It’s that time of year again where we typically start thinking of things we can eat or drink to celebrate St. Patty’s Day. I know when growing up, my family would typically make some version of corned beef, and boiled cabbage, with an occasional potato or two. This time of year also excites me as it is when corned beef goes on sale at the local markets, and when I pick up a couple of them, just for storage for cooking later on in the year. But this is not about corned beef, this is about Irish stew.

I make beef stew throughout the year as it is something that is not only really easy to make, but it is pure comfort all around. But this time of year, a put a little twist on the standard beef stew, and that is by adding some awesome beer to it.

The great thing about any stew, is that you can make it your own. Root vegetables, chunks of meat, and a great broth, cooked low and slow make any stew pretty delicious, plus the addition of herbs, and when you throw in wine, or beer, it just make things better.  Happy St. Patty’s and enjoy the Irish stew.

Ingredients:

• 3 lbs of sirloin, cut into large chunks (use lamb if you want)
• 4 tbsp of canola oil
• 1/2 cup of all purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cayenne pepper
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 tbsp tomato paste
• 6 carrots, each cut into four chunks
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 cup of beef stock
• 12 oz of your favorite stout (New Glarus Road Slush)

Heat a large cast iron skillet on medium heat and add the oil.  To a medium sized bowl, add the flour, salt, pepper, and cayenne pepper, and mix well. Add in the large chunks of beef, and toss to coat each piece of the beef. Shake off any excess flour and set and place about five pieces in the skillet.

The goal is to brown the beef, each side, and this will take a couple of minutes per side, however the cast iron holds great heat and really assists you here. Once the pieces are browned, place on a plate, or directly in your slow cooker, which I prefer, otherwise, plate in a large pot on the stove. Repeat the process with the remaining uncooked beef.

Once all of the beef is browned, add in the onions and garlic, and stir in the skillet, keeping in mind that the skillet will be really hot. This will cook quickly. After a couple of minutes, add in about 3/4 of the stout, to deglaze the skillet. Use a wooden spoon and scrape any of the delicious bits from the bottom of the skillet and incorporate into the beer sauce. Add in your tomato puree, beef stock, and mix to smooth out the paste.

Add the sauce to your slow cooker, or pot on the stove, top with the carrots, and pour the remaining beer over the top.
Cook low and slow for approximately 4-5 hours, or until the beef falls apart when it encounters a fork.

Now you are ready to plate. I like to serve this on a large plate, with a serving of Irish colcannon. The flavors of the stout really do something wonderful to the stew. It is unlike a deep red wine on a traditional beef stew, and the subtle flavor really allows this to be a major hit during St Patty’s season. Enjoy.

Simply put, there is something to be said about a great bowl of mashed potatoes. I have a variety of recipes on this site, however, there are only a couple that I really go to, the ones that I find to be super comforting, and the ones that go great with most every comfort dish you could imagine.

Then, along came colcannon. Do not get startled on the fancy name. It basically means killer mashed potatoes with kale, or cabbage for that matter, however my preference leans towards the great color of kale.

There is nothing too fancy about this dish, but I must say, this Irish colcannon is a huge favorite in this house, and what a great way to get some great greens in along the way. Let’s call them healthy mashed potatoes, and the greens always make up for the butter!

Lets get started.

• 8 russet potatoes, peeled, and quartered
• 1 lb of kale, cleaned, and thick stems removed, chopped
• 2/3 cup of whole milk
• 1/4 of a small onion, finely chopped
• 1 1/2 tsp of kosher salt
• 1 tsp black pepper
• 4 tbsp of unsalted butter, plus 1 tbsp melted butter for each serving

Begin by adding your potatoes to a large pot of water. Cover and bring to a boil, then reducing the heat to medium, and slightly uncovered as to not boil over. Cook until fork tender, roughly 25 minutes.

In the meantime, add the milk and onions to a sauce pan, and cook on medium to low heat to warm everything through.

To another small pot of water, add the chopped kale, and bring to a boil, then cover, reducing the heat to a simmer, and cook for about 20 minutes.

Once the potatoes are fork tender, drain, and return them back to the pot on the stove. Allow to let the potatoes cook, evaporating the rest of the water. Strain the kale and squeeze out any moisture by gently pushing on it with the back of a spoon.

