It's nine o'clock on a Saturday...

Today we are fixing Pho, a progressively popular Vietnamese dish. STOP! Do not get discouraged by the length of instructions and ingredients. There are many variations of this dish. The time and effort is entirely worth it (also flexible), the flavors are not like anything I can describe.  After many experiments this is hands down my favorite version.

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, fresh herbs, bold spices and meat. It is a popular street food in Vietnam Pho is primarily served with either beef or chicken. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Dịnh province, then a substantial textile market. According to villagers, pho was eaten in Van Cu long before the French colonial period when it was popularized. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.

There are two main elements to this dish the broth, and the garnishes. I recommend taking your time with the broth it is most definitely the key to this savory soup. The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), lemongrass, star anise, ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments. The dish is garnished with ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro.

So…now that we have covered some basic history I will give you a brief rundown of my version. After trying a few different proteins, I must say that beef is my top pick here (I know!! You do not hear me say this often). I have the luxury of having a huge Asian market near me; fortunately these ingredients are readily available. Thai basil is gaining popularity, but it is also very easy to grow in an herb garden. Thai chilies (these are HOT) may be replaced with any hot pepper. If you are unable to find fresh lemongrass, lemongrass paste may be substituted. With pho you have the opportunity to create a broth that caters to your taste buds. I look forward to hearing your favorite combinations.  

Beef Pho

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle (ask your butcher for these)

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 bundle of spices (1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in cheesecloth)

1 1/2 tablespoons kosher salt

1/4 cup fish sauce

1 tablespoon sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, London broil, sirloin or eye of round, sliced as thin as possible.

1 C hearty mushrooms

2 C bok choy (or a cabbage would work)

Green peppers (optional)

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 Thai chili, sliced

2 big handfuls of bean sprouts

Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle, remove any fat and debris that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and about a teaspoon of sugar. Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible. Cut or shred the cooked meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Add mushrooms, bok choy, and green peppers. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle along with veggies into each bowl. The hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Until tomorrow…Peace.

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And I believe this may call for a proper introduction, and well Don't you see, I'm the narrator, and this is just the prologue?...

Steak and potatoes, a classic summer grilling combination. There are a few variations to the recipes I have posted today. First I placed a dry spice rub on a flat iron steak, grilled it, and then once I removed the meat from the heat I doused it in a marinade. I have read of this method before, but this was the first time I put it into play. The warm meat soaked up all the delicious sauce, which led way for a moist delicious cut. As for the potatoes, I made grilled sweet potato fries with a vibrant cherry salsa to top them. The fries were seasoned with lime, cumin, and pepper flakes (these flavors paired beautifully with the sweetness from the potatoes). The cherry salsa has a bite from fresh grated ginger, and the final element is roughly chopped pecans. These are simple variations that will turn your average steak and potato meal into something out of the ordinary.

Grilled Flat Iron Steak

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 scallions, sliced thin

2 tablespoons plus 2 teaspoons sugar

4 garlic cloves, minced

1 tablespoon Dijon mustard

2 teaspoons balsamic vinegar

Salt and pepper

1/4 cup vegetable oil

flat iron steak (2-3 lb)

Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steak dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Grill steak until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steak, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.

grilled sweet potatoes with cherry salsa 

notes: You kind of have to par-boil or par-steam the sweet potatoes before grilling. It’s only, 5 minutes of stove steaminess though. 

for the sweet potatoes:

3 small-medium sweet potatoes, scrubbed and cut into wedges or rounds

1 1/2 tablespoon grapeseed or olive oil

zest and juice of 1 lime

1 tsp ground cumin

1/2 tsp ground chipotle powder (or to taste)

pinch of chili flakes

salt and pepper

for the cherry salsa:

heaped cup of de-stemmed sweet, black cherries, pitted

3 green onions, thinly sliced

1 inch of ginger, peeled and grated

zest and juice of 1 lime

black pepper

to serve:

a handful of pecans, roughly chopped

salt to taste

Place a large pot with about 2 inches of water on medium heat. Bring to a simmer and place cut sweet potatoes onto a steamer basket (or boil,  if boiling it will only take 3-4 min) . Lower steamer basket into the pot, put a lid on top and steam the sweet potatoes for 5-7 minutes or until just tender. Remove wedges with a pair of tongs, placing into a large tupperware container.

