Tag Archives: Padma Lakshmi

Thai-Indian Beef Lettuce Cups #SundaySupper

Thai-Indian Beef Lettuce Cups

Welcome to another Sunday Supper, where we are having Finger Foods for Dinner! I think we’d all agree that our inner children rejoice at any opportunity to not have to pick up a fork, right? I chose to make lettuce cups, one of my new favorite foods, and helpful that it’s lighter fare made delicious, too.

Thai-Indian Beef Lettuce Cups

Certainly not always, but lettuce cups are often of the Asian persuasion, and this one fuses the heat and ginger of Thailand with the curry of India for one delicious and SPICY hand-held meal. Spicy enough, in fact, that you should not congratulate yourself on eating low-carb until AFTER you’ve managed to get through this without guzzling a beer to cool off your burning lips and tongue. I deserve absolutely zero back pats on this front.

Thai-Indian Beef Lettuce Cups

But, it’s wickedly delicious, with incredible and complex flavor and the perfect texture. Oh, and you can totally back off on the heat level if you want. Combining lean beef (which I’d highly recommend for this purpose) and a drizzle of sesame oil at the end makes for the perfect pleasantly oily texture to complement the heft of the ground beef and soft lettuce leaves. This is one of my few repeat meals. Enjoy!

Thai-Indian Beef Lettuce Cups

And make sure you check out all the fun Finger Foods brought to you by my fellow Sunday Supper bloggers!

Source: Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
2 heads butter lettuce, or Boston lettuce
3 tbs canola oil
1 ½ lbs. lean ground beef
1 cup diced yellow onions
1 tsp minced garlic
1 tbs minced fresh ginger
4 serrano chiles, or 20 green Thai chiles, chopped (you can seed the serranos if desired)
1-2 tbs soy sauce
1 generous tsp curry powder
1 tsp amchoor (dried mango powder), optional
1 cup rough chopped fresh mint
1 cup rough chopped fresh basil
1 ½ tbs fresh lemon juice
Salt, to taste if needed
1 tbs toasted sesame oil

Directions:
Separate the lettuce leaves, discarding any that have browned or wilted. The inner leaves tend to be sturdier and better suited for lettuce cups. Dry the leaves well if needed and set aside.
Preheat a large skillet over medium-high heat. Add the oil, then the beef, crumbling and cooking until no traces of pink remain. Lower the heat to medium and add the onion, garlic, ginger, and chiles. Cook, stirring frequently, until the onions are soft, 5 to 7 minutes.
Now add the soy sauce, curry powder, and amchoor if using. Stir to combine then turn the heat to low and let it simmer very gently for a few minutes to let the flavors marry well.
Stir in the mint, basil and lemon juice. Taste for seasoning and add salt if needed.
To serve, spoon the mixture into the prepared lettuce cups and lightly drizzle sesame oil over each cup. Serve immediately.

Pinky Appetizers

Manual Mains

Digit Desserts

Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lobster Bruschetta #SundaySupper

Lobster Bruschetta

Welcome to Sunday Supper! Today we bring you a theme of Red Carpet Party, in honor of the Academy Awards airing tonight! This event happens once a year, is undoubtedly a bigger deal to some than others, but it can be seen as a very fun excuse to gather with friends and eat fancy, elegant food. And you know, my friends, they would *never* do this, but I’ve heard that *some* groups of friends might well, be catty and pass harsh judgment upon *critique* some of the fashions strutting up and down the red carpet, and maybe even have a money pool and get really competitive over who picked the most winners. See, it can be extremely fun! (From what I’ve heard, nudge nudge wink wink).

Lobster Bruschetta

But, everyone over at #SundaySupper agrees, you need some fancy-pants food to get the party started right. So I’m doing my part with this amazing Lobster Bruschetta. This is sort of a play on a lobster roll, but more sophisticated and a touch spicier from those serrano chiles. I seeded my chiles, and the heat level was surprisingly mild – so if you want some real heat, I’d highly suggest leaving those seeds in! The flavor is so delicious, with sweet tender chunks of lobster meat nestled in creamy mayonnaise and there’s a pop of fresh herbs in every bite.

lobster bruschetta

Tonight it’s just me and Matt watching the Oscars. We’ll likely have a contest between ourselves on who can pick the most winners. And then we’ll reminisce about taking a little weekend getaway to Los Angeles a few years ago, where we strolled down Hollywood Blvd, mostly to say we’d seen it, but we did stop at Kodak Theater and seriously could not believe how small it was!!! There seem to be some insane camera tricks involved when they air the show, because the red carpet looks so much grander on television than in person. So I’m sure we’ll make jokes about that. 🙂

Lobster Bruschetta

Everyone enjoy this elegant little appetizer! Your guests will be very impressed; and shrimp could easily be subbed in for the lobster if you want. It will still be quite delicious! Oh, and make sure you check out the Red Carpet Party the rest of my Sunday Supper group is throwing, it’s sure to be incredible and fit for the occasion. Enjoy!

Lobster Bruschetta

{One Year Ago: Margarita Meringue Pie}
{Two Years Ago: Peanut Butter Fritters; Sloppy Joe Pot Pie}

Source: Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
8 (1 inch) slices of crusty sourdough bread, grilled or toasted on both sides with a generous amount of olive oil
2 large ribs of celery, finely chopped
½ cup chopped fresh chives
½ cup chopped fresh flat-leaf parsley
3 serrano chiles, stemmed, seeded if desired, and minced
½ cup good quality mayonnaise
2 tbs good quality extra-virgin olive oil
1 tsp fresh cracked black pepper
Kosher salt, to taste
About 1 lb. cooked lobster meat, cut into chunks

Directions:
Place the grilled bread slices on a platter.
In a large bowl, combine the celery, chives, parsley, chiles, mayonnaise, olive oil, black pepper, and salt. Whisk or stir to combine and work out any lumps the mayonnaise may have to offer. Now add the lobster meat and gently fold in until combined.
Top each bread slice with 2-3 heaping tablespoons of the lobster mixture. You can of course garnish with either chives or parsley, but I found it wasn’t necessary, for taste or looks. Serve immediately and refrigerate any leftovers.

