Fresh Mexican chorizo patty:
- 17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
- 2 cloves of garlic, grated
- 1 1/2 tsp of Mexican chili powder
- 1 1/2 tsp of sweet paprika
- 1 tsp of hot paprika, or cayenne powder
- 1 tsp of red wine vinegar
- 1 tsp of tequila
- 1 tsp of salt
- 1/2 tsp of freshly ground black pepper
- 1/2 tsp of dried oregano
- 1/4 tsp of ground cumin
- 8 large shrimps/prawns (2 for each burger), peeled and deveined
- 3 sprigs of fresh thyme leaves
- 1 clove of garlic, minced
- 1/2 tsp of extra virgin olive oil
- 1/3 tsp of salt
- 1/8 tsp of freshly ground black pepper
- 3 tbsp of mayonnaise
- 1 tbsp of tomato paste
- 1 1/2 tsp of paprika
- 1 tsp of yellow mustard
- Juice of 1 juicy lime
- 4 Sweet potato burger buns (recipe follows)
- 1/2 heaping cup of shredded manchego cheese
- A few thin slices of tomatoes
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.
To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.
To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional). Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then set aside.
If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun. I warn you, it’s going to be very messy and drippy… and happy
- 400 grams (2 1/2 cup + 2 tbsp) of bread flour
- 1 tsp of sugar
- 1/2 tsp of salt
- 1/2 tsp (if let ferment in the fridge), or 1/4 tsp (if let ferment in room-temperature) of instant dry yeast
- 328 grams ~ 340 grams (328 ml ~ 340 ml) of water
- 2 cans (800 grams total) of peeled Italian tomatoes
- 3 tbsp of extra virgin olive oil
- 4 cloves of garlic, chopped
- 2 sprigs of fresh thyme
- 1 small red onion, diced
- 1 tbsp of tomato paste
- 1 tsp of salt
- 1 tsp of sugar
- More salt and freshly ground black pepper to taste
Eggplant parmesan topping:
- 2 ~ 3 long Asian eggplants (approx 750 grams)
- Aged Parmigiano cheese for grating
- Salt and pepper for seasoning
- 1/3 cup of capers, roughly chopped
- 1/3 cup of extra virgin olive oil for frying
- 3 cloves of garlic, finely minced
- 1 large fresh Mozzarella cheese, sliced
- Chili flakes for sprinkling
- To make the pizza dough: Start the night before, or at least 9 hours before serving.
- If you are proofing your dough in the fridge for 18 to 24 hours (starting the night before), use 1/2 tsp of instant dry yeast.
- If proofing at room-temperature (a “cool” room) for 18 to 24 hours, use 1/4 tsp of instant dry yeast.
- If proofing 9 hours before serving (in the morning on the same day), use 1/2 tsp of instant dry yeast and proof at room-temperature.
- Mix bread flour, sugar, and instant dry yeast evenly in a large bowl. Add 328 grams of water first, and mix together with a wooden spoon until a wet dough forms (if the dough seems dry/doesn’t come together, add another 10 grams, or 1/2 tbsp of water). Let the dough sit for 15 min for the flour to hydrate, then with your hands, pull the dough up then fold it over itself. Turn it 90 degrees and repeat for a few times. Wait for another 15 min, then repeat again. This helps to encourage elasticity of the dough without kneading.
- Cover the bowl with plastic wrap, then let proof either in the fridge or at room-temperature (as instructed above).
- To make the tomato sauce (can be made the day ahead): Blend the tomatoes in a blender until smoothly pureed. Set aside. Heat up extra virgin olive oil in a sauce pot over high heat, then cook the garlic and fresh thyme until lightly browned on the edges. Add the diced onion, tomato paste and salt, and cook for 5 min until the onions are soft. Add the pureed tomatoes then turn the heat down to medium-low. Partially cover the pot (or it will splatter) and cook for approx 30 min, stirring occasionally, until the mixture has reduced by almost 1/2.
- Taste and re-season with salt (probably need another 1/4 tsp) and freshly ground black pepper. Set aside until needed.
- To prepare the eggplant parmesan topping: Preheat the top-broiler on high.
- Remove the tips of the eggplants, then cut into very thin (1/8″, or 3mm) slices. Scatter over a parchment-lined baking sheet in roughly a single layer (some overlapping is fine). Drizzle with some extra virgin olive oil, then grate a thin layer of Parmigiano cheese evenly over the top, season with salt and pepper, then place 3″ under the broiler. Cook until the top surface is nicely browned, then transfer the cooked eggplants to another sheet, and repeat with the rest. Set aside until needed.
- To fry the capers, heat 1/3 cup of extra virgin olive oil over high heat. Add the chopped capers and fry for approx 5 min, until the capers are shrivelled and slightly crispy. Drain through a fine sieve, then mix 3 finely minced garlic into the frying oil (no need for further cooking). Set the capers and garlic-oil aside until needed.
