My goodness what a day it was yesterday! Toronto's mayor, after months of denial, admited to smoking crack cocaine but excused his behaviour as he was drunk out of his mind. Then in Ottawa the Senate voted to oust three former Conservative senators for improper expenses . . . although I bet all of them have charged similar things in the past. It is too much, just too much.
Happily I have another distraction today because it is the first Wednesday of the month. Long time readers know that this means it is time for the Cooking Light Virtual Supper Club. Shame for the virtual thing because I have things to chatter about, yes I do.
This month's theme was chosen by me -likely after I returned from eating 2 weeks worth of fried seafood in Boston and the Cape -was under 300 calories. The gang could make anything they wanted so long as it was under 300 calories.
I decided to make these flavourful Thai inspired pork patties which roll in at 291 calories. Of course we had a great Asian inspired meal with Dim Sum, Mu Shu Pork, and Beef with Lime, Garlic and Pepper so the 300 calorie thing was a fraud when it all was brought together. SIGH
Chiang Mai sausages are one of the glories of Northern Thai cuisine. The ingredient list includes some items that may be unfamiliar; you can find them at Southeast Asian markets, or use the substitutes listed below (of course we tracked every last ingredient down!).
1 1/4 pounds ground pork
3/4 teaspoon salt
1/2 cup coarsely chopped shallots
14 cups finely chopped fresh cilantro
2 tablespoons minced peeled fresh lemongrass
2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
3 fresh Thai red bird chiles, minced
15 Bibb or Boston lettuce leaves
2/3 cup fresh cilantro leaves
2/3 cup fresh mint leaves
10 lime wedges
Combine pork and salt in a medium bowl; toss to combine.
Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.
Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.