Cover the cooked sweet potatoes with the grapeseed oil, lime zest, lime juice, ground cumin, chipotle, chili flakes, salt and pepper. Set aside.

Make the cherry salsa: chop the pitted cherries roughly and place in a medium bowl. Add the sliced green onions, grated ginger, lime zest, lime juice and black pepper. Stir to combine and set aside.

Heat a your grill or grill pan to medium-high. Place marinated wedges, cut side down (as opposed to peel-side down) on the grill. Flip wedges after about 2-3 minutes. Cook other side for another 2 minutes and remove sweet potatoes from the grill.

To serve: Place wedges face up on a plate, season with salt if you like and cover with the cherry salsa.

Until tomorrow...Peace.

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This is not a drive by...

The meatball sub, a timeless classic. Often this sandwich is associated with Italian flavors, and smothered in marinara with sauted peppers and onions. As you can imagine we are Rays (baseball) fans in this region so for the game the other night I made mini meatballs (as I used mini baguettes) and enhanced them with the flavors of cumin, coriander, and paprika. I also added ricotta to guarantee a moist meatball. The real star in this sandwich is the roasted tomato and pepper relish. The sweetness from the roasted veggies is countered by the acidity of the vinegar that marries perfectly with the flavored beef. I believe once you try this you will not return to the typical meatball hoagie. For a side I made baked sweet potato and carrot fries seasoned with fresh herbs and a garlic aioli for dipping (the aioli is easy to prepare and is a great addition I would not reccomend skipping this). These are sure to be a hit at your next gameday event. 

1 lb lean ground beef

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 piece of bread (soaked in milk then lightly squeezed)

1/2 cup chopped parsley

1/2 cup fresh ricotta cheese

1 t smoked paprika

1 t ground coriander

1 t ground cumin

dash of cayenne

1 t salt

pepper to taste

fresh rolls, I used mini baguettes

sliced mozzarella

Sautee the red onion and garlic in a bit of olive oil, until soft and translucent. When cooked, remove from the pan and set aside.

In a large bowl, combine the beef, cooked onions, bread, parsley, ricotta, spices, salt & pepper and mix well.

With wet hands, form golf ball-sized meatballs and place on a tray lined with foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.

Pre-heat the oven to 400°c.

Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.

To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs, warm in the oven for a moment to melt the cheese. Spoon over the tomato relish.

Tomato Pepper Relish

2  red peppers

1 hot wax pepper

4 medium sized tomatoes

2 cloves garlic

salt

1 T chopped fresh parsley

1 T chopped fresh chives

1 T vinegar (I used cider)

2 T oil

Wash the peppers and tomatoes and roast them whole in a preheated oven (375) for around 40 minutes. Leave them to cool enough to be peeled (if you leave them in a bowl covered with clingwrap, they'll be easier to peel). Remove the stalks and seeds and peel the vegetables. Chop them up roughly, add finely chopped garlic, parsley and chives. Season to taste, add oil and vinegar.

Baked Carrot and Sweet Potato Fries Recipe

1 sweet potato, washed and cut into 1/2 inch wide strips3-4 carrots, washed and cut into 1/2 inch wide stripsolive oil1 T chopped fresh rosemary

1 T chopped fresh thyme
salt and pepper to taste 

Preheat oven at 400°F. On a large baking sheet, toss carrots and sweet potatoes with olive oil, chopped herbs, salt and pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli (recipe below).

1 cup oil (use a combination of olive oil and neutral tasting oil like canola)2 egg yolks1 T fresh squeezed lemon juice1 T garlic, chopped (adjust amount to taste)salt & pepper, to taste

Make sure ingredients are at room temperature before starting to mix. Add oil, egg yolks and lemon juice into a blending container. Place hand blender (a food processor would also work) at the bottom of the container and turn on. Within seconds you will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. Once your mixture feels like real mayo, add the chopped garlic, salt and pepper. Mix well and enjoy. Keep in an airtight container in the fridge and consume over the next few days (make sure to use the freshest, high-quality eggs available).

Until tomorrow...Peace.

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All you touch and all you see, is all your life will ever be...