- To assemble the pizza: Preheat the oven on 500ºF/250ºC (or higher if your oven goes), with a pizza-stone or a large inverted cast-iron skillet in the middle-rack. Preferably, allow 30 more min after the oven has reached desired temperature.
- From my experience, the trick of working with a sticky dough is: You want to oil your hands (no flour needed) for grabbing the dough out of the bowl. Then flour the dough, while you’re spreading it. So, place a parchment paper on the counter, larger than the size of the pizza you’re making (the recipe will make 2 large, or 3 medium pizzas). Lightly oil the surface of the parchment, as well as your hands. Gently separate a portion of the dough from the bowl and transfer onto the lightly-oiled parchment. The dough will be very wet, feeling more like a blob. Then flour the top of the dough, just enough so it doesn’t stick to your hands (dust more flour as you go, but do not over-flour it). Then gently press and spread the dough outward to make it into a thin disk, but careful not to pop the air-pockets within the dough. Think of it more like re-distributing the air-pockets.
- Now set the flatten dough on the side and let rest for 20 min, very loosely covered with plastic wrap. Repeat with another dough.
- Spread a thin layer of tomato sauce over the dough, then a thin layer of toasted eggplants, then tear the mozzarella on top, then sprinkle evenly with crispy capers, then grate more Parmigiano cheese over, then finally, scatter some minced garlic-oil over the topping and brush the dough-edges with the oil. Slide the pizza onto a board by pulling the parchment, then transfer again onto the pizza-stone (or on top of an inverted case-iron skillet). Bake until the crusts and toppings are golden-browned and bubbly, approx 10 min (turn the oven to top-broiler for the last 5 ~ 3 min if the topping needs more heat).
- Sprinkle with more crispy capers, and chili flakes. Serve immediately.
Florida’s cuisine ranges from the deep Southern cooking of the humid, citrus-scented central and northern parts of the state to the more Caribbean-inflected cuisine of the marshy lowlands of Miami and the Keys. Here, the turkey nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
- 1 12- to -14- pound turkey, giblets and neck removed
- 2 heads of garlic, peeled and chopped
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt, plus more to taste
- 2 tablespoons black pepper, plus more to taste
- 2 cups sour orange juice, or 1 cup fresh orange juice and 1 cup fresh lime juice
- ¼ cup extra-virgin olive oil
- ¼ cup fresh oregano leaves, roughly chopped
- 1 orange, cut into quarters
- 1 lime, cut into quarters
- 1 small yellow onion, peeled and cut into quarters
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey’s open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey’s cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
- 4 chicken breasts*, left whole or cut into thick strips diagonally
- 1/3 cup balsamic vinegar
- 3/4 cup olive oil or vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons steak seasoning
- 6 slices bacon, chopped
- 3/4 cup honey
- 3 tablespoons worcestershire sauce
- 1 tablespoon hot sauce (I used Frank’s)
- In a large ziplock bag, squish together 1/3 cup balsamic vinegar, 3/4 cup oil, 3 tablespoons brown sugar, and 2 tablespoons steak seasoning. Add the chicken breast, thighs, or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon, grill them after 1-2 hours at the longest or it will get mushy. If you are doing chicken, you can do it 2-3 days in advance if you want.)
- Preheat your grill to medium-high heat.
- Make the glaze. In a large pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn’t chop it, crumble it now. Set aside.
- Drain the grease from the pan, but don’t clean it. Add the honey, worcestershire sauce, and hot sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. The glaze will continue to thicken as it cools down.
- Grill the chicken or salmon over medium-high heat. Discard the marinade, or use it to brush the fresh veggies you should be grilling. Don’t forget to brush the grill with oil first or it will stick. Cook 2-4 minutes per side, until it is no longer pink for the chicken, or until it flakes tenderly with a fork for the salmon.
- Serve topped with the bacon glaze. I like to serve this with grilled veggies on the side, like tomatoes and baby bell peppers. It would also be good with baked beans.
Recipe Source: Grilled Magazine (Part of the TwinStar Media Network)
- 2 Boneless, Skinless Chicken Breasts
- Olive Oil
- Sea Salt And Pepper
- ¼ cups Thinly Sliced Celery
- 2 Tablespoons Melted, Extra Virgin Coconut Oil
- ¼ cups Hot Sauce
- 6 ounces, weight Nonfat Greek Yogurt
- 1 clove Garlic, Minced
- 2 Tablespoons Lemon Juice
- 6 Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
- ½ Small Red Onion, Thinly Sliced
- 1 cup Mild Shredded Cheddar Cheese
- Fire up an indoor grill pan or charcoal grill.
- Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch. Finely chop the chicken and add to a mixing bowl along with the celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
- Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
- To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half.
Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce.
Recipe Source: Grilled Magazine (TwinStar Media Network)