One visit to the Juniper Grill will awaken
you to a country club and residential
community that only seems a world away.
Chef Daniel Thompson shows how to make
Chicken Lettuce Wraps.
For more information, visit www.redledges.com
1 ½ cup Water
¾ cup White Vinegar
½ cup Granular Sugar
1 each Bay Leaf
1 each Star Anise
1 ½ TBL Pickling Spice
¼ to ½ cup Kosher Salt
Take what ever product is to be pickled (e.g. cucumbers,
onions, squash) and salt diligently. Place in a strainer or
perforated pan. Combine the water, vinegar, sugar, and spices
in a small sauce pot and bring to a boil for 3 to 5 minutes.
Remove from heat and let stand for 10 to minutes. Wash all of
the salt off of the product and dry thoroughly. Place
product in a container pour the brine over the product and
let set at room temperature for three hours minimum.
Apple Cider & Coriander Poached Chicken
Chicken Breast 8 each
Coriander (ground) ½ cup
Black Peppercorns 1 tsp
Lemon Halves 3 each
Garlic Cloves (crushed) 3 each
Shallots 2 each
Salt 1 ½ TBL
Apple Cider 1 gallon
Curly or Italian Parsley (chopped) 3 TBL
Place all ingredients into a 6 quart pot starting from cold.
Allow liquid to come to a simmer and cook on low for 45
minutes to 1 hour or until tender. Remove chicken from
poaching liquid and allow to cool completely. Gently shred
the cool chicken breasts and combine with chopped parsley.
Apple Cider and Coriander Poached Chicken Lettuce Wraps
Boston Bibb Lettuce 3 leaves
Poached Chicken 6 ounces
Diced Sundried Tomatoes 1 ½ TBL
House Made Pickled Cucumber 1 ½ TBL
Diced Red Onion 3 tsp
Diced Provolone 1 ½ TBL
Basil Vinaigrette 1 ½ TBL
Fill each lettuce leaf with 2 ounces of the poached chicken.
Top each one with the remaining ingredients. All ingredients
are to be divided into thirds (1/3) and evenly distributed
among the three chicken filled leaves.
Cider Vinegar 1 cup
Honey ¼ cup
Dijon Mustard 2 TBL
Basil 2 cups
Shallot 1 each
Garlic Cloves 2-3 each (depending on size)
Salt & Pepper to taste
Salad Oil 3-4 cups
Combine all ingredients except for the oil into the blender.
Once pureed slowly begin to drizzle the oil into the mixture.
Upon initial emulsification continue with a slow steady
stream of the oil. At the end of the process add the xanthium
gum. Taste and adjust if needed.