ground pork (lamb worked!)

- 1 tbsp soft brown sugar (raw cane variety was just as good)

- 1 sm red onion, finely diced

- 1 ripe but firm mango, diced

- 3 tbsp fresh cilantro leaves, some chopped and some picked leaves for garnish

- 20 heart of Romaine lettuce leaves, chilled to serve (mark my words. I say BIBB!)

Remove the hard parts of the lemon grass and finely chop only the white, soft insides. Toss it into a saute pan with heated oil and stir fry it till soft over medium heat. Now get the fire going and add your larb. Cook it until crispy and brown. Remove from the heat when fully cooked (5 minutes or so), and set aside.

Quickly whip out a DRESSING using the following:

- 3 tbsp palm sugar (again, raw cane rocked!)

- 1 sm red chili pepper, deseeded and finely chopped (wahs your hands THOROUGHLY afterwards and under no circumstances touch your eyes, or nuts if a boy, with those fingers. Trust me!)

- 2 garlic cloves, finely chopped

- 1 tbsp fresh ginger, peeled and grated

- 1/2 cup fresh lime juice

- 2 tbsp fish sauce.

If you own a mortar and pestle, use it to crush the sugar, pepper, garlic and ginger together until they turn into a paste. Add the lime juice and fish sauce and mix together. In case you didn’t have the ancient tool, simply toss everything into a small jar, close it tight and shake like a mad person until sugar’s dissolved and all the guys inside are seriously dizzy, but happy.

Pour the dressing over the still warm meat, add your onion, mango, and cilantro, toss about and scoop some of the filling onto the prepared lettuce leaves. Done!

The dinner, just like a Thai wedding, went on for days. Or at least it felt like it, especially when we collected all the empty wine bottles in the end.

Jason’s and my celebration of meat went on into the week, and was culminated with our last night’s visit at ANIMAL. This LA restaurant has earned its reputation with the rich meat dishes it serves. It was also featured in various culinary magazines as well as the Food Network, or else known as my televised bible. Can you imagine a better place to PIG OUT? Literally.

We started with a few appetizers to share:

1. Carrot Salad with Parsnip Chips, Green Goddess Dressing and Avocado

2. Hamachi Tostada with Herbs, Fish Sauce Vinaigrette and Peanuts

3. Lamb Meatballs over Golden Rice with Green Garbanzos & Creme Fraiche.

Everything was phenomenal, but the meatballs just blew our minds. It sounds almost like an oxymoron, but those meaty balls were fluffy, almost airy, so light and delicate. Amazing!

Then the Entrees arrived. Jason ordered Catfish with Gold Rice Succotash, drizzled with Tabasco Butter and topped with King Crab. Every bite melted in his mouth. I can verify it was true, for I have sunk my fork into his plate for examination.

My main course was quite different. I asked for Crispy Rabbit Legs with Peas, Dandelion and Meyer Lemon Aioli. The meat just fell off the bone upon the slightest touch of my utensil. It was cooked to perfection and the flavors did not disappoint. HOWEVER. Yes, there is a “however”. For my liking, the meal was too heavy. There was so much sauce poured all over the meat you could hardly see the Guest of Honor peeking through it. The rabbit, that pour bastard, was DEEP FRIED, I guess the best method for that crisp texture. It’s not the kind of food I enjoy on weekdays, or even a weekend.

The feast did not end there, oh no! We had to try their famous dessert of Bacon Chocolate Crunch Bar dressed with Anglaise. While their Panna Cotta did not kick flip-flops off my feet, and one taste was enough, I could hardly stop myself from stealing the chocolaty bites finished with bacon bits from Jason’s plate. Bacon was written all over that bar, but also it was married to rich and velvety chocolate, and it was a Holy Union I tell you. Alleluia.

After sampling their food it was clear to us why the two chefs from Florida, who created the restaurant, called it ANIMAL. The food was superb, and it stood for its name, but when the dinner was over I considered another meatless month, just for a moment.

And then I found a leftover patch of grass behind our garage.

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