Author: Michael

Posted on » by Michael » Theme:

Thai Turkey Sliders with Peanut Sauce

PREP TIME 40 MINUTES (more like 2 hours)
COOK TIME 15 MINUTES
TOTAL TIME 55 MINUTES (3 hours)

INGREDIENTS

BURGERS:

  •  2 pounds ground meat (see note; can use a combination of ground beef, ground pork or ground turkey)
  •  2 tablespoons finely minced fresh ginger (or ginger paste)
  •  3 green onions, white and green parts finely chopped
  •  2 teaspoons chili garlic sauce (use more for added spiciness)
  •  1/2 teaspoon salt (I use coarse, kosher salt)
  •  1/4 teaspoon black pepper (I use coarsely ground pepper)
  •  5-6 burger buns, split and toasted (optional) (I made about 25 mini buns)

PEANUT SAUCE:

  •  1/2 cup creamy peanut butter
  •  5 tablespoons fresh lime juice
  •  3 tablespoons hoisin sauce (I used fermented black bean sauce, oops)
  •  1 tablespoon low-sodium soy suace (I cut that out due to the black bean sauce)
  •  1 tablespoon toasted sesame oil
  •  1 tablespoon honey
  •  1 teaspoon chili garlic sauce (use more for added spiciness)
  •  2 teaspoons finely minced fresh ginger (or ginger paste)
  •  2 cloves garlic, finely minced (about a teaspoon)

TANGY SLAW:

  •  1 cup grated carrots (about 3-4 ounces)
  •  1 cup shredded purple cabbage (about 3-4 ounces)
  •  1 green onion, white and green parts finely chopped
  •  2 tablespoons fresh lime juice or rice vinegar
  •  1 tablespoon oil
  •  1 teaspoon sugar
  •  Salt and pepper to taste

INSTRUCTIONS

  1. Preheat a grill to medium-high heat (can probably use an oven broiler or skillet to pan fry the burgers).
  2. For the burgers, add the ground meat, ginger, green onions, chili garlic sauce, salt and pepper to a food processor and pulse until combined. Alternate method: use an electric stand or handheld mixer OR make sure the green onions and ginger are very finely chopped and combine very well with your hands. Shape the meat mixture into 5-6 patties (I think I made 26 burgers about  1/4 inch thick. next time I would make them a little thicker) about 1/2-inch thick and slightly larger in diameter than the buns you are using (they’ll shrink a bit while cooking).
  3. For the peanut sauce, whisk or blend all the ingredients together. The sauce can be made several days in advance and refrigerated.
  4. For the slaw, in a medium bowl, toss together the carrots, cabbage and green onion. In a small bowl, whisk together the lime juice (or vinegar), oil, sugar and a pinch of salt and pepper. Toss the vegetables with the dressing and set aside until serving. The slaw can be made several hours (or up to a day) in advance.
  5. Grill/cook the burgers until desired doneness (if using ground pork or ground turkey, cook until well done). Assemble the burgers on buns topped with peanut sauce and slaw.

NOTES

I’ve made these burgers several times – once with 100% ground beef, another time with half ground beef/half ground pork, and another time with 100% ground turkey. Much of the deliciousness will depend on the quality of meat you use. Stay away from any type of ground beef packaged in plastic-wrapped tubes. In my experience, the meat is usually mushy and falls apart as burgers. All of the meat variations I’ve tried have been delicious, but my favorite has probably been the ground beef/ground pork blend. 

As written, we didn’t find the burgers or the peanut sauce overly spicy, but if you are worried about heat, you can cut down the chili garlic sauce a bit more (don’t leave it out entirely, though – it adds great flavor!) OR you can up the amount for a spicier version.  (I added extra)

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Posted on » by Michael » Theme:

Blueberry Blintzes

http://www.thejoykitchen.com/recipe/blueberry-blintzes?

Makes about twelve 7 1/2-inch blintzes

Combine in a blender or food processor until smooth:
1 cup all-purpose flour
1 cup milk
3 large eggs
2 tablespoons butter, melted
2 teaspoons sugar
Pinch of salt
Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand at room temperature for 30 minutes, or refrigerate up to 2 days. Heat a medium nonstick pan over medium to medium-high heat. Melt 1 teaspoon butter in the pan and swirl it around to coat the surface of the skillet. You will need to regrease the pan after cooking each blintz. Use 3 tablespoons batter for each blintz, but do not turn the blintzes. Instead, cook until the top is dry and set and the underside is golden.
Meanwhile, combine in a medium saucepan:
1 cup fresh or frozen blueberries or other fruit of choice
Finely grated zest and juice of 1⁄2 lemon
2 tablespoons sugar
(Pinch of ground cinnamon)
Bring to a boil over medium heat, stirring constantly, then continue to boil until the mixture is the consistency of jam. Add:
     1 cup fresh or thawed frozen blueberries or other fruit of choice
Cook and stir for 1 minute. Transfer to a bowl and let cool to room temperature.
Spoon 2 generous tablespoons of the filling onto the center of the unbrowned side of each blintz. Fold the sides of each blintz around the filling to form a rectangular package. (The filled blintzes can be wrapped airtight and frozen for up to 1 month.) Heat in a large skillet, preferably nonstick, over medium heat until the butter is melted and the bubbles have subsided:
  2 tablespoons butter
1 tablespoon vegetable oil
Add the blintzes, seam side down, to the pan and cook, turning once, until golden brown on both sides. Transfer the blintzes to paper towels to drain briefly. Serve immediately.

I reheated about 325 for about 10 minutes. Mine came out a little small but if they were bigger I think may have needed 12 minutes to hear through. I served with a little  confectionery sugar on top. I ended up with probably about 20 minis blintzes.

Posted on » by Michael » Theme:

Cajun Shrimp and Corn Bread Casserole

Adapted from Better Homes & Gardens
Prep: 35 mins
Bake: 15 mins at 400°
Stand: 5 mins

Ingredients
1 pound fresh or frozen large shrimp
1 tsp Cajun seasoning (I used a tbsp. homemade Essence of Emeril)
2 peppers: 1 green and one red/orange/yellow
2 stalks celery, sliced
1 medium onion, chopped (1/2 cup)
1 tbsp canola oil
2 cloves garlic
15 oz can black-eyed peas, rinsed and drained
14.5 oz. fire roasted tomatoes, chopped with juice
1 recipe corn bread dumplings (follows)

Directions
Thaw shrimp, if frozen. Preheat oven to 400°F. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.

In a large bowl combine shrimp and 1/2 teaspoon of the Cajun seasoning; toss gently to coat. Set aside.

In a 10-inch cast-iron skillet or large oven-going skillet, cook sweet peppers, celery, and onion in hot oil over medium-high heat for 5 to 7 minutes or until vegetables are tender, stirring frequently. Add shrimp and garlic. Cook and stir for 2 to 3 minutes or until shrimp are opaque.

Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Spread mixture in an even layer. Drop Corn Bread Dumplings into eight mounds on top of shrimp mixture.
Bake, uncovered, for 15 to 18 minutes or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Corn Bread Dumplings
Ingredients
¾ cup all-purpose flour
1/3 cup cornmeal (I used blue corn, of course)
1 tbsp sugar
1 ¼ tsp baking powder
¼ tsp salt
1 egg, lightly beaten
¼ cup fat-free or 1% milk
1 tbsp canola oil

Directions

In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened.