|
|
By mlb, on May 25th, 2009%
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
spinach leaves
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.
 . . . → Read More: Middle Eastern Lamb Burgers
By mlb, on March 11th, 2009%
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 . . . → Read More: Another Tasty Sandwich: Prosciutto and Fig Panini
By mlb, on March 5th, 2009%
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 . . . → Read More: My New Favorite Thing to do With Ground Turkey: Turkey Kofte with Apple Raita and Spinach
By mlb, on September 16th, 2008%
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 . . . → Read More: The Halibut Sandwich That Ate Portland (or At Least Tried To…)
By mlb, on March 23rd, 2008%
This was the best sandwich. Personally (and I know I am probably crazy) but I’m not a huge fan of corned beef or pastrami. I’m much happier with turkey or in this case, turkey pastrami.
So, this is kind of like a Ruben in that there is tasty bread (pumpernickel instead of rye), the earlier-mentioned turkey pastrami, swiss cheese and instead of sauerkraut, coleslaw. Oh and not just any coleslaw, fennel-herby coleslaw with orange zest.
It’s kind of like a Tyler Florence recipe I recently saw on Tyler’s Ultimate, except different (I went for cilantro and orange while he used lemon and tarragon). But, man, this was good. Throw in a grill pan for tasty grill marks and it’s like heaven on a plate. Oh and I just know I will be making this coleslaw all Summer long, with or without Turkey Rubens in mind.
Fennel-Herb Slaw:
1 large fennel . . . → Read More: Kind of Like a Turkey Ruben…
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