The post I bring to you today I believe is my favorite in quite awhile. Empanadas, a stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meat, cheese, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal (this fact surprised me as I thought they originated in Latin America). They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosas. After reading many empanada recipes, I chose beef, lot of veggies, and a mix of spices to fill mine. I used mango chutney and dates to add a hint of sweetness. I wanted to make sure my empanadas were not overly dense (it is important to roll the dough very thin). Do not be discouraged by the length of ingredients and instructions (honestly stuffing them took the most time). These are certainly worth the effort as they were truly delectable. This recipe makes many empanadas, after they are baked they may easily be frozen and reheated.

1 lb ground beef

1 T olive oil

1/4 C red bell pepper diced (about 1/4 pepper)

1/2 C carrots diced (about 1 carrot)

1/2 C celery diced (about 1 stalk)

1 medium onion, diced

1 jalapeno, chopped

6 dates chopped

1 tomato chopped

2 T Worcestershire sauce

2 T mango chutney

1/4 t paprika

1/4 t freshly grated nutmeg

1/2 t ground cinnamon

1/2 t garlic powder

1-2 t cumin

2 t sea salt

2 C loosely packed spinach leaves

1 C loosely packed cilantro

2 1/4 C of flour
1 1/2 t of salt
1 stick cold unsalted butter, diced
1 large egg
1/3 C of ice water
1 T distilled white vinegar

For the dough:

Sift flour along with the salt into a large bowl. Use a pastry cutter (or fork) to work in the butter until the mixture is the texture of coarse meal and has only a few remaining small lumps of butter. You can also do this with your fingers by rubbing the butter into the flour.

In a separate small bowl, beat the egg, water and vinegar together with a fork. Stir it into the dry mixture until it’s just incorporated.

Flour your hands and shape the dough into a ball. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.

For the filling:

Start by heating half the oil in a large pan over medium high heat, add the carrots, celery, bell pepper, jalapeno, onion and garlic, saute for 5-7 minutes. While sauteing, add 1/4 t of cinnamon, 1/2 t cumin and 1/4 t sea salt. Remove veggies from pan to a medium bowl.

In the same pan heat the rest of the oil over medium high heat. Add the ground beef and cook until browned. While cooking add the nutmeg, cumin, cinnamon, paprika, garlic powder, worcestershire sauce and mango chutney. Use a wooden spoon to break up the beef into small pieces.

Once the beef is mostly cooked add the tomato and spinach and add back in the veggies, simmer for a few more minutes until the beef is thoroughly cooked. Add the cilantro and turn off of heat.

To assemble, have the empanada dough ready, rolled out (using 1/4-1/2 c. more flour as needed) cut into circles with a 4-5 inch diameter. Add about 2 Tbsp of the filling into each circle. Fold over, leaving a little extra dough on the bottom layer to pinch up and fold over the top layer. Repeat until all sides are sealed with a pinch. Or you could just use a fork to pinch the edges together. Place the empanadas in a parchment lined baking sheet. Refrigerate for about 10 minutes before baking to let everything set together and get the crust nice and cold.

Brush the top of each empanada with an egg wash of egg and water to get that nice golden brown color.

Bake for 20-25 minutes in a 375 degree oven or until golden brown.

Serve with additional mango chutney, hot sauce, and sour cream.

Until tomorrow...Peace.

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Until the basic human rights are equally guaranteed to all without regard to race, there is war...

Recently I have been posting bountiful grilling opportunities, in preparation for spring and summer cook-outs. I am anticipating broadening horizons from the typical burgers and dogs, and convey multiple international flavors to the red checkered tablecloths we all have adorned our porches with at one point in time. Today I hand over two recipes that are bitesize pleasures, marinated chicken cubes and Greek meatballs. I skewered both treats and grilled them. The chicken is brightly flavored with garlic, lemon and fresh oregano. It is marinated overnight in oil, and a scant amount of Greek yogurt which maintains moisture in the chicken during grilling. Once you have grilled the chicken there are copious options, including atop a salad, in a pita, over couscous, or simply alone. The meatballs are moist and savory. Chopped mint, parsley and dill are the main components to these flavor packages. Insure your quantities of both bites are plentiful as they will disappear quickly. Tzatziki and a yogurt red pepper sauce are what I have chosen to serve them with, but you could certainly use a mango chutney or tomato relish.

