Spicy Turkey Lettuce Wraps

About the music: We realized that we didn’t really have many asian dishes on our site, so when we were looking for music to pair with this delicious treat we thought that we should also choose an underrepresented genre on the site as well. We decided to go with some soulful wobbly jams, a few of wich lean more towards dub-step, and the rest are, well, just wobbly.

Serves: 4-5
Prep time: 45 minutes

2+ Tbsp peanut oil or vegetable oil
1 small minced red onion or 4-5 shallots
2 Tbsp minced garlic
2 Tbsp grated ginger root
1 1/2 lbs. ground turkey
4 Tbsp soy sauce
2+ Tbsp Chile Garlic Sauce
1 tsp fish sauce
1 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 large head butter lettuce

Directions:

Like all recipes on this site, chop all things that are good first. So chop your onion and set aside. Peel the ginger, then mince finely. Heat a large skillet with peanut oil, add the onions and sauté for about 2-3 minutes then add ginger.

Next, add the ground turkey breaking apart with your fingers as you add it. Then add the soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbly and sauce has reduced slightly.

While this is cooking, chop your cilantro, and put peanuts in food processor to chop. You can do this without a food processor but that would be like using a typewriter when you have a laptop… Wash and spin dry your lettuce.

When turkey is done, add the cilantro and cook for 1-2 more minutes. Serve the filling, peanuts, and lettuce separately and let people choose their own delicious ratio of fillings and toppings.

 

Photo credit: Melanie Makes

Roasted Peanut and Kale Slaw

About the Music: This recipe is crisp and refreshing. It gives off those bouncy vibes that makes you want pick up your spoon and start jamming out on the mixing bowl. With that in mind we have assembled some tunes to really get you bouncing around the room. Its got an electro base with a nu-disco accouterments from artists old and new. The Fake Blood song is one of my favorite tracks ever, and Mylo needs no introduction. So let Azari and III get you in the mood and Chromeo and Boys Noize help you get through some cabbage shredding.

Serves: 6-8
Prep time: 30 minutes

Ingredients:
1 large head Napa Cabbage
1 bunch kale
1/2-1 cup peanuts, pan roasted
2 tbsp peanut butter
4 tsp soy sauce
2 tbsp sesame oil
1/2 cup rice vinegar
1/2 cup canola oil
2 tbsp sugar
1/2 cup chopped cilantro
salt and pepper to taste

 

 

Directions:
So my bro dad and I went to Denver to do a little Christmas shopping last week, you know, at Cherry Creek Mall where the serial shoppers come in droves to just spend the shit out of their money. It was overwhelming to say the least. Some good did come of it however. We had a fantastically heady lunch at Cherry Creek Grill, a staple of Denver eateries. Whilst there I indulged myself in a peanut slaw that they had created. It was god damn delicious. Needless to say, I took it upon myself to recreate this dish to the best of my ability and surprisingly I succeeded. Hell, I killed it.

Cabbage can get a little old, so I added kale to this to give it a little extra flare. That also means that i had to do a little extra work. First, tear the kale off the stalk and put it in a gallon freezer bag with about 3 tbsp rice vinegar, 2 tbsp soy sauce, and a little sesame oil. Leave in the fridge for the next 20 minutes while you make everything else. Kale is kind of tough so leaving it in a bag with the oil and vinegar helps soften it up a little.

Next, strip your cabbage however small you want it to be, and throw it in a bowl with the shopped cilantro. You can also roast your peanuts now for an eventual combining moment.

In a mixing bowl combine the soy sauce, sesame oil, peanut butter, salt and pepper, and vinegar. Whisk together until relatively smooth (depending on the peanut butter you use this may not be an exact science). Then slowly pour in the canola oil while mixing to make sure it emulsifies.

Take the Kale out of the fridge and shop into something that resembles slaw size pieces. Combine it with the cilantro, cabbage, and peanuts.

Pour your peanut buttery concoction over the slaw and mix well. Add salt and peps as desired. This dish is the bomb, we had it with our homemade chicken pot pie.

Landsman Noodle Soufflé

About the Music: If there was one iconic dish of my childhood it would be Noodle Souffle – or just Noodle Pudding as it’s more commonly referred. My mom made it constantly and the recipe you see before you has been passed down and tweaked from generation to generation. Actually, this recipe appears in a cook book my aunt published in Montreal a few years back. Since this dish transports me back to when I was 7, we figured that it would be fitting to pick music our parents would have been playing in the kitchen during that time period. I hope this dish, and its accompanying tunes take you back to the good old days when food just appeared before you and you never had to make it yourself.

Prep time: 30 Minutes
Cook Time:35 Minutes – 1 hour
Serves: 12

Ingredients:
1 lb Broad egg noodles
8 Large eggs, separated
1 1/2 lbs (680g) cottage cheese
2 Cups sour cream
1 1/2 Cups white sugar
1/2 tsp salt
Zest of 2 lemons
1 Stick o’ butter

 

 

 

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan or a dozen ramekins if you really want to get fancy with it. In a large pot cook the egg noodles according to the package – make sure they are a little al dente. Drain and rinse the noodles in cold water, return to pot and set aside.

In a large bowl cream together egg yolks, cottage cheese, sour cream, sugar, salt, zest and butter. Add half of the cheese mixture to the noodles and pour the creamy goodness into whatever container you chose for baking – filing about half way up. In a large bowl, beat the egg whites whole a while until the frothy part becomes a little more stable, its referred to as soft peaks. Mix the beaten eggs with the remaining cheese mixture and pour on top of the noodles.

Bake for 1 hour or until golden brown (35 minutes for ramekins).

  • Tina

    I love it – and truly appreciate the music – if only I had playlists like this when I cooked – then perhaps more food would have magically appeared before my kids! – I would have cooked even more!!!

    Love “Aunty Tina” – from Montreal