California Lettuce Cups Food

FRIED CHICKEN LETTUCE CUPS

Steps:

• Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
• Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
• Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
• Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

LETTUCE CUPS WITH CILANTRO-ALMOND CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.
• Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.
• Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.

RAINBOW SALAD LETTUCE CUPS

Steps:

• Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
• Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
• Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.

PORK IN LETTUCE LEAF CUPS

Steps:

• Heat the oil in a large pan and cook the shallots and garlic for 2 minutes. Add the chilie, pork and five spice and cook for a further 5 minutes. stir in the water chestnuts, fish sauce, soy sauce and honey and warm through gently, stirring until the pork is cooked through. Allow to cool then chill for at least 20 minutes.
• Separate the lettuce leaves and place 12 on a large serving platter. Stir the bean sprouts into the minced pork then spoon into the lettuce leaves. Garnish with coriander leaves and serve.