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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Ginger Spiced Peach & Praline Ice Cream

Having lived in Florida, I developed an appreciation for Georgia peaches–golden, delicate, deliciously perfumed, sweet, supple peaches. I always buy way too many at a time (a habit of mine with many a fruit) and tend to just wolf them down and make a mess of myself. I was tempted to make a peach pie, but opted for ice cream instead. Despite having posted other ice creams recently, this is actually one of the first things I made after I moved to North Carolina–having an empty freezer just didn’t sit well with me, so I addressed that issue very promptly with some peach ice cream, accented with a handful of other flavors that I thought would complement peach nicely.

Ginger Spiced Peach & Praline Ice Cream

I didn’t want to overwhelm the peach flavor, but rather, wanted to enhance it. I chose to do so with two major side kicks: praline (which is caramel + almond +… 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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Honey Mango Pie

Mangoes hold a special place in my house. The only tricky thing is the weekly gamble where you think you have a good looking mango and hold your breath as you cut into it to discover whether or not you actually have a well disguised dud. Much to my delight, I chanced upon some incredible mangoes recently and thought I had to do something with them right away. I’ve done some mango desserts before, and I didn’t want to do more of the everyday kind of mango dishes, so I thought back to something I’d only had once before: mango pie.

Honey Mango Pie

I loved the taste when I’d first had it, but there was one thing I didn’t care for (and if you look into mango pie, you’ll find so many of them do the same): they’re gelatinous. Not just a little bit, but to the point where… 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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