Scotch Eggs

Hard Boiled Scotch Eggs

I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already. What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried. They are very simple to make and very tasty. Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle. So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.

How To Make Scotch Eggs

For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping. Season the flour with the salt, pepper and paprika in one bowl. In another, beat the eggs to make a wash. In the third bowl you will add the bread crumbs. If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth. Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape. Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick. Then let them rest for 5 minutes before frying. For deep fryers, cook at 350 for 3 1/2 Minutes. For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once. Dab on paper towels then serve your Scotch Eggs or refrigerate.

Scotch Eggs Ingredients:

1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying

Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.

Chicken Lettuce Wraps – P.F. Chang’s Recipe

The Best Chicken Lettuce Wraps

This Chicken Lettuce Wraps recipe is the king of Lettuce Wraps and it’s not just because I say so. This is the original P.F. Chang’s recipe. I’m talking about everything down to the last drop is the exact ingredients you would find being taught to the Pantry chefs that crank out hundreds of these plates a day. So needless to say, this ain’t no “Copy Cat!”

Making Chicken Lettuce Wraps

The secret to this Chicken Lettuce Wraps recipe is 70% pre-prep. That means any and everything you can make ahead of time, get it done. That’s also what makes this appetizer so great. It’s something that can be sitting in your refrigerator until you’re ready to whip out fresh, hot and crisp wraps in just a matter of minutes. The Chicken mix can be pre-made and mixed with the Shitake Mushrooms and Water Chestnuts. The Sauce can be made in advance. Now all you have to have is cold crisp lettuce. P.F. Changs soaks theirs in ice water, FYI.

So, as you know, I clearly didn’t invent this recipe but I most certainly have taken the time to prepare, film, edit, produce and teach this amazing dish to you by way of this “How to” video posted down below. So please take note that I show you how to cook P.F. Chang’s Chicken Lettuce Wraps in the comfort of your own home, via this tutorial.

If you’re interested in other P.F. Chang’s recipes, please check out this selection and click on any that you might be interested in: Barbecue Spare Ribs, Chinese BBQ Sauce, Garlic Noodles, Red Sauce Wontons, Wonton Soup, Firecracker Shrimp, Mongolian Beef, Curry Chicken Salad, Shrimp Dumplings, Pot Stickers, Dan Dan Noodles, Cantonese Chicken, Japanese Cold Cucumber, Salt and Pepper Calamari!

Chicken Lettuce Wraps Ingredients:

1 Lettuce Head
1 lbs Ground Chicken, cooked
1 cup Shitake Mushrooms, chopped
1 cup Water Chestnuts, chopped
2 Green Onions, chopped into scallions
1 Garlic clove, chopped
Salt and Pepper
2 tbsp Cooking Oil
1 tbsp Sesame Oil
Fried Rice Noodle is Optional

Sauce

1 pt Mushroom Soy, (Soy Sauce is fine)
1 pt Oyster Sauce
1 pt Michiu Rice Wine
1 pt Sugar
White Pepper to taste

3 oz of Sauce to every Cup of Chicken Mix. You will need 12 oz of sauce for all of the mix in this recipe.

Cook the Ground Chicken First. Chop all the veggies and separate the Scallions and the Garlic from the Shitake Mushrooms and Water chestnuts. Mix the Water chestnuts and Mushrooms with the Ground Chicken when it is finished cooking, and add salt and pepper to taste. Add all the Sauce ingredients together and stir. Then in a hot Skillet set on High, add the cooking oil, immediately followed by the garlic and 1 cup of chicken mix. Toss and turn for approximately 1 minute. Add 3 oz of sauce, then stir and add 1 oz of Scallions and 1 tbsp of Sesame Oil then Plate. Cut the Lettuce head in half and serve with the mix. Enjoy this Chicken Lettuce Wraps recipe and don’t forget to tell your friends where you got it!

Lobster Tail with Claws

Lobster Tail with Claws Ingredients:

1 Lobster Tail, thawed
2 Claws
2 tbsp Olive Oil
Paprika, a few shakes
1 tbsp Butter, softened
1 sprig Fresh Parsley, chopped
1 Garlic Clove, minced or chopped
1/4 cup Hot Water

Cut the Lobster Tail down the center of the top center towards the fan of the tail. Pull the meat out and prop over the top of the shell, leave the meat attached at the very end of the fan tail. Fully coat the meat with Olive Oil, then shake Paprika over the top. Place in an Oven safe dish and bake at 375 degrees 1 1/2 minutes per oz. For example, 10 oz Lobster Tail bakes for 15 minutes. If the claws weren’t previously cooked, add them to the baking, otherwise wait for the broil. After baking, mix the Butter, Garlic and Parsley together and smear over the top of the Lobster meat. Place the Claws inside the dish and add the water. Then place the Lobster back in the oven under a High Broil, approximately 6 to 8 inches away from the heat and cook for another 3 to 5 Minutes. Watch it carefully so it’s not to burn, but allow a nice crisp golden color over the top.