Get your masher out, toss in the four tablespoons of butter. Add in the milk and onion mixture, and begin to mash into a nice creamy consistency. Season with salt and pepper, and mix again.

Add in the kale, and mix until everything is incorporated. Taste. Season with any additional salt and pepper.

To plate, add a bit to a small bowl, make an indention into the center, and add in one tablespoon of melted butter.

The Irish colcannon is really amazing. Like I said, the addition of kale, and the warmed onion and milk mixture make this truly comforting. Oh yeah, and if you are wanting to bring it up to another level, add a bit of cooked, crisp bacon. Well, that is for another day. Enjoy.

If you like these, you will also like the awesome Irish Champ.

Back when my wife and I were dating, I made here a really great salad. To this day, I have not forgotten that salad, as it was not only creative in how I presented it, but it was just full of great flavor. So recently, my wife just landed a great job, and after working so hard around the house for the last several months, I thought what a better way to show her how I felt for her, and one way to do this, was through this wonderful shrimp and avocado salad.

The ingredients are simple, yet when combined, really pack the fresh flavors that you would expect in every bite. I think that this might be my wife’s number one salad nowadays, and I think I know why. Lets have you decide.

Ingredients:

• 1 grapefruit, juiced
• 1/2 lime, juiced
• 1/4 cup olive oil
• 2 tsp palm sugar (substitute light brown sugar if you do not have it)
• 1 tbsp white wine vinegar
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp canola oil, plus 1 cup for frying the wontons
• 2 cloves of garlic, minced
• 12-14  jumbo shrimp (known as 16-20s), peeled and deveined
• 6 wonton wrappers
• 1 avocado, chopped
• 1 roma tomato, chopped
• 1/2 small red onion, chopped
• 1/4 cup fresh cilantro, chopped

Begin by making the vinaigrette. To a large bowl add the grapefruit and lime juice, vinegar, sugar, along with the olive oil. Whisk until it is nice and creamy. Add in the ginger, salt, and pepper and set aside.

To a large skillet, add the two tablespoons of the canola oil and bring to a medium to high heat. Add in the garlic, cooking to release a bit of the aroma, about a minute, then toss in the shrimp. Cook for about 6-8 minutes, or until it is a nice pink color, being careful not to overcook them. Remove from the skillet and place them in a bowl, setting aside to let cool.

Clean out the skillet and add in the cup of oil, bringing it back to a medium heat. Add a couple of the wontons, only cooking for about 30-60 seconds per side as they brown quickly. Remove them from the oil, and place on paper towels. Repeat with the remaining wontons.

Add the chopped onion, avocado, tomato, and cilantro to the vinaigrette. Add the cooled shrimp and garlic to the mixture, and stir to combine all of the ingredients. Place in the refrigerator for about 15 minutes to let all of the flavors set in.

To plate, add one wonton as the base. Top with some of the shrimp and vegetable mixture. Add another wonton to that, and repeat. Repeat with one more wonton and salad mixture. Drizzle a bit of the grapefruit vinaigrette around the base, and serve.

My wife likes to eat the salad by picking up each wonton and eating it that way, while I just break right into it. However you stack it, this salad is not only refreshing, but it is really light, and delicious. Throw in some chopped mangos, or pineapple, and you have got yourself some more creative work. I hope you enjoy.

It probably was not until I met my wife when I began to eat pasta dishes. We would go out to eat at an Italian restaurant and she would literally get excited for things like pasta carbonara, or fettucine alfredo, while I on the other hand would order a steak, or something non-pasta related.  It was soon after experiencing my wife’s excitement that I would soon begin to learn how great pasta dishes can be. This excitement allowed me to begin making, or recreating dishes that my wife really enjoyed.

It was not too long ago when we paid our weekend visit to our cousin’s house for a family style dinner. After all, these get togethers are quiet common and it is very unusual when some family member is not hosting a dinner party on any given week. Our cousins do an excellent job at making pasta dishes, and after watching and learning a bit about their techniques, I soon realized that a common ingredient is really reserving a bit of the pasta water, and using a bit of it in making the sauce. But there was one dish, that Charmaigne made that was dynamite, and one that everyone loved; penne vodka.