Chicken Kabobs

2 chicken breasts, cubed

3/4 C vegetable oil

4 cloves garlic minced

3 T plain Greek yogurt

juice and zest of 1 lemon

3 T chopped fresh oregano

1 T chopped fresh dill

salt and pepper

Combine all ingredients in a plastic bag, marinate overnight. Place marinated chicken on skewers and grill until cooked thoroughly.

Greek Meatballs

1 lb ground beef or lamb

1 large slice white bread, cubed

1/2 C milk

1 egg

2 T chopped fresh mint

2 T chopped fresh parsley

1 T chopped fresh dill

juice and zest of 1 lemon

3 cloves garlic minced

3 T red onion grated

dash of grated nutmeg

Soak bread cubes in milk for 20 min. Squeeze excess milk from bread and combine with all other ingredients. Mix well, and shape into 1 inch balls. I made mine appetizer size, you certainly could make them larger.

Chill in fridge for at least 2 hours so the meatballs become firm. Place on skewers and grill to medium well.

Tzatziki Sauce

1 C plain Greek yogurt

1/2 large cucumber grated

3 cloves garlic grated

1 T fresh chopped dill 

1 T fresh chopped mint

juice of one lemon

salt and pepper to taste

Combine all ingredients.

Yogurt Pepper Sauce

1 C plain Greek yogurt

1 roasted red pepper

2 cloves garlic grated

2 t smoked sweet paprika

2 t lemon juice

salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.

 

 

 

Until tomorrow...Peace.

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Joy to the fishes in the deep blue sea...

It's burger time! An all American vintage treat that pleases all demographics. Unfortunately this sandwich has gained an unpleasant reputation due to the popularity of fast food chains. It is commonly credited with being a chief contributor to the countries obesity problem. While as this is not a diet food, I am here to speak on behave of this classic delight. As with many goods I recommend indulging in a juicy burger at home. This allows me to control the beef, and what is placed on top. I attempt to solely consume local or organic meats, this grants me the knowledge of what the animals are fed, how they are treated and slaughtered. This is the first considerable step to a quality burger, next a homemade bun. Continuing on the path of no mass produced bread, I have written a bun recipe I am confident you will enjoy. Another important element to the perfect burger is a grill, I am a firm believer that all burgers should be grilled. Now, the fun commences, you have free range of toppings. My delicious burger consisted of caramelized onions, sauteed mushrooms and jalapeno, cheddar and blue cheese (I realize I gilded the lily here) and of course Tabasco. I also had sliced tomatoes on the side (I am not sure if I was attempting to make myself feel better about eating this giant burger, nonetheless they were a pleasant addition). Once you have the necessities, beef patty and bun, the selection is in your hands as to what flavor approach you desire.

Homemade Hamburger Buns

1 1/2 Cups  milk

8 Tbs unsalted butter, cut into 8 pieces

1 packet instant yeast

4 cups all purpose flour, plus more for dusting

2 Tbs sugar

1 Tbs kosher salt

1 egg beaten with 1 tsp water

sesame seeds for sprinkling (optional)

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, yeast, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into 12 equal balls. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes. 

Preheat oven to 400'F

Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using. Bake until the buns and golden , 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.

My Pumped Up Burger (in the pic)

1/4 medium onion, sauteed

1 jalapeno sauteed

handful of baby bella mushrooms sauteed

sharp cheddar

dollop of blue cheese

sliced tomatoes on the side

Tabasco sauce

Until tomorrow...Peace.

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Two out of three ain't bad...

I have always appreciated a satisfying Caesar salad, but as I am sure many of you know there are good and bad one's. It is truly disappointing to receive a "bad" one. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."  There are also multiple different styles of Caesar dressing, some are creamy, some oil based, some have raw egg and some do not. I believe part of the attraction in this salad is the salt factor. I crave salty flavors, and this certainly delivers. The anchovies, Worcestershire, and Parmesan all pack the salt into this flavorful salad. The Caesar dressing that I prepare is oil based (it still produces a creamy effect), and does not contain a raw egg. I find that a tablespoon of mayonnaise suffices nicely in place of the egg. This also creates a slightly longer shelf life. You will never desire bottled Caesar after tasting this recipe. Another element of my salad is grilling the romaine lettuce. Simply take a heart of romaine, slice it down the center, drizzle it with olive oil and cracked pepper then grill it for roughly one minute cut side down. This wilts the lettuce ever so slightly, and supplies it a smokey charred taste that compliments the dressing. I chose to top this delicious salad with grilled flank steak that I marinated in a vinaigrette overnight.

