Tag: summer recipes
Korean Style Burgers with Spicy Coleslaw
Korean cuisine is currently my family’s favorite right now… amongst other Asian cuisines. We love all Asian cuisines but right now gochujang is always on my mind…
- 1 pound ground pork
- 3 green onions, trimmed
- 1/3 cup cilantro, chopped
- 2 garlic cloves, peeled
- 1 inch ginger, peeled
- 2 teaspoons gochujang sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon tamari
- 1 teaspoon salt
- 1 egg, beaten
Transfer the pork to a mixing bowl and keep aside. Transfer the green onions, cilantro, garlic and ginger to a food processor and process till chopped fine. Add to the ground meat. Add the gochujang, sesame oil, tamari, salt and egg. Mix well and refrigerate at least for an hour. Take out of fridge half an hour before making the burgers. Form into equal sized 4 to 5 patties and cook on stove or grill. Serve on ciabatta rolls topped with the spicy coleslaw.
Spicy Coleslaw
- 2 cups mixed cabbage coleslaw mix
- 1 jalapeno, deseeded and chopped
- ¼ cup cilantro, chopped
- 2 tablespoons gochujang sauce
- ½ cup mayonnaise
- 1 teaspoon sesame oil
- 1 tablespoon tamari
- 1 teaspoon salt
- Juice of a small lime
Mix the gochujang, mayonnaise, sesame oil, tamari, salt and lime juice in a medium bowl. Add the coleslaw mix, jalapeno and cilantro. Mix well and check for seasonings. Serve on top of burgers.
Shrimp and Scallop Cakes
It’s still warm outside and these are perfect for a quick weeknight meal…
- ½ pound medium shrimp, peeled and deveined
- 6 large scallops, cleaned
Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.
- 2 tablespoons olive oil
- 1 medium yellow pepper, chopped
- 4 green onions, whites and greens separated and chopped
- 1 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle
- 1 teaspoon salt
Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.
- 1 large egg, beaten
- ½ cup cilantro, chopped
- 1 cup panko breadcrumbs, divided in half
- 1 teaspoon salt
Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.
Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.
- 2 tablespoons olive oil
- 2 tablespoons butter
Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.
Chili Lime Sauce
- ¼ cup mayonnaise
- Juice of one lime
- 1 teaspoon chili powder
- 1 teaspoon salt
Mix all the ingredients and serve with the cakes.
Arugula and Fresh Corn Salad with Lemon and Cilantro Dressing
One of my favorite salads to make in the summer months…
- 3 cups baby arugula
- 3 corn cobs, with the kernels scraped off the cobs
Place the arugula and corn kernels to a serving bowl.
Dressing
- 2 medium lemons, washed, trimmed, cut in half and seeds taken out
- ½ cup fresh cilantro
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon honey
- ¼ cup water
Place all the ingredients to a powerful blender. Blend till a smooth dressing is formed. Take out and dress the arugula and corn. Toss and serve.
Greek Style Oven Fries with Oregano and Lemon Zest
- 6 to 8 medium yellow skinned potatoes, cut into wedges
- 1 large foil lined cookie sheet
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 375 degrees F convection for 400 degree F regular.
Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.
Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.
Topping
- Zest of one lemon
- 1 tablespoons fresh oregano, minced
- 2 garlic cloves, minced
- Salt
Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!
Grilled Balsamic Chicken with Tomato Salad
I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…
- 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 1 tablespoon balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Pepper
- 2 to 3 cups mixed greens
Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.
- 4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
- 1 tablespoon balsamic glaze
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.
Ancho Chili Grilled Chicken with Vegetables
Another yummy chicken recipe:
- 4 chicken breast cutlets
Marinade
- 2 teaspoons ancho chile powder
- Juice of one lemon
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.
Grilled Vegetables
- 1 bunch asparagus, trimmed
- 1 red pepper, sliced
- 1 vidalia onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ancho chili
Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.
Turkey Burgers with Pancetta and Caramelized Onions
- 2 teaspoons olive oil
- ½ cup pancetta, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves
Heat a frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 5 minutes on medium heat. Let cool and keep aside.
- 1 pound ground turkey meat
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 teaspoons salt
- 4 slices fontina cheese
Transfer the ground turkey, rosemary, parsley, salt and the pancetta mixture to a medium bowl. Mix well and form into 4 patties. Cook on grill or a frying pan. Melt cheese on top.
Serve in ciabatta rolls with tomato slices.