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Tuesday, May 9, 2017

Grilled Southwestern Turkey Burgers with Spicy Jicama Slaw

It's time to break out the grills. Summer is cooking outdoors season. Get a break from the kitchen and relax with a  cold margarita while you cook. This recipe is delicious, low-cal, and satisfying.

                     Grilled Southwestern Turkey Burgers with Jicama Slaw

1-1 1/2 # ground 90% lean turkey.(Mixed dark and white meat has more flavor)
Sliced Queso de Oaxaca or Asadero cheese
Sliced tomatoes
Shredded lettuce
1/2 tsp ground cumin
salt/pepper to taste
Chipotle Mayo (Recipe below)

Form 6-oz patties. Place on hot high-heat grill. Sprinkle cumin, salt, and pepper on one side. Grill 3-4 minutes, turn, and grill 3 more minutes. Add slices of cheese. Continue grilling until done and cheese melts.

Lightly butter hamburger buns. Place butter-side down on grill until brown and marked. Add Chipotle Mayo. Place burger on bun. Add shredded lettuce and tomato slices.

Serve with Southwestern Slaw and fried sweet potato chips.

Chipotle Mayo

1/4 cup mayo
1 tsp lime juice
1 tsp chopped chipotle peppers with adobo sauce
1/4 tsp ground cumin
s/p to taste

Mix mayo, lime juice, chipotle peppers, cumin, salt and pepper. Allow to chill 1-2 hours.

Southwestern Slaw

3 cups shredded cabbage (Can use green and red)
1/2 cup jicama, peeled, shredded

1/2 cup carrot, peeled, shredded
1/2 cup red pepper, shredded
1/2 cup red onion, shredded
1 jalapeno, seeded, minced
s/p to taste

Slaw Dressing

1/2 cup mayo
1 Tablespoon lime juice
1 Tablespoon sugar
1 tsp cayenne pepper
2 Tablespoons apple cider vinegar
s/p to taste

Sweet Potato Chips

2 sweet potatoes, peeled, cut in half lengthwise, sliced into thin half-circles
6 cups canola oil
s/p to taste

Heat oil in pan to 350 degrees F. Add chips a handful at a time. Fry until almost crisp. Sprinkle with salt and pepper to taste.

Wednesday, April 12, 2017

Stir Fry Mongolian Beef with Asparagus

If, like me, you love Oriental food, you might enjoy this recipe for Mongolian Beef. I love asparagus and find adding a little to this recipe is a great way to enjoy it. This recipe is fairly simple and with a little deft knife work can look professional. Serve with Chinese noodles, white rice, or crispy fried potatoes.

                 Stir Fry Mongolia Beef with Asparagus

2# flank steak sliced into thin, bite-sized pieces. Slice against the grain to make more tender. Slice on  the bias by holding the knife at 45 degrees.

1/2 cup corn starch
3 tablespoons olive oil
1/2 cup water
1/2 cup soy sauce ( I generally use less soy sauce and add a little Worcestershire sauce)
3/4 cup carrots, peeled and sliced thin on the bias
2 green onions sliced in 1/2-inch strips on the bias
1/2 cup white onion sliced into small, bite-sized pieces 
3/4 cup asparagus, sliced at an angle. 1/2-inch long 
3 cloves garlic, minced
1/2 tsp ginger, minced
1/2 cup brown sugar 
1/4 tsp. white pepper
1/4 cup black sesame seeds (optional)

Dredge flank steak pieces in cornstarch and set aside.
Heat 1 1/2 tablespoons olive oil in wok or large fry pan. Add ginger and garlic. Saute until lightly brown. Add water, soy sauce (and Worcestershire if using), brown sugar. Allow to boil to thicken. Remove from heat. Pour into container and set aside.

Add remainder of oil and reheat pan. Shake off beef to remove excess cornstarch. Don't overcrowd pan. Remove beef as cooked and lay aside. When beef is cooked and removed, add carrots,asparagus, and white onion. Cook until slightly tender. Add beef back to pan. Add green onions. When hot, add sauce and stir until thoroughly coated.