Since I have been making my sauce on a weekly basis to be used in homemade pizzas, or simply pasta dishes, I thought to myself, let’s make penne vodka! This super simple recipe yields great flavors to be added to penne pasta.

Ingredients:

• 1 1/2 cups of your favorite pasta sauce
• 1/2 cup of grated parmesan cheese
• 1/2 cup of heavy cream
• 1 1/4 cup of vodka
• 1 lb of penne pasta, cooked al dente

See how simple these ingredients are? Let’s get started.

Begin by boiling a large pot of water, and add a generous amount of salt, roughly 2 tablespoons. Add the pasta, and cooked until it is al dente, roughly 9-10 minutes.

During this time, add the sauce and vodka to a sauce pot and cook on medium heat and it is heated through. Add the cheese and cream, and mix well. Cover, reduce the heat, and stir from time to time.

Drain your pasta, adding it back to the pot. Pour the sauce over the pasta and mix well. Plate and serve. It’s just that easy, and the flavors are out of this world.

Question for you. What is your favorite pasta dish?

Who doesn’t love chicken marsala? I think Americans might likely choose a dish like chicken marsala at one of their favorite Italian/American restaurants, that or chicken parmigiana. So as I was browsing in my local market, I noticed that a nice bottle of marsala was on sale, and a sale that I could not pass up. If you have never tried chicken marsala, or marsala wine in general, it is typically a pretty sweet wine, and when reduced a bit, and cooked with shallots, garlic, and mushrooms, it becomes a real winner at the dinner table.  This recipe is super delicious, is really easy to put together, and is perfect any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz of button mushrooms, cleaned, quartered
• 1 cup of all-purpose flour
• 1 tbsp dry oregano
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 1/4 cup of marsala cooking wine
• Juice of 1/2 lemon
• flat leaf parsley, chopped, for garnish
• Your favorite pasta, cooked al dente

Begin by taking two sheets of plastic wrap, laying one down, adding a chicken breast, and topping it with the second piece of saran wrap. With the flat side of your meat mallet, pound out the chicken, from the center outwards, until it is about a 1/4 thick. Be careful not to go too thin as you do not want to tear the breast. Repeat this process with the remaining chicken breasts.

Next add your flour, oregano, salt and pepper to a large enough bowl, and mix well.

Preheat your oven to 250 degrees. Heat a large skillet (I like to use cast iron), on medium heat, and add in the butter, and olive oil, and let this melt down, being careful not to burn the butter. Take a breast, and add it to the flour mixture, making sure you lightly coat each side. Repeat the process with the remaining breasts. Once all of the breasts are coated, add a couple to the skillet and fry on each side for about 4 minutes, until you have a light golden brown color. Remove and place in a preheated 250 degree oven until all of the breasts have been cooked, just to keep them warm. Repeat the process with the remaining breasts.

Once all of the chicken is cooked and are in the oven, add the shallots, garlic, and mushrooms, and cook for a few minutes. Next add in the marsala wine to the pan, as well as the lemon juice, making sure you scrape any bits from the bottom of the pan. Cook this on medium to high heat until it reduces into a thicker sauce, roughly 5 more minutes.

To plate, add a bed of pasta onto a plate, add a chicken breast to the top of the pasta, and spoon over the marsala reduction, making sure you get some mushrooms, and shallots. Shower the plate with chopped parsley and garnish with a slice of lemon.

Enjoy.

Some of us cannot wait until Summertime, especially for those that live in the great white north, to get some of those great salads onto the table. We are one of those families. I think we are now starting to get the “itch” for some of those great picnic salads that just go great with warmer weather, and better yet, some food on the grill.  Well, I could not wait any longer. I needed a potato salad for a recent gathering, and wanted something that would tease the palette and remind us all of Summertime.

I really do love a nice potato salad, and one of my favorites could possibly be the steakhouse potato salad, but there are plenty of times where I am turned off by the amount of mayonnaise that is put into a potato salad. You know what I am talking about. Those salads that appear to be drenched in mayonnaise, and there is something about them, that can easily turn someone off on the idea of having another bite. Don’t get me wrong, I like mayonnaise, but only when mayonnaise is used in moderation.

