Asian-inspired turkey burgers

I can't take credit for this one, but it has become a favorite - made with love by Aaron.  Even little Jack gobbles these up!  You can make these as a traditional sized burger, but I think they're better as sliders.

Asian-inspired turkey burgers
Yields 4 servings

1 lb. ground turkey
1 1/3 cups French Fried onions, divided
1 egg
1/4 cup breadcrumbs
3 T. stir-fry sauce, or teriyaki sauce
1 T. Frank's RedHot sauce (or hot sauce of your choice)
2 tsp. fresh ginger, grated, or 1/2 tsp. ground ginger
buns
lettuce, shredded

Combine turkey, egg, bread crumbs, teriyaki sauce, hot sauce, ginger, and 1 cup of the french fried onions in a large bowl.  Shape into the desired number/shape of patties.

Grill over medium coals/flame for 10 minutes or until the patties are no longer pink in the center, turning once.  Or you can broil the patties 6 inches from the heat source.  Serve on buns.  Top with remaining 1/3 cup onions and lettuce (we like to mix a little of the teriyaki sauce with the onions and lettuce).

Sazon seasoning

aka Latin seasoning

Makes about 1/3 cup

• Ground coriander -- 1 tablespoon
• Ground cumin -- 1 tablespoon
• Ground annatto seeds or paprika -- 1 tablespoon
• Garlic powder -- 1 tablespoon
• Salt -- 1 tablespoon

Method

1. Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.
2. In recipes, use about 1 1/2 teaspoons for each packet of sazón called for.

Vaca Frita con Moros y Cristianos

English translation:  yum.
Vaca Frita is by far my favorite Cuban food, and what better to serve it with than black beans and rice.  Oh, and some fried, ripe plantains.  I'm going to cook this up when Mom, Karen and Laura come down from Bothell tomorrow night.  I can't wait!


Vaca Frita

1/2 head garlic – smash the cloves

3 Roma tomatoes – quartered

1 large onion – cut in large wedges

1 green bell pepper – cut in strips

1 teaspoon of Sazón or other Latin seasoning mix

1/2 teaspoon salt

1 1/2 lbs Beef Flank Steak

Water to cover the ingredients

1 large onion – thinly sliced

3 heaping teaspoons minced garlic

Juice of 1 lime

1 tablespoon salt

Olive Oil to coat the pan

Cut the meat vertically, with the grain, in half or thirds (depending on its width).  Add the meat, vegetables and seasoning to pot.  Add the water to cover the ingredients.

Bring to a boil, turn heat down and simmer for at least an hour, or until fork tender.  You can also cook this in a crockpot on low for 8 hours.

Remove from heat, and set meat aside – shred using your hands and/or a fork.

Add salt, garlic, half of the sliced  onions, and the lime juice.  Coat a frying pan with olive oil, and add mixture to the cold pan without first heating the oil. 

On medium heat stir the meat constantly, adding additional onions and more oil gradually as needed.

Once the onions are soft and the meat cooked, raise the heat and sear the meat until it’s slightly brown and crispy.

Moros y Cristianos

Yields 8 servings

1 1/2 cups dried black beans

1/4 cup olive oil for sautéing

2 1/2 cups white onion, diced

2 1/2 cups green peppers, seeded and diced

4 garlic cloves, crushed and chopped

3 teaspoons ground cumin

1 teaspoon oregano

1 bay leaf

3 tablespoons white vinegar

2 tablespoons tomato paste

2 teaspoons salt

1/2 teaspoon pepper

4 1/2 cups chicken stock

3 cups long-grain white rice

Cover the dry beans with about four cups water in a two-quart saucepan. DON’T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

For an added treat: Drizzle some olive oil (don’t be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Plantanos Maduros

3 very ripe plantains (heavy black spotting to a fully black skin)

lard, vegetable shortening, or oil to cover half the thickness of plantains

Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot -- a drop of water will sizzle.

Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.

Another variation is to lightly roll the plantain slices in white or brown sugar before frying.

Gingerbread Cupcakes

I found this recipe on my friend's food blog... I think they sound delicious!!!



GINGERBREAD CUPCAKES

(recipe taken from Healthy Cooking Dec/Jan 2010)

2/3 cup sugar
1/2 cup oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt

1. Combine sugar, oil, egg whites, and egg until well blended.
2. Add applesauce and molasses. Mix well.
3. Add flour, baking soda, ginger, cinnamon, all spice and salt.
4. Fill paper lined cups 2/3 full.
5. Bake at 350 degrees. (18-22 minutes for large cupcakes, 10-11 minutes for mini cupcakes, which are my preferance)
6. Cool completely, then add frosting.

Cinnamon Whipping Cream Frosting
(taken from Amy Richardson - Studio 5 - Topping for Apple Bread Pudding)
2 cups Whipping Cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat cream, sugar and vanilla until almost set. Then add cinnamon. Put in a pastry bag and add a little dollop on each cooled cupcake!

Pear Flip-Flop

I found this recipe in Parade Magazine. It's really simple and very good.

4 1/2 Tbsp butter
3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 cup milk
1 1.4 tsp vanilla
1 1/2 cup sliced pears

1. Cut the butter into chunks and put in a 8x8 pan or a 9-inch deep-dish pie plate. Place in
the oven as it preheats to 350 degrees about 5 minutes, or until butter is melted. Meanwhile, whisk together dry ingredients in a small mixing bowl. Add milk and vanilla and whisk until smooth.
2. Pour batter over the hot butter; top with the pears. Bake for 45 minutes, or until top is browned and a toothpick comes out clean. As they bake, the pears will sink to the bottom.
3. Cool 30 minutes. Served slightly warm. Would be extra good with whipped cream or a small scoop of ice cream. Makes 8 or 9 servings