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Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce

May 19, 2019

Lamb Burgers2

  • 1½ pounds ground lean lamb
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cumin powder
  • 4 garlic cloves, minced
  • 1 large shallot, grated
  • 2 tablespoons parsley, chopped
  • 4 tablespoons cilantro, chopped
  • 2 tablespoons harissa sauce

Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.

Grill the patties on high for 4 to 5 minutes on each side.

Lamb Burgers

Sun Dried Tomatoes Mayonnaise

  • ¼ cup sun dried tomatoes (in oil), chopped
  • ½ cup mayonnaise
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon salt
  • Juice of half a lemon

Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.

Sundried Tomatoes and Herb Mayo

To Assemble

  • 2 large tomatoes, sliced
  • 1 medium onion, sliced
  • Baby arugula
  • 2 baguettes, sliced and cut into 4 pieces each

Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.

Lamb Burgers1

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Chicken Mushroom and Chorizo Stew

February 11, 2019
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Shrimp and Sausage Gumbo

October 3, 2018

Gumbo

  • 1 pound jumbo shrimp, cleaned
  • 2 teaspoons bay seasoning
  • Salt
  • 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

  • ¼ cup extra light olive oil
  • ¼ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ large green pepper, chopped
  • 1 celery stalk, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup white wine
  • 2 cups tomato sauce
  • 1½ cups chicken broth
  • 2 cups fresh or frozen okra
  • Salt
  • ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.

Paella with Chorizo and Chicken

March 14, 2017

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Tofu and Broccoli Stir Fry with Blood Orange Sauce

February 26, 2017

Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!

  • 1 cup blood orange juice
  • 2 tablespoons low sodium soy
  • 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon Thai chili paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated

Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.

  • 4 tablespoons extra light olive oil
  • 1 large yellow onion, sliced
  • 1 cup Cremini mushrooms, sliced
  • 3 cups broccoli florets
  • 1 package firm tofu, cut into cubes
  • 2 teaspoons corn starch

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.