So when I began to think about summer time salads, I thought of nice, fresh salads, something on the lighter side, and as a recent dinner party was themed around Italian-style, I thought along those same lines. This salad, as good as it was in the late winter, will be perfect for a barbecue get together.

Ingredients:

• 7 red potatoes, cleaned, skin on, quartered
• 1 large roma tomato, cored, and chopped
• 14 oz can of artichoke hearts, drained, chopped
• salt to taste
• black pepper to taste
• 3/4 cup of Italian dressing
• 1/2 cup of green beans, rough chop
• 1 small shallot, minced

This salad goes really quickly, and is a hearty and flavorful one. You can let it rest in the refrigerator for at least two hours before serving to enhance the flavors.  Begin by add water to large pot. Add in your quartered potatoes and bring the temperature on high, bringing to a boil, and cooking until the potatoes are fork tender; roughly 15-20 minutes.

During this time, prepare the other items. Once the potatoes are cooked, let them cool to room temperature. To a large bowl, add the potatoes, and the remaining ingredients. Lightly toss to incorporate all of the ingredients. Taste for seasoning and adjust accordingly with salt and pepper.

This goes great with grilled meat. Enjoy.

Often times I come home from shopping at my local grocery store with two of one item. Sure, most of those times are large quantities of frozen waffles for the kids, but I am a real sucker when it comes down to thing like buy one get one free on mushrooms, or as this last week exposed, mozzarella cheese. Whenever there is that special, my first reaction is look at the expiration date, and when that is all good, I am all good.

I knew I could easy use the mozzarella cheese on something, in particular, my first reaction was a making a margherita pizza, but I wanted to break out of my weekly pizza making habit, and do something different for the family. Hence, the fried mozzarella balls with Italian sauce.

These are so easy to make, only take a couple of minutes to fry up, and are a great way to serve an excellent appetizer.

Ingredients:

• 8 oz fresh wrapped mozzarella cheese, typically in the shape of a large ball, cut into bite sized pieces
• 1 cup of flour
• 2 eggs beaten, with 1 tbsp water
• 1 cup of seasoned Italian breadcrumbs
• 1 cup of canola oil for frying
• your favorite Italian sauce or marinara
• Fresh basil or Italian flat leaf parsley for garnish

Begin by adding the oil to a fry pan. Bring this up to a medium to high heat, or better yet, if you have a cooking thermometer, up to 375 degrees. The next few steps go really quickly.

Take a few of the mozzarella pieces, and and them to the flour, and toss to coat. Make sure you get a light coating on eat piece before moving them over to the egg wash. Coat each piece with the egg wash, and move them over to the Italian breadcrumbs, making sure each piece is coated. Place them in the fry pan, and fry for only a couple of minutes, or until they are golden brown.

Remove them from the pan, and onto a plate lined with paper towel to drain any excess oil. Repeat the process while they are frying, or get your favorite kitchen assistant to help along the way.  Serve warm, with your favorite sauce, and garnish with basil and parsley.

Please note that these mozzarella balls are so incredibly delicious, that you will probably want to cut your that second 8 ounce ball! Enjoy.

My wife has literally been begging me to make meatloaf for some time now. I am not sure what her fascination is with meatloaf, but does she ever love it. I honestly think that she likes the mashed potatoes that are served with it, but I could be wrong. After all, I do make some pretty good meatloaf (here and here). However, there is really nothing to making a meatloaf. If you were like me, growing up, meatloaf seemed to be a mixture of ground meat, and topped with ketchup. I have grown way out of that stage, and have matured to really get beyond the ketchup topping.

So recently, I called a couple of family members and asked them to come by for dinner. They jumped on the idea, of which applied a bit of pressure on me, as I had to now think of a menu. I had that ‘AHA’ moment and quickly thought of meatloaf, thanks to my wife. I also thought that many of the family members tend to love Italian food.  How about an Italian meatloaf? It would be a win-win situation. I quickly threw together my Italian sauce and thought that I could top the meatloaf with that. Next, the other common ingredients. Let’s get started.

