Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Minced Chicken with Vegetables in Lettuce Cups 4 large Boston lettuce leaves, washed and spun dry 2 tablespoons hoisin sauce 1/2 skinless boneless chicken breast chilled (about 6 ounces) 1 1/2 teaspoons cornstarch 2 teaspoons dry white wine 1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine 1/2 red bell pepper, chopped fine 1/4 teaspoon salt 1 large egg white, beaten lightly For Sauce 4 teaspoons oyster sauce 1 teaspoon Asian sesame oil 1.2 teaspoon sugar 1/4 teaspoon white pepper 1/2 teaspoon salt 2 tablespoons vegetable oil 1 small garlic clove, minced 2 tablespoons pine nuts, toasted Brush inside of each lettuce leaf with 1/2 tablespoons hoisin sauce and chill. In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine. In a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes. Make sauce: In a bowl, stir together sauce ingredients until sugar is dissolved. In a large saucepan with 6 cups salted boiling water, cook chicken mixture, stirring constantly to break up lumps until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve. In a large non-stick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and cook garlic, stirring until softened. Add chicken mixture and cook, stirring until golden, about 2 minutes. Add sauce and cook, stirring until mixture is coated, about 2 minutes. Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com