Jewels Turkey-Jasmine Burgers
Recipe courtesy Julie Anne Rhodes, Los Angeles, CA
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Burgers
Cucumber salad:
1 cucumber, peeled and thinly sliced rounds
1/2 red onion, thinly sliced
1/4 cup rice vinegar
1/8 cup sugar
1 teaspoon salt
Burger:
1 1/4 pounds ground turkey
1/3 cup steamed jasmine rice
1/4 cup panko
1/4 cup thinly sliced green onions
1 large egg
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 Thai chili or serrano chile, seeded and minced
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon peanut oil
4 sesame hamburger buns
Wasabi mayonnaise:
1/2 cup homemade mayonnaise or store-bought
1 teaspoon wasabi powder
1/2 teaspoon minced ginger
1 teaspoon finely chopped lemon peel
Cucumber salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.
Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.
Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).
Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.
Drain cucumber salad well.
Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.
Thursday, May 1, 2008
Ahi Burger
land Ahi Burgers with Cilantro-Chile-Lime Sauce
Recipe courtesy Kristine Snyder, Kihei, HI
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Burgers
Sauce:
2 Anaheim chile peppers
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt
Burgers:
1 egg
1/2 cup panko (Japanese bread crumbs)
4 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 pounds ahi tuna fillets, finely chopped
1 tablespoon vegetable oil
4 seeded Kaiser rolls, split
1 large Maui onion (or other sweet onion), thinly sliced
1 large vine-ripened tomato, sliced
1 package radish or sunflower sprouts
Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.
Recipe courtesy Kristine Snyder, Kihei, HI
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Burgers
Sauce:
2 Anaheim chile peppers
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt
Burgers:
1 egg
1/2 cup panko (Japanese bread crumbs)
4 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 pounds ahi tuna fillets, finely chopped
1 tablespoon vegetable oil
4 seeded Kaiser rolls, split
1 large Maui onion (or other sweet onion), thinly sliced
1 large vine-ripened tomato, sliced
1 package radish or sunflower sprouts
Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.
Rob's Cookies
1/2cups baker's sugar
1 1/4 cups packed brown sugar
1 cup butter
3 tablespoons pure vanilla extract
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts
Preheat oven to 350 degrees F.
In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
1 1/4 cups packed brown sugar
1 cup butter
3 tablespoons pure vanilla extract
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts
Preheat oven to 350 degrees F.
In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Rob's Cookies
1/2cups baker's sugar
1 1/4 cups packed brown sugar
1 cup butter
3 tablespoons pure vanilla extract
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts
Preheat oven to 350 degrees F.
In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
1 1/4 cups packed brown sugar
1 cup butter
3 tablespoons pure vanilla extract
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts
Preheat oven to 350 degrees F.
In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Asian Spaghetti
From Cooking Lite and Food Network
1 cup "lite" coconut milk
2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons extra-virgin olive oil
12 ounces spaghetti or spaghettini
1/4 cup chopped fresh basil or Thai basil leaves
1 tablespoon freshly grated lemon zest
Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.
In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.
1 cup "lite" coconut milk
2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons extra-virgin olive oil
12 ounces spaghetti or spaghettini
1/4 cup chopped fresh basil or Thai basil leaves
1 tablespoon freshly grated lemon zest
Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.
In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.
Mint Cookies
ngredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
Mint Cookies
ngredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
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