Ingredients:

• 1 tbsp of olive oil
• 1 large onion, finely chopped
• 5 cloves of garlic, finely chopped
• 1 red bell pepper, seeded, and finely chopped
• 1 lb of ground sirloin
• 1 lb of ground beef
• 1/2 lb of ground pork
• 2 large eggs, beaten
• 1 1/4 cup of grated Parmesan cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 cup of Italian breadcrumbs
• 1 1/2 tbsp Worcestershire sauce
• 4 tbsp of fresh basil, chopped
• 2 tbsp Italian flat leaf parsley, chopped
• Italian sauce, approximately 2 cups

Begin by heating a skillet on medium heat, and adding the olive oil. Once heated, add the onion, garlic, and bell peppers, and cook, just until tender, roughly 5 minutes. Remove from the heat and let cool.

Next, get a large mixing bowl out, and mix all of your ground meats. Add in the eggs, parmesan cheese, salt, pepper, breadcrumbs, Worcestershire sauce, and chopped herbs. Toss in the cooled onions, peppers, and garlic, Mix well.

Preheat your oven to 350 degrees. If you have loaf pans for making breads, use them for making your meatloaf. Spray with a bit of cooking oil, or lube with a bit of oil to prevent the meat from sticking. Keep in mind that the fat content should prevent the meatloaf from sticking, but best to be on the safe side.

Add the meat mixture to a couple of loaf pans, and top with the Italian sauce.  Cook in the oven for nearly one hour, uncovered. Remove after one hour and let rest. If there is a lot of excess fat, carefully remove the loaf to a serving dish, and discard the drippings.

Slice into desired thickness, and garnish with fresh basil and Italian parsley leafs.

This take on an Italian meatloaf really surprised the family members, however what didn’t surprise me is that they kept coming back for more!  Enjoy.

I have had a real craving for sushi lately, in particular I have been looking for the balanced heat from the wasabi paste. I love wasabi, and I have only had the real root paste while living in Dallas when a friend of a friend was the owner of a killer Japanese sushi house. I still love the powder that you can buy, adding a bit of water, and making it into a simple paste. I love how the heat opens your sinuses, and has just the right heat to rattle your cage. With that said, I knew I had some of the powder, and really wanted to do something with it, without any nori, or rice.

We recently hosted our usual family gathering over the weekend, which is typically spur of the moment, and prompting the family with ‘Want to come over for dinner?’. This is usually an easy sell as no one has to cook (but me), and we gather around the table for a few hours telling stories and getting some really good laughs in. So when I prompted the question, and everyone agreed to come over, I had no plan. Maybe that is what I was looking for, a five challenge.

As my wife has been on the verge of begging me for meatloaf, I thought, how about an Italian meatloaf, but it needed a salad. I immediately thought of a classic. The seven layer salad, but with a twist; a wasabi mayonnaise dressing. This allowed me to satisfy most everyone. My wife could get her meatloaf on, my mother-in-law loved a recent lasagna I made with fresh basil and homemade sauce, (I would use those flavors in the meatloaf), and I could slide in my wasabi paste!

Ingredients:

• 1 head of iceberg lettuce, cleaned, dried, rough chop
• 1/2 head of Boston bibb lettuce, cleaned, dried, rough chop
• 5 leaves of romaine lettuce, cleaned, dried, rough chop
• 4 ribs of celery, cleaned, thinly sliced
• 1 red bell pepper, cored and seeded, diced
• bunch of scallions, white and green part, thinly sliced
• 2 hard boiled eggs, thinly sliced
• 1 1/2 cup of frozen peas
• 1/2 English cucumber, thinly sliced
• 1 1/2 cup of good mayonnaise
• 1 tbsp honey
• 3 tbsp of wasabi powder, with a few tablespoons of water mixed to make a paste (let sit for about 10 minutes)
• 2 cups of shredded cheddar cheese
• 8 slices of smoked bacon, cooked, and crumbled

OK. Let’s face it, when you hear cheese, and bacon, that is typically a winner, but when you add mayonnaise, people start to question the health factor. Looking at the recipe however, there is some really great ingredients in there, and plenty of vegetables, which make for a nice balance. This classic salad, with the wasabi mayonnaise is a serious contender with any picnic salad, or dinner salad, plus who can go wrong with the presentation!

First, if you do not have a nice glass bowl, go get one. They are only about six dollars, if that. The beauty behind the salad is not only the flavors, but also the presentation. Trust me, your guests are taken back to their childhood days, and are reminded of what goes into this great salad.

