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Beef, Dinner, Japanese, Lactose Free, Pork, Recipes, Sandwiches

Japanese Burgers

November 26, 2016

Japanese Burger

The moment I saw this recipe from the New York Times I knew I wanted to make it right away.  I was curious to know why these were called Japanese burgers.  Upon reading the ingredients, panko bread crumbs, soy sauce, and the combination of ground beef and pork, the answer was clear.  The recipe comes from Tadashi Ono, owner of Matsuri restaurant in New York. Tadashi is Japanese.  The article also lists a recipe for wasabi (Japanese!) ketchup to go along with the burger. In the end, it didn’t matter what they called these burgers.  They are so good I just call them “ono burgers!”

Ground Sirloin & Ground Pork

Times market in Kihei sells specific types of excellent ground beef (including sirloin and chuck), rather than the usual generic version. Whole Foods market ground the pork for me while I waited at the counter.

Ground Sirloin & Ground Pork

Panko, Milk, Onion, Soy Sauce

A bit of panko and milk moisten the meat.  Very finely minced onion and soy sauce flavor the ground beef and pork along with a little salt and pepper.

Japanese Burger

These are juicy, moist burgers.  We heated leftover patties wrapped in foil in the toaster oven the following day and they were equally delicious as they were on the first day.  In place of the wasabi ketchup suggested in the article, we opted to mix up sriracha with ketchup because sriracha enhances nearly every food imaginable (pizza, noodles, eggs, mayonnaise, ketchup).

Japanese Burger

Japanese Burgers
 
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Adapted from the New York Times
Author:
Serves: 4
Ingredients
  • ½ cup panko
  • ¼ cup 2% or whole milk
  • 10 ounces ground sirloin
  • 10 ounces ground pork
  • ¼ cup finely chopped white onion
  • 1½ teaspoons soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • sesame oil for coating hands
  • 4 brioche buns for serving
Preparation
  1. In a large mixing bowl, combine the panko bread crumbs and milk and let rest for a few minutes. If the mixture seems too dry add a few extra drops of milk to moisten the bread crumbs.
  2. Add sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together. Divide into 4 equal parts (a scale comes in handy).
  3. Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand to form a ½-inch-thick patty. Make a shallow indentation across the center of the patty to keep it from puffing while it grills.
  4. Grill the burgers, flipping twice, until browned and cooked through with no pink in the middle, about 10 minutes (160 degrees). Serve on buns, topped with spicy ketchup and shredded iceberg lettuce.

 

 

Dinner, Fish, Lactose Free, Recipes, Sandwiches

Grilled Tuna Burgers

July 3, 2016

Grilled Tuna Burger

Tuna (ahi) tartare  and poke in all its variations, are all the rage.  There are also various versions of tuna burgers which incorporate many of the same ingredients as these popular dishes.  This recipe, however,  pays homage to the traditional steak tartare.  It incorporates many of the classic ingredients that are found in steak tartare such as Dijon mustard, capers, shallots and chives.  We love to grill these tasty tuna burgers and serve them on homemade brioche buns with Ina Garten’s tartar sauce.

Fresh Ahi (tuna)

Only very fresh fish makes its way into our kitchen. I always ask if the fish was cut the same morning, if not, I look elsewhere.  Fish can be kept for a few days in the refrigerator and be just fine, but I favor fish that doesn’t sit around for very long.  One of the most unpleasant things I can think of is opening up a package of smelly fish.  So try to find the freshest ahi (tuna) that you can, even if it means taking a trip to another store.

Shallot, Parsley, Chives

Tuna Burger Ingredients

All of the ingredients are mixed up together in a large bowl, then formed into patties.  You can do this a few hours in advance which will help to firm up the patties before you grill them. Place the patties on individual pieces of parchment paper, cover loosely and store them in the refrigerator.

Tuna Burger Patties

Grilled Tuna Burgers

We ate two of the fish burgers for dinner, and the other two for lunch the following day.  Wrapped in foil and placed in the toaster oven to warm up a bit, they were just as good as they were on the first day.

