Thursday, September 17, 2009

"Spicy" Turkey Burgers

I am not normally a large meat eater, but recently I've been all about the protein.  Chicken, beef, and, more and more frequently, turkey burgers.  I came home last night with a hankering for turkey burgers, and an urge to use the chipotles in adobo that have been sitting in my cupboard for a while, so - Chipotle Turkey Burgers!

I was not impressed with the spiciness of these turkey burgers, but that may have been from my laziness in actually cutting the chipotles into little tiny pieces, and instead choosing "chunky-style" turkey burgers.  That, or the fact that my favorite condiment is jalapenos.  Just sayin'.

"Spicy" Chipotle Turkey Burgers

Combine in a bowl:

1 pound ground turkey

1/2 cup chopped onion

2 tablespoons cilantro

1 chipotle en adobo, finely chopped (optional if your name contains double vowels)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt (I used regular, and it was still delightful)

1/4 teaspoon black pepper 

Smoosh it together into patties.

There are those big chunks I was talking about.

Then, put them in a pan over medium-high heat and cook them until theres no pink in the middle, and its dark on the outside.  Or at least, that's how I enjoy them.

Eat in a bun, on some lettuce, in between bread or just by itself like its a squished meatball!  

And then you end up with this -

And hopefully also a full belly, which would be more difficult to photograph.

Saturday, September 12, 2009

spectacular salad by sasha hill

I love the spectacular salad! I really really really really really really really really want to make that spectacular salad again. Here's how we did it:

We smashed garlic and chopped it. We put red wine vinegar, olive oil, and mustard in a bowl. And we added salt and pepper and a pinch of sugar and mixed it. Then we put the bacon in the microwave. Then we melted the butter and put in the little pieces of bread. Then we cooked the bread in the butter until it was crunchy croutons.

We poached the egg in the hot vegetable oil. We put lettuce and red cabbage in the bowl of salad dressing and mixed it in the bowl. Then we put some salad on a plate. We put the egg in the salad. We put the croutons and the bacon in the salad. The end!

Wednesday, September 2, 2009


Every Wednesday morning I check out Dining & Wine in the Times online for Mark Bittman's latest video. If you can get past his current goofy opening footage he usually demonstrates something you'll want to try. Today it was something I had never made (or eaten) before: Arepas!

They're little corn pancakes & when they're cooled you can cut them in half & make a sandwich with them. The problem is they're too good hot out of the pan. Who wants to wait until they're cool?

Here's the recipe:

1 cup fine corn meal (I used masa.)

1/2 tsp. salt

1/2 cup grated cheddar or monterey jack cheese

1 cup milk
2 T. butter

1/2 cup corn kernels, fresh or frozen

1/4 cup chopped scallions

1/4 cup chopped cilantro (or parsley)

1 small jalapeno or serrano chile, seeded & minced (I had leftover roasted poblano so I used it)

3 T. neutral oil for frying (I used canola oil)

1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using. (Maybe it was the masa but my batter was very thick. I added some water to get the right consistency.)

2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. You can cover and refrigerate disks for a few hours if you like.

3. Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

( My first batch was too dark when I cooked them 5 minutes on the first side. I would suggest 3 minutes on the first side & 2 on the second. But it depends on your stove. )

Yield: 8 to 12 arepas.