RECIPE OF THE WEEK: MEXICAN CHORIZO & GARLIC SHRIMP BURGER

Ingredients:

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

Garlic shrimps/prawns:

  • 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

Paprika mayo:

  • 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

Instructions:

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

Recipe of the Week: Blackened Shrimp, Bacon, and Green Onion Quesadilla

INGREDIENTS:

  • 4 slices bacon
  • 3 tablespoons butter, divided
  • ¾ pound small shrimp, peeled, deveined, tails removed, and patted dry with a paper towel
    Blackened seasoning to taste
  • 2 burrito size flour tortillas (at least as big as your cast iron skillet)
  • 2½ cups shredded Monterey jack cheese
  • 3 green onions, chopped

INSTRUCTIONS:

  1. Preheat oven to 450 degrees.
  2. Cook bacon to crisp in a 10½ inch cast iron skillet. Remove to paper towel lined plate to drain grease, then crumble and set aside.
  3. Drain all the grease out of the skillet, but leave the brown bits at the bottom. Place a tablespoon of butter in the skillet over medium-high heat and when it melts, add the shrimp in a single layer. Sprinkle to taste with the blackened seasoning.
  4. Cook until shrimp are done, stirring once or twice, about 4-5 minutes. Transfer to a plate, then wipe skillet clean.
    Melt 1 tablespoon butter in the bottom of the skillet and brush it evenly over the bottom and halfway up the sides. Place one tortilla in the bottom evenly (it helps to microwave it for about 10-15 seconds to soften it). Sprinkle evenly with half the cheese, then top with the shrimp, bacon, and green onion. Sprinkle with the remaining cheese, then top with the second tortilla, pressing down slightly. Brush with remaining tablespoon of butter that has been melted.
  5. Bake for 20 minutes or until top is crispy and golden brown. Let cool for 10 minutes before cutting into 6 wedges with a sharp knife.

Recipe of the Week: Grilled Buffalo Chicken Quesadillas

Ingredients:

  • 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

Instructions:

  1. Fire up an indoor grill pan or charcoal grill.
  2. 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.
  3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
  4. 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)