What a treat to be in the kitchen with the master chef Wolfgang Puck at the Source, teaching me how to make a sweet and savory Valentine’s dinner and a soufflé that is not difficult to make it rise. Check out our step by step video with him making spicy lettuce cups and chocolate soufflé . His hint: Don’t eat too much on Valentine’s Day so you can stay awake after dinner…and his easy to rise soufflé is the best thing you have ever had in your mouth!
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Wolfgang’s recipe for Lamb Lettuce Cups.
6 oz ground lamb
1/8 cup medium dice zucchini
1/8 cup peas
1/8 cup medium dice waterchestnuts
1 tsp garlic
1 tb sugar
1/3 cup Lamb sauce
4 ea iceberg lettuce cups garnish crisp rice sticks, pine nuts, thai basil, scallions
Plating Instructions
Cook lamb in oil, drain.
In wok, cook aromatics, add zucchini, peas, and waterchestnuts, add sugar.
Add lamb sauce.***recipe below
Add cooked lamb.
Place lettuce cups on plate.
Put small amount of rice sticks in each cup.
Divide chicken mixture evenly amongst cups.
Garnish with basil, pine nuts, and scallions.
***Lamb Sauce
¼ cup garlic
¼ cup sugar
¼ cup sambal
½ cup oyster sauce
¼ cup hoisin sauce
1 ½ cups chicken stock
In a wok, cook garlic in peanut oil.
Add sugar and sambal, cook until sugar is dissolved.
Add oyster sauce, hoisin, and chicken stock.