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Indian-Spiced Cranberry Chutney

Indian-Spiced Cranberry Chutney

Continuing the countdown to Thanksgiving, I wanted to share a few more Big-Day-Appropriate dishes with you. Although, some of my original plans aren’t going to grace the webpages of this little url. As I’ve been recipe testing Thanksgiving dishes, I’ve had some serious floppers! Some were recipe flops, while some were picture flops, and I think pumpkin pie just hates me this year. But, anyways…

Let’s talk cranberry sauce! To be quite frank, it’s something I never really understood. Growing up, I would never add any to my plate. I just didn’t get it. I mean, is it a side dish? It doesn’t seem substantial enough. Is it a sauce to go over the turkey? Well, I figured not because then why would there be gravy?

cranberries

I suppose it’s still a bit of a mystery to me, as far as where it comes from and why it’s there, but I freely acknowledge that I was in the minority by not eating any all those years. So here is my answer to the whole, cranberry sauce thing – an Indian spiced, thick and chunky chutney!

Indian spiced cranberry chutney

It’s easy, it’s delicious, and it’s a twist from the usual ordinary sauce. If you’re scratching your head right now, wondering how this could possibly fit in to your traditional Thanksgiving spread, that’s fine; all I ask is that you read on and allow me to convince you of its merits.

Thanksgiving leftovers panini

First of all, the Indian flavors are not overwhelming, so you really don’t need to make any part of the rest of your meal Indian to have this complement your table. It’s just a hint in the background. Secondly, it’s really thick, so it won’t get all liquid-y and run into your potatoes or green bean casserole. Win! And thirdly, it’s insanely good on leftover sandwiches the next day!

Indian Spiced Cranberry Chutney

Try it. See what you think. Report back. 🙂

Source: adapted from Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
4 tbs olive oil
24 oz. fresh cranberries (or thawed if frozen)
3 tbs sugar
1 tsp cayenne
Kosher salt
1 ½ tsp garam masala

Directions:
In a medium to large nonstick stockpot, heat the oil over medium heat. Add the cranberries and sauté, stirring intermittently. Once the cranberries have softened and most of them have burst open, about 25 to 30 minutes, add the sugar, cayenne, and salt. Lower the heat to medium-low and add the garam masala. Continue to cook another 15 to 20 minutes, until the mixture is a thick, uniform sauce and all the cranberries have completely burst open. You can help them along by using a rubber spatula to press an individual cranberry against the side of the pot until it bursts. It’s like the food equivalent of popping bubble paper!
Keep covered on low until needed, or cool and refrigerate in an airtight container if not using right away.

Basil and Blood Orange Salad

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As we are drawing near to the end of blood orange season (in my grocery store, at least) I thought it fitting to have just one more blood orange post for this season. I know I can’t possibly be the only blood-orange-obsessed person out there. They are just so beautiful! I love the striking red color of their insides, made all the more remarkable because their outsides look so much like a regular old orange. (So much so that when a careless shopper puts a regular navel orange in with the blood oranges, you’re likely to take that one home and not realize it’s a navel orange until you slice it and then be tempted to throw a big, fat tantrum. Or so I’ve heard.)

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I’m so glad they are a winter fruit – it’s so lovely and appropriate that during the longest, coldest, grayest, dreariest month of the year, we are graced with cheery, bright, happy exotic-looking citrus. It’s like a consolation prize from Mother Nature. As easy as they are on the eyes, I also adore the flavor of blood oranges. They are a bit sweeter than navels, but still bright and citrusy. Sigh…. I love them….

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Alas, they are only available up here during the month of January, so during that time, they frequently grace my grocery cart. Then I get them home and have to figure out how to showcase them. This salad was a fine idea. I’m always a fan of spinach salads and tend to prefer them over romaine lettuce salads. I loved the addition of the basil, too. But what really made this salad was the dressing, particularly the inclusion of Sichuan peppercorns. If you must, you can substitute regular black peppercorns. But I would highly, highly recommend hunting down Sichuan peppercorns. They add a smoky richness that really makes the dressing, and the whole salad sings as a result. So refreshing and delicious on a gray day.

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Source: adapted from Tangy, Tart, Hot and Sweet by Padma Lakshmi

Ingredients:
2 tbs balsamic vinegar
1 tbs lime juice
1 tsp crushed Sichuan peppercorns
Kosher salt
1/4 cup olive oil
5 ounces baby spinach leaves
3 cups fresh basil leaves, stems removed, coarsely torn
1 cup dried cranberries
4 blood oranges, peeled, pith removed, and sliced into circles
1 cup pepitas, roasted and salted

Directions:
In a small bowl, combine the vinegar, lime juice, peppercorns and salt. While whisking, drizzle in the olive oil and continue whisking until emulsified. Set aside.
In a large salad bowl, mix together the spinach, basil, and cranberries. Just before serving, pour the dressing over the greens and toss to combine. Lay the oranges on top of the greens and arrange nicely. Sprinkle the pepitas over top and serve immediately.