Grilled Romaine Hearts with Caesar Dressing

1 T mayonnaise

1 t Dijon mustard

1 t freshly ground pepper

1 t dry mustard

1 t Worcestershire

juice of 1 lemon

5 anchovy fillets

4 cloves garlic

2 T white vinegar

1 C olive oil

2 hearts of romaine, halved

fresh pepper

olive oil

grated Parmesan cheese

croutons

Put all ingredients except vinegar and oil in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

Brush the cut side of the romaine hearts with olive oil. Season with cracked pepper. Grill, cut side down for 1-2 min. Roughly chop lettuce, drizzle with dressing, sprinkle cheese and croutons.

If you would like to serve it as I did with flank steak, simply marinate the meat overnight in your favorite Italian vinaigrette and grill until medium.

Until tomorrow...Peace.

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Take a walk on the wild side...

Today I am providing you with an early idea for summer (or anytime) grilling. It is a spin on the traditional ground beef patty. I chose a Mediterranean twist, and positioned the meat on a skewer (you could also form it into a patty). This is similar to street food that you run across in many European countries. Fresh mint, cilantro, garlic, onions, peppers and a hint of cinnamon were components of the patties. To moisten them I stirred in one egg and Greek yogurt. These are delectable rolled in a flatbread, or savored along side a cold salad. I prepared a simple mango chutney that was a distinctive sweet yet sour addition to the meat. The chutney is highly versatile, and I am sure once you taste it you will definitely be keeping a jar in the fridge. This creates a lovely gift, as it is a unique relish. I have included multiple recipes for sauces, so that you may have a variety of ideas for serving. Kick off spring with a new twist on burger night.

Grilled Ground Beef Kabobs

2 pounds ground beef

1/2 cup plain Greek yogurt, plus more for serving

1/4 cup fresh cilantro leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon ground cinnamon

2 to 3 cloves garlic, finely chopped

1 egg, lightly beaten

1 lemon

1 Hungarian wax chile pepper, seeded and finely chopped

1 small onion, minced

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

Cooking spray

Chutney, for serving (recipe for mango chutney below)

Flatbreads, for serving (recipe on post titled: Sing for the laughter 2.20.12)

lettuce and tomato, for serving

Combine the ground beef, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, onion, some salt and lots of pepper in a large bowl. Form one-sixth of the meat mixture around each of 6 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.

Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.

Cut the lemon into wedges. Serve the kabobs with the flatbread, lemon wedges, chutney and yogurt.

Mango Chutney

1 ripe but firm mango

1 sticks cinnamon

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked (ground may be used)

1 tsp ginger, grated

2-3 whole dry red chilies

1 clove garlic, crushed

3/4 cup demerara sugar

1/2 cup vinegar

3/4 cup water

1 tsp salt

Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch. If you are looking for smooth, cut them all in same size.

Using a piece of thin cheese cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to a jar while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

**The other garnishes in the photo are hummus, tzaziki, and gardiniera.

    ~hummus recipe on post titled: I don't need a thrill ride I'm already thrilled enough 2.17.12

    ~tzaziki recipe on post titled: Get in line here comes the truck 2.6.12

    ~gardiniera recipe on post titled: I won't worry my life away 3.1.12

Lentil and Potato Salad

1 cup lentils

1 large fresh bay leaf

1 large russet potato, peeled and cut into 1/2-inch dice

Kosher salt

3 tablespoons vegetable oil

1 small red onion, finely chopped

2 cloves garlic, finely chopped

One 1-inch piece ginger, peeled and grated

1 green chile pepper, finely chopped

1 T ground turmeric

1 1/2 t ground cumin

1 1/2 t ground coriander

1 t powdered mustard

1/8 t cinnamon

Handful fresh cilantro leaves, finely chopped

2 cups baby spinach, chopped (optional)***

Juice of 1 lime

Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.

Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.

Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.

Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the spices to toast them, then remove from the heat.

Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

*** This salad may be served at room temperature with or without the spinach. You may also add another vegetable in if you prefer. If you chose not to use the spinach it goes nicely on a bed of lettuce or atop flatbread.

Until tomorrow...Peace.

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