Archive for the ‘Ethnic’ 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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Murgh Curry (Chicken Curry Madras Style)


2011
07.11

Posted in Chicken, Indian | No Comments »

Been a while since I posted anything but I’ve made this at least three times since then. It’s very addictive. I’ll post an image later.

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1/2 tablespoon red pepper flakes

1/4 teaspoon salt
2 cardamom pods (you might toast these as well)
1 teaspoon ground turmeric
2 tablespoon garlic paste or minced garlic
1-1/2 teaspoons ginger paste or minced ginger
1-3/4 pounds chicken cut into 1 1/2 inch cubes

6 tablespoons ghee (clarified butter), melted
3 tablespoons vegetable oil
2 large onions chopped

3/4 (13.5 ounce) can coconut milk
1 cup tomato sauce

4 fresh kaffir lime leaves
3/4 cinnamon stick

1 teaspoon garam masala
3/4 teaspoon sugar
2 tablespoons  warm water
2-1/4 teaspoons tamarind paste

Directions

  1. Toast the coriander, fennel and cumin seeds over medium-low heat for 3 minutes. Add pepper flakes and continue to toast until coriander begins to turn brown and pop. *Note: may need to cover after flakes are added as they will add some capzasin into the air burning eyes
  2. Transfer seeds, salt, cardamom, turmeric, garlic and ginger to a food processor. Add a tablespoon of water if needed. You should end up with a thick paste. Mix with cubed chicken in a bowl or bag until evenly coated.
  3. Heat a skillet over medium heat with the butter and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in the meat and fry for 1 or 2 minutes. Pour in 2/3 of the can of coconut milk and 1 cup of tomato sauce; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  4. Stir in the remaining coconut milk and 1 cup of water, kaffir lime leaves, cinnamon stick. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the chicken is tender. Stir occasionally.
  5. Once the chicken is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 2 tablespoons of warm water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick before serving
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Basil thai sauce with fried eggplant


2010
08.11

Posted in Thai, Vegetarian | No Comments »

Not the best presentation. But then I AM a hungry bastard

Ingredients

1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water

2 tsp corn starch mixed with 4 tbsp cold water

Directions

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.

Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Toss in basil.

Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

This recipe from: http://www.epicurious.com/recipes/member/views/THAI-FRIED-EGGPLANT-WITH-BASIL-1202498
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Thai Chicken Curry (With Extra Kaffir Lime Leaves Please!!)


2010
07.13

Posted in Chicken, Thai | 2 Comments »

So I have been craving this all day since I talked with my buddy Ali about different kinds of curry I enjoy and my newly attained Kaffir Lime tree from Four Winds Growers.

While their site was difficult to actually figure out HOW to buy the tree, at least for me, the shipping and received product made it more than worth the effort. The tree came with a great little booklet to get you started, and it has already doubled in size since I got it. I know I will get my moneys worth just from the bounty it will provide me this summer, and I hope to give it refuge indoors over the winter, to begin the process anew next spring. Time will tell if I have what it takes to keep this little guy alive. *fingers crossed*

So this is a very simple recipe but still one of my favorites. So here goes:

Ingredients

  • 1 tbs chopped ginger
  • 4-5 medium sized garlic cloves chopped
  • 1.5 lbs skinless chicken thighs
  • 1 large onion
  • 2 medium potatoes, cubed
  • 1/2 can of Maesri red curry paste
  • 1 can of JFC Coconut milk (seriously, don’t buy that Goya shit anymore)
  • 2 cups of freshly rendered chicken stock from last nights carcass… (or whatever you have)
  • 6 kaffir lime leaves (2-3 for mere mortals)

Directions

  1. Pop the onions, garlic and ginger in some olive oil on med high and cook until the onion is translucent.
  2. Add the curry paste and walk it around the pan a bit to get the garlic and kaffir lime rind all happy
  3. Add your chicken and stir, cooking just enough to lock in the chickeny goodness
  4. Add everything else, stir and put on med high until it starts to simmer
  5. Once simmering drop down to low and let that bad boy stew for about 20 minutes.
  6. Thats it. See…I told you it was easy

Can't you just smell it???

