Divine Eat and Drink: November 2011

Monday, November 21, 2011

Spicy Turkey Burgers Recipe | Yummly

Spicy Turkey Burgers Recipe Yummly

1 14 lbs ground turkey (lean)

1 cup salsa (mild, divided)

12 cup shallot (finely chopped)

14 cup fresh cilantro (chopped)

4 tbsps vegetable oil (divided)

1 tbsp hot sauce (chipotle flavored)

1 tsp ground cumin

1 tsp salt

12 tsp black pepper (ground)

4 crusty rolls (halved horizontally toasted if desired)

4 lettuce leaves

	Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties.
	Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.
	Arrange roll bottoms on 4 plates. Place lettuce, then burgers on roll bottoms. Top each burger with 2 tablespoons of remaining salsa, then roll tops.

Sunday, November 20, 2011

Sweet Potato–Star Anise Soup with Ginger Cream Recipe | CHOW

Simple Fish Bouillabaisse | Williams-Sonoma

Simple Fish Bouillabaisse Williams-Sonoma

Tuesday, November 15, 2011

PICKLED GARLIC | Healthy Thai Cooking

2½ teaspoons salt

4 tablespoons sugar

6 heads of garlic, separated into cloves & peeled

½ cup rice vinegar

Put 1¼ cup of water in a sauce pan, bring to a boil

Add ½ teaspoon each, salt & sugar; stir to dissolve

Add peeled garlic

Simmer 8 minutes

With a slotted spoon; transfer garlic to sterile jars

Put rice vinegar in sauce pan, add remaining salt & sugar with ½ cup water

Boil liquid for 2 minutes; stir to dissolve salt & sugar

Pour liquid into jars with the garlic

Let cool before securing lids

Store in refrigerator for about 2 weeks before using

From Healthy Thai Cooking; Sri Owen-1997

Old-Fashioned Pickled Eggs | Sunset Magazine

1 dozen eggs

Water

Salt

About 4 cups distilled white vinegar

2 small dried hot red peppers

1 small onion, finely minced

1½ teaspoons mixed pickling spice

½ teaspoon (each), whole black pepper, mustard seeds and salt

Place eggs in a 3-4 quart pan, add enough cold salted water to cover… bring to a boil (uncovered)

Boil about 1 minute, turn off heat, cover & let set for 20 minute

Place cooked eggs underneath running cold water, refrigerate until ready to use

In a sauce pan combine the vinegar, chilies, onion, pickling spice, black pepper corns, mustard seeds & salt, bring to a boil and simmer (uncovered), for 15 minutes

Pour vinegar mixture over eggs, adding more vinegar if needed

Let cool, cover in an airtight container and refrigerate for 24 hours before serving, or as long as 4 weeks

To serve:

Spoon out eggs, moistening each with some of vinegar mixture

Serves 6 to 8

From Sunset/June 1983