Welcome to my first post in the 4 ingredient challenge. The scoop with this challenge is that everyone uses the same 4 ingredients and we see what we can come up with. The exciting part about it for me is that the group of bloggers consist of my favorite BBQ bloggers.
For my first post in this challenge, the ingredients that must be used are turkey, soba noodles, almonds, and a vegetable that is not green. It didn’t take me long to figure out what I wanted to do with these ingredients as they were screaming Thai flavors, so I decided to do a Thai BBQ Turkey Lettuce Wraps and using carrots as my vegetable, that is not green.
For the turkey I used a Turkey Tenderloin that I seasoned with a Thai BBQ rub and grilled over direct heat and basted with a Thai BBQ sauce during the last 10 minutes of grilling. To form the lettuce wraps, I place the cooked soba noodles on top of the lettuce then topped the soba noodles with a bit of the Thai BBQ sauce, then came the turkey, carrots and a tad bit of cilantro and finally topped with some sliced almonds. The BBQ sauce ended up with wonderful flavors to it, a bit of heat, a bit of sweetness, and a tad saltines to it. These lettuce wraps came together quite well and were full of flavor.
Ingredients:
- 1 large turkey tenderloin (1 1/4 – 1 1/2 pounds)
- Thai BBQ Rub (recipe below)
- Thai BBQ Sauce (recipe below)
- 2 Carrots, julienned
- 1 bundle Soba Noodles, follow directions on package for cooking
- 1/4 cup cilantro, chopped
- 4 ounces slivered almonds
- Leafy lettuce
Directions:
Season the turkey tenderloin with the Thai BBQ rub, make sure to get it a good heavy coating. Cover and place back in the refrigerator for about 4 hours. Prepare the grill for direct grilling over medium heat. Make sure to flip the tenderloin about halfway through grilling. With about 10 minutes left, take about 1/2 cup of the BBQ sauce and coat the turkey with the sauce and finish grilling till the juices run clear. Remove the turkey from the grill and let rest for 10 minutes. Thinly slice the turkey tenderloin and build the lettuce wraps. Serve with remaining BBQ sauce.
Thai BBQ Rub Ingredients:
- 2 tablespoons garlic powder
- 1 1/2 tablespoons turmeric
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 2 tablespoons salt
Thai BBQ Rub Directions:
Combine all ingredients in a bowl and mix well. Store in airtight container.
Thai BBQ Sauce Ingredients:
- 1/2 cup oyster sauce
- 6 tablespoons ketchup
- 1/4 cup molasses
- 2 tablespoons fish sauce
- Juice of 1 lime
- 1/4 cup honey
- 8 cloves garlic, finely chopped
- 1 inch piece ginger, finely chopped
- 1 tablespoon chili powder
Thai BBQ Sauce Directions:
In a bowl combine all ingredients and mix well. Cover and place in refrigerator for 4 hours to let the flavors bind together.
Be sure to check out the post from the other 4 Ingredient Challenge bloggers:
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Jerry Russel of Cooking by the seat of my Pants!
Cooking by the seat of my Pants began life as a way to document our culinary misadventures. Since then it has become our way to encourage people to cook without boundaries or recipes. To just get in the kitchen and cook something from the heart.
Bob Fukushima of Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
{ 13 comments… read them below or add one }
Yes please! That looks amazing.
Thanks Sommer! I was really happy on how they turned out.
Now I am unhappy with my post, that looks like a great summer dish. Well done first entry.
Thanks Bob! Definitely some ingredients I am comfortable with. Big credit goes to My wife for making it look so wonderful, she took care of the plating and picture taking for me and is far more superior in the artistic side of life than I am.
Aww, thanks
I was amazed how well the picture turned out…hopefully its not a fluke! LOL.
BTW, these were SO GOOD. There were no leftovers. There was only extra sauce left which I wouldn’t let him throw out. I used it on sandwiches and open-face quesedillas (tortilla, steak, onions, shredded carrots and goat cheese, then a drizzle of this sauce) over the next week. I was actually sad when I made the last one and ran out of sauce.
These really look so fresh and delicious. I haven’t had lettuce wraps in a while!
Awesome recipe, and it looks so summery! Mine was a bit more tame and perhaps a bit more fall in feeling, but up here in AK it’s really hard to tell what season it is sometimes.
Great job.
Wait we still have seasons? This has been one crazy year for us in Iowa (a little more than most years). Thanks Jerry for the compliment, much appreciated!
What a great looking dish, and just in time for summer. Like Bob, it’s making me unhappy with my entry…
Hi Jason, welcome fellow blogger of the 4 ingredient challenge.
This looks really nice!!
Next month I’m inn again
I adore Thai flavors and this sounds so darn good to me.
Yummy Jason! Love the ingredients.
Nothing Thai about your dish, however, that suits the people who live here fine. Perhaps, Thai influenced would be a better description. Bon appetit.