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Saag gosht


2010
04.10

Posted in Chicken, Indian | No Comments »

A quick, inexpensive and tasty meal. Here is the recipe for just the saag but it is great with chicken, lamb or even as a saag paneer.

Ingredients:

  • 1/2 cup butter
  • 2 teaspoons cumin seed
  • 1 Indian green chili pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh collard greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

Directions:

  1. In a large skillet, melt butter over medium-high heat, and cook and stir cumin seed, chili pepper, garlic, and turmeric until fragrant, about 2 minutes.
  2. Stir in the chopped collard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
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Zuppa Toscana


2010
03.15

Posted in Chili/Soups/Stews, Italian | No Comments »

A great and easy soup that will definitely have repeat performances. C’mon potatoes, sausage…how could one go wrong?

Ingredients:

  • 1 pound bulk spicy Italian sausage
  • 1 tsp crushed red pepper flakes
  • 4 slices bacon, diced
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • about 6 cups chicken broth
  • 6 potatos, cubed
  • 1/4 – 1/2 bunch fresh spinach(depending on desired Popeye factor), stems removed

Directions:

  1. Cook the Italian sausage and red pepper flakes in a heavy skillet over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2. Cook the bacon in the same skillet over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the chicken broth into the skillet with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Mix the spinach into the soup just before serving.

Inspiration/Stolen from:

http://allrecipes.com/Recipe/Super-Delicious-Zuppa-Toscana/Detail.aspx

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Lamb pita burgers stuffed with goat cheese and covered with Tzatziki Sauce


2010
03.08

Posted in Greek, Lamb | No Comments »

Don't you wish we invited you to dinner?

I am so ready for the grill. I mean…I just cant wait for summer to be here. If fact…I’ve already started hitting the grill. Dusted off the snow from the top of the rusty old weber and made some amazing porterhouse steaks. But alas they are not here because everyone knows how to cook a porterhouse…including me…with three glasses of wine in me.

So here it is. On the verge of some fabulous greek-ish flattened lamb meatballs, otherwise known as oblong burgers, and then.. the grill.. the gas.. nada. So this will be the broiled rendition which turned out fabulously, although I will give them a go on the grill when the climate is warmer…and the grill is …well..fuller.

Lamb Burgers

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup diced onion
  • 1 1/4 pounds ground lamb
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 clove garlic, minced
  • 1 1/2 teaspoons salt
  • 1 tsp ground black pepper

The cheesiness

  • 4 ounces soft goat cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 tsp chopped fresh basil leaves
  • 2 tsp chopped fresh oregano

Directions:

  1. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
  2. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 5-6 parts and roll into balls, then cover and refrigerate until ready to use.
  3. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
  4. Preheat an outdoor grill for medium-high heat.
  5. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
  6. Broil those suckers until burnt to a crisp, or about 5 minutes on each side if your not an ASS..

Tzatziki Sauce

Ingredients:

  • 1 cups plain yogurt
  • 2 cloves crushed garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped fresh mint leaves
  • about 3/4 english seedleess cucumber (because I am a pretentious ass)- semi-peeled, seeded and chopped

Directions:

  1. Use a cheese cloth to strain the yogurt over a bowl for 2 hours, or don’t shop at the seven eleven safeway and buy REAL greek style yogurt. Which has already had the bullshit water removed.
  2. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours. Or 30 minutes if you’re a hungry bastard.

How did I envelop all this magical goodness? Not a bun…not a roll…not a pita. Yes thats right. A big old slab of Naan. Best dinner in at least.. a couple of days!

Enjoy!

