The main recipe here is originally from the Portland restaurant Meat Cheese Bread. It was in our local paper, in the weekly food section. I saw it, made Homer Simpson type sounds as I thought about how good it must be, and promptly decided to give it a try.
That said, I tweaked it a bit. Not so much for taste or anything, more due to what ingredients I had and the level of time on a Wednesday that I had to devote to this. Mainly, I crock-potted it while working, so that when I came home, the house would smell so good that I would almost fall over after stepping through the doorway.
One Saturday or Sunday, I will try this in the oven but it did work pretty well for me to turn it on low in the AM before leaving for work (7:00 AM) and return around 5:00 PM to a crock pot full of fragrant, porky goodness.
That said, this isn’t a complete ‘pop it in the crock pot and forget it’ kind of thing. Well, okay, actually it is, but you need to do stuff before you get everything in the crock pot. Stuff . . . → Read More: Experiments in Pulled Pork — Sandwiches (and then Enchiladas)
Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!
Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.
Middle Eastern Lamb Burgers
Adapted from a recipe in Everyday with Rachael Ray
1 1/2 pounds ground lamb
1/4 cup chopped cilantro (you could sub flat-leaf parsley)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1 tbsp olive oil
1/2 cup low fat, plain yogurt, mixed with 1 clove crushed garlic and 1/2 a grated English cucumber
4 crusty kalamata olive rolls, split
1/2 cup feta cheese
1 tomato, sliced
In a large bowl, combine the lamb, cilantro, coriander, cumin, turmeric, cinnamon, salt and pepper. Form into 4 patties.
In a grill pan, set over medium-high heat, toast the rolls, set aside. In the same pan, heat 1 teaspoon olive oil and brush it onto the pan’s surface.
Add the burgers and cook, turning once, for 5 minutes each side for medium-rare.
After . . . → Read More: Middle Eastern Lamb Burgers
So very sleepy. But, I must post about awesome panini. This was very good. We had it a few weeks ago when we ate a bunch of soup exchange soup. T’was very good.
Okay, here’s the recipe, I’m going to bed now. Goodnight.
Prosciutto and Fig Panini
1/2 cup water
1/2 cup Port
1/2 cup (lightly packed) dried black Mission figs (about 3.5 ounces), stemmed, halved
1/2 tbsp dried rosemary
1 medium red onion, cut crosswise into 1/4-inch-thick rounds
1 tbsp chilled butter, diced
1 cup loosely packed baby spinach
8 slices of good bread or 4 ciabatta rolls, halved horizontally
4 thin slices prosciutto (2-3 ounces)
4 oz goat cheese
Bring water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to a generous 1/2 cup, stirring occasionally, about 20 minutes. Cool slightly.
Puree in processor until smooth. Fig jam can be made 3 days ahead. Cover and chill.
Preheat oven to 400 degrees F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. Can be made 2 hours ahead. Let stand at room temperature.
Spread . . . → Read More: Another Tasty Sandwich: Prosciutto and Fig Panini
Oh, Bobby Flay, you seem like kind of a tool but I really love all of your recipes that I’ve tried. So, I guess that’s okay. We’ll just agree to agree on food and I can still be kind of meh about you personally. Maybe in real life you’re a really nice guy, you just televise kinda jerk-y. I dunno.
Although for some reason I like watching “Throwdown”. Maybe you’ve mellowed since the days you had that one show where you would travel around, taste people’s food with noticeable disinterest and be an all-around ass. Maybe now you are a really nice guy and my “Bobby Flay is kind of a tool” intro to all the recipes of yours that I post about is untrue and kind of mean of me… Ack! I am so conflicted!
Anyway, these are awesome. I think I made my kofte kinda big, but I think that’s okay. Make the raita first and let that hang out why you do the rest. We also had some hummus with ours.
For the Apple Raita
Recipe based on one by Bobby Flay
1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced
1/2 teaspoon kosher salt
Pinch ground cinnamon
Pinch cayenne . . . → Read More: My New Favorite Thing to do With Ground Turkey: Turkey Kofte with Apple Raita and Spinach
But we ate them instead. Damn, these were huge. But so very good. Instead of baguette, which I thought would be too hard for the fish, we used 2 sandwich rolls. They worked quite well. Basically, look for bread that is of like size and shape to your fish and you will be fine.
The herb-mayo that I made included a few hamburger pickles that we had in the fridge, giving it more of a tartar sauce appeal.
You will get this on your plate and think, man, there is no way that will fit in my mouth. Well, you will be right, but I found turning it on its side a bit and approaching it like a taco worked. Also, it looks like a lot of ingredients below, but it’s really not. You probably already have half of them, just go get the fish and rolls! You will not be sorry. Ah, and I bet this would also work just fine with cod, if that’s what’s available to you.
Awesome and Huuuuge Halibut Sandwich
Adapted from a recipe by Tyler Florence
3/4 – 1 lb of wild halibut fillet, sliced into 2 pieces of the same size
1 cup all-purpose . . . → Read More: The Halibut Sandwich That Ate Portland (or At Least Tried To…)