I made another round of lettuce wraps, but this time I did it in St Thomas for my Dad’s birthday. There was a lot of cooking going on and not a long of photography going on : (
I made him pistachio cupcakes, but they didn’t get documented. Overall I’d give them a B, good but not my best baking.
I didn’t take any pictures of the lettuce wraps themselves but I’ve made them enough this summer you get the jist. I did go all the way this time though making three meats… Shrimp, Chicken, and Tenderloin (each marinated separately of course).
Being on St Thomas food options are limited. My mom managed to find the only corn on the island right before I arrived, and thankfully she did or we would have had no corn. Bean sprouts, that was a joke but I improvised and came up with this delicious salad instead:
- Baby Mushrooms
- Cherry Tomatoes
- Olive Oil
- Lime Juice
I did the usual for the lettuce wraps… Lettuce, Rice Noodles, Meat, and then did a huge veggie salad instead of a small corn salad and bean sprouts covered in lime juice. And honestly this salad was the best one yet!!!
Roast garlic bulbs, I did two, with olive oil and salt in a foil wrap on the grill.
Roast onion, with salt and butter in a foil wrap on the grill.
Grill corn husked and lightly brushed in olive oil on the grill quickly only to get a nice charred look and taste.
Make a foil packet with the mushrooms and radish adding s&p and olive oil. Cook until veggies are soft.
Chop cherry tomatoes into quarters.
In a large bowl mix everything… the roasted garlic bulbs, chopped roasted onion, corn sliced off the cob, mushroom and radish and all the juices in the foil, and lastly the chopped tomatoes. Season with more salt and pepper, olive oil, and lime juice. And that’s it. It should be delicious like mine!!!!
And of course you can’t find bibb lettuce anywhere on the island so we used romaine hearts for little lettuce boats, worked just as good!