Sunday, August 2, 2009

Lunchtime Scramble

Despite what many of you seem to think, I get just as burned out thinking up things to make as you do. This afternoon was one good example. It is hot, we are all hungry, there are no leftovers, and nobody wants to do much in the way of cooking.

Thinking fast I did a quick rundown of what we had and how they could possibly be combined in a hurry. We received a basket with some iceberg lettuce (from who we don't know) and some other things a few days ago. As we did not grow any head lettuce this year and we don't buy iceberg it made for a launching point in thinking about a meal.

A flash of inspiration caught me and I immediately thought of using the big leaf of the iceberg as a wrapper, Vietnamese-style. Just so happens that I made some Vietnamese inspired sausage.


- Six ounces of sausage browned.
- Remove.
- 2 T sesame oil go in with an onion cut into 1/4 inch rounds (med heat)
- When crisp tender add three cloves garlic and some ginger.
- 30 seconds later add a bit of fish sauce and Sriracha (to taste).
- Add sausage.
- When warmed through move pan to table.
- Make wraps as you go.

Along with the leafs we had thai basil, cilantro and chives on the table. Sriracha (Alexis calls it 'man sauce'...long story) was also present for those who like it hot.

Here is the result:

Joy was experienced by all.

It only took 20 minutes to put together from beginning to end.

Rachel Ray ain't got nothin' on me.


  1. You just happened to have Thai basil hanging around, mr. ghost of the galloping gourmet.

  2. If I had only a handful of things to grow one of them would most definitely be Thai basil. It is amazing stuff, essential for a lot of Asian cooking, and goes well with lots of desserts (e.g. anything with strawberries or watermelon).