Meal: Asian stuffed grape leaves, quickels (see previous post), and coleslaw.

Back Story: This recipe is not mine but was from a Saveur magazine (circa 2002) that has long-since been misplaced. Thank goodness for the internet. I just wing it now, but here’s the recipe FYI. We’ve done this recipe with beef, chicken, lamb, or ground turkey. Never disappoints, always fantastic.

Method: Finely chop ginger and a couple of cloves of garlic to make 1 tablespoon each. Finely chop lemongrass or use preprepared lemongrass like I did, which I think is a MF genius ingredient shortcut. Add about a half a pound of ground meat and mix well with your fingers.

Remove the grape leaves from the jar and give ’em a quick rinse under cold water. Careful, they come out in clusters and you don’t want to rip them. Use about a tablespoon of filling for each grapeleaf. Shape the meat a bit. Secure the sides and roll it up. I skewer them with a metal skewer because it makes them easy to flip.

Sautéed in a hot oiled grill pan for about 12 minutes turning a few times. Enjoy with whatever kind of sauce you like.

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