Can be topped with black sesame seeds. Serve with Chinese noodles, white rice, or crispy potatoes.

Friday, February 24, 2017

Gluten Free Creole Pasta

My wife is allergic to gluten products, so I have to find creative ways to cooks for her. Gluten free pasta is a Godsend. We both love Cajun and creole cooking. Here is a great creole recipe.

                                Gluten Free Creole Pasta with Andouille

1 pkg. gluten free linguine

1# Andouille sausage, thin sliced
1 red bell pepper, seeded and sliced in strips
1 green bell pepper, same way
1/2 small red onion, sliced in strips
3 green onions, diced
3 cloves garlic, minced
1 tablespoon tomato paste or 1/2 cup diced tomatoes
2 tablespoons butter
3 tablespoons creole seasoning ( or 2 tablespoons and 1 tsp of Old Bay Seasoning)
1 can chicken stock
1/4 cup cornstarch
1/4 tsp lemon pepper
salt to taste

On medium-high heat, add 2 tablespoons butter to saute pan, saute sausage until 1/2 done, add garlic. Saute 2 minutes. Reduce heat to Medium. Add onions and peppers. Cook for 10 minutes. Reduce to medium low and add chicken stock, tomato paste (or tomatoes), and seasonings.

In separate pan cook linguine. Do not overcook gluten free pasta or it will fall apart. Cook just shy of al dente. It will soften.

Stir in cornstarch to sausage mixture to thicken. Finish to taste with salt. If you prefer more heat, add 3-4 shakes of Tabasco sauce.

Serve over linguine. Garnish with green onion. Serve with garlic bread and a nice crisp white wine.. 

Tuesday, January 3, 2017

Southwestern Black Bean Chili

I have been too lax in keeping up with my Chef Jim's Recipes Blog. I apologize. Between working on or promoting new novels, the holidays, and my band, I've been pressed for time. New Year's resolution #2 - Do better. Here is a great chili recipe to warm your insides on a cold, wintry day.

Southwestern Black Bean Chili

1# ground beef, 80/20
2 cans cooked black beans, or cook 1# dry beans until almost done following directions on bag.
1 tablespoon minced jalapenos
1/4 cup diced onions
1/4 cup diced red or green bell peppers
1 pkg. chili seasoning mix
1 1/2 tsps roasted and dried chilies. (I use a mixture of guajillo, ancho,  cascabel, pasilla, and chilies de arbol, but any will do.)
3 tsps sofrito paste (Pulped onion, peppers, garlic, and vegetables available in most Mexican food sections) 
1 tablespoon olive oil
3 cups beef stock
1/4 cup V8 juice (I don't like a lot of tomato flavor in chili. You can use 1/4 cup tomato sauce or 1 tsp tomato paste.
1/4 tsp dried thyme
1/4 tsp cumin
s/p to taste

Cook beans until beginning to tenderize, Drain and rinse. Using same pan, heat oil, saute onions, peppers, and jalapenos. Add ground beef and cook until brown. Add dried herbs and chilies. Stir well. Add other dry ingredients and stir again. Add stock and tomato sauce, tomato paste, or V8. Add beans. Simmer for 2 1/2 hours until beans are cooked and chili develops a nice taste. Season with salt and pepper.  

Note - If you like your chili hot or scorching, add more dried chili mixture or hot sauce.

Serve with sour cream and tortilla chips, or ladle over spaghetti for a Chili Mac.

Note - Chil1es Heat Index
           Cascabel                                     1,000-3,000 Scoville Units
           Jalapeno                                      2500-10,00SU
           Pasilla                                         250-4,000SU
           Chiles de Arbol                           15,000-30,000SU
           Guajillo                                       250-5,000SU Slightly fruity taste
           Poblano                                       1,000-2,000SU
           Ancho                                          200-5,000SU
           Morita                                         2,500-8,000SU  Dried they are known as chipolte
           Puya                                            5,000-8,000SU  Slightly fruity taste
           Habanero                                     125,000-350,000SU*  (Use with caution)