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Betel leaf wrapped bison balls...
caliking
Posts: 18,727
More fully, Cambodian-style bison meatballs wrapped in betel leaf.
Picked up "The Slanted Door: Modern Vietnamese Food" cookbook by Charles Phan from the library a couple of weeks ago. Some interesting recipes, but one in particular caught my eye, since I've never known of betel leaves used for cooking. Betel leaves are a sort of mouth freshener in South Asia and other parts, and since the leaves are available at my local Indian store, I figured this was doable.
Started with some fried rice on the blackstone - ginger, black garlic, onion, veg, sesame oil, egg, a little Slap Ya Mama, and a little DP Tsunami Spin.
The Cambodian bison meatball mix was discovered while freezer diving last week, so that made things easier Wrapped the meat in the betel leaves and grilled direct at 400°F.
Plated shot with anchovy pineapple dipping sauce and steamed broccolini. The grilled betel leaves had a woodsy, peppery aroma that complemented the meat well. A spoonful of meat and rice, with a dab of the sauce made for a perfect little morsel. And yes, I could have composed a better shot, but these weren't particularly photogenic.
The weather was gorgeous today, too. I feel like I'm winning
Picked up "The Slanted Door: Modern Vietnamese Food" cookbook by Charles Phan from the library a couple of weeks ago. Some interesting recipes, but one in particular caught my eye, since I've never known of betel leaves used for cooking. Betel leaves are a sort of mouth freshener in South Asia and other parts, and since the leaves are available at my local Indian store, I figured this was doable.
Started with some fried rice on the blackstone - ginger, black garlic, onion, veg, sesame oil, egg, a little Slap Ya Mama, and a little DP Tsunami Spin.
The Cambodian bison meatball mix was discovered while freezer diving last week, so that made things easier Wrapped the meat in the betel leaves and grilled direct at 400°F.
Plated shot with anchovy pineapple dipping sauce and steamed broccolini. The grilled betel leaves had a woodsy, peppery aroma that complemented the meat well. A spoonful of meat and rice, with a dab of the sauce made for a perfect little morsel. And yes, I could have composed a better shot, but these weren't particularly photogenic.
The weather was gorgeous today, too. I feel like I'm winning
A happy BGE family in Houston, TX.
Comments
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Great post and cook.. Love your plated pic.Greensboro North Carolina
When in doubt Accelerate.... -
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Nicely done sir!Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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@caliking That is one mighty fine meal and gorgeous plate up. If you've tried perilla leaves before, how would you compare the taste to these betel leaves?It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Thanks for the kind words. It was something different, and fun as well.
@smokingal - I haven't tried perilla leaves, but after reading a bit about them, they sound like they would do well in a cook like this.
We have a few Korean supermarkets here (99 Ranch, H-mart) and a huge Asian part of town, so I bet they have them. I'll keep an eye out for them the next time we are shopping there.
Thanks for the tip!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Outstanding Caliking!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
What a great idea! Maybe I'll try stuffed grape leaves in the egg!
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Great job! I have to say, when I saw the title, I was happy to see you post that and not @SGH. Would've been a completely different thread.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
zahulio said:What a great idea! Maybe I'll try stuffed grape leaves in the egg!
I can't take credit for the idea., though. This is a Vietnamese dish - bo la lot. I forgot to include that in the title, and was too late to edit it when I remembered.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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See...even the swirl in the sauce bowl...over the TOP!Thank you,DarianGalveston Texas
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I’m going to be a little honest here, I was somewhat disappointed that the title deceived me. However, it’s still a spectacular cook nonetheless. Just wish that it would of been bison testicles
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:I’m going to be a little honest here, I was somewhat disappointed that the title deceived me. However, it’s still a spectacular cook nonetheless. Just wish that it would of been bison testicles#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Photo Egg said:See...even the swirl in the sauce bowl...over the TOP!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That looks amazing, I commend your creativity sirSouth of Columbus, Ohio.
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