Grilled Tuna Burger

Grilled Tuna Burgers
 
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Adapted from Eating Well magazine
Author:
Serves: 4
Ingredients
  • 1¼ pound fresh tuna (ahi) finely chopped
  • 1 heaping tablespoon finely chopped shallot
  • ¼ cup capers, rinsed, drained, and coarsely chopped
  • ¼ cup finely chopped parsley
  • 1½ tablespoons finely chopped chives
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcestershire
  • ½ teaspoon hot sauce, such as Frank's
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • toasted buns, sliced onion and tomato, crisp lettuce, tartar sauce or mayonnaise for serving
Preparation
  1. Finely chop the tuna. Place tuna in a large bowl. Add shallot, capers, parsley, chives, olive oil, mustard, vinegar, Worcestershire, hot sauce. salt and pepper. Mix gently until combined.
  2. Divide tuna mixture into four even servings (about 6 ounces each) and form into patties.
  3. Grill tuna burgers over medium high heat for about 4 minutes on the first side so the patties set. Flip and cook 3 -4 minutes on the second side or until they are cooked to your desired doneness.

Bread, Breakfast, Lactose Free, Recipes, Sandwiches

Seeded Whole Grain Soda Bread

February 18, 2016

Seeded Whole Grain Soda BreadJohn is usually our designated bread baker. However, I have a few special breads that I make too, such as this soda bread which makes the best, crunchy, hearty toast.  I fell in love with it the first time I made it.  It’s simple to make with minimal hands on time.  Let the grains and buttermilk soak while you do your errands, then mix everything together and bake this delicious soda bread.

Cream Cheese & Lilikoi Jelly on Seeded Whole Grain Soda BreadOne of my favorite ways to eat this bread is to toast it until it’s super crunchy, then generously spread it with cream cheese and homemade lilikoi jelly.

Seeded Whole Grain Soda Bread IngredientsMillet, quinoa, amaranth, oatmeal, whole wheat flour, flax and sunflower seeds. Lots of “good for you” ingredients go into this bread.

Seeded Whole Grain Soda BreadBeautiful bread.  Serve it with a pat of butter and honey or cream cheese and your favorite jam or jelly.  It also makes the best avocado toast.

Avocado Toast on Seeded Whole Grain Soda Bread

Seeded Whole Grain Soda Bread
 
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Delicious quick bread! Adapted from Bon Appetit
Author:
Ingredients
  • ¼ cup millet
  • ¼ cup quinoa
  • 2 tablespoons amaranth (if amaranth is not available substitute 1 tablespoon each millet and quinoa)
  • 1 cup old-fashioned oats, plus more for topping
  • 2¼ cups buttermilk, divided, plus more for brushing (I used lactose free whole milk with 3 tablespoons fresh lemon juice)
  • 1 tablespoon canola oil, plus more for pan
  • 3 cups white whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons flaxseed
  • 1 tablespoon kosher salt
  • 2 teaspoons baking soda
  • ¼ cup unsalted sunflower seeds, plus more for topping
  • 4 tablespoons Earth Balance Buttery Sticks, cut into pieces (or equivalent butter)
  • 3 tablespoons mild flavored (light) molasses
Preparation
  1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ cup water in a small bowl. Cover and let sit 8 hours. (Per the original recipe, you may alternatively bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours).
  2. Preheat oven to 350 degrees. Lightly oil an 8" round cake pan.
  3. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds in a large bowl. Work in Buttery Sticks with your fingers until pieces are pea-size. Make a well in the center and add molasses, oat mixture, remaining 1¼ cups buttermilk, and remaining 1 tablespoon oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
  4. The original recipe tells you to form dough into a ball and place in pan. My dough has always been very wet. I dust my hands with flour and quickly place the dough in the prepared pan. Continue with brushing the top with reserved buttermilk, oats and sunflower seeds. Cut a large X in the top and bake until nicely browned and an instant-read thermometer inserted into the center of loaf registers 190 degrees, about 70 minutes.
  5. Let cool in pan for about 30 minutes and transfer to a rack to cool completely. Cut bread into slices and refrigerate for up to two days or freeze for up to a month.
  6. This bread is fantastic served with butter and jelly or honey, or avocado, egg salad, smoked salmon, tuna salad… endless possibilities!