Ripped this off from:

http://allrecipes.com/Recipe/Goat-Cheese-Stuffed-Lamb-Burgers/Detail.aspx

http://allrecipes.com/Recipe/Tzatziki-Sauce-II/Detail.aspx

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Lazy Chipotle EnchiladAss


2010
02.17

Posted in Mexican | No Comments »

This is a lazy version of creamy enchiladas with a chipotle twist and a wall of cheese.

Ingredients

  • 3 chicken breasts, about 1.5 lbs
  • Water (you have that right?)
  • 2 tsp salt
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tbsp Adobo Sauce (from the can)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3-4 Chipotle Chiles from a can, seeds removed (your hiney will thank you later), diced
  • 1 cup heavy cream (I know right?)
  • Pack o’corn tortillas (you will need about 18)
  • Wall of cheese. Some might go for a nice 8 oz. I shred off the huge block I got from Costco until I feel the dish is sufficiently…cheesy.
  • Your fav toppings. I like sliced avocado and maybe some Crema.

Directions

  1. Boil the chicken in salted water for about 15 minutes until cooked. Reserve 2 cups of the liquid. Shred the chicken.
  2. Heat the butter and add flour and cook until brown, about a minute, to kill the raw flour taste.
  3. Slowly whisk in the 2 cups of chicken stock until well mixed.
  4. Add the Adobo sauce and let sit on low while you do the next part.
  5. In a pan add the olive oil and saute the onions, garlic and chipotle until soft.
  6. Add the cream and onion “stuff” to the broth mixture and simmer on low for about 15-20 minutes.
  7. Preheat the oven to 375°. OK now I know you are thinking there will be some tortilla frying and rolling etc. Well, that is why these are lazy, so what you are going to do is put a few spoons of the sauce in the bottom of a baking dish, drop in 6 tortillas, flat. Add a nice amount of chicken and cheese and drizzle on some more sauce. Add another layer of tortillas, chicken, cheese and sauce and finally top with 6 more tortillas. Add the remainder of the sauce and cheese to the top.
  8. Bake for about 20-25 minutes with the dish covered in foil to lock in all that moisture. Pop the foil and broil for about 5 more minutes to brown the cheese and crisp any exposed tortilla-age.
  9. Top and serve.
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Italian Sausage Meatloaf With Blue Cheese, Fresh Herbs and Potato Gravy


2010
01.19

Tags: , , , ,
Posted in Beef, Italian | No Comments »

Wow that title is quite a mouthful but it is kind of hard to quantify this dish with a short one.

Italian Sausage Metloaf with Potato Gravy, originally uploaded by balyho0o.

So I was totally craving something  hearty like meatloaf and mashed potatoes so I surfed around the web and took my inspiration from a couple of different recipes which use Italian Sausage to help bring things to life. This one from allrecipes.com had some good ratings and some helpful comments and this one was the catalyst for the blue cheese, which was fantastic.

Sadly the potatoes were meant to be something like this but because I used baby reds, which don’t quite stand up the way a Russet or Gold might, what I ended up with was more of a potato gravy. ..and it was so damn good! I just love it when accidents turn in to amazing discoveries. It was a bit “gluey” but was oh so rich and yummy. Really hit the spot.

Meatloaf Ingredients:

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Chicken Enchiladas


2010
01.13

Posted in Chicken, Ethnic, Mexican | No Comments »

Chicken Enchiladas, originally uploaded by balyho0o.

Is it STILL winter. OK well it’s only the start of January and already I’m longing for spring. What better way to dash those wintery blues than a nice spicey Tex Mex dish and a glass or two of vino? Anybody?…I didn’t think so. So anyway, I started out with a pretty standard recipe and tweaked it a bit to my own liking. notice the absence of sour cream, replaced by the goat’s milk yogurt. I really like the way this tases as opposed to bland ole sour cream. That is unless you have access to some nice mexican sour cream or Crema Agria, which has a nice rich flavor as well.

Ingredients

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