Hi-Ho Burgers

 These burgers are a unique creation from Hi-Ho which is a frequent memory that stands alone. I have never seen a written version of it. Do you have one Mush?  It's really a smell thing for me. I know the mixture is correct when it smells a particular way. You don't want to get it too "wet" so add the sour cream and A1 Sauce in small amounts.

Here's what SP did tonight. 

Ingredients

 2 pounds 90/10 lean ground beef

1 cup sour cream

3 Tablespoons A1 Sauce

1 bunch cilantro, leaves only, chopped

Directions

1. Combine all ingredients. 

2. Mix thoroughly with hands

3. Form into large but packed burger shapes.

4. Cook, adding cheese and serving on buns. 

 

 

 

 

 

 

 

 

 

5.  SP made some lovely improvised cole slaw to to along with it!

Red Bell Pepper Soup with Cilantro Cream

This soup made a fantastic first course for this years Christmas Dinner. Our family has a "Mystery Soup" tradition in which only the cook who made the soup knows what the main ingredient is, no one is allowed to taste until everyone is served, and the winner is the first person to name the star ingredient. This years winner was Bruce, who I observed closing his eyes to really focus on this subtle but very present flavor. The flavor of this soup is fantastic and I will return to this many times for a nice cold weather warm up. This recipe serves 6.

Ingredients
1/2 cup unsalted butter
2 Tablespoons Canola Oil
2 cups chopped Leeks, the white parts only
3 large red bell peppers, chopped 
2 cups chicken broth
2 cups half and half
Salt and pepper to taste
1/2 cup Cilantro Cream (recipe at the bottom)
 
Process

1. Prep your vegetables. 
2. Melt the butter with the oil in a large sauce pan. 
3. Add the leeks and bell peppers.
4. Reduce the heat and cook until the vegetables are soft, around 20 minutes. 
5. Add the chicken broth and simmer, partially covered, until the vegetables are very soft, about 30 minutes more. 
6. Puree the mixture, in a food processor or with an immersion blender, until smooth. 
7. Add the half and half and bring to a simmer. 
8. Season with salt and pepper. 
9. When served, garnish with the cilantro cream. 

Cilantro Cream
Ingredients:
1/2 large bunch cilantro
1 tablespoon crystalized ginger
1/4 cup sour cream.

Process:

1. Remove the cilantro leaves from the stems. 
2. Place ingredients in a blender and puree until smooth. 
3. Store in an air tight container in the refrigerator until ready to use.

 

Freezer Salsa

I made this tonight from nearly the last of my sun gold tomatoes. I will make one last ground cherry salsa with the truly last of them tomorrow night. I am exhausted. It has been a huge weekend on the homestead.

Thank you to Emilie and The Clever Carrot for posting this recipe for 10 Minute Sun Gold Salsa For the Freezer!

Ingredients

4 cups sun gold tomatoes, or red cherry tomatoes
½ cup diced red onion
¼-1/2 clove of garlic
1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
juice of 1 lemon or lime
½ tsp cumin
½ tsp coarse salt, plus more to taste
¼ tsp red pepper flakes (or less depending on preference)
drizzle of extra virgin olive oil

Process

1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I'll throw in more cilantro when in the mood. Adjust to your liking.
2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

Cilantro Corn Pancakes

Bumping this post because it's that day of the year again! Thanks Mom!

I first ate a version of this recipe at Diner, in Williamsburg Brooklyn, on the Sunday morning before 9/11. The meal, and the wonderful morning spent with friends, will be forever etched in my mind. With my birth day only a few days away, this recipe is timely since it is one of the meals we eat most often on or around my birthday. Fresh corn is coming into season, the tomatoes are ripening on the vine, and this light and refreshing meal is perfect on a hot summer evening. These pancakes are served with a heap of Avocado Tomato Salsa and are best with a freshly muddled Mojito!

