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Tag: brown sugar

Hamburgers with Thai Flavors

August 27, 2018

Burgers (Makes about 16 to 18 patties)

  • 3 pounds ground chicken (dark meat)
  • 2 limes, juiced and zested
  • 5 garlic cloves, minced
  • 3 inches ginger, minced
  • 1 teaspoon sesame oil
  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 3 teaspoons fish sauce
  • 1 cup salted peanuts, chopped
  • 1 tablespoon tamari
  • 2 serrano chilies, chopped
  • 2 teaspoons sriracha sauce
  • Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Thai Style Burgers

Garnish

  • 4 cups wild arugula
  • 3 large tomatoes, sliced
  • 2 small red onions, sliced
  • 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

  • 1 tablespoon extra light olive oil
  • 1 big shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 cup mango, peeled and chopped
  • 1 cup canned pineapple
  • ½ cup pineapple juice
  • ½ cup mango lemonade
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Grilled Chicken with Chipotle Sauce

July 31, 2017

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

Healthy Pumpkin Oatmeal Muffins

June 14, 2016

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup full fat yogurt
  • ½ cup full fat milk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

Fresh Tomato Compote

September 14, 2015

Some more of my favorite recipes!

I wanted to post this ASAP as tomato season is almost over and this is too good to miss. I made it with baby San Marzano tomatoes I found at Trader Joes. I served this delicious compote with cheese but it can be served with pasta, on pizza, on grilled meats or fish! It is absolutely delicious!

  • 2 pounds cherry tomatoes, cut in half
  • 1 tablespoon extra virgin olive oil
  • ¼ cup brown sugar
  • Juice of a lemon
  • 1 Serrano pepper, chopped fine
  • 1 to 2 teaspoons salt
  • ¼ cup fresh basil, chopped

Preheat oven to 350 degrees F.

Transfer the tomatoes to a cookie sheet and bake for half an hour or till the tomatoes get a bit soft and the skin looks loose. Take out and let cool and slide the skins off. Transfer the tomatoes to a saucepan. Add the oil, brown sugar, lemon juice, pepper and salt. Bring to a boil and simmer on low heat for 20 to 25 minutes. Taste for seasonings and turn heat off. Once the compote is cooled off add the basil and serve with cheese or as a topping for pizza or any meat or fish.

 

Chicken with Watermelon Cherry Barbecue Sauce

September 8, 2015

This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 1 cup barbecue sauce
  • 1 pound left over marinated chicken pieces
  • Salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.

Barbecue Sauce

  • 1 large yellow onion, cut in half
  • 1 small head of garlic, cut in half
  • 2 poblano peppers, cut in half, seeds removed
  • Drizzle of olive oil

Roast the vegetables on a grill till golden brown.  Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced watermelon
  • 1 cup fresh or frozen cherries
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 to 2 limes (according to taste)
  • 2 to 3 teaspoons salt

Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.

 

Tamarind Glazed Turkey

November 23, 2014

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Cranberry & Pineapple Salsa

November 19, 2014

You can’t have a Latin style Thanksgiving dinner without a cranberry salsa- right? Well as I was thinking of all the different flavors I could add to a cranberry sauce- I somehow decided to pair the red berries with pineapple. I of course cooked it all in yummy pineapple juice and added the usual suspects- smoked paprika, cilantro and green onions. You can make this a week before and freeze. I would freeze it after the cranberries and pineapple are cooked. Add the fresh cilantro and green onions the day of the feast once the salsa is thawed.

The sweet and tangy sauce was absolutely delicious with the chipotle turkey, scalloped potatoes, chorizo stuffing and of course chorizo brussels sprouts.

  • 16 ounces fresh cranberries
  • 1½ cups pineapple juice
  • ¾ cups brown sugar
  • 1½ cups fresh pineapple, cut into small chunks
  • 2 teaspoons salt
  • ¾ teaspoon smoked paprika
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.