California Lettuce Cups Recipes

ANTIPASTO LETTUCE CUPS

Antipasto Lettuce Cups image

The beauty of this appetizer is that it is completely "no cook." All you need are some room temperature ingredients: meats, cheeses, veggies and some lettuce, and you have the perfect quick snack for cocktail time!

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 14 to 16 lettuce cups

Number Of Ingredients 11

Ingredients

3 ounces Genoa salami, diced
3 ounces soppressata, diced
3 ounces fresh mozzarella, diced
3 ounces provolone, diced
1 12-ounce jar marinated artichokes, drained and chopped, marinade reserved
1 cup cherry tomatoes, quartered
1/2 cup pitted Castelvetrano olives, chopped
10 to 12 Peppadew peppers, minced
1/4 cup red wine vinegar
14 to 16 leaves Little Gem lettuce
Torn fresh basil, for topping

Steps:

Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl.
Divide among the lettuce cups. Sprinkle with basil.

ASIAN CHICKEN LETTUCE CUPS

Asian Chicken Lettuce Cups image

Provided by Guy Fieri

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 tablespoon sambal oelek (Asian chili sauce)
1 tablespoon plum sauce
1 tablespoon hoisin sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped fresh cilantro
1 teaspoon sesame seeds, toasted
1/4 teaspoon toasted sesame oil
6 tablespoons canola oil
1 pound skinless, boneless chicken thighs, diced
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced sugar snap peas
1/3 cup diced red onion
1 teaspoon minced peeled ginger
1 teaspoon minced garlic
1/3 cup mung bean sprouts, halved
1/2 cup sliced shiitake mushroom caps
2 tablespoons diced scallions
1 tablespoon crushed peanuts
6 wonton wrappers
Kosher salt
Iceberg lettuce leaves, for serving
1/2 teaspoon black sesame seeds

Steps:

Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

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