Start with half of the lettuce mixture on the bottom. Then add half of the celery, then the green onion, the red bell pepper, the peas, cucumbers, the eggs, then repeat. Finish with the peas. Mix your wasabi paste into the mayonnaise and add the honey. Mix well. Mix your cooked and crumbled bacon with the cheese. Carefully spread the mayonnaise mixture onto the top of the peas. Top with the bacon and cheese mixture.

Sorry, but now you have to wait. You have to cover this up with plastic wrap and place in the refrigerator for at least 3 hours. This will allow all of those layers to set in and create something wonderful.  When you are ready to serve, get a big spoon out, and get to the bottom, and scoop upward.

It’s funny, as I sat back and watched the table, everyone was really going after this wonderful salad, more than once! The classic salad, with just a subtle kick of the wasabi, really pulled this classic out of the closet and into the modern day home. Enjoy.

This month I was fortunate to give a presentation during Health and Wellness Week at Marquette University Law School. The focus of the day long event was to inform students, faculty, and staff on the benefits of living a healthy life. The day included screenings for blood pressure, massages, information on acupuncture, and my favorite, cooking demonstrations. When I was first asked if I was willing to present, I somewhat jokingly said ‘Are you kidding me? You know what I cook right? I cook comfort food’.

After thinking about that statement, I instantly thought, that heck yeah, I would do it, and I had just the right thing for busy law school students who were on a strict budget. Lettuce wraps.

I am a huge fan of lettuce wraps for a couple of reasons. One you get to eat with your hands, and two, they are a great replacement for using bread, plus, they are healthy for you on top of that. As I made these lettuce wraps for the fair, I went down a road where I could show the audience that they had choices.  I gave them a variety of lettuce cups using standard head lettuce, a boston bibb lettuce, as well as radicchio. I chose chicken as the main protein, as it is affordable, and friendly with most non-vegans. Alongside that, I gave them a choices of a Southwestern wrap which had a corn and black bean salsa with feta cheese, an Asian wrap with noodles, a sauce, and shredded veggies, and the third being a Mediterranean wrap with olives, tomatoes, cucumbers, and a few other goodies. However, as much as I enjoyed watching everyone devour them, I kept thinking about a wrap that I totally love, and that is a Korean Beef Lettuce Wrap.

There is something to be said about this marinade. Maybe it is the sesame oil, or the garlic, but whatever it is, it is a winner every time. Commonly referred to as bulgogi, it is simply beef that is thinly sliced, marinated, and grilled, or in my case, placed under the broiler.

Ingredients for Beef Marinade:

• 1 large shallot, minced
• 3 cloves of garlic, minced
• 1 inch of ginger, minced
• 1 tsp chili flakes
• 1/2 cup of soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp brown sugar
• 1/4 cup of rice vinegar
• 1 1/3 lb of sirloin beef, cut across the grain, thinly sliced

Reserve about 3 tablespoons of the marinade to be used as a sauce for your lettuce wraps, and place in the refrigerator.

Add your sliced beef to a gallon sized ziplock bag. Add the remaining ingredients to a mixing bowl, and mix until the sugar is completely dissolved. Pour the mixture into the ziploc bag, massage into the beef, and seal, removing as much air as possible. Place the bag in the refrigerator for at least 2 hours, however overnight is always best.

When you are ready, either heat your grill, or your broiler to a high heat. Add the strips of beef, and quickly sear on each side. You will love these as they get some really nice carmelization from the sugar and honey.

For the Lettuce Wraps:

• 1 head of Boston Bibb Lettuce, core sliced off
• Pickled carrots and daikon
• Cooked Asian rice noodles, or a very thin spaghetti noodle
• Diced red onion
• Fresh cilantro sprigs
• English cucumber, cut into thin strips
• Reserved marinade

To make the wrap, take a lettuce cup, and fill it with the noodles, vegetables, and beef. Add a bit of the sauce, and go at it.

The Korean beef is so delicious, that I am not kidding you, that you find yourself just eating the beef! As you can get as creative as you want with lettuce wraps, there is one that shines, and that is the Korean barbecue lettuce wrap. I hope you enjoy.