Tag Archives: Avocado

Asian Chicken Meatballs in Butter Lettuce Wraps

Asian Chicken Meatballs

This dish came out of nowhere. In an attempt to stave off high cholesterol medication I’ve been eating a lot of lean proteins and greens. For a couple weeks I found it fun to revisit the humble chicken breast. It brought me back to my early days of cooking, back when a bag of frozen chicken breasts was always in my freezer and I would dream up new ways to enjoy the staple item. Yesterday however, I was bored. I wanted something bright and light, something fun and new to make and eat. My mind wandered and landed on the classic flavor profile from Asia.

Soy sauce, ginger and green onion.

The game was afoot. The race was on. Off to the store.

Servings 4, Cook time 30 minutes 

Asian Chicken Meatballs in Butter Lettuce Wraps

  • 1 1/2 pounds of ground chicken. (white meat is fine, dark meat is better)
  • 1 bunch of green onions
  • 3 cloves of garlic
  • Soy Sauce (Low sodium if you have it)
  • 1 egg
  • Bread crumbs (I used panko)
  • 1 head of butter lettuce
  • sesame seeds (optional)
  • Fresh Ginger, a piece about half the size of a man’s thumb
  • 1 ripe Avocado

Dipping Sauce 

  • Soy Sauce
  • Rice Vinegar (Or White Wine Vinegar)
  • Sriracha (or Chili Oil)
  • Sugar (Or honey)
  • Sesame Oil (or Olive Oil)
  • Sliced green onion

Method

Preheat the oven to 400F / 200C. Finely slice and chop your garlic and onions, rinse off your lettuce and toss the chicken in a large mixing bowl. Add the onions, garlic, cracked egg and soy sauce to the bowl. Grate the ginger down using a zester or the fine side of cheese grater. Use enough soy sauce to create a puddle around the chicken. Don a pair of gloves or using your freshly washed hands, dig in and start to mix by hand. It will be very soupy. Mix just enough so that your ingredients are together and add a layer of breadcrumbs. This is when using the buddy system really helps, have them pour some in the bowl so you can keep your hands on the mix.

Asian Meatball Mix, pre Breadcrumbs

Mix in the bread crumbs a little at a time. You want the mixture to be able to stick to itself and form into balls without using so much that you dry it all out.

Find a baking sheet and start to make balls of the meat. Place the meatballs on the sheet with a little space between them. Pop in the oven for 10 minutes. Remove and use a flat spatula to peel them off of the pan without losing the crusty bits. Take some tongs and turn them over, back in the oven for another ten minutes. It was too hot for me to turn on an oven in my house. I used a cast iron skillet outside on my propane grill. The principle remains the same. I’ll keep my instructions to the oven for word counts sake.

Asian Chicken Meatballs Post, Flip

While in the oven, mix the Soy Sauce, Oil and Vinegar in a 3:1:1 ratio in a bowl. Add as much Sriracha as you want and toss in a spoonful of sugar. Taste. If the soy sauce is to powerful add more vinegar. If it’s too vinegary add oil. Once happy add the green onion.

Sacrifice one meatball to check for doneness. You want the center to be a little moist but cooked through. Look for the textural difference between cooked meat and raw.

Serve in butter lettuce leafs with sauce spooned over the top. Garnish with avocado and sesame seeds. I seasoned and spun some leftover brown rice into balls using plastic wrap for a little extra heft.

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Eggs Baked In Avocado

Eggs Baked in Avocado

Some beautiful genius deserves credit for this. If I had the time I would bravely sift through years of Instagram and peel back layers of Pinterest until just one picture remained.

Maybe what I’m searching for goes beyond the internet… I picture a dusty crawlspace with shoe boxes of family photos.  An elderly woman pushing out words loud enough to hear through the floor, “Florence used to do that I swear! The kids loved it!”

When that day comes I will give credit where credit is due. Until then, that hero will remain unnamed, safe in the knowledge that they made the world a better place.

Breakfast is easily the best meal. First of all there’s coffee, that’s awesome. That’s a blog post alone. Shoot, making the perfect cup of coffee is an entire industry. I’ll leave it be. For now.

Then, amongst the cacophony of choices, there is the humble chicken’s egg. It rises like the phoenix above all matters of parfaits and home made muesli bars. A perfectly prepared egg is easily the third most photographed thing on the internet. Check out #eggporn for a good time.

One of the things I love about this dish is that the potatoes are used to keep the avocados from tipping over during the cook. Practical engineering in the kitchen. I think. I’m not an engineer.

This all  leads us to a remarkably simple and elevated way to serve a pair of eggs. Perfect these and your lady friend might stick around for all of Sunday Funday.

Avocado Egg Ingredients

Serves 2 Takes 35 minutes

  • 4 chicken eggs
  • 2 large ripe Avocados
  • 2 medium sized red potatoes
  • 1 ripe tomato
  • hot sauce, preferably Tapatio or Cholula (or minced onion, or a dash of cheese, or all of the above)
  • Salt and Pepper

Preheat to 400f / 205c

Start by dicing your potatoes and tossing in olive oil, salt and pepper. Lay them in a single layer on a baking sheet and get them in the oven. Set a timer for 20 minutes.

Get to work on the avocado. Slice in half and remove the seed.

Using a spoon, scoop out enough avocado to fit the volume of the egg inside. Might be more than you think, at least two spoonfuls.

Scooped Avocado

Splash a pinch of salt and pepper on the avocado and wait out the timer on the potatoes.

Once those are half done, using a good potholder, take the sheet pan out of the oven and push the potatoes around so you can set the avocados on the sheet without them tipping and rolling around. Crack one egg into each half an avocado. Have a small bowl standing by in case you start to overflow and panic. Just pour the egg into the bowl and scoop a little more avo out.

Into the oven

Once the avocados are filled and propped up, dash some hot sauce on them and put them back in the oven. Set a timer for 15 minutes.

Slice up that tomato and drizzle with some olive oil and salt and pepper. Set that up with the excess avocado on your serving plates.

When the 15 minutes are up pull out the pan and take a look. The whites should be set and the yolks still soft. The air bubbles in the yolk cook translucent, don’t be fooled by the clear. I usually poke the white with a fork.

Finished!

Remove from oven, dash of salt and pepper on each. Serve with the fresh tomatoes and roasted potatoes.

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