Teriyaki Chicken Burger

Summer time is burger time, and now that I have a meat grinder, its that much more fun for me to experiment with different kinds of burgers. After seeing these Pacific Rim Burgers, I knew I had to try something similar. Plus, it had been a while since I did much with chicken (we’ve been eating more beef lately), so it seemed like a fun change. So I took that recipe in a similar direction and made a teriyaki chicken burger.

Teriyaki Chicken Burger

I really enjoyed this–the burgers had a nice, tangy-but-sweet teriyaki flavor, with a good mix of peppers and light heat to them. The texture, something I was curious about (never dealt with ground chicken before), was also thankfully quite nice. The sweetness to the teriyaki also made it easier to get a good caramelization on the outside… click to read more…

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Chicken & Shrimp Jambalaya

I’ve never been to New Orleans, but have always been smitten with its cuisine. Ingredient-wise, it seems simple and unassuming, but the opinions and passion about the right way to do it–well that’s another story. Whatever the case, its all delicious to me. I’ve only come close to doing a Cajun/Creole dish before, borrowing some of the style/flavor, but not going all out. I felt long overdue to actually try a real dish, so I opted for one of the well known stars: jambalaya.

Chicken & Shrimp Jambalaya

Jambalaya has its roots in paella. The core idea: its a rice dish with a very strongly flavored stock, a hearty mix of proteins (e.g. in my case, chicken, shrimp, and andouille sausage), and a very zesty blend of herbs, spice, and of course, the Holy Trinity (pepper, onion, celery). It sounds deceptively simple–almost kind of plain, but then you smell it and taste… click to read more…

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Bean and Quinoa Chili

After having finally tried my hands at making beans the real way rather than from a can, I’ve been meaning to do it again because man oh man were those good. I wanted to do something more than just feature beans as a side dish though, so I decided to try to make them the star of one of my favorite meals: chili. Since this wasn’t going to be loaded up with beef like I’m used to though, I thought I needed to ensure there was still a good amount of protein, so in addition to the beans, I also added some quinoa after seeing the two together.

Bean and Quinoa Chili

Now I realize this meal could have gone all vegetarian, but I couldn’t help myself–I live in click to read more…

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Thai Curried Beef Burgers

After grinding my own steak burgers, I couldn’t wait to try doing so again. In the name of keeping things interesting, I thought I’d keep my Asian kick going, and sought some inspiration from my recent Thai green curry with beef. I was sad to run out of the stuff, so I thought how could I make it again, but in burger form?

Thai Curried Beef Burgers

I chose two well marbled and very beefy cuts for the burger: ribeye and shortribs (and this is entirely personal preference–you want intense flavor and a good bit of fat). Then, I incorporated other flavors from green curry–green curry paste, peppers, ginger, lime, basil, coconut–and worked all of that into the ground beef. The flavor was a bit more subtle than I’d expected; kind of an upfront aftertaste–a pretaste–before the dominant beefiness dominated. You pick up… click to read more…

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Sea Bass with Lemongrass and Coconut Cream Sauce

Since my wife first discovered she was pregnant, we hadn’t had a whole lot of fish, and since Ramya was born, I’ve been vowing to fix that and get fish back into our regular line-up. I’ve had Asian sorts of flavors on my mind lately and armed with an ample supply of lemongrass, thought this was the perfect opportunity for a good, simple sauce that would go perfectly with a simply prepared white fish, in this case, Chilean Sea Bass.

Sea Bass with Lemongrass and Coconut Cream Sauce

The sauce was excellent–not a lot of it, but intensely flavored. The lemongrass-ginger-lemon combo was a great foil to the anisey flavor of the tarragon and the highly reduced wine and coconut syrup gave the sauce a great, full flavored back-bone. This, of course, is all a complement to the star: the fish. Since that is so simply prepared (sautéed… click to read more…

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Thai Green Curry with Beef

I love Thai food, but I’ve always shied away from it. I’m not sure why really–something about it just scared me. It seems like a cuisine where the preparation is fairly simple, so the quality of ingredients and attention to detail becomes that much more important if you’re to have a convincingly good result (like sushi). I don’t really base this on anything in particular, but I finally decided to take the plunge. Does it have anything to do with a recent meal of green curry I had? Or the fact that I finally encountered lemongrass at the grocery store? Whatever the case, I’ve tried my hand at a Thai green curry with plenty of veggies and beef, and I’m very glad I did.

Thai Green Curry with Beef

The outcome was excellent–the curry had an intense and intriguing flavor. It was close, but not 100% authentic since I had to make… click to read more…

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