• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • News
  • Lifestyle
  • Wellness
  • Cuisine
  • Product Reviews
  • Subscribe
Cannabis News and Culture Magazine

Cannabis News and Culture Magazine

Cannabis News and Culture Magazine

Emerald Media News Subscription
  • Print Magazines
  • 100+ Minority-Owned Companies to Support
  • No Pipe, No Problem
  • Blunt vs. Joint
  • The Cost of Cannabis in Each State
  • Calculating Your Edibles Dosage
  • Flintts Mouthwatering Mints

Wrapped in Leafy Goodness

March 30, 2012 by Emerald Media Group Leave a Comment

I love making and eating lettuce wraps. They are versatile, easy and fun to eat. They look impressive on the plate and when people are served there is almost always an “o my, that looks good” to follow. You can put anything you like on your wraps. Trust me when I say that these wraps will make you and your guests smile and you will look and feel like a culinary genius.

When making wraps I go with the season. If it’s hot outside like it is in Chico during the summer I will usually make them with a spicy sausage topped with a little cabbage and an Asian sauce I make. Since it is winter I made two different types involving beef spare ribs on one and beer battered shrimp on the other.

The wrap on the right involved braising beef short ribs in beef stock and porcini mushrooms. I used my Fagor all-in-one cooker for this task. I cooked them on the slow cooker setting set on high for about 3 hours. At the three hour mark I removed a cup of the liquid and placed into my sauce pan to reduce. I reduced that liquid by half so I had a nice sauce to finish the wrap with. The wrap itself was just some of the rib meat and shredded cabbage topped off with a tablespoon of the sauce. This warp was flavorful and very basic but that is the best part, lots of flavor with very minimal ingredients.

The next wrap is a wrap that I got the idea for out of my vegan cookbook called Veganomicon written by Isa Moskowitz and Terry Romero. The recipe itself is called Corn and Edamame Sesame Salad. The corn and edamame is seasoned lightly with soy sauce, sesame oil and sesame seeds. The salad itself can be placed on anything but in the cookbook it is placed into radicchio cups. I loved the radicchio but my brother said it was a little bitter for him. So use your taste buds on this one. If you would like the recipe just send me a message.

Now as you can see from the picture I added a little something extra. It is a beer battered shrimp. I made my batter with a Bigfoot beer from Sierra Nevada brewery. The beer’s deep flavor complemented the salad perfectly. The reason the shrimp looks dark is not because I over fried it but because I used an Emeril spice mix that my mom gave me for Christmas. Beer batter is something that I have spent years getting just right. The key to frying anything properly is oil temperature. I get my oil to about 350 degrees before anything goes in. Remember that once you start to fry anything your oil temperature will drop and if your oil isn’t hot enough to begin with you will end up with a soggy mess. Keeping your oil at the right temperature will ensure that whatever you are frying will cook properly and it will ensure that your finished product doesn’t absorb too much oil in the cooking process.

I hope that this article will give you the confidence to step outside of your traditional meals and maybe see your lettuce as more than just an accessory to dinner. It makes a great vehicle for just about anything you can think of and makes eating dinner fun to eat.

 

Written By

David Aguiar
Photo submitted by
David Aguiar

 

Filed Under: Edibles Tagged With: edibles

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

Subscribe to Emerald's Newsletter

loader

Advertise Here

Categories

Sustainability

seaweed naturals

SeaWeed Naturals Combines the Power of Seaweed with Cannabis to Further Ocean Restoration

April 3, 2022 By Maggie Horton

fungi climate change

Research Finds Fungi Help Ease Climate Change and Benefit the Environment

March 30, 2022 By Julia Meyer

climate crisis and the pandemic

“We Can Act:” What Bending the COVID-19 Curve Teaches Us About the Climate Crisis

April 21, 2020 By Melissa Hutsell

Footer

  • Subscribe
  • About
  • Contact
  • Privacy
  • Press

Recent

  • Alyza Brevard Rodriguez: Paving the Path to Progress in New Jersey’s Cannabis Industry
  • Unlocking Banking Reform: CEO of Safe Harbor Financial Sundie Seefried Discusses the SAFER Banking Act and the Future of the Cannabis Industry
  • Pioneering Pleasure: Lavinia’s Katie Enright Redefines Sexual Wellness with Plant-Powered Innovation
  • Cannabis Culture Meets Creative Collaboration: Gelato Canna Co. and Phix’s Innovative Partnership
  • Dutchie’s Bryan Barash Sheds Light on the Future of Cannabis Banking with SAFER Act

Search

Copyright © 2023 · The Emerald™ · News & Lifestyle Magazine

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Cannabis News and Culture Magazine
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.