Saturday, September 24, 2011

My try at Hubert Keller's Lettuce Wraps


My husband says I need to have a glass of wine because apparently I have been too cranky. Gotta love how he is always keeping it real with me. I have felt like I am in a good mood, but I am focused on my kitchen. I think he gets jealous of my kitchenaid.

As you know I met Hubert Keller a week ago at his restaurant Fleur. If you missed that post, you can read about it here. I had these amazing lettuce wraps that were simple, yet scrumptious. The perfect thing to make on a weekend.

I have all the ingredients to make Hubert Keller's lettuce wraps, I just have to try to remember what he put in that sauce! It was mildly spicy and a little sweet.
Above is a picture of his lettuce wraps... I forgot to take a picture before I ate the first one:

I worked on the sauce, but didn't get it quite right. It was close though. Everyone liked it, EVEN JORDAN!!!  They are light and healthy and refreshing. Here is what I used.

NOTE:  YOU WILL NEED TO REFRIDGERATE THE SAUCE FOR ONE OUR MINIMUM BEFORE SERVING.
1 large head of Romaine Lettuce, washed and peeled into leaf servings.
For the sauce:
1 tsp Agave nectar (you can substitute sugar)

1/2 lime juiced
1/4 cup sesame oil
1/4 cup olive oil
1/4 cup rice wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/3 cup cilantro chopped
10 mint leaves chopped
red habenero slivers (optional for those of us that want heat.)

Combine all ingredients except for the habenro into the blender and blend until smooth.
Refridgerate for one hour.

For the Filling:
1 tsp agave nectar (you can substitute sugar)
1 tsp salt
1/4 tsp pepper
1 cup chopped Cilantro Seperated into 1/4 cup and 3/4 cup.
1 Lime (juiced)
20 Mint leaves seperated into two sets of 10 mint leaves. Sliced.

1 TBSP Olive oil
1 lb Chicken
2 Carrots sliced into batons

Chop the chicken into cubes and set aside.
In a Blender combine agave, salt, pepper, 3/4 cup cilantro, lime juice, 10 mint leaves, 1/4 cup olive oil. Blend until saucy.  Pour the marinade over the chicken and let sit for 10 minutes.  Pour chicken into a large saucepan and cook until cooked through over medium heat.
Slice the carrots into batons. My daughter was helping me and so we didn't quite get batons, but close enough.  I enjoy that she is learning.

Top lettuce with cooked chicken, carrot batons, mint, cilantro, and use a spoon to drizzle serving sauce over the wrap.

Ok, mine don't look as good, I was in a hurry to feed my family. But they taste pretty darn close! Hubert I am more than willing to have you show me how you make yours. =)

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