 

Bread, Dinner, Lactose Free, Recipes, Sandwiches

Cemitas

October 5, 2015

Cemitas Kenji Lopez-Alt over at “Serious Eats” is always up to something good in his kitchen.  His Food Lab column has us hooked.  A former editor at Cook’s Illustrated, Kenji takes a scientific approach to the “Food Lab” as he calls his kitchen.  He is aware that home cooks don’t always have the time figure things out so he does the research for us.

Tuna Cemita SandwichKenji’s “Cemita” buns (Mexican sesame seed buns) are quite frankly the best buns we’ve made.  Similar to a brioche bun, they are tender yet hold up well filled with any of your favorite sandwich fixings.  In Mexico, any filling that would be appropriate for tortillas are appropriate for cemitas.

Cemitas Dough

Cemitas DoughThis recipe is easy enough for any home cook to make.  It makes six large cemitas however if you prefer a smaller bun, make seven.

Cemitas Dough with Sesame SeedsIf you love sesame seed buns, you’ve got to give this recipe a try.  Even if you don’t love sesame seed buns, you’ll change your mind once you eat one.  They are perfect for sandwiches of all sorts and most of all, hamburgers with homemade pickles.

Cemitas Burger

Cemeitas - Mexican Sesame Sandwich Buns
 
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Author:
Serves: 6 - 7
Ingredients
  • 13.75 ounces (2⅞ cups) all-purpose flour
  • 8 ounces half and half (I used Organic Valley lactose free half and half)
  • 3 eggs divided (save one of the egg whites for the egg wash)
  • 1 teaspoon instant yeast
  • 1½ teaspoons kosher salt
  • 3 tablespoons sugar
  • raw sesame seeds
Preparation
  1. Combine flour, half and half, 2 eggs plus 1 egg yolk, yeast, salt, and sugar in a bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 40 seconds. Dough will be very sticky. Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together.
  2. Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1½ times its original size, about 2½ - 3 hours.
  3. Lightly flour dough and transfer to a floured work surface. Form into a large ball. Using a bench scraper or sharp knife, divide the ball into 6 or 7 pieces. With lightly floured hands, form each piece into a ball. Transfer dough balls to a parchment-lined baking sheet, tucking the seam underneath. Cover with plastic wrap weighted down with a light kitchen towel and set aside at room temperature for 1 hour.
  4. Meanwhile, adjust over rack to center position and preheat to 450 degrees. When ready to bake, beat the remaining egg white with a teaspoon of water. Brush egg mixture on top of each bun until evenly coated. Sprinkle generously with sesame seeds. Bake until deep golden brown, 12 - 15 minutes. Remove from oven, transfer buns to a wire cooling rack, and let cool completely. Buns can be frozen for a few months.

 

 

 

 

 

 

Appetizers, Bread, Eggs, Recipes, Sandwiches

Pickled Egg Salad Crostini with Prosciutto

June 1, 2015

pickled egg sandwich - 1 (2)Bon Appetit’s February 2015 issue shared a story about SHED, part market, part café, part events center in Healdsburg.  I love wine country and visited Healdsburg some years back, but unfortunately it was an overnighter and we had little time to explore the town and look for interesting places to dine.  Next time, however, I’ll be sure to visit SHED.  The article featured a brief story about this lovely place as well as several recipes.  As one who loves eggs, this one caught my attention immediately.  It’s delicious.

eggs for pickling - 1 (1)Hard boiled eggs are pickled for 12 hours then chopped up with herbs and mayonnaise added to it. Good country-style bread or ciabatta is toasted until golden brown then topped with the egg salad and a paper-thin slice of prosciutto (or Serrano ham).  It’s really perfect for lunch.  I’m planning to make it using small pieces of bread, and serve it at my next dinner party as an appetizer.