Ingredients
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/4 tsp salt
1/2 cup corn meal
1 egg (or 2 egg whites)
1 cup buttermilk (or yogurt)
2 Tbs oil
1.5 cups fresh corn, cooked
1/4 cup fresh cilantro
1/4 cup chopped scallions

Process

1. In large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
2. Stir in the corn meal.
3. In another bowl, lightly beat eggs. Add buttermilk, oil, corn, cilantro and scallions. Add these ingredients to the dry ingredients and stir until combined.
4. Heat a large griddle over medium high heat. We have even put the griddle on the grill outside to stay cooler on a hot summer day.
5. When hot, brush with oil.
6. Drop batter by large spoonfuls onto griddle.
7. Cook until holes form on pancakes and then flip.
8. When browned on both sides, remove from grill.
9. Serve on plates, topping each pancake with Avocado Tomato Salsa, with a dollop of sour cream on the side.
10. Enjoy with a cold, freshly muddled Mojito! (and wish me a Happy Birthday! :D)

Curried Chickpeas

 

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

Ingredients
6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

Process

1. In a large skillet over medium-high flame, heat oil.
   
2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
   
3. Add the garlic, stir, and continue to cook for about 5 minutes.
   
4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
   
5. Add the chickpeas and stir.
6. Add tomato paste and ketchup, stir and allow to heat a bit.
   
7. Add the water and stir to even out sauce on beans.
8. Season with salt and pepper.
9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
   
10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
    
11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.
    

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette is one of my favorite dressings for one of my favorite salads. Though originally served and purchased often at the Sundown Saloon, I have managed to recreate this in my own kitchen for a close second version of a long time favorite. The Salad this goes to I will be naming the Tex Mex chopped salad, but I can think of a lot of other salads or grilled meats this would taste superb on.

Ingredients
8 tablespoons oil.
6 tablespoons Lime juice
1 or 2 cloves garlic
Half a bunch of fresh cilantro
1/4 cup to 1/2 cup sour cream
1 teaspoon sugar (if dressing is too sour add more)
1 teaspoon salt

1 raw egg - optional to those who fear them.

Process

1. In a blender combine the ingredients.
2. Taste.
3. Adjust ingredients or seasons to your liking. I like mine on the limey/sour side, but you may want it creamier.

Bon Appetit's Middle Eastern Bison Meatballs

For a while now I have been taking considerable effort to know where my meat comes from, focusing on grass fed or free range meats, and to look at local sources of meat. One of my local meat sources is a Bison farm, so when I saw this recipe in Bon Apetite, with a middle eastern hint, I knew it was one for me to try. The sauce is delectable so I highly recommend keeping extra on hand as a sauce for other dishes.

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
Ingredients
Cilantro-Yogurt Sauce:

• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 1/2 cups chopped fresh cilantro
• 1/2 cup whole-milk Greek-style yogurt*
• 3 green onions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh sage
• 1 teaspoon sugar

Meatballs:

• 3 tablespoons olive oil, divided
• 1 cup finely chopped onion
• 6 garlic cloves, minced
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon whole milk
• 2 tablespoons minced seeded jalapeño chile (about 1 large)
• 2 tablespoons whole-milk Greek-style yogurt
• 1 1/4 pounds ground bison (often labeled buffalo)
• 1 large egg, beaten to blend
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh sage
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice

Preparation

For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeno, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

Farmer's Market Salad

These August days have been sweltering and the last thing I wanted to do was to cook over a hot stove, oven or grill. So I opted for cold, quick, easy, local and yummy.

Ingredients
a variety of cherry or plum tomatoes
fresh goat cheese balls, in oil
fresh cilantro
balsamic vinegar

Process

1. Cube tomatoes and put in medium bowl.
   
2. Cube or crumble cheese and add to tomatoes.
   
3. Mince cilantro and sprinkle over cheese and tomatoes.
   
4. Add a dash or two of vinegar and stir until combined.
   
5. Chill salad or eat immediately.
   

Mediterranean Bulgar Salad

This is a recipe was in this months Everyday Food. I have tinkered with it, exchanging some ingredients for others and modifying the proportions so that it can serve our family of five. We prefer different ingredients as well as cheese crumbles instead of bigger globs of cheese.

Ingredients
1 cup Bulgar, cooked according to directions on box
salt and pepper
1 package grape tomatoes, halved
1 small package cilantro, diced
1 shallot, diced
4 tablespoons red wine vinegar
6 tablespoons olive oil
I package crumbled goat or Feta cheese

Process

1. Place cooked Bulgar in bowl.
   
2. Add next 4 ingredients and stir to mix thoroughly.
   
3. Combine oil and vinegar in small bowl and slowly drizzle over Bulgar mixture.
   
4. Stir thoroughly to combine.
   
5. Serve as a side salad with crumbled cheese over the top.