Tag: jalapeno
Bulgur Pilaf with Red Pepper and Eggplant
This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!
- 1/3 cup olive oil
- 1 medium yellow onion, diced
- 1 tablespoon harissa
- 1 tablespoon tomato paste
- 1 large red pepper, diced
- 1 small eggplant, diced
- 1 jalapeno, diced
- 1 cup tomatoes, diced
- 1½ cups bulgur wheat, washed and drained
- 2 cups hot water
- 2 to 3 teaspoons salt
- 1 tablespoon dried mint
Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes. Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.
Cabbage Mango and Jalapeno Slaw
So, it is Meatless Monday today and I usually post an entree that you all can make at home and enjoy with your family and not miss the meat… today I am posting a slaw in preparation for tomorrow’s deconstructed shrimp enchiladas… although this slaw would be delicious with just about anything… or even on it’s own. I have paired yummy mango with cabbage and jalapeño… yum…!
- 2 cups green cabbage, shredded
- 1 large mango, sliced thin
- ½ large red pepper, sliced thin
- 1 jalapeno, deseeded and sliced thin
Dressing
- Juice of a large lemon
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 to 2 teaspoons salt
Transfer the cabbage, mango, red pepper and jalapeno in a serving bowl. In a small airtight container, add the lemon juice, oil, honey, cumin and salt. Place the lid and shake vigorously. Taste for seasonings and adjust according to taste. Add the dressing to the slaw. Mix well and serve.
Herbed Cheeseburgers
These burgers are absolutely delicious… filled with herbs and something different- ricotta cheese. It makes a delicious , tender burger…. perfect for the grill…
- 1 pound grass fed ground beef
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- 1 jalapeno, seeded and chopped
- 2 green onions, chopped
- 1/3 cup ricotta cheese
- 1 teaspoon salt
- 1 egg, beaten
- Cheddar slices
Transfer the cilantro, parsley, dill, jalapeno and green onions to a food processor. Add the processed herbs to a medium bowl. Add the ground beef, ricotta cheese, salt and egg. Mix well and form into 4 to 6 patties- depending on the desired size. Cook the burger patties and top with cheese. Serve on Ciabatta rolls.
Tomatillo Sauce with Avocado
I have trying to get reservations at a place called La Esquina in New York. The restaurant is divided into a taqueria, a cafe and a brasserie. It is the brasserie that takes reservation and it is very hard to make them! A few weeks ago I got an email featuring the chef and his signature sauces. One of them was the salsa verde.. it was like a typical green Mexican style sauce but it also included avocado.
I immediately wanted to make the sauce and I decided to serve it on top of grilled shrimp. The recipe was quite easy to follow but tried to tweak it a bit to my taste. I added all the ingredients into a blender including tomatillos, jalapeno, an avocado, lime juice, onion, cilantro and a tad bit of olive oil. This sauce goes amazing with seafood. I grilled some shrimp and we enjoyed it with a salad. It can also be served with tortilla chips and it can be used as a taco topping.
I used the leftover sauce to make a delicious one pot rice dish… recipe to come tomorrow…
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Migas Tacos- An Austin, TX Favorite..
I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.
One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…
I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.
Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.
Try these tacos for a brunch or dinner – you will love them.
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