Posts Tagged ‘jalapeno’

Thai Turkey Burgers

July 27, 2010

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.


Cheddar Jalapeno Skillet Cornbread

February 13, 2010

So, I never had really thought of putting cornbread with chili until I met my husband. He always baked up some cornbread muffins and dipped them in the chili, so I thought I would give it a whirl. Once I did, I found it hard to eat chili without it.

So when I bought my prized cast iron skillet (I know I have said it before, but if you don’t have one, you need one) I started looking for great skillet cornbread recipes. Because after all, that is the best way to make it!

This recipe actually came from Gourmet and is intended for cast-iron stick pans. Well, I don’t have those, so I used the little note on how to bake in a cast iron skillet. I recommend sticking with one tablespoon of jalapenos unless you like your cornbread extra spicy.

Makes one 9-inch round cornbread

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted

Put oven rack in middle position and preheat oven to 425°F. Heat skillet in oven 10 minutes.

Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.

Remove skillet from oven and add 2 tablespoons butter until it melts. Pour in batter. Bake until top is golden and a wooden pick or skewer comes out clean, 15 to 20 minutes.

Serve warm.

Santa Fe Pizza

June 28, 2009

Mexican PizzaI think it is so easy to get into a food rut. What new variation on chicken should I make tonight? Maybe pork? It sometimes starts to all run together, which is why I love to throw burgers, sandwiches and pizzas in the mix to give a little variety.

I think pizzas might be one of the most underrated home-cooked foods. You generally think of delivery or frozen, but it is so quick and easy to make amazing pizza at home.

This recipe is a classic Santa Fe pizza and has a great Mexican flare. It is overflowing with ingredients and spicy flavor. If you don’t have chicken strips on hand from leftovers, just saute up some cut up breasts with a little cumin (which is what I do when I make this recipe).

Thanks to Bon Appetit for this quick weeknight meal.

Serves 6

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

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