Tag Archives: red bell pepper

Gretchen’s Teriyaki Pork Lettuce Wraps with Heirloom Black Rice


Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large cast iron skillet on medium high heat. Add sesame oil. Brown ground pork.
  2. Cook the black rice using a medium sauce pan, according to the package directions. This should take approximately 30 minutes for one cup of rice. We did this while cooking the lettuce wrap ingredients. Saved tons of time!
  3. After the pork is fully browned, remove from pan, leaving juices. There won't be much as the pork is very lean. You may have to add a little more oil at this point.
  4. Mise en place (cut and prepare) all your veggies so that they are diced in equal sizes.
  5. Drain and quarter those yummy water chestnuts.
  6. Sautee the veggies in the hot skillet until tender. Adding the ginger, garlic, and water chestnuts after your veggies are tender. This is a perfect time to season with salt according to your taste.
  7. Add the pork back into the veggie mixture. Stirring well. Pour the teriyaki and soy sauces over the mixture. Continue to stir until heated through.
  8. Using a small ramekin or other small bowl, fill to the top with the rice and carefully invert onto the plate to form those pretty little mounds of rice. Top with a drizzle of sesame oil and a few black sesame seeds. Serve the pork teriyaki mixture on a platter in the middle of the table with the lettuce on the side for a crowd...or fill in a few individual lettuce cups for each person. Whatever you prefer!
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Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Chili Pepper Sauce

Good morning friends. Hopefully, everyone had a wonderful Mother’s Day Weekend. Here is a recipe to start your week off with a bang! It is a super spicy, super delicious, easy breezy dish!

Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Pepper Sauce

Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Chili Pepper Sauce

What you will need for the Black Bean and Corn Salsa:

  • 2, 15 ounce cans of black beans- drained and rinsed
  • 1, 16 ounce bag frozen corn- thawed and drained of any extra liquid
  • 1/2 medium red onion- diced
  • 1/2 red bell pepper- diced
  • 1/2 poblano pepper- diced
  • 1/2 bunch cilantro- leaved picked from stems
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 2 limes- juiced
Prepare all ingredients into a large glass mixing bowl. Stir well and place in the refrigerator until the catfish has been cooked.
Black bean and corn salsa
What you will need for the Blackened Cajun Catfish:
  • 4 Catfish Filets
  • Cajun Seasoning ( I used Tony Chachere’s Original Creole Seasoning)
  • 2-3 tbsp. Extra Virgin Olive Oil
Heat olive oil in a large cast iron skillet on medium high heat. Sprinkle both sides of catfish filets with Cajun seasoning. Use as much or as little as you like. Place in the hot pan and fry for 4 minutes on each side until browned and crispy. Remove from pan and place on lined baking sheet. Bake in a 350 degree oven for another 3-4 minutes.
 IMG_1040
I found this fantastic chipotle chili pepper sauce at my local grocery store which made an absolutely perfect finish to this dish.
 It is also available online at:
www.kigourmet.com/index.php?l=en
You of course can make your own from scratch, but this bottled sauce is so yummy that you will want to spice everything up with it!
Chipotle Chili Pepper Sauce
Now just plate it all up and garnish with a bit of cilantro and you have a wonderfully elegant dish that is sure to spice up your week.  😉