Wednesday, September 29, 2010

Post Repeat

Hello bloggie friends!  I hope your Wednesday if off to a good start.  I’m excited because we are ripping out the floor in our kitchen and great room today and getting new tile installed tomorrow!  I’m not excited about the mess and losing the kitchen for a few days, but the end result will be worth it!  This may mean that my blogging could be sketchy the next few days.  We shall see…

I’m reposting a recipe I created a while back that still gets many anonymous comments.  It is my copy-cat version of the lettuce wraps served at FEZ, a contemporary Mediterranean - inspired restaurant in downtown Phoenix.  Hip, urban, and just a little bit different, it was the menu – particularly the lettuce wraps, that will keep me coming back.

Here is the menu description:

fez lettuce wraps

minced grilled chicken with dried pears, dates, dried cherries, almonds, pomegranate vinaigrette & romaine cups

My Version:

IMG_1488

I played with a the pomegranate molasses and a few other things to get just the right taste of the pomegranate vinaigrette.  Mmmm...just as I remember it to be, tangy, with a hint of sweet.  Perfect! 

Romaine leaves are used rather than iceberg.  I like the difference, as I think it creates a prettier presentation, and easier "wrap," and slightly better nutrition.  I didn't feel like running out to the store, so I substituted a dried fruit mixture that I had in the pantry for the dried pears and cherries.   I always have dates on hand, so they were added in as  well.  Although, I do want to make these again and try the pear/cherry fruits. 

FEZ  Mo’s LETTUCE WRAPS

1 – ½ cup grilled chicken, diced

½ cup jicama, diced

1/2 cup dried fruit trail mix (or dried pears and cherries)

½ cup (8-10 dates) slivered

sliced almonds

1-2 heads of Romaine lettuce

Pomegranate vinaigrette

Pomegranate Vinaigrette:

¼ cup pomegranate molasses

2 Tbsp. Red wine vinaigrette

1 heaping tablespoon Dijon mustard

1 Tbsp. Honey, or more – to taste

2 Tbsp extra virgin olive oil

Mix chicken ingredients together and add ½ of the vinaigrette. Stir to combine. Lay out romaine lettuce leaves over plate. Add chicken mixture and leave extra at bottom of leaves. Cover with slivered almonds and drizzle remaining vinaigrette.

Not your typical lettuce wrap, hese are delicious as a light lunch, or great as an appetizer to bring to a dinner party.  Let me know if you try them!

Have you ever copied a restaurant meal or appetizer and feel you succeeded? 

This is probably the closest I’ve come to recreating the real thing. 

7 comments:

  1. I have a few dishes I want to re-create but need to experiment a bit more in the kitchen.

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  2. I'm not creative enough to come up with copy cat recipes but I've successfully made a few from copy cat recipes....my favorite: Cheesecake Factory's Avocado Egg Rolls!

    P.S. I'll get thoese two recipes to you as soon as I can. I'm not sure how to work my scanner (probably should figure that out) so I'll type them out for ya!

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  3. Oh those look better than a restaurant meal! I love making my own version of lettuce wraps, fajitas, etc. A lot more freshness!

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  4. Same here, I re-cook the recipe every time I’m not satisfied with the result.

    catering nyc

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  5. Awesome tuna and potato salad with oranges. I'd definitely try this one. I think it's good for my diet.

    nyc catering

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  6. That looks very delicious. I'm glad that you shared this recipe to us. I would really try it sometime.

    -Lobster Tails Cooking Tips & Recipe

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