Archive for the ‘Barbeque’ Category

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Chipotle burgers


2011
11.27

Posted in Barbeque, Beef, Mexican | No Comments »

Yep, another burger post.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound chorizo
  • 2 chipotle peppers diced
  • 1 large onion finely diced
  • 1/2 cup panko or breadcrumbs
  • fresh mozzarella
  • 1 large onion, sliced
  • 2 jalapeños, sliced
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 4 chibata rolls
  • chipotle ranch or mayo
  • sliced avocado

Directions

Combine the beef, veal, chorizo, peppers, onion and panko in a large bowl. Place in fridge for about a half an hour covered to let everything gel.

In the meantime get started on the onions. Place onions and jalapeños in a frying pan with some olive oil on medium-hi and fry until onions become soft. Reduce heat to medium-low and allow the pan to cool a bit, then add brown sugar. Cook for another 3-4 minutes or until sugar has all been liquified and begins to caramelize in the pan. Salt and pepper to taste. Place peppers and onions in a bowl for later.

Take meat mixture out of the fridge and form into burger patties. Either grill or pan fry until medium/medium-well. You don’t want rare burgers due to the chorizo. When burgers are close to being done, top with a healthy portion of onions and mozzarella balls. Allow enough time for the balls to melt. Now is a good time to toast up those buns on the grill or in the broiler.

Slather some chipotle ranch on those toasted buns. Give each bun a burger and top with sliced avocado. Enjoy!

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Aussie Burgers with the Works for two


2011
10.09

Posted in Barbeque, Beef, Sandwiches | 1 Comment »

This was prepared as a dinner for two. Adjust accordingly

Aussie works burger

Click to see it on flickr

Ingredients

  • 1lb ground beef/veal/lamb mixture (sells as meatloaf mix)
  • salt pepper to taste
  • 2 ciabatta rolls
  • 2 thick Vidalia onion slices
  • 1/2 ripe avocado, sliced
  • 4-6 slices of pickled beet
  • 2-3 leaves of green leaf lettuce
  • 2-4 nice tomato slices
  • favorite seedy brown mustard to taste
  • Mayo to taste
  • Catsup to taste
  • 2 fried eggs
  • 1/4 cup grated cheddar

Directions

  1. Salt and pepper ground meat to taste and form into two patties. Add burgers and onion slices to grill and cook to desired doneness, adding cheese to the patties at the last minute while still hot. Allow to rest for 5 minutes after removing from grill.
  2. While burgers are cooking fry the two eggs in a bit of oil/butter/spray/favorite lube over easy. Since you wont be eating the immediately I turn off heat after flipping and remove from burner but allowing pan to finish the other side. Setting aside and allowing to cool a bit will ensure thick yummy yolk on your burger.
  3. Lightly toast ciabatta rolls and slice for bun usage.
  4. Assemble and enjoy. If you squeeze down on the burger and hear a slight pop of the yolk you will know its perfect.
2 comments

Mango-Curry Chicken Masala served over Jasmine Rice


2007
11.10

Posted in Barbeque, Indian, Poultry | 2 Comments »

Still on my Indian food kick it seems. I tried this out which was a mixture of a few different recipe ideas. While we love the salad I don’t know if it was a perfect match with the mango curry. Overall though the fam enjoyed the dish very much. I’ll probably continue to experiment with yogurt marinades (Masalas) as they are quite tasty!

Ingredients:

  • 3 medium mangoes, peeled and sliced, divided
  • 1 (15 ounce) can coconut milk
  • 4 teaspoons olive oil
  • 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
  • 1 1/2 lb. boneless chicken breast halves – cut into cubes
  • 4 medium shallots, chopped
  • 1 large cucumber,seeded and sliced
  • 1 1/4 c. plain yogurt
  • 2-3 garlic cloves, minced
  • 1 tsp. kosher salt
  • 1/4 c. chopped cilantro, for garnish
  • 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

  1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
  2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
  3. If you haven’t already, begin preparing your jasmine rice.
  4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
  5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.
1 Comment

Chicken Tikka Masala


2007
11.08

Tags: , , , , ,
Posted in Barbeque, Indian, Poultry | 1 Comment »

This recipe is absolutely wonderful. I’ve made it three times since I first discovered it. The flavor is amazing! I served ours over Jasmine rice. I’ve been using a rice cooker as opposed to burning a layer in the bottom of a saucepan as I had been previously doing :) and it turns out perfect! This recipe yields about 2-4 servings, depending on how much you eat. I usually double the recipe since the leftovers often are in high demand! Enjoy!

The Marinade

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons salt, or to taste

The Meat

  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers

The Magic

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeño pepper, finely chopped
  • 1 cup Coconut Milk
  • 1 (8 ounce) can tomato sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1 tablespoon corn starch (optional)
  • 1/4 cup chopped fresh cilantro

Directions:

  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.
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Carne Asada Tacos


2007
01.24

Posted in Barbeque, Beef, Ethnic, Mexican | Comments Off

You will have to excuse the sloppy presentation here. I was starving and rushed! Ugly or not, I enjoyed them thoroughly!

carne asada tacos

Ingredients:

Directions:

  1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
  2. Preheat grill on high and reduce to med high
  3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
  4. Cover tortillas with paper towels to absorb excess oil.
  5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
  6. Once grilling is complete, allow the meat to rest 5 minutes.
  7. In a food processor, using the slicing blade, shred the beef.
  8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!
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Tagliata (Porterhouse) De Fra Diavolo


2006
12.10

Posted in Barbeque, Beef | 1 Comment »

This is one of my favorite things to do with a nice steak with a bit of an Italian twist. I got the original recipe from one of my favorite grilling cook books, Boy Gets Grill, by Bobby Flay but do it a bit differently than what is suggested in the book.

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Tagliata

Ingredients

  • 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
  • 3 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp. hot red pepper flakes
  • 3 c. canned plum tomatoes, pureed
  • 1 c. dark brown sugar
  • 2 tbsp. tomato paste
  • 2 tbsp. honey
  • 2 tbsp. chopped fresh Italian parsley leaves
  • 2 tbsp. chopped fresh basil leaves
  • 1 tbsp. chopped fresh oregano leaves
  • Salt and fresh ground pepper

Directions:

Sauce:

  1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
  2. Add the garlic and pepper flakes and cook for 1 minute.
  3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

  1. Heat your grill to high.
  2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
  3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
  4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
  5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
  6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!