Tag Archives: Main Course

Moroccan-Spiced Turkey Burgers with Cheddar + Smoky Aioli

12 Apr

I don’t know if you noticed but…the WEATHER was amazing today. We have a few nice days ahead of us this week, and I figured that some people might be interested in breaking out their grill for the first time this season. Really, nothing is better than a good turkey burger on the grill for dinner on a night like this.

As I was perusing for interesting turkey burger recipes, my eye of course landed on this Moroccan-spiced one. If you know my tastes, you know that Moroccan spices rank high on my list of favorite flavors and I am always thrilled to see them in unusual places, like pizzas, or these burgers.

All my different pursuits lately have been keeping me extremely busy, so a recipe that is quick is always a plus. These burgers take about 40 minutes from start to finish. An IDEAL weekday dinner.

 

Moroccan-Spiced Turkey Burgers with Cheddar + Aioli

Makes 4 burgers

Ingredients:

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil plus additional for brushing

2 teaspoons fresh lemon juice

1 1/2 teaspoons smoked paprika

1 garlic clove, pressed

1 pound ground dark-meat turkey

4 1/3 -inch-thick red onion slices

1 large or 2 small red bell peppers, quartered

4 slices extra sharp cheddar cheese

4 sesame-seed hamburger buns

Arugula

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 3 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 2 minutes longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and enjoy!

Advertisements

Fettuccine with Peas Asparagus and Bacon

29 Mar

This one’s for all you pasta lovers out there (myself included). If you are looking for the ultimate comfort meal, this is it. It’s that time of year when the weather is changing every other day – one day you’re sitting outside drinking beers out of a growler, the next, you’re bundled up under the blankets in your living room wondering what you should order for delivery, because there’s no way you’re going grocery shopping in these frigid temperatures. So pick up these ingedients on a warmer day and make it when its -1000 degrees out a day later. Its the perfect “I’ve-had-such-a-long-day-and-I just-want-to-binge-on-comfort-food-but-I-should-really-eat-my-veggies” kind of meal.

I used bacon because I couldn’t get any pancetta that day, but you can use either one. I found the pea level in the original recipe to be a little high, so I’ve cut it down a bit for you in this recipe. I also cut out the cream from the original recipe to make it a bit less heavy. Try it out and let me know what you think!

Fettuccine with Peas Aspargus and Bacon

Adapted from Bon Appetit

Makes 4 servings

Ingredients:

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 lbs asparagus, trimmed, cut into 1 inch pieces (cut diagonally for fatter asparagus)

1 1/2 cups shelled fresh green peas, blanched one minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts only

2 garlic cloves, pressed

1 tablespoon extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

1/4 cup fresh Italian parsley, chopped

1/4 cup thinly sliced fresh basil, chopped

1/4 cup finely crated parmesan cheese

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, dark green parts of green onions, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve topped with freshly grated Parmesan cheese.

Brazilian Shrimp Stew

16 Mar

My interest was peaked in this dish when we first moved to Williamsburg and I ordered it from a restaurant called Beco in the neighborhood. I was of course thrilled that there would be a place nearby where I could get pao de queijo delivered. I ended up ordering what they call the mocequa on the menu, a hot stew of coconut milk, shrimp and tomato served over rice. Upon googling, I discovered that mocequa tends to have various kinds of fish in it, often white, sometimes other shellfish or calamari. I’ve never been one for mixed fish stews (though I could eat New England Clam Chowder for B,L,and D and believe me, I have), so I stuck with this Gourmet recipe for Brazilian shrimp stew, which seemed the most similar to the one I ate from Beco.

This recipe turned out to be a little more tomato-y than I would have liked. The next time I make it I will probably just add a whole can of cononut milk as opposed to just the one cup.

Brazilian Shrimp Stew

Adapted from Gourmet

Makes 6 servings

Ingredients

1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined

1/4 teaspoon black pepper

1 1/2 teaspoons salt

2 garlic cloves, minced

1/4 cup fresh lemon juice

1 14-15 oz can diced tomatoes including juice

1 medium onion, finely chopped

1 green bell pepper, finely chopped

1 1/2 tablespoons olive oil

1/2 teaspoon cayenne

5 tablespoons coarsely chopped fresh cilantro

1 cup stirred canned unsweetened coconut milk ( I would use a whole can)

1 tablespoon dendê (palm) oil (available at Kalustyan’s)

Serve with: white rice

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

 

 

 

Chicken Paillards with Clementine Salsa

8 Mar

I’m coming off the tail end of a long string of time in which I hardly cooked any chicken. I’ve been eating tons of seafood and  eating more red meat. (I, like most women, have a bit of an iron deficiency). This past fall I was cooking whole roast chickens like it was my job. I eat a lot of Mexican food (my friends love Mexican so much they instated a Mexican Saturday to the weekly schedule) and my Mexican food almost always contains chicken. Last summer I was all about fruity and mustardy skewars on the grill. Let’s be honest, I’m never gonna get sick of anything that’s on the grill, but the rest of the year is a bit different. I don’t know about you, but I find myself seeking out countless ways to make boneless skinless chicken breasts. Rosemary, Lemon, and Garlic in a pan, orange-marinated in a stir fry, coconut and cumin-crusted in a taco,  you name it. A lot of people seem to be going the red meat-free direction these days, and although I’m not one of them, I know what its like to cook and eat a lot of chicken.

Let’s face it – chicken is boring. You can only eat salt and peppered strips on your salad so many days of the week before you start questioning if you should get tofu instead. This recipe is here to save the banal day. So get your manual meat tenderizers out and get ready to flatten some chicken.

Chicken Paillards with Clementine Salsa

From Bon Appetit

Makes 4 servings

Ingredients

4 5-ounce chicken boneless skinless chicken breast halves

4 clementines, peeled, diced (about 1 cup)

1 cup cherry tomatoes, quatered

1/2 cup finely diced red onion

1/2 cup finely diced celery

1/4 cup coarsely chopped fresh basil

1/4 cup coarsely chopped fresh cilantro

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 serrano chile, seeded, minced

2 tablespoons olive oil

1/2 cup fresh clementine juice (from about 6 clementines)

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.