eggs pickling - 1

pickled egg sandwich - 1 (8)

Pickled Egg Salad Crostini with Prosciutto

Adapted from Bon Appetit February 2015 Issue

Serves 2

Ingredients

1/3 cup apple cider vinegar

1/3 cup distilled white vinegar

3/4 teaspoon sugar

1 teaspoon kosher salt, plus more

4 extra-large eggs

1/4 cup or more mayonnaise

1 heaping tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

4 1/4″- thick slices country-style bread or ciabatta

1 1/2 tablespoons olive oil

1 garlic clove

chervil or parsley leaves with tender stems (for serving)

4 slices prosciutto or Serrano ham

Preparation

Bring vinegars, sugar, 1 teaspoon salt, and 1/3 cup water to a simmer in a medium saucepan. Let cool.

Meanwhile, place eggs in a small saucepan and add water to cover by 2″.  Bring to a boil, immediately turn down heat to medium and let eggs simmer for 10 minutes (set your timer!). Transfer eggs to a bowl of ice water to cool.  Drain, peel, and return to a small bowl.  Add cooled pickling liquid; cover and chill at least 12 hours.  Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl.  Season with pepper.  I found the eggs to be perfectly seasoned from the pickling liquid so I didn’t add any additional salt.

Preheat oven (I used my toaster oven) to 425°. Place bread on a baking sheet and drizzle with olive oil.  Toast until golden brown, 6 – 8 minutes.  Rub with garlic.  Top each toast with pickled egg salad, some chervil or parsley, and a slice of prosciutto.

 

 

Fish, Lactose Free, Recipes, Sandwiches

Smoked Salmon with Fried Capers

January 14, 2015

Smoked Salmon Tartines  We love smoked salmon.  John prefers cold-smoked but I love hot-smoked salmon.  It’s delicious on a toasted bagel or flaked over pasta served with delicate spears of asparagus.  On this occasion, I toasted a few slices of John’s homemade hearty bread and smeared it with a lactose-free “crème fraîche” made with Green Valley sour cream and a touch of half and half, both of which are lactose free.  Bon Appetit showcased a beautiful salmon article in their June 2014 issue. “The Smoked Salmon Tartines with Fried Capers” inspired me to prepare this for lunch.

Honey Smoked Salmon

Smoked salmon on the charcoal barbecue is spectacularly good. However, you may not always have time to prepare your own smoked salmon, and that’s when you head to your favorite market where these days you’ll find a variety of hot-smoked salmon.  Our local Costco sells delicious honey smoked salmon fillets which is what I used today.

Fried CapersFried capers may not seem like such a big deal, but they add a certain je ne sais quoi once they are briefly pan-fried in a bit of oil.  They transform into irresistible, crunchy, tidbits that are a perfect complement to this smoked salmon recipe.

Smoked Salmon Tartines

Smoked Salmon Tartines with Fried Capers

Serves 4

Adapted from Bon Appetit

Ingredients

1/4 small red onion, very thinly sliced

1/2 cup Champagne vinegar or white wine vinegar

3 tablespoons canola oil

2 tablespoons capers, rinsed, patted dry

4 slices country-style bread, toasted or grilled

1/2 cup crème fraîche (I combined 1/2 cup lactose free sour cream plus 1 1/2 tablespoons lactose free half and half)

Kosher salt, freshly ground pepper

1/2 pound hot-smoked salmon, flaked

2 teaspoons finely chopped chives

Olive oil for drizzling (optional)

Preparation

Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.

Heat oil in small skillet over medium heat.  Fry capers until opened and crisp, about 30 seconds.  Drain on paper towels.

Spread toasts with crème fraîche and season with salt and pepper.  Top with smoked salmon, drained pickled red onion, fried capers, and chives.  Drizzle with oil (optional).

